Restaurant General Manager

Marriott•Atlanta, GA

29d•Onsite

About The Position

As the Restaurant General Manager, you will lead the opening and ongoing operation of our newly reimagined flagship lobby restaurant. This is a unique opportunity to shape the culture, build a high-performing team, and establish a restaurant that becomes a true destination within Atlanta's vibrant dining scene. You will recruit, mentor, coach, and inspire a passionate service team dedicated to delivering warm, genuine, and memorable hospitality. Working alongside our culinary leadership, you will drive operational excellence, financial performance, and an exceptional guest experience while fostering an environment where team members can thrive. We're looking for a leader with an entrepreneurial mindset—someone who treats the restaurant as if it were their own. The ideal candidate is energized by building something exceptional, embraces innovation, and is committed to creating a culture of excellence, accountability, and continuous improvement.

Requirements

Minimum five (5) years F&B management
Fine dining and wine knowledge a must
Ability to sit or stand for extended periods of time
Ability to bend
Ability to lift and pull 50 lbs.
Ability to communicate clearly
Corrected vision to normal range
Ability to drive/transport self and others
Ability to travel on occasion for meetings
Ability to work long hours as needed
Make sound judgments quickly
Work on multiple tasks, making appropriate progress toward deadlines
Able to work independently, take direction, and provide direction to others
Manage differing personalities within the property, the resort, and the community
Maintain the highest degree of confidentiality
Ability to work effectively in stressful, high-pressure situations
Ability to effectively handle challenges in the workplace, including anticipating, preventing, identifying, and solving problems as necessary

Nice To Haves

Micros and Open Table knowledge preferred

Responsibilities

Actively recruit talented service professionals in conjunction with our Human Resources Team.
Create 60 Day Pre-Opening agenda to include food, beverage, and service training with corresponding certifications, trial/mock services, restaurant and bar set-up, OpenTable set-up, uniform procurement, and beverage menu development.
Collaborate with Front of House Food and Beverage Leaders to delegate and assign tasks.
Oversee daily operations to ensure high service standards and exceptional guest experiences.
Create and manage F&B team schedules based on forecasts and budgets; submit as required.
Review staffing levels to balance guest service and financial goals.
Ensure accurate payroll and maintain consistent attendance.
Participate in required meetings and conduct daily shift briefings.
Manage purchase orders, invoices, and checkbook accounting.
Control costs through inventory checks and portion control.
Collaborate with the Executive Chef on menu planning.
Foster a positive environment for guests and team members.
Address guest requests, issues, and complaints promptly and courteously.
Support staff during peak times and gather guest feedback for improvements.
Ensure guest privacy and security by following hotel procedures.
Train, motivate, and discipline F&B team members according to standards.
Promote open communication and a professional work environment.
Ensure fair treatment and prioritize team member retention.
Conduct performance reviews and annual evaluations.
Uphold core values and maintain high personal appearance standards.
Comply with safety standards, OSHA guidelines, and F&B policies.
Ensure team awareness of laws regarding alcoholic beverages.
Respond to emergencies using Safety Data Sheets and manage “Lost and Found” procedures.
Other necessary duties as assigned