Restaurant Manager at the Old Savannah Distillery

Historic Tours of America • Savannah, GA

6h • $85,000 - $95,000 • Onsite

About The Position

The Restaurant Manager is responsible for upholding all brand standards and core values, while meeting or exceeding Historic Tours of America’s business objectives. They are responsible for planning, direction, or coordinating activities and asset management of the restaurant. The Restaurant Manager is expected to demonstrate an entrepreneurial approach to identifying and acting on opportunities and challenges to maximize the business’ full market potential. Experience with high volume hiring, strict attention to detail, a high level of accuracy and the ability to ensure policy compliance in a fast-paced environment a must!!

Requirements

• Minimum 10 years of experience in the hospitality industry inclusive of restaurant front line operations
• Ability to work independently over long periods of time and in groups within the scope of established rules and regulations.
• Knowledge of business and management principles involved in strategic planning, resource allocation, leadership technique, production methods, and coordination of people and resources.
• Knowledge of principles and processes for providing customer and personal services, this includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.
• Knowledge of principles and processes for promoting and selling products or services. This includes marketing strategies and tactics, sales techniques, and sales control systems.
• Knowledge of administrative and clerical procedures and systems, managing files and records, and other office procedures and terminology.
• Must pass pre-employment MVR/background check and substance abuse testing
• Have a passion for helping people and making their Savannah experience a memorable one.
• Ability to obtain a City of Savannah Server Card
• Able to obtain a SERVsafe Certification for Management.

Nice To Haves

• Bachelor’s degree in Hospitality/Restaurant Managment or Culinary preferred

Responsibilities

• Manage the business in a sustainable manner that meets or exceeds agreed-upon financial and other business goals while adhering to all the company’s brand standards and core values.
• Demonstrate the ability to grow the business by generating consistent month-over-month, year-over-year revenue growth.
• Attract and retain the most exceptionally talented people available in the market and place them in positions that leverage their skills and expertise for maximum impact.
• Foster an environment of customer advocacy in which all team members put the guest first in every situation.
• Set standards for overall guest satisfaction that meet or exceed brand standards as determined by an objective ranking system.
• Lead all operational aspects of the restaurant, ensuring efficient execution of daily service, food quality standards, cleanliness, and safety protocols.
• Develop and manage labor schedules to optimize staffing levels, control labor costs, and support exceptional guest experiences.
• Analyze key performance indicators (KPIs), including food cost, labor cost, profitability, and operational efficiency, and implement action plans to drive continuous improvement.
• Ensure compliance with all local, state, and federal regulations, including health department standards, food safety requirements, labor laws, and licensing obligations.
• Provide ongoing coaching, performance management, and professional development opportunities to build a high-performing leadership team and workforce.
• Establish accountability systems that drive operational excellence, consistent execution, and achievement of individual and team performance goals.
• Oversee inventory management, purchasing, and vendor relationships to ensure product quality, minimize waste, and maximize profitability.
• Champion a culture of teamwork, inclusion, and employee engagement that promotes retention, morale, and career growth.
• Identify and implement process improvements that enhance operational efficiency, guest satisfaction, and overall restaurant performance.
• Collaborate with corporate leadership and support teams to successfully execute company initiatives, marketing programs, menu rollouts, and strategic objectives.
• Manage and resolve guest concerns with professionalism and urgency while identifying opportunities to improve service delivery and strengthen brand loyalty.
• Maintain a strong presence in the local community by developing partnerships and participating in events that increase brand awareness and drive restaurant traffic.
• Ensure the restaurant consistently achieves excellence in food quality, presentation, sanitation, and facility maintenance.
• Lead crisis management and problem-solving efforts during operational challenges, ensuring business continuity and protection of the brand reputation.
• Monitor competitive market trends and consumer preferences, adapting strategies to maintain a competitive advantage and support business growth.

Benefits

• Competitive pay and paid training: $85k-$95k per year
• All FT Employees are eligible for paid vacation time, as well as company sponsored health and wellness plans
• All FT, PT and Seasonal employees are eligible for: paid sick time, 401K plan with company matching, fun and upbeat work environment with various award and recognition celebrations throughout the year, First Stop Health - 24 hr. access to doctor by phone or computer for employee and their dependents (Employer pays 100%), discounts in retail stores and free admission to all company attractions

What This Job Offers

• Job Type: Full-time
• Career Level: Manager