Restaurant Manager - FORTH Atlanta

Job Description

Join Our Dynamic Team at Method Co, in Atlanta – Where Hospitality Meets Excellence!

Are you passionate about creating unforgettable guest experiences? Do you thrive in a vibrant and dynamic work environment? We are thrilled to announce exciting opportunities at our brand-new property, a haven of luxury that seamlessly combines a world-class hotel, an exclusive social club, and exceptional food & beverage offerings. At Method Co. we believe in delivering unparalleled service that goes beyond expectations. As we prepare to set new standards in the hospitality industry, we are seeking talented individuals to join our team and contribute to the success of this extraordinary venture.

If you are dedicated, enthusiastic, and committed to delivering top-notch service, we invite you to explore the opportunities awaiting you. Join us in creating a destination where luxury, innovation, and hospitality converge to leave a lasting impression on our guests. Discover your potential with us and become part of a team that is poised to redefine excellence in the world of hospitality!

As the Restaurant Manager, you will be responsible for overseeing all aspects of food service operations within the hotel's restaurants, ensuring exceptional guest experiences and maintaining high standards of service. You will lead a team of dedicated staff, coordinate with kitchen personnel, and collaborate with other departments to deliver memorable dining experiences to our guests.

Responsibilities:

Lead, motivate, and inspire front of house staff to deliver outstanding service and exceed guest expectations.

Provide ongoing training and development to ensure staff are equipped with the knowledge and skills to perform their roles effectively.

Set performance expectations, conduct regular evaluations, and address any performance issues in a timely and constructive manner.

Ensure prompt, courteous, and efficient service delivery to all guests, maintaining a welcoming and hospitable atmosphere.

Address guest concerns or complaints promptly and professionally, striving to resolve issues to the guest's satisfaction.

Foster a culture of guest-centric service excellence among front of house staff, encouraging proactive engagement and personalized interactions.

Oversee daily food service operations, including dining room setup, service flow, and cleanliness, to maintain high standards of presentation and hygiene.

Monitor inventory levels of front of house supplies, such as tableware, linens, and condiments, and coordinate replenishment as needed.

Ensure compliance with food safety regulations, sanitation standards, and health codes, conducting regular inspections and implementing corrective actions as necessary.

Liaise with kitchen staff to coordinate food preparation and service timing, ensuring seamless integration of front and back of house operations.

Communicate effectively with other hotel departments, including housekeeping, maintenance, and reservations, to coordinate guest services and resolve issues.

Collaborate with the hotel's management team to develop and implement strategies for enhancing the guest dining experience and driving revenue growth.

Conduct regular training sessions for front of house staff on service standards, menu knowledge, and product offerings, promoting a culture of continuous learning and improvement.

Identify opportunities for staff development and career advancement, providing guidance and support to help team members reach their full potential.

Foster a positive work environment characterized by teamwork, respect, and mutual support among front of house staff.

Qualifications:

Degree or certification in Hospitality Management, Culinary Arts, or related field preferred.

Minimum of 3-5 years of experience in a supervisory or management role in food service operations, preferably in a hotel or upscale restaurant environment.

Strong leadership and interpersonal skills, with the ability to inspire and motivate a diverse team of staff.

Excellent communication skills, both verbal and written, with the ability to interact professionally with guests, colleagues, and vendors.

In-depth knowledge of food and beverage operations, including service techniques, menu planning, and inventory management.

Proficiency in point-of-sale (POS) systems and Microsoft Office Suite.

Ability to work flexible hours, including evenings, weekends, and holidays, as required by the demands of the business.

Ability to carry, lift, push, pull items weighing up to 75 pounds. Ability to bend, stoop, and kneel.

Certification in food safety and sanitation (e.g., ServSafe) preferred.