Restaurant General Manager

Feal Hospitality is looking for an experienced General Manager to lead the team at Michelin awarded Ghee Indian Kitchen in Atlanta ! Working closely with founders Chef Niven and Mohamed Alkassar, the General Manager will lead both FOH and BOH teams to ensure high quality service, guest satisfaction, and operational efficiency. The General Manager is responsible for leading and managing a team of professionals, maintaining a positive work environment, and achieving business objectives. Feal Hospitality sets out to showcase the best our farms have to offer and deliver a hospitable experience deeply rooted in our love for exceptional food focusing on humble hospitality and simple ingredients.

Key Responsibilities:

• Oversee daily restaurant operations, ensuring smooth and efficient functioning of all departments, including front-of-house and back-of-house.
• Provide strong leadership and guidance to the restaurant staff, including hiring, training, and scheduling.
• Develop and manage budgets, revenue forecasts, and financial goals in collaboration with the executive team to monitor financial performance to increase profitability.
• Manage local partnerships, onsite events, and lead marketing efforts that increase brand awareness and drive revenue.
• Monitor and manage inventory levels, food costs, and labor expenses to maximize profitability.
• Implement and maintain high food quality standards, presentation, and guest service.
• Collaborate with Chef to develop seasonal menus, special promotions, and unique dining experiences.
• Regularly interact with guests to build relationships, gather feedback, and identify areas for improvement and implement strategies to enhance customer satisfaction, loyalty, and repeat business.
• Ensure compliance with all local, state, and federal health, safety, liquor and sanitation regulations.

Qualifications:

• Previous experience as a General Manager in an upscale restaurant or similar hospitality establishment.
• In-depth knowledge of restaurant operations, including front-of-house and back-of-house procedures.
• Strong leadership and team-building skills, with the ability to motivate and develop staff.
• Solid financial acumen and experience in budgeting, cost control, and revenue management.
• Exceptional problem-solving and decision-making abilities in a fast-paced environment.