Restaurant And Bar Manager

Company Description LEAD Hospitality Group is a hospitality company headquartered at 483 Atlanta St SE in Marietta, Georgia, serving the greater Atlanta Metropolitan Area. The group focuses on delivering high-quality food, beverage, and guest experiences across its restaurant and bar operations. Team members join a company rooted in the local community, with opportunities to grow within a dynamic and service-oriented environment. LEAD Hospitality Group emphasizes professional standards, strong operational performance, and a welcoming atmosphere for both guests and staff. Role Description The Restaurant and Bar Manager is a full-time, on-site role based in the Atlanta Metropolitan Area. This position oversees daily restaurant and bar operations, including managing staff schedules, supervising shifts, and ensuring consistent, high-quality food and beverage service. The Manager is responsible for monitoring guest satisfaction, resolving issues promptly, and maintaining a clean, safe, and compliant environment. Day-to-day tasks include managing inventory and ordering, controlling costs, supporting sales initiatives, and implementing training and performance standards for front-of-house and bar teams. The Manager also collaborates with leadership on promotions, service improvements, and operational best practices to enhance revenue and guest experience. Qualifications Strong customer service skills with a focus on guest satisfaction and repeat business. Knowledge of food & beverage operations, including menus, bar offerings, and service standards. Effective communication skills for coordinating with staff, guests, and leadership. Experience in staff training, coaching, and performance management. Sales skills to drive revenue through upselling, promotions, and local marketing efforts. Previous experience in restaurant, bar, or hospitality management preferred. Ability to lead diverse teams, handle fast-paced environments, and manage multiple priorities. Working knowledge of POS systems, basic budgeting, and inventory control. Familiarity with health, safety, and compliance standards in foodservice. High school diploma or equivalent required; further education in hospitality or business is a plus. #J-18808-Ljbffr