Restaurant General Manager - Jules

Overview We debuted our fabulous signature restaurant Jules several months ago and set the stage for our new signature restaurant rooted in Southern heritage, inspired design, and sustainable, seasonal storytelling. The dinner-only establishment was brought to life by Chef Shaun Doty, a celebrated culinary talent throughout Atlanta and the greater Southern culinary field. We continue to off a menu at Jules that is an homage to the ingredients of the South, a delicious abundance sourced from the resort’s farm, local gardens, pastures and fields, fused together through the alchemy of fire and global culinary techniques. As well, dishes continue to rotate with the seasons, featuring many of Chef Shaun's signature favorites and new traditions crafted from high-quality, locally sourced produce, grains and vegetables. Jules' new interior redesign features reimagined interiors celebrating its historic character while introducing fresh finishes that pair authentic sensibilities with carefully selected contemporary elements. The atmosphere evoke an Old World aesthetic and features a significantly expanded welcome bar, a private dining space and an inviting main dining room with thoughtful touches, including leather and velvet seating and accents, brick piers, antique mirrors and more. Responsibilities Lead and manage the daily operations of our restaurant, ensuring high standards of service and guest satisfaction Create a welcoming and memorable dining experience for guests, going above and beyond to exceed their expectations Interview, train, supervises, coaches, schedules, and manages team Develop and train a team of talented individuals, fostering a positive and collaborative work environment Monitor and maintain food quality, presentation, and consistency to uphold our reputation for culinary excellence Implement effective marketing and sales strategies to attract guests and increase revenue Monitor financial performance, control costs, and optimize profitability Ensure compliance with health, safety, and sanitation regulations Stay updated with industry trends and make recommendations for menu enhancements and improvements Qualifications Bachelor’s degree or equivalent experience Previous supervisory/management experience and skills Prefer 2 years prior hotel banquet experience Requires proficient computer skills Strong business communication skills and associate relation skills Present a professional appearance with a confident attitude Excellent problem solving skills Experience with scheduling, payroll and labor management Experience with MICROS POS system TIPS or Manager's ServeSafe Certification required Somalia or equivalent Certification preferred CPR Certification preferred Available to work both AM and PM Shifts Benefits Multiple Tiers of Medical Coverage Dental & Vision Coverage 24/7 Teledoc service Free Maintenance Medications Pet Insurance Hotel Discounts Tuition Reimbursement Paid Time Off (vacation, sick, bereavement, and Holidays). 401K Match EOE AA- Minorities/Females/Vet/Disability/Gender Identity/Sexual Orientation #J-18808-Ljbffr