Share Email Opening Title General Manager  Location Alma Cocina Buckhead   Description You: Passionate, caring, and an experienced General Manager, in an upscale, high-volume restaurant. The ideal candidate will inspire and educate a team of professionals and create memorable connected experiences for both guests and team members The restaurant: Bright, fresh ingredients and regional influences shine through lunch tortas and taquito spreads, our seasonal guacamoles and salsas, and traditional chicken mole Oaxaca full of rich flavor. Sample from the most diverse tequila selection in the city and an inventive cocktail list while we deliver a destination dining experience to remember. The company: As the creators of Atlanta's most beloved and respected restaurants, catering and event design companies, Fifth Group Restaurants craft meaningful, memorable and exceptional experiences for our guests with creativity and connected service. The hospitality we're celebrated for is brought to life by our team members. As a member of the FGR Family, you'll enjoy real professional growth, job satisfaction, supportive and respectful environments and industry leading benefits for all positions. In addition, Fifth Group continues to lead the way by maintaining safety and sanitation protocols which exceed guidelines. The Role: The primary responsibility of the General Manager (GM) is to lead and manage all restaurant operations, in order to provide an exceptional level of food, service, ambience and overall guest satisfaction resulting in achieving targeted sales, profitability and increased market share thus protecting the long-term success and integrity of the restaurant. The GM must demonstrate that employees are the highest priority, and maintain a positive work environment while developing the next generation of restaurant leaders. The General Manager (GM) is simply the most trusted member of the management team. The GM is expected to act as a role model on behalf of and in accordance with the values, purpose and mission of Fifth Group and its owners. People/Staffing: We value learning and growing. We are inspired by and foster creativity. Directly supervises Managers and Sous Chefs and provides oversight, guidance and partnership to the Executive Chef. Nurtures creative thinking, staff morale and curiosity, and a culture congruent with Fifth Group's values, purpose and mission. Oversees all hourly hiring initiatives and staffing plans, supports department managers and chefs with interviews and hiring processes and owns all final hiring decisions. Ensures consistent execution of all training programs for both managers and hourly team members. Provides effective, ongoing coaching of staff, both positive and constructive, including required periodic performance evaluations and goal setting discussions. Clearly defines expectation and holds individuals accountable for fulfilling their job description and following FGR policies and procedures. Responsible for all disciplinary notices and documentation, including completion of separation notices. Conducts hourly new hire orientations and complete/accurate on-boarding of all FOH and BOH hourly employees. Leads by example by following and enforcing all Fifth Group Policies & Procedures for managers and hourly employees. Develops a team of leaders who are prepared to move upward in the organization. Financial, Legal and Administrative: We are committed to profitability. Develops and executes the plan to drive sales via marketing programs, operations and increasing guest frequency, resulting in meeting or exceeding period, quarter and annual sales targets. Actively oversees all cost categories, including food, beverage, labor, controllable and fixed expenses resulting in meeting or exceeding period, quarter and annual PAC and EBITDA targets. Effectively manages all inventory, payroll and petty cash procedures resulting in accurate & timely weekly, bi-weekly and period financial numbers. Liaises with the FGR support team, guaranteeing that the restaurant fulfills all of its responsibilities as it relates to all accounting procedures and data protocols. Shares financial information with management team to develop and ensure understanding of the 'whys' behind their daily decisions, developing their ability to manage FGR's profitability standards. Participates in, and owns, all annual sales and expense budgets as well as the tracking and reporting of required financial or statistical information on a weekly, monthly, and quarterly basis. Communicates in a timely fashion with the FGR Support to assure that all permits and licenses are renewed and posted. Operations: We demand quality. Responsible for guaranteeing each and every shift is executed at or above established restaurant standards ensuring maximum guest satisfaction in the areas of service, ambience and hospitality. Utilizes all available tools to assist in operational decision making, i.e. shopper reports and guest feedback reports. Creates opportunities to convey FGR's mission and vision to team members, guests, vendors and our community. Encourages and fosters ongoing relationships with regular guests. Ultimately responsible for food quality and consistency through on-going management of the restaurant's Executive Chef as well as communicating with sous chefs and staff. Oversees the management of the restaurant's wine and beverage programs, ensuring overall budgets are met, while maintaining offerings that are congruent with the identity of both the restaurant and the food menu. Provides a safe, clean, organized and sanitary work environment, both interior and exterior. Ensures all health and safety standards are met, correcting violation with a sense of urgency. Responsible for the successful costing, planning, and execution of all special events, large parties and marketing events. Responsible for Aloha POS, payroll and inventory software maintenance as well as all computer hardware. Management of the Team: We believe in success and generosity. We insist on integrity and respect. Responsible for providing leadership and being a role model for your fellow managers and all staff members. Continually develops all managers and chefs through shift by shift interaction and by successfully planning and executing weekly one-on-one meetings with them. Complete commitment to good management practices by fulfilling the Unit Quarterly Priorities and action planning within a structured time management system. Creates an environment where information is shared, utilizing all available communication tools from shift to shift   About the Organization Consider a career with Fifth Group Restaurants or Bold Catering & Design companies with more than 25 years of experience working with the finest and most successful people in Atlanta's hospitality industry. Beyond that, we want it to be your home away from home; your #FGRfamily away from family. We invite you to be a part of a team where your co-workers care about your advancement as much as their own. Be a success. Be amazing. Be a FifthGrouper. Working for us has its benefits. Some of our benefits (depending on your role) include: • Paid time off • Medical, dental, life, vision, and supplemental insurance • 401(k) retirement plan with company matching funds • Generous bonus plans • Restaurant discounts and company-provided family meals • Flex-spending and dependent-care accounts • Cash-reward referral program • Work anniversary gifts Enjoy a harmonious work/life balance. • Flexible schedules • Collaborative work environment • Opportunities to work for our catering company and other restaurants We'll quench your thirst for knowledge. Learning opportunities such as... • Detailed and ongoing training in hospitality, wine and spirits, and food-pairing   Position Requirements Commitment to embodying FGR values At least three years of restaurant management experience Proven track record of meeting sales/cost targets, personal goals and developing managers Adept in Microsoft Office Suite: Word, Excel and Outlook Solid understanding of P&L concepts, reporting and troubleshooting. Leadership, Coaching and Teaching abilities Excellent communication skills (oral, written, and listening skills) Passion for both guest service, employee engagement and the restaurant business Proactive problem-solving abilities Ability to work days, nights, weekends and holidays Physical Requirements Constant standing and walking Occasional stooping, kneeling and crawling Occasional ascending or descending of ladders, stairs and/or ramps Must be able to stand and exert well-paced mobility for up to 8 hours per shift Frequent, continual, intermittent flexing and rotation of the spine, elbows and wrists Must be able to lift up to 15 lbs on a regular and continuing basis Occasional pushing, pulling, lifting or carrying up to 50 lbs, i.e. case of wine, full ice buckets, etc Must be able to listen and speak, for both guest and team member interaction Constant use of POS/Computer systems Requires manual dexterity to use and operate all necessary equipment   Full-Time/Part-Time Full-Time   EOE Statement We are an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, national origin, disability status, protected veteran status or any other characteristic protected by law.   Req Number FIF-23-00001   This position is currently not accepting applications. 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