A Clinical Supervisor or Manager supervises staff and manages services in a clinical program. May provide clinical supervision for nursing, counseling or home health care staff. Works to ensure quality patient care. Trains and develops clinical staff and manages clinical program budgets.
$90,000 to $100,000 per year, based on recent restaurant leadership experience, systems fluency, and operating proof
Relocation:
Temporary lodging or relocation assistance may be considered for the right candidate About the Opportunity An upscale destination restaurant and estate hospitality property in the Blue Ridge/Ellijay area is seeking a hands-on General Manager with recent restaurant operating experience, strong technology fluency, and the ability to lead a refined hospitality environment with discipline. This is not a generic restaurant manager role. The property combines elevated dining, mountain hospitality, waterfall views, wine, cocktails, steak, seafood, brunch, private dining, weddings, celebrations, and event-driven service. The right candidate must be currently or recently active in restaurant leadership and comfortable managing a modern restaurant operation through POS reporting, labor controls, daily closeouts, guest recovery, service standards, and team accountability. We are looking for a current operator, not someone whose strongest restaurant experience was many years ago. This role requires someone who can lead in today's restaurant environment, use technology confidently, solve problems quickly, and manage the business through both hospitality judgment and operating data. Primary Responsibilities Lead daily restaurant operations with presence, urgency, polish, and accountability. Protect and elevate service standards across lunch, dinner, brunch, private dining, holidays, weddings, and peak tourism periods. Manage FOH leadership, hosts, servers, bartenders, service assistants, and support staff. Partner closely with culinary leadership to ensure consistency, timing, menu execution, guest satisfaction, and margin awareness. Use Toast or a comparable current restaurant POS system to review daily sales, covers, average check, labor, comps, voids, discounts, refunds, closeouts, and operational exceptions. Own labor discipline, scheduling logic, staffing levels, overtime awareness, and service coverage. Improve average check through appropriate hospitality-driven salesmanship, including wine, cocktails, steak, seafood, premium features, and celebration moments. Support beverage and wine standards, including inventory awareness, pour control, upselling, and guest-facing confidence. Maintain a clean daily management rhythm, including shift notes, closeout review, guest recovery logs, reservation pacing, team follow-up, and owner reporting. Handle guest recovery with professionalism, calm judgment, accountability, and brand protection. Work directly with ownership and senior leadership on reporting, standards, financial discipline, team development, and strategic priorities. Support the connection between the restaurant, private events, weddings, tourism partners, lodging partners, and the broader estate hospitality experience. Required Qualifications Current or recent restaurant General Manager, Assistant General Manager, Director of Food & Beverage, Restaurant Director, or equivalent senior restaurant leadership experience. Must have been actively working in restaurant or comparable F&B leadership within the last 24 months. Strong working knowledge of Toast or a comparable current restaurant POS/management platform is required. Toast experience is strongly preferred. Comparable current platforms may include SpotOn, Lightspeed Restaurant, Square for Restaurants, Clover Restaurant, TouchBistro, Revel, or another modern cloud-based restaurant operating system. Ability to personally review and explain sales, labor percentage, covers, average check, comps, voids, refunds, discounts, closeouts, and operating reports. Experience managing labor scheduling, overtime awareness, staffing levels, and service coverage. Experience in upscale dining, fine dining, steakhouse, seafood, wine-forward restaurant, luxury resort, private club, vineyard, boutique hotel, or high-standard independent restaurant environment preferred. Comfort working weekends, holidays, weddings, private events, peak tourism periods, and high-demand service windows. Strong floor presence, leadership maturity, emotional control, service judgment, and standards enforcement. Ability to work closely with ownership in a direct, accountable, high-expectation environment. Must be able to reliably work on site in the Blue Ridge/Ellijay area. Temporary lodging or relocation assistance may be considered for the right candidate. The Right Candidate The right person is polished but not passive. Warm but not soft. Systems-oriented but still deeply hospitable. This role requires someone who can lead from the floor, manage through numbers, coach the team, solve problems without being chased, and protect the standard of a destination restaurant. This is an opportunity for a serious hospitality operator who wants to help shape one of North Georgia's most distinctive restaurant and estate hospitality experiences. Schedule Expectations This is a full-time leadership role requiring flexibility around restaurant service, weekends, holidays, private events, weddings, and seasonal tourism demand. This is not a Monday through Friday office schedule. Compensation $90,000 to $100,000 per year, based on recent restaurant leadership experience, systems fluency, and operating proof. Temporary lodging or relocation assistance may be considered for a highly qualified candidate. How to Apply Please submit your resume and answer the screening questions carefully. Candidates who can clearly demonstrate recent restaurant leadership, current POS fluency, labor discipline, elevated guest-service judgment, and reliable Blue Ridge/Ellijay availability will receive priority consideration.
Pay:
$90,000.00 - $100,000.00 per year
Benefits:
Employee discount Paid time off Relocation assistance Application Question(s): Have you been actively working in restaurant or comparable food & beverage leadership within the last 24 months? Which best describes your current or most recent role? Have you personally used Toast in a restaurant management role? If you have not used Toast recently, which current restaurant POS or operating system have you personally managed? Do you have experience reviewing sales, labor, comps, voids, refunds, and closeout reports? Are you able to work on-site in Ellijay / Blue Ridge, GA with weekends, holidays, and event dates as needed? Are you willing to relocate, commute, or use temporary lodging support if you do not already live near Ellijay / Blue Ridge? How many years of restaurant management experience do you have?
