Salary:

Commensurate with experience

Reports To:

Operating Partner Who We Are & Why You'll Love Working at Rhea Rhea Restaurant is a premier dining destination where elevated cuisine, exceptional hospitality, and a thoughtfully curated beverage program create memorable guest experiences. At Rhea, we believe exceptional restaurants are built by exceptional people. We invest in leaders who inspire others, embrace continuous improvement, and take pride in delivering extraordinary hospitality. If you are passionate about creating memorable dining experiences, building and developing outstanding teams, and championing a culture of excellence, we invite you to help shape the future of Rhea. Why Now Is the Time to Join Rhea Rhea Restaurant is preparing for its opening and is seeking an experienced, hands-on, visionary General Manager who can build and lead a team focused on operational excellence and has demonstrated the ability to lead all aspects of restaurant operations. This individual will lead the pre-opening and ongoing operations of Rhea. They will be responsible for delivering exceptional guest experiences, fostering high-performing teams, driving financial performance, and ensuring every aspect of the restaurant reflects our commitment to excellence. Position Summary The General Manager provides strategic and day-to-day leadership for all front-of-house operations and partners closely with the Executive Chef and ownership to execute Rhea's operational and hospitality vision. This role is responsible for guest satisfaction, team development, financial performance, operational standards, regulatory compliance, and fostering a culture of hospitality, accountability, and continuous improvement. Primary Responsibilities Lead all daily front-of-house restaurant operations while ensuring exceptional and consistent guest experience. Recruit, hire, onboard, train, coach, and develop all front-of-house management and service teams. Build a culture centered on hospitality, professionalism, teamwork, accountability, and continuous improvement. Maintain a highly visible presence on the dining room floor through guest interaction, table visits, and service leadership. Partner with the Executive Chef to ensure seamless coordination between front- and back-of-house operations. Manage and monitor labor, food, beverage, and operating costs while maintaining accountability for restaurant financial and P&L performance. Analyze sales, labor, inventory, and other operating metrics to identify opportunities to improve profitability, operational efficiency, and service performance. Develop staffing plans, schedules, and labor strategies based on business volume and operational needs to support service excellence while managing costs. Ensure compliance with applicable health department regulations, food safety standards, alcohol service requirements, workplace safety standards, and company policies. Oversee inventory controls, purchasing practices, cash handling, POS procedures, and operational controls. Lead daily pre-shift meetings, management meetings, and ongoing training initiatives to reinforce service standards, operational expectations, and team development. Resolve guest concerns with professionalism while creating meaningful opportunities for guest recovery and loyalty. Collaborate with ownership on marketing initiatives, special events, community partnerships, and business development opportunities. Maintain the highest standards of cleanliness, organization, safety, and facility presentation throughout the restaurant. Follow and consistently apply established employment policies and procedures, including those related to attendance, scheduling, timekeeping, performance management, workplace conduct, and employee relations. Conduct employee performance evaluations, coaching conversations, and disciplinary actions in partnership, while supporting employee development and career growth. Lead by example, demonstrating integrity, professionalism, and an unwavering commitment to hospitality. Qualifications Bachelor's degree in Hospitality Management, Business Administration, or a related field preferred. Minimum of 5 years of progressive restaurant management experience, including 3 years in a General Manager, Assistant General Manager, or equivalent restaurant leadership role in an upscale, fine dining, or chef-driven restaurant. Pre-opening restaurant experience strongly preferred, with demonstrated ability to build teams, establish operating procedures, implement service standards, and prepare a restaurant for successful launch. Proven ability to build, lead, motivate, and develop high-performing hospitality teams. Strong understanding of restaurant financial management, including P&L management, budgeting, forecasting, labor management, inventory controls, cost management, and profitability. Demonstrated success improving guest satisfaction and operational performance. Strong leadership, communication, coaching, team-building, and conflict-resolution skills. Experience with restaurant POS systems, reservation platforms, scheduling and workforce-management systems, Microsoft Office, and operational reporting tools. Ability to remain composed and effective while leading in a fast-paced, high-volume hospitality environment and maintaining consistently high service standards. Schedule Requirements The role requires a flexible schedule, particularly during the initial operating period. Availability to work evenings, weekends, holidays, and special events as business needs require. Physical Requirements Ability to stand and walk for extended periods throughout scheduled shifts. Ability to lift and carry up to 25 pounds and move supplies throughout the restaurant as needed to perform essential job functions. Ability to bend, reach, stoop, and move throughout all areas of the restaurant as needed to perform essential job functions. Join the Rhea Team At Rhea, we believe hospitality is more than service—it is an experience thoughtfully crafted through excellence, professionalism, and genuine care for every guest. If you are passionate about creating unforgettable beverage experiences, leading high-performing teams, and contributing to the launch of one of Atlanta's premier dining destinations, we invite you to apply and become part of the Rhea story.

Pay:

$100,000.00 - $120,000.00 per year People with a criminal record are encouraged to apply

Work Location:

In person