Inside Higher Ed
General Manager of Restaurants
Job Title:
General Manager of Restaurants
Posting Number: S14516P
Department: PSO-Cont Ed-Aux-Food Services
Minimum Qualifications
Bachelor’s degree in a related field or equivalent
8 years of professional experience
Position Summary The General Manager of Restaurants oversees all aspects of service for the Savannah Room Restaurant, the Bulldog Bistro, and beverage services at the Georgia Center for Continuing Education & Hotel.
They manage a team of supervisors and managers that oversee a staff of full‑time, temporary, and student staff that work as servers, baristas, and bartenders for all outlets in the Food & Beverage Division.
Responsibilities include staff supervision, training, scheduling, inventory control, compliance with health and safety regulations, and financial oversight.
Key Knowledge, Skills, and Abilities
Demonstrated success in managing restaurant operations
Expertise in delivering exceptional guest experiences
Extensive food, beverage, and wine knowledge
Proficiency in budgeting, forecasting, and cost control
Proficient in restaurant management systems (POS, inventory, scheduling)
Strong leadership and team development skills
Excellent communication and interpersonal skills
Ability to streamline workflows, optimize labor, and improve service delivery
Comfortable working in fast‑paced environments
Physical Demands
Stand for long periods
Lift, pull and/or push at least 30 lbs
Capable of bending at waist, squatting, kneeling and working with hands
Driving as needed to perform job duties
Duties and Responsibilities
Manage the Savannah Room, Bulldog Bistro, and bar operations (25% of time)
Oversee daily operations of all food outlets, ensuring consistency, efficiency, and adherence to service standards
Manage labor scheduling and food cost controls to maintain operations within budgeted guidelines
Coordinate and supervise shifts to ensure smooth service flow and optimal staffing coverage
Ensure compliance with food safety standards, sanitation protocols, and alcohol service laws
Lead a professional, service‑oriented team focused on delivering exceptional food quality and customer service (20% time)
Ensure guest satisfaction through proactive service and timely resolution of inquiries and complaints
Monitor service delivery to ensure compliance with responsible alcohol service practices and guest safety
Provide administration and financial oversight, including financial reporting and compliance (15% time)
Plan, develop, and update innovative menus in collaboration with culinary leadership
Implement corrective actions to maintain standards
Forecast inventory needs, manage stock levels, and minimize waste (10% time)
Provide staff leadership and development: recruit, schedule, train, and evaluate staff (5% time)
Develop and execute marketing strategies to increase food sales and guest traffic
Represent outlets at local food events to promote brand visibility and community engagement
Other duties as assigned to support the Outlets General Manager and Director of Food & Beverage (5% time)
Benefits Benefits Eligible. Employee status. Full‑time, 40‑hour work week. Salary range: $60,000 – $70,000.
EEO Statement The University of Georgia is an Equal Opportunity employer. All qualified applicants will receive consideration for employment without regard to age, color, disability, genetic information, national origin, race, religion, sex, or veteran status or other protected status.
Contact Recruitment Contact: Leta Salazar leta.salazar@uga.edu
#J-18808-Ljbffr
General Manager of Restaurants
Posting Number: S14516P
Department: PSO-Cont Ed-Aux-Food Services
Minimum Qualifications
Bachelor’s degree in a related field or equivalent
8 years of professional experience
Position Summary The General Manager of Restaurants oversees all aspects of service for the Savannah Room Restaurant, the Bulldog Bistro, and beverage services at the Georgia Center for Continuing Education & Hotel.
They manage a team of supervisors and managers that oversee a staff of full‑time, temporary, and student staff that work as servers, baristas, and bartenders for all outlets in the Food & Beverage Division.
Responsibilities include staff supervision, training, scheduling, inventory control, compliance with health and safety regulations, and financial oversight.
Key Knowledge, Skills, and Abilities
Demonstrated success in managing restaurant operations
Expertise in delivering exceptional guest experiences
Extensive food, beverage, and wine knowledge
Proficiency in budgeting, forecasting, and cost control
Proficient in restaurant management systems (POS, inventory, scheduling)
Strong leadership and team development skills
Excellent communication and interpersonal skills
Ability to streamline workflows, optimize labor, and improve service delivery
Comfortable working in fast‑paced environments
Physical Demands
Stand for long periods
Lift, pull and/or push at least 30 lbs
Capable of bending at waist, squatting, kneeling and working with hands
Driving as needed to perform job duties
Duties and Responsibilities
Manage the Savannah Room, Bulldog Bistro, and bar operations (25% of time)
Oversee daily operations of all food outlets, ensuring consistency, efficiency, and adherence to service standards
Manage labor scheduling and food cost controls to maintain operations within budgeted guidelines
Coordinate and supervise shifts to ensure smooth service flow and optimal staffing coverage
Ensure compliance with food safety standards, sanitation protocols, and alcohol service laws
Lead a professional, service‑oriented team focused on delivering exceptional food quality and customer service (20% time)
Ensure guest satisfaction through proactive service and timely resolution of inquiries and complaints
Monitor service delivery to ensure compliance with responsible alcohol service practices and guest safety
Provide administration and financial oversight, including financial reporting and compliance (15% time)
Plan, develop, and update innovative menus in collaboration with culinary leadership
Implement corrective actions to maintain standards
Forecast inventory needs, manage stock levels, and minimize waste (10% time)
Provide staff leadership and development: recruit, schedule, train, and evaluate staff (5% time)
Develop and execute marketing strategies to increase food sales and guest traffic
Represent outlets at local food events to promote brand visibility and community engagement
Other duties as assigned to support the Outlets General Manager and Director of Food & Beverage (5% time)
Benefits Benefits Eligible. Employee status. Full‑time, 40‑hour work week. Salary range: $60,000 – $70,000.
EEO Statement The University of Georgia is an Equal Opportunity employer. All qualified applicants will receive consideration for employment without regard to age, color, disability, genetic information, national origin, race, religion, sex, or veteran status or other protected status.
Contact Recruitment Contact: Leta Salazar leta.salazar@uga.edu
#J-18808-Ljbffr