General Manager of Restaurants Job at BOSTON TRUST WALDEN COMPANY in Athens

Position Information

Classification Title: Food & Beverage Supervisor

FLSA: Exempt

FTE: 1.00

Minimum Qualifications

• Bachelor's degree in a related field or equivalent
• 8 years of professional experience

Preferred Qualifications

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. This role ensures excellence in service delivery, product quality, and operational efficiency across all retail outlets. The manager is responsible for staff supervision, training, scheduling, inventory control, and compliance with health and safety regulations. Working closely with Food & Beverage senior leadership, the individual develops and implements service standards, drives innovation, and supports financial oversight of outlets operations. With a strong foundation in food & beverage knowledge and a commitment to integrity, customer service, and continuous improvement, this position plays a key role in enhancing the guest experience and supporting the Georgia Center's hospitality mission.

Knowledge, Skills, Abilities and/or Competencies

• Bachelor's degree in a related field or equivalent and 8 years of professional experience.
• Demonstrated success in managing restaurant operations.
• Expertise in delivering exceptional guest experiences and resolving customer concerns with professionalism and care.
• Extensive food, beverage, and wine knowledge.
• Skilled in budgeting, forecasting, cost control, and analyzing profit and loss statements to drive financial performance.
• Proficient in restaurant management systems (POS, inventory, scheduling) and general computer applications.
• Ability to streamline workflows, optimize labor, and improve service delivery across multiple retail outlets.
• Strong leadership & team development skills.
• Able to make data‑informed decisions that align with business goals and adapt to changing circumstances.
• Resourceful in identifying issues, analyzing root causes, and implementing effective solutions.
• Skilled in prioritizing tasks and managing responsibilities.
• Excellent communication and interpersonal skills.
• Collaborative approach to leadership, fostering a culture of respect, accountability, and shared success.
• Comfortable working in fast‑paced environments and responding effectively to operational challenges.
• Deep understanding of front‑of‑house and back‑of‑house workflows, including service standards, kitchen operations, and health/safety regulations.

Physical Demands

• Stand for long periods of time.
• Lift, pull and/or push at least 30 lbs.
• Capable of bending at waist, squatting, kneeling and working with your hands.
• Driving as needed to perform job duties.

Key Responsibilities

• Oversee daily operations of all food outlets (Savannah Room, Bulldog Bistro, Bar), 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.
• Ensure guest satisfaction through proactive service and timely resolution of inquiries and complaints.
• Foster a welcoming and responsive environment for guests and visitors of the Georgia Center.
• Monitor service delivery to ensure compliance with responsible alcohol service practices and guest safety.
• Maintain full comprehension of outlet administrative responsibilities, including financial reporting and compliance.
• Plan, develop, and update innovative menus in collaboration with culinary leadership.
• Monitor restaurant operations and implement corrective actions to maintain standards.
• Ensure compliance with health, safety, and sanitation regulations, including food handling and alcohol licensing requirements.
• Forecast inventory needs, manage stock levels, and minimize waste to optimize profitability.
• Oversee staffing needs including recruitment, scheduling, training, and shift planning based on business demands.
• Work with Service Training Manager to hire, onboard, and train new team members to uphold service standards and comply with food safety and alcohol service regulations.
• Conduct performance evaluations and provide coaching to support staff growth and retention.
• Promote a culture of accountability, safety, and continuous improvement.
• Develop and execute marketing strategies to increase food sales and daily guest traffic.
• Create guest loyalty initiatives to encourage repeat business.
• Implement innovative approaches to enhance productivity and revenue.
• Represent the 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 at the Georgia Center for Continuing Education & Hotel.

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, veteran status or other protected status. Persons needing accommodations or assistance with the accessibility of materials related to this search are encouraged to contact Central HR: hrweb@uga.edu.

Contact Information

Recruitment Contact: Leta Salazar

Email: leta.salazar@uga.edu