Job Description
Qualifications
You are excited and passionate about being a leader in the three-ring circus that is a restaurant
You pride yourself in controlling chaos; and are adept at making each guest in your restaurant feel like they are the only person in the room
You are attentive, courteous, efficient and motivate others by inspiring confidence, respect, enthusiasm, and collaboration
You are highly organized and can work in an often-unpredictable environment to meet deadlines, all while maintaining a positive and professional demeanor
A large degree of self-motivation is needed to drive your department, while collaborating with the Culinary Team to execute your restaurant concept at a high level
As a leader within Aparium Hotel Group, you will work with a phenomenal group of peers who insist that you are collaborative, humble, experienced, and open-minded – no egos are allowed
Passion for the People, Place and Culture of our community, love of Restaurants and Guest Service also required
Must be proficient in Word, Excel and other applicable computer systems
Expert-level knowledge, or ability to obtain, in reservations systems such as OpenTable and Tock, as well as POS systems such as Micros, Silverware and Lightspeed
Expert-level knowledge, or ability to obtain, in reporting and inventory management tools
Thorough understanding of excellent service, labor control, maintenance, merchandising and accounting
Ability to obtain and maintain ******* Awareness certification (TiPS) and Food Handlers Certification (ServSafe) within 30-days of hire
Thorough understanding of all food & beverage items offered, including ingredients, methods of preparation and proper service to include In Room Dining standards
Expert knowledge of wines and spirits
Due to the cyclical nature of the hospitality industry, associates may be required to work varying schedules to reflect the business needs of the hotel, including nights, weekends, and holidays
Fluency in English both verbally and non-verbally
Ability to stand and walk for extended periods of time; push, pull, lift up to 50 lbs
Must be able to work in extreme temperatures like freezers (-10 F) and kitchens (+110 F), possible for one hour or more
Responsibilities
While your mission is to provide an unmatched experience for your guests, you value the work and feedback of your associates as well
You enjoy and excel in the fast-paced and also high-pressure environment to execute what is needed in exceeding our guest’s expectations and demonstrating the Aparium difference
The Restaurant Manager reports directly to the Director of Food + Beverage
It is critical the person in this position is tactical and strategic; if you only prefer to “see the forest” and not “plant the trees,” then this is not a role for you
All leaders of Aparium are required to get down and dirty to unearth existing needs and personally ensure what needs to be fixed is repaired
The Restaurant Manager wears many different hats throughout the day – leading by example while spending much of your day engaging with your associates and guests before, during, and after services
We encourage our leaders to inspire and challenge each other to be their best
The Restaurant Manager will maintain and execute the Standards of Service for the Restaurant, assuring success for the guest experience
Uphold and model the company’s principles of People, Place and Character; and ensure your team also models the way our values drive collaboration, intuition and translocal hospitality
Actively participate in recruitment, training, scheduling, supervising, coaching, and motivation of all Restaurant, Cafe, Bar, and In-Room Dining Service associates in order to create an environment that nurtures ideas and develops future talent for succession planning in the Restaurant program; effectively use corrective action to address root causes of issues, course-correcting any missed opportunities
Ensure timely set-up of the dining room and adhere to food & beverage standards and guest requests through active communication with the Culinary Department
Responsible for maintaining a strong guest and VIP relationship and ensuring all requests are communicated to staff
Review all reservations and cover count reports to determine appropriate staffing levels and station assignments
Work with the Culinary team to effectively communicate all requests
Manage inventory, control breakage/loss reduction of China, glass and silver related to restaurant services
Inspect and oversee the cleanliness and maintenance of all restaurant space, public areas, and service areas
Assists in other food & beverage departments as needed
Maintain regular communication with the F&B Management team to provide updates, discuss plans, communicate needs, and align on priorities, understanding that flexibility with your responsibilities is paramount to support a successful operation
Job description
Restaurant Manager
Reports to Director of Food + Beverage; position is exempt.
Who You Are
You are excited and passionate about being a leader in the three-ring circus that is a restaurant. You pride yourself in controlling chaos; and are adept at making each guest in your restaurant feel like they are the only person in the room. While your mission is to provide an unmatched experience for your guests, you value the work and feedback of your associates as well. You enjoy and excel in the fast-paced and also high-pressure environment to execute what is needed in exceeding our guest’s expectations and demonstrating the Aparium difference. You are attentive, courteous, efficient and motivate others by inspiring confidence, respect, enthusiasm, and collaboration. You are highly organized and can work in an often-unpredictable environment to meet deadlines, all while maintaining a positive and professional demeanor.
THE ROLE
The Restaurant Manager reports directly to the Director of Food + Beverage. It is critical the person in this position is tactical and strategic; if you only prefer to “see the forest” and not “plant the trees,” then this is not a role for you. All leaders of Aparium are required to get down and dirty to unearth existing needs and personally ensure what needs to be fixed is repaired. We are a young company that is in hyper-growth, so having the ability to be a soldier is as critical as being a general.
As the Restaurant Manager, you will lead the Restaurant, Café, Bar, In-Room Dining Service F&B Teams to execute the daily breakfast, lunch, brunch and dinner services in our restaurants. The Restaurant Manager wears many different hats throughout the day – leading by example while spending much of your day engaging with your associates and guests before, during, and after services. We encourage our leaders to inspire and challenge each other to be their best. A large degree of self-motivation is needed to drive your department, while collaborating with the Culinary Team to execute your restaurant concept at a high level. As a leader within Aparium Hotel Group, you will work with a phenomenal group of peers who insist that you are collaborative, humble, experienced, and open-minded – no egos are allowed. The Restaurant Manager will maintain and execute the Standards of Service for the Restaurant, assuring success for the guest experience.
What You Will Do
• Uphold and model the company’s principles of People, Place and Character; and ensure your team also models the way our values drive collaboration, intuition and translocal hospitality
• Actively participate in recruitment, training, scheduling, supervising, coaching, and motivation of all Restaurant, Cafe, Bar, and In-Room Dining Service associates in order to create an environment that nurtures ideas and develops future talent for succession planning in the Restaurant program; effectively use corrective action to address root causes of issues, course-correcting any missed opportunities.
• Ensure timely set-up of the dining room and adhere to food & beverage standards and guest requests through active communication with the Culinary Department. Responsible for maintaining a strong guest and VIP relationship and ensuring all requests are communicated to staff.
• Review all reservations and cover count reports to determine appropriate staffing levels and station assignments. Work with the Culinary team to effectively communicate all requests.
• Manage inventory, control breakage/loss reduction of China, glass and silver related to restaurant services. Inspect and oversee the cleanliness and maintenance of all restaurant space, public areas, and service areas.
• Assists in other food & beverage departments as needed.
• Maintain regular communication with the F&B Management team to provide updates, discuss plans, communicate needs, and align on priorities, understanding that flexibility with your responsibilities is paramount to support a successful operation.
What You Will Need
• Passion for the People, Place and Culture of our community, love of Restaurants and Guest Service also required.
• Minimum of five (5) years’ experience in a leadership role in Restaurant or Food & Beverage management, hotel or restaurant opening experience is a plus.
• Must be proficient in Word, Excel and other applicable computer systems.
• Expert-level knowledge, or ability to obtain, in reservations systems such as OpenTable and Tock, as well as POS systems such as Micros, Silverware and Lightspeed
• Expert-level knowledge, or ability to obtain, in reporting and inventory management tools
• Thorough understanding of excellent service, labor control, maintenance, merchandising and accounting
• Ability to obtain and maintain ******* Awareness certification (TiPS) and Food Handlers Certification (ServSafe) within 30-days of hire.
• Thorough understanding of all food & beverage items offered, including ingredients, methods of preparation and proper service to include In Room Dining standards. (IRD)
• Expert knowledge of wines and spirits
• Due to the cyclical nature of the hospitality industry, associates may be required to work varying schedules to reflect the business needs of the hotel, including nights, weekends, and holidays.
• Fluency in English both verbally and non-verbally
• Ability to stand and walk for extended periods of time; push, pull, lift up to 50 lbs.
• Must be able to work in extreme temperatures like freezers (-10 F) and kitchens (+110 F), possible for one hour or more.
Who We Are
Hotels done differently. At Aparium, we believe in the power of People, Place and Character. We ensure our hotels are a place where individuals are valued and celebrated, elevating our associates’ pride in who they are, where they live and who we serve. Our hotel is a tribute to the neighborhoods and the people of the communities where we operate.
Step into the world of charm reminiscent of small hotels scattered across western Europe at Hotel Granada, where a hidden oasis awaits, providing respite from the noise and traffic of the city. Once inside, guests are enveloped by the romantic aura of the building, offering a peaceful escape from the stress and chaos of the surrounding urban infrastructure. Nestled in the heart of historic Midtown Atlanta, the hotel's Spanish Colonial architecture stands as a dramatic departure from the typical steel and glass buildings, boasting modern touches and meticulous attention to design that seamlessly blend the past with the present.
The hotel is managed by Aparium Hotel Group. Founded in 2011, Aparium is driven by the belief that all hospitality experiences should be fueled by the poetics of their surroundings and was born with an intense focus on unearthing the amazing moments unique to every city. Since its founding, Aparium has grown into a new kind of hotel brand, one that ventures off the beaten path, both geographically and philosophically. Recognized by Travel + Leisure World’s Best Awards as a leading hotel brand, Aparium is known for its singular ability to combine the business acumen of large hospitality companies with the charm of boutique hotels, bringing the disparate forces together in bustling, smaller markets.
As an Equal Opportunity Employer, Aparium Hospitality Services celebrates diversity and is committed to creating an equitable and inclusive environment, and sense of belonging for all employees. We do not discriminate and believe every individual should be proud of who they are, where they come from and take pride in who we serve. Aparium is an E-Verify employer.
You are excited and passionate about being a leader in the three-ring circus that is a restaurant
You pride yourself in controlling chaos; and are adept at making each guest in your restaurant feel like they are the only person in the room
You are attentive, courteous, efficient and motivate others by inspiring confidence, respect, enthusiasm, and collaboration
You are highly organized and can work in an often-unpredictable environment to meet deadlines, all while maintaining a positive and professional demeanor
A large degree of self-motivation is needed to drive your department, while collaborating with the Culinary Team to execute your restaurant concept at a high level
As a leader within Aparium Hotel Group, you will work with a phenomenal group of peers who insist that you are collaborative, humble, experienced, and open-minded – no egos are allowed
Passion for the People, Place and Culture of our community, love of Restaurants and Guest Service also required
Must be proficient in Word, Excel and other applicable computer systems
Expert-level knowledge, or ability to obtain, in reservations systems such as OpenTable and Tock, as well as POS systems such as Micros, Silverware and Lightspeed
Expert-level knowledge, or ability to obtain, in reporting and inventory management tools
Thorough understanding of excellent service, labor control, maintenance, merchandising and accounting
Ability to obtain and maintain ******* Awareness certification (TiPS) and Food Handlers Certification (ServSafe) within 30-days of hire
Thorough understanding of all food & beverage items offered, including ingredients, methods of preparation and proper service to include In Room Dining standards
Expert knowledge of wines and spirits
Due to the cyclical nature of the hospitality industry, associates may be required to work varying schedules to reflect the business needs of the hotel, including nights, weekends, and holidays
Fluency in English both verbally and non-verbally
Ability to stand and walk for extended periods of time; push, pull, lift up to 50 lbs
Must be able to work in extreme temperatures like freezers (-10 F) and kitchens (+110 F), possible for one hour or more
Responsibilities
While your mission is to provide an unmatched experience for your guests, you value the work and feedback of your associates as well
You enjoy and excel in the fast-paced and also high-pressure environment to execute what is needed in exceeding our guest’s expectations and demonstrating the Aparium difference
The Restaurant Manager reports directly to the Director of Food + Beverage
It is critical the person in this position is tactical and strategic; if you only prefer to “see the forest” and not “plant the trees,” then this is not a role for you
All leaders of Aparium are required to get down and dirty to unearth existing needs and personally ensure what needs to be fixed is repaired
The Restaurant Manager wears many different hats throughout the day – leading by example while spending much of your day engaging with your associates and guests before, during, and after services
We encourage our leaders to inspire and challenge each other to be their best
The Restaurant Manager will maintain and execute the Standards of Service for the Restaurant, assuring success for the guest experience
Uphold and model the company’s principles of People, Place and Character; and ensure your team also models the way our values drive collaboration, intuition and translocal hospitality
Actively participate in recruitment, training, scheduling, supervising, coaching, and motivation of all Restaurant, Cafe, Bar, and In-Room Dining Service associates in order to create an environment that nurtures ideas and develops future talent for succession planning in the Restaurant program; effectively use corrective action to address root causes of issues, course-correcting any missed opportunities
Ensure timely set-up of the dining room and adhere to food & beverage standards and guest requests through active communication with the Culinary Department
Responsible for maintaining a strong guest and VIP relationship and ensuring all requests are communicated to staff
Review all reservations and cover count reports to determine appropriate staffing levels and station assignments
Work with the Culinary team to effectively communicate all requests
Manage inventory, control breakage/loss reduction of China, glass and silver related to restaurant services
Inspect and oversee the cleanliness and maintenance of all restaurant space, public areas, and service areas
Assists in other food & beverage departments as needed
Maintain regular communication with the F&B Management team to provide updates, discuss plans, communicate needs, and align on priorities, understanding that flexibility with your responsibilities is paramount to support a successful operation
Job description
Restaurant Manager
Reports to Director of Food + Beverage; position is exempt.
Who You Are
You are excited and passionate about being a leader in the three-ring circus that is a restaurant. You pride yourself in controlling chaos; and are adept at making each guest in your restaurant feel like they are the only person in the room. While your mission is to provide an unmatched experience for your guests, you value the work and feedback of your associates as well. You enjoy and excel in the fast-paced and also high-pressure environment to execute what is needed in exceeding our guest’s expectations and demonstrating the Aparium difference. You are attentive, courteous, efficient and motivate others by inspiring confidence, respect, enthusiasm, and collaboration. You are highly organized and can work in an often-unpredictable environment to meet deadlines, all while maintaining a positive and professional demeanor.
THE ROLE
The Restaurant Manager reports directly to the Director of Food + Beverage. It is critical the person in this position is tactical and strategic; if you only prefer to “see the forest” and not “plant the trees,” then this is not a role for you. All leaders of Aparium are required to get down and dirty to unearth existing needs and personally ensure what needs to be fixed is repaired. We are a young company that is in hyper-growth, so having the ability to be a soldier is as critical as being a general.
As the Restaurant Manager, you will lead the Restaurant, Café, Bar, In-Room Dining Service F&B Teams to execute the daily breakfast, lunch, brunch and dinner services in our restaurants. The Restaurant Manager wears many different hats throughout the day – leading by example while spending much of your day engaging with your associates and guests before, during, and after services. We encourage our leaders to inspire and challenge each other to be their best. A large degree of self-motivation is needed to drive your department, while collaborating with the Culinary Team to execute your restaurant concept at a high level. As a leader within Aparium Hotel Group, you will work with a phenomenal group of peers who insist that you are collaborative, humble, experienced, and open-minded – no egos are allowed. The Restaurant Manager will maintain and execute the Standards of Service for the Restaurant, assuring success for the guest experience.
What You Will Do
• Uphold and model the company’s principles of People, Place and Character; and ensure your team also models the way our values drive collaboration, intuition and translocal hospitality
• Actively participate in recruitment, training, scheduling, supervising, coaching, and motivation of all Restaurant, Cafe, Bar, and In-Room Dining Service associates in order to create an environment that nurtures ideas and develops future talent for succession planning in the Restaurant program; effectively use corrective action to address root causes of issues, course-correcting any missed opportunities.
• Ensure timely set-up of the dining room and adhere to food & beverage standards and guest requests through active communication with the Culinary Department. Responsible for maintaining a strong guest and VIP relationship and ensuring all requests are communicated to staff.
• Review all reservations and cover count reports to determine appropriate staffing levels and station assignments. Work with the Culinary team to effectively communicate all requests.
• Manage inventory, control breakage/loss reduction of China, glass and silver related to restaurant services. Inspect and oversee the cleanliness and maintenance of all restaurant space, public areas, and service areas.
• Assists in other food & beverage departments as needed.
• Maintain regular communication with the F&B Management team to provide updates, discuss plans, communicate needs, and align on priorities, understanding that flexibility with your responsibilities is paramount to support a successful operation.
What You Will Need
• Passion for the People, Place and Culture of our community, love of Restaurants and Guest Service also required.
• Minimum of five (5) years’ experience in a leadership role in Restaurant or Food & Beverage management, hotel or restaurant opening experience is a plus.
• Must be proficient in Word, Excel and other applicable computer systems.
• Expert-level knowledge, or ability to obtain, in reservations systems such as OpenTable and Tock, as well as POS systems such as Micros, Silverware and Lightspeed
• Expert-level knowledge, or ability to obtain, in reporting and inventory management tools
• Thorough understanding of excellent service, labor control, maintenance, merchandising and accounting
• Ability to obtain and maintain ******* Awareness certification (TiPS) and Food Handlers Certification (ServSafe) within 30-days of hire.
• Thorough understanding of all food & beverage items offered, including ingredients, methods of preparation and proper service to include In Room Dining standards. (IRD)
• Expert knowledge of wines and spirits
• Due to the cyclical nature of the hospitality industry, associates may be required to work varying schedules to reflect the business needs of the hotel, including nights, weekends, and holidays.
• Fluency in English both verbally and non-verbally
• Ability to stand and walk for extended periods of time; push, pull, lift up to 50 lbs.
• Must be able to work in extreme temperatures like freezers (-10 F) and kitchens (+110 F), possible for one hour or more.
Who We Are
Hotels done differently. At Aparium, we believe in the power of People, Place and Character. We ensure our hotels are a place where individuals are valued and celebrated, elevating our associates’ pride in who they are, where they live and who we serve. Our hotel is a tribute to the neighborhoods and the people of the communities where we operate.
Step into the world of charm reminiscent of small hotels scattered across western Europe at Hotel Granada, where a hidden oasis awaits, providing respite from the noise and traffic of the city. Once inside, guests are enveloped by the romantic aura of the building, offering a peaceful escape from the stress and chaos of the surrounding urban infrastructure. Nestled in the heart of historic Midtown Atlanta, the hotel's Spanish Colonial architecture stands as a dramatic departure from the typical steel and glass buildings, boasting modern touches and meticulous attention to design that seamlessly blend the past with the present.
The hotel is managed by Aparium Hotel Group. Founded in 2011, Aparium is driven by the belief that all hospitality experiences should be fueled by the poetics of their surroundings and was born with an intense focus on unearthing the amazing moments unique to every city. Since its founding, Aparium has grown into a new kind of hotel brand, one that ventures off the beaten path, both geographically and philosophically. Recognized by Travel + Leisure World’s Best Awards as a leading hotel brand, Aparium is known for its singular ability to combine the business acumen of large hospitality companies with the charm of boutique hotels, bringing the disparate forces together in bustling, smaller markets.
As an Equal Opportunity Employer, Aparium Hospitality Services celebrates diversity and is committed to creating an equitable and inclusive environment, and sense of belonging for all employees. We do not discriminate and believe every individual should be proud of who they are, where they come from and take pride in who we serve. Aparium is an E-Verify employer.
💡 Quick Summary
Seeking a career-building opportunity? The Restaurant Manger position is now open for candidates interested in the Hotel Jobs sector. This role in Atlanta offers a professional environment and growth potential.
Requirement Snapshot: Candidates should possess basic communication skills, a proactive attitude, and the ability to work in a team. Experience in Hotel Jobs is a plus.
