Restaurant Manager

"One cannot think well, love well, or sleep well, if one has not dined well."

As chef-owner and founder Ford Fry’s passion is to find great people and develop them. His current restaurants include JCT Kitchen, no. 246, The Optimist, King + Duke, St. Cecilia, The El Felix, Superica, and Marcel, State of Grace, and Beetlecat in Inman Park.

Fry’s culinary inspirations cover many years and much of the country: from eating out with his family as a child in Texas, to studying at the New England Culinary Institute in Vermont, to spending time as a ?ne-dining chef in Florida, Colorado and California—and eventually as a corporate chef in Atlanta. Though the corporate job didn’t suit him, he fell in love with the city. In 2007, Ford put down roots in Atlanta with Jct. Kitchen, a restaurant that’s as warm and friendly as its owner.

We are a growing, Chef driven restaurant group, with boutique and neighborhood restaurants that value farm to table ingredients. As we move towards the next phase of our growth, we are looking for managers with various levels of experience.

What We Stand For:
• Passion - We hire passionate people and teach technique.
• People- We promote from within, and understand that Service is about serving one another
• Value- Good food and good service, done with heart-felt care.

These ideals are the pillars of our company, and we look to them as our driving force in our decisions to hire and develop wonderful people. Now is a rare opportunity to join our team at a management level. This is a perfect springboard for someone who wants to take their career to the next level and would like to learn aspects of the restaurant industry from one of the countries leading teams. The pay is competitive based on level of experience.  

Ford shares a love for restaurants with his staff and partners. Stop by one of the restaurants, and you’ll likely find him in the kitchen or out front, working alongside his team and making his guests feel at home.

Looking forward to hearing from you!


  1. Understand and consistently exhibit the ability to speak intelligently about all food and beverage items offered at the restaurant of employ. Use this ability to guide guests through the menu.
  2. Anticipate guests’ needs by constantly scanning the room and picking up cues from facial expression, body language, and  demeanor.
  3. Actively participate in the hiring, training, supervision and discipline of all restaurant staff.
  4. Develop all staff for future advancement. Recommend wage adjustments, transfers, promotions and dismissals.
  5. Maintain a daily log for communication between restaurant staff and management.
  6. Ensure ‘Sidework Sheets’ are adhered to in order to best prepare the restaurant for      service.
  7. Ensure management opening and closing duties and checklists are consistently executed.
  8. When problems arise, address quickly, appropriately, and proactively when possible
  9. Maintain attendance and timeliness in accordance with the Employee Handbook and the restaurants’ schedule.
  10. Respect guest and restaurant confidentiality.
  11. Work to maintain a clean and organized work environment at all times.
  12. Recognize and address potentially intoxicated, disruptive, or undesirable guests.
  13. Report unsafe working conditions, operational needs, and equipment or other aspects of the restaurant in need of repair to management.
  14. Properly handle and report guest and employee accidents.
  15. Respond properly to restaurant emergencies or safety situations.
  16. Ensure that before beginning work, all trainees have attended Ford Fry Restaurants New Hire Orientation, have been on-boarded in the payroll system, and are clocked in on the restaurant’s time keeping system.
  17. Utilize the Ford Fry Restaurants philosophies, Employee Handbook, and Service and Training Manual to train, develop, and monitor the performance of staff.
  18. Use a ‘hands-on’ approach to training and development and work alongside staff to support and coach. Use discipline appropriately as a last resort.
  19. Demonstrate clear understanding and be able to apply the Ford Fry Restaurants Performance Chronicling system.
  20. Attend and participate in all required meetings.
  21. Conduct and facilitate effective meetings through established agenda, effective use of time, and clear objectives.
  22. Lead daily pre-shift meetings to keep staff abreast of all necessary information and foster a positive and developmental work environment.
  23. Aggressively monitor overtime to ensure maximum productivity and profit. Understand the difference between necessary and unnecessary OT.
  24. Review and adjust the time edits at shift close on a daily basis.  
  25. Support the Beverage team in the ordering, receiving, and beverage invoice processing.
  26. Maintain a daily housekeeping program to include storage and operational areas and staff appearance.
  27. Observe daily conditions of all physical facility and equipment in all restaurant areas; make recommendations for corrections and improvements as needed.
  28. Assume responsibility to shift supervisory duties on a regular basis.
  29. Control reservations and seating of outlet with regards to service standards.
  30. Ensure all staff members demonstrate consistent service techniques/demeanor as defined in the Service & Training Manual.
  31. Audit service during shift and ensure discussion/review at concurrent Pre-Shift Meetings.
  32. Ensure private events or functions are executed flawlessly and according to the BEO specifications.
  33. Plan, coordinate and execute off-premise catering/special events in a manner that best reflects the quality standards of the restaurant.
  34. Perform other tasks or projects as assigned by the Assistant General Manager. 

 NOTE: A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions performed with or without reasonable accommodation.


            This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor.





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