MANAGER, MILLIE’S PIZZERIA

Politan Group

LOCATION: Atlanta, GA
POSITION TYPE: Full-Time
REPORTS TO: Director of Operations

In the performance of their respective tasks and duties, the employee is expected to conform to the following:

• Perform quality work within deadlines, with or without supervision.

• Interact professionally with other employees, customers and suppliers.

• Work effectively as at team contributor on all tasks, projects and assignments.

• Work independently while understanding the necessity for communicating and coordinating work efforts with other employees and organizations.

Politan Row is looking for someone special to manage our newest concept. Millie’s Pizzeria will open as a standalone component of Politan Row at the Forum in early 2025. We are nostalgic for the old-school, Italian-American restaurants of the past—places that have been in families for generations. We're looking to recreate this feel with classic Italian flavors and dishes. The beverage program will focus on organic and natural wines.

Though not required, our ideal candidate will possess one of the following certifications: Sommelier II, WSET 2, or CSW - Certified Specialist of Wine.

POSITION PURPOSE:

• The General Manager is responsible for the overall financial health, guest experience, bar operations, facility maintenance, team development and team morale.

  In addition to their primary responsibilities, it is the General Manager’s job to work closely with the Head Chef to ensure an exceptional experience for all guests.

  RESPONSIBILITIES/DUTIES/FUNCTIONS/TASKS:

  1. Promote, work, and act in a manner consistent with the mission, vision and values of Politan Row.

  2. Reviews financial statements and sales reports versus budgeted and forecasted goals to identify areas needing cost reduction or program improvement.

  3. Directs and coordinate operations, service, restaurant environment, cleanliness standards, staff development, food safety and local marketing initiatives.

  4. Schedules Front-of-House staff in accordance with staffing pars.

  5. Coordinates financial budget forecasting on a yearly, quarterly and per period basis.

  6. Oversees the use of weekly and period declining budgets for all controllable expense categories.

  7. Oversees the hiring, disciplinary, and termination process and documentation for all personnel in accordance with company policies.

  8. Purchases all liquor, wine, beer and non-alcoholic products for the bar program.

  9. Leads the completion of bi-weekly inventory counts.

  10. Implements a robust and ongoing training program, ensuring staff is well-versed in all products served, including wine, spirits, beer, and food offerings.

  11. Ensures all expenses are accurately recorded in Quickbooks.

  12. Ensures compliance with terms of any management agreements and/or lease agreement for specific location.

  13. Programs and Audits POS system and item library

  14. Act as the Manager-on-Duty for a minimum of 4 shifts per week.

  15. Provides leadership and coaching to supervisors in the areas of guest service, recruiting, hiring, training, coaching and mentoring employees to achieve goals.

  16. Communicates and proposes solutions for gaps in operational processes, training, and guest service to direct manager.

  17. Conducts weekly management meetings.

  18. Trains and implements all new operations and procedural changes as it pertains to improving policies and procedures.

  19. Ensures the highest level of cleanliness and sanitation is maintained in the restaurant.

  20. Builds and execute a plan to make Millie’s a part of the community by supporting community endeavors.

  21. Leads the management team in activating the restaurant and driving sales.

  22. Develops a culture of teamwork, empowerment, service, and fun by ensuring all team members know why their job is important.

  23. Leads by example.

  24. All other duties as needed.

  QUALIFICATIONS:

  REQUIRED EDUCATION AND EXPERIENCE

  • High School Diploma

  • Three (3) or more years of experience as a General Manager in a hotel or restaurant

  • Restaurant opening experience.

  • At least 3 years of P&L responsibility with experience in creating:

  o Declining Budgets

  o Annual sales budgets

  o P&L analysis

  PREFERRED EDUCATION AND EXPERIENCE

  • Bachelor’s Degree

  • Five (5) or more years of experience as a General Manager in a hotel or restaurant with annual sales of at least $5 million dollars.

  • Sommelier II, WSET 2, or CSW - Certified Specialist of Wine