Restaurant Manager

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POST DATE 9/12/2016
END DATE 10/11/2016

Loews Atlanta Hotel Atlanta, GA

Company
Loews Atlanta Hotel
Job Classification
Full Time
Company Ref #
hc.268445
AJE Ref #
576148550
Location
Atlanta, GA
Experience
Mid-Career (2 - 15 years)
Job Type
Regular

JOB DESCRIPTION

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The Loews Atlanta Hotel is seeking a Restaurant Manager to join our team! Loews Atlanta Hotel offers 414 supremely comfortable guest rooms, including 44 suites, all of which are luxuriously appointed and are furnished to suit the needs of both families and business travelers. Loews Atlanta Hotel features 40,000+ square feet of versatile indoor function space. For more information about the Loews Atlanta Hotel please visit http://www.loewshotels.com/atlanta-hotel/. Saltwood Charcuterie and Bar, located inside the Loews Atlanta Hotel, is Midtowns newest small-plate-style restaurant. Named for its emphasis on salted, cured meats and classically rustic presentation on wood blocks, this casual eatery features a charcuterie station that serves as the restaurants centerpiece. Diners can pull up bar stools to sample house-made and locally sourced items and sip on handcrafted cocktails and local microbrews while watching the restaurants charcuterie chef hand-carve meats and assemble charcuterie plates. Executive Chef Olivier Gaupin, a native of Orleans, France, borrows both from his European roots and a decade living in the American South, to bring a unique yet refined approach to local ingredients and cooking traditions. The 190-seat Saltwood, which includes the bar, restaurant, 20-seat patio, 125-seat private dining space, and chefs table, means diners can create their own unique experiences from intimate dinners for two to social gatherings around communal tables. For an authentic taste and feel of the Midtown Atlanta lifestyle, Saltwood is the place to be. This position is responsible for assisting the Restaurant General Manager in the overall management of the respective restaurant to include; planning, organizing, directing and coordinating all restaurant activities to ensure efficient operation of department, staffing, training, scheduling of employees; that a quality product which exceeds the guests expectations and hotel standards is delivered in a friendly and professional manner.