Experienced Restaurant General Manager MooCoo Group Atlanta Area • Cobb County • North Georgia$65,000 - $85,000 + Performance-Based Bonus MooCoo Group is seeking experienced General Managers to lead our full-service restaurant locations throughout the Atlanta area, Cobb County, and North Georgia. Are you a proven restaurant leader who thrives in a high-volume, full-service environment? Do you know how to build strong teams, manage the business behind the restaurant, and still understand that sometimes the best place for a General Manager to be is on the floor alongside the team?
We're looking for true restaurant people-hands-on leaders who understand the business because they've worked it. At MooCoo Group, we create neighborhood gathering places centered around great food, great drinks, and genuine hospitality in a no-attitude atmosphere. Craftsmanship, consistency, hospitality, and strong restaurant operations are at the core of what we do. Our General Managers aren't simply administrators. They are the leaders of their restaurants and are expected to understand every part of the operation-from the guest experience and team culture to staffing, food and beverage costs, labor, inventory, systems, safety, and the P&L.
We're looking for leaders who can take ownership of a restaurant, develop the people around them, follow established systems, identify opportunities to make those systems better, and be accountable for results.
The Role The General Manager is one of the most trusted leaders within our organization and has overall responsibility for the day-to-day success of their restaurant. You will oversee restaurant operations, leadership development, staffing, financial performance, guest satisfaction, food and beverage execution, safety, compliance, and culture.
The right General Manager creates an environment where both guests and employees want to return. You'll be expected to lead from the floor, develop your management team, communicate effectively with company leadership, understand the numbers behind your business, and take ownership of the results of your restaurant.
Leadership & Team Development Our General Managers build teams-not just schedules.
You will:- Recruit, interview, hire, train, coach, and develop a high-performing restaurant team
- Lead and develop Managers, Chefs, Sous Chefs, and hourly team members
- Create a positive, accountable, respectful, and hospitality-driven culture
- Establish clear performance expectations and hold team members accountable
- Provide consistent positive and constructive coaching
- Conduct performance evaluations and goal-setting discussions
- Develop managers through regular one-on-one coaching and day-to-day leadership
- Identify high-potential employees and develop future leaders
- Build leadership depth and succession planning within the restaurant
- Ensure consistent execution of company training programs for management and hourly employees
- Maintain an accurate staffing plan and proactively recruit before staffing becomes critical
- Partner effectively with Operations, Human Resources, Culinary Leadership, and other company departments
- Address employee performance and disciplinary matters promptly and appropriately
- Lead by example and consistently follow and enforce company policies and procedures
We believe in success and generosity. We insist on integrity and respect. We value learning, growth, accountability, and teamwork.
Restaurant Operations Our General Managers are expected to know their restaurants inside and out.
You will:- Oversee all Front of House and Back of House operations
- Ensure every shift is executed at or above established restaurant standards
- Maintain exceptional standards for food quality, service, hospitality, cleanliness, and ambiance
- Be visible and actively engaged on the restaurant floor
- Manage shifts and make effective real-time operational decisions
- Maintain proper staffing and scheduling based on business needs and projected sales
- Ensure consistent execution of recipes, food preparation, presentation, and service standards
- Oversee inventory, ordering, receiving, storage, and product controls
- Maintain strong operational systems and ensure managers consistently follow them
- Investigate and resolve guest concerns professionally and appropriately
- Develop relationships with regular guests and build guest loyalty
- Ensure opening, running, and closing procedures are completed correctly
- Maintain a clean, organized, professional, and restaurant-ready environment
- Oversee restaurant technology and operational systems, including POS, scheduling, payroll/timekeeping, and inventory platforms
- Communicate effectively between shifts and ensure important information reaches the appropriate managers and team members
- Successfully plan and execute special events, large parties, catering opportunities, and marketing events when applicable
Financial Performance & Business Ownership A General Manager must understand both hospitality and the business of hospitality.
You will be responsible for:- Understanding and managing the restaurant's P&L
- Meeting established sales, labor, food cost, beverage cost, and profitability goals
- Monitoring labor and adjusting staffing appropriately based on business volume
- Managing food, beverage, supply, utility, and other controllable expenses
- Reviewing financial reports and identifying trends, concerns, and opportunities
- Understanding theoretical versus actual costs and investigating significant variances
- Managing inventory and ordering responsibly
- Minimizing waste while protecting product quality and guest experience
- Ensuring invoices and financial documentation are processed accurately and on time
- Ensuring payroll and personnel-related administrative responsibilities are completed accurately and within established deadlines
- Driving sales while protecting profitability
- Developing and executing action plans when financial or operational goals are not being met
- Taking ownership of the financial performance of the restaurant rather than simply reporting the numbers
We're looking for a General Manager who can look at a P&L and understand what happened, why it happened, and what actions need to happen next.
Guest Experience & Hospitality Great restaurant operations mean very little if guests don't want to come back. Our General Managers are responsible for creating a culture where hospitality is everyone's responsibility.
You will:- Ensure guests consistently receive friendly, knowledgeable, and attentive service
- Be present and accessible to guests during service
- Develop relationships with regular guests and the surrounding community
- Coach employees on hospitality and service standards
- Address guest concerns quickly, professionally, and appropriately
- Look for opportunities to recover a guest experience before the guest leaves
- Ensure food and beverages meet company quality and presentation standards
- Create an environment that feels welcoming, energetic, and genuine
- Reinforce the understanding that every position-from Dishwasher to General Manager-contributes to the guest experience
Food Safety, Workplace Safety & Compliance The General Manager owns the condition and compliance of their restaurant.
Responsibilities include:- Enforce proper food handling and sanitation practices
- Maintain restaurant readiness for health department inspections
- Ensure compliance with company policies and applicable federal, state, and local requirements
- Maintain clean and sanitary kitchens, bars, dining rooms, restrooms, storage areas, and exterior areas
- Ensure proper employee uniform and appearance standards
- Maintain a safe working and guest environment
- Ensure proper security procedures are followed to protect employees, guests, and company assets
- Respond appropriately to employee and guest injuries
- Ensure required incident and accident documentation is completed promptly
- Immediately communicate significant safety, employee, guest, or operational concerns through the appropriate company channels
- Correct food safety, sanitation, and workplace safety concerns with urgency
People & Staffing The success of a restaurant depends on having the right people, properly trained, in the right positions.
The General Manager will:- Own the restaurant's overall staffing plan
- Oversee hourly recruiting, interviewing, selection, and hiring
- Ensure new employees complete required onboarding before beginning work
- Conduct or oversee new-hire orientation
- Ensure employees are properly trained and certified for their positions
- Ensure managers and trainers consistently execute established training programs
- Monitor employee performance and provide ongoing feedback
- Maintain appropriate documentation regarding performance and disciplinary matters
- Address attendance, conduct, performance, and policy concerns consistently
- Prepare effective schedules based on availability, performance, business needs, and projected volume
- Maintain appropriate staffing levels without unnecessarily increasing labor
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