We are looking for an exceptional leader at to join our team to oversee the operations of our newest restaurant, Nàdair This position requires demonstrated dedication to service, hospitality and excellence in every candidate that joins us. We as.k that all our managers motivate and mentor staff, inspire and delight our guests, and commit themselves to excellence in food, wine and service. The General Manager will report directly to the ownership. A flexible, can do anything attitude is required.
Requirements:
Experience with new restaurant openings including budgeting, hiring, training
Experience in environments with high expectations, strong hospitality & service focus
Dynamic, dedicated leader with strong attention to detail & commitment to service excellence
Minimum of 3 years of experience managing a food and service focused restaurant
Experience working closely with culinary management
Strong service background and proven success developing service teams
Experience overseeing creative, focused beverage programs; craft cocktail and advanced wine knowledge
Passionate about local and sustainable business practices, developing purveyor relationships, etc.
Proficiency with managing labor and budgets and an understanding of P&L’s
Experience and success in project management; strong interpersonal skills and ability to bring people together
Proficiency in excel, word and other office products
To be considered, please apply with short cover detailing why you think you are suited to this role.
Nàdair (nuh-DARE from the Scots Gaelic phrase “dòigh nàdair” or “the way of nature”) is located at 1123 Zonolite Road in the former Floataway Café space. Atlanta chef and restaurateur Kevin Gillespie is drawing inspiration from 27 years of cooking in Atlanta and the Pacific Northwest and his time spent with family in New England, Scotland and the American South to create “reimagined Scottish” dishes, many cooked over an open fire. The menu is an evolution of a cooking style Kevin has thoughtfully refined for more than two decades in the kitchen. It started at Woodfire Grill, where Chef Gillespie was launched to culinary stardom in his 20s back in 2009. “Authenticity and intentionality are the guiding principles at Nàdair. We are not doing anything here ‘just because’ but rather because it’s important,” says Gillespie.
