General Manager

THE CONCEPT

Fishbar is a wood-fired seafood restaurant in Savannah's Starland District inspired by the glamour of the French Riviera and the freshness of the Georgia and Carolina coasts. We deliver elevated coastal dining with refined simplicity—fire-roasted seafood and produce, wine-forward list, stylish yet relaxed ambiance. Southern Cross Hospitality seeks a Restaurant Manager to lead this concept with the same precision and hospitality-driven ethos that defines our operations.

ROLE OVERVIEW

As Restaurant Manager, you will oversee the daily operations of Fishbar, ensuring an exceptional guest experience, operational excellence, staff performance, and strong financial results. You will operate with strategic authority, drive standards, and execute with precision while fostering a sophisticated hospitality culture.

KEY RESPONSIBILITIES

• Lead all front-of-house operations: staffing, training, performance management, scheduling, and team development.
• Ensure compliance with food safety, health regulations, and service standards at all times.
• Manage inventory and cost control: optimize waste reduction, vendor relationships, ordering, par stock management.
• Collaborate closely with kitchen leadership to ensure timely execution, quality, presentation, and consistency of dishes and service.
• Monitor financial performance: sales, labor costs, prime costs, report generation, implement corrective actions and growth strategies.
• Develop strategies to enhance guest satisfaction, promoting loyalty, security in service recovery, and a premium but comfortable atmosphere.
• Maintain a positive, professional, high-performance work environment, lead by example in culture and execution.
• Handle guest inquiries, complaints, and feedback with poise, ensuring resolution aligned with the brand standard.
• Uphold the brand vision of coastal elegance: anticipate guest needs, maintain polished presentation, ensure team embodies the hospitality standard.

EXPERIENCE & QUALIFICATIONS

• Minimum 2 years of experience in restaurant management (Assistant Manager, General Manager or equivalent) in a high-volume, fine-dining or upscale casual operation.
• Strong knowledge of food service and production processes, hospitality management and line logic.
• Proven track record in inventory/control systems and cost management.
• Excellent leadership and communication skills; ability to direct a diverse team and foster professional development.
• Comfortable in fast-paced service environment with high expectations of quality and consistency.
• Proficiency in POS systems (Toast preferred) and cash handling/financial record-keeping.
• Food safety and handling certification required; additional beverage/sommelier knowledge preferred.
• Level 1 Sommelier Certification a plus.

DESIRED ATTRIBUTES

• Strategic mindset: sees the big picture, anticipates operational issues, and acts proactively.
• Polished presentation, articulate and confident in guest interactions and team leadership.
• Relentless standards: quality, consistency, hospitality.
• Warm-but-disciplined hospitality: excels in creating memorable experiences while maintaining business acumen.
• Adaptability and composure under pressure.
• Passion for seafood, wood-fire cooking, coastal cuisine, and delivering elevated dining experiences.

COMPENSATION & BENEFITS

Competitive salary commensurate with experience. Bonus opportunities tied to operational performance. Benefits include health, paid time off, employee discounts across Southern Cross Hospitality venues, professional development opportunities.

Job Type: Full-time

Benefits:

• Dental insurance
• Health insurance
• Paid time off
• Relocation assistance
• Vision insurance

Work Location: In person