Restaurant Manager

Now hiring an experienced manager for our 1799 restaurant, an elevated dining experience at The Harpeth Hotel in downtown Franklin, TN

At 1799, every plate and pour tells a story. Rooted in Franklin’s historic charm and Southern heritage, our kitchen celebrates craftsmanship — sourcing with purpose, cooking with precision, and presenting dishes that balance comfort and creativity.

At SAVOR, we're not just hiring managers — we’re investing in trailblazers.

As a Restaurant Manager, you’ll be the driving force behind daily excellence and unforgettable guest experiences. This role is about more than schedules and service standards — it’s about culture, leadership, and growth.

What You’ll Do:

• Lead, coach, and inspire front-of-house teams with authenticity and passion
• Drive a culture of service excellence and hospitality innovation
• Collaborate with culinary and operations teams to ensure seamless execution
• Monitor performance metrics and implement strategies for growth and efficiency
• Champion SAVOR’s P.R.I.D.E values: Passionate. Real. Inspiring. Dynamic. Excellence.

What Sets You Apart:

• Proven leadership experience in a high-volume restaurant or hospitality setting
• Strong communication, problem-solving, and team-building skills
• Obsessed with guest experience and operational excellence
• Ready to grow, adapt, and make an impact in a dynamic, global company

Why SAVOR:

• Real career growth with mentorship and advancement opportunities
• Work with top talent across 40 global locations
• A company that values people and fosters innovation
• A culture rooted in hospitality excellence, bold creativity, and respect

Be more than a manager. Be a changemaker. Lead with SAVOR.

POSITION PROFILE

Supervise the associates in the shift operations and aid in the administration of the Restaurant to achieve guest satisfaction, quality service, compliance of policies and procedures while meeting/exceeding financial goals.

ESSENTIAL RESPONSIBILTIES

• Accomplish restaurant human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining associates; communicating job expectations, job duties and job responsibilities; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.
• Achieve restaurant operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change.
• Meet restaurant financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions.
• Avoid legal challenges by conforming to the regulations of the alcoholic beverage commission.
• Maximize bar profitability by ensuring portion control; monitoring accuracy of charges.
• Publicize the restaurant by designing and placing advertisements; inviting food editors to review the restaurant; contacting local, regional, and national magazines with feature ideas; encouraging local businesses to hold social events at the restaurant.
• Maintain safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; supervise the maintenance of restaurant equipment to protect the assets, while securing revenues and complying with legal regulations and ensure quality service.
• Updates job knowledge by participating in educational opportunities; reading professional publications; maintaining personal networks; participating in professional organizations.
• Investigate, resolve, respond to guest needs, inquires, comments and/or problems to ensure a quality experience and enhance future sales prospects.
• Update the cash management system and compile, generate and prepare various reports to aid in the administration of the Restaurant.
• Establish standards for personnel performance and guest service.
• Perform Manager-on-Duty functions and shifts as assigned.

REQUIRED KNOWLEDGE, SKILLS, AND ABILITIES

• Strong leadership and communication skills
• Budget management and financial acumen
• Organizational skills for managing staff and events
• Knowledge of food and beverage trends
• Strong bar experience in craft cocktails, wine, beers, and other beverages
• Understanding of food cost and inventory management
• Familiarity with health and safety regulations

BENEFITS

• Excellent salary plus bonus
• Medical, dental, vision, life insurance
• 401k with company match