As chef-owner and founder of Ford Fry Restaurants, Ford’s passion is to draw people together. 

Description of Position

As the business unit leader, the General Manager is responsible for achieving
the company's vision on a daily basis. Together with the Executive Chef, the GM is charged with creating a business unit culture consistent with our guiding principles while developing and leading high performing hospitality teams, growing our community of guests and achieving the financial results outlined in the annual budget. More specifically, the General Manager will be responsible for:

Operational Excellence: create systems for organizing business resources including the facility, management, management scheduling, duty delegation, administration, service/shift management and quality control

Legal Compliance: execute systems to ensure the business is operating in compliance with all local, state and federal laws

Financial Performance: promote sales, manage expenses and cash handling systems required to achieve business budgets

Human Resources: assist in recruitment, training, development, and performance evaluations, employee relations and benefits 

Facilities: manage the facility to improve longevity of furniture, fixtures and equipment, reduce expenses and achieve quality standard.

Why work with Ford Fry?

• Join an award winning, Chef driven restaurant group with boutique neighborhood restaurants
• They are a company that values and invests in employees, they view the relationship with employees as a partnership and have less than a 20% attrition rate in management
• What They Stand For:
  • Passion - We hire passionate people and teach technique.
  • People- We promote from within, and understand that Service is about serving one another
  • Value- Good food and good service, done with heart-felt care.
• Locally sourced ingredients, and a menu that changes seasonally 
• "I love finding talent in the region, an putting these people in an environment where they can learn and grow."-Ford Fry 

Reporting Structure

The General Manager will report to Kimberly Van Leuvan, Vice President of Operations and Sean Sullivan, Vice President of Service. 

ABOUT the talent

Ford Fry has attracted top talent across the board, most of whom have been promoted into roles as soon as they were ready for them. This speaks to the culture of the company and they way it treats employees as family - with some of the best retention stats in the industry. 

qualifications

• Passion for the concept, cuisine and success of the brand
• 3+ years in a similar position as General Manager in an upscale full service restaurant environment
• The successful candidate will be a natural leader whose strengths and style complement the existing team. S/he will be a respected employee of the highest integrity and a leader who can positively affect the culture, external image, and inspire performance.
• Skilled at managing multiple priorities and projects, with a hands on, lead by example approach
• Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality.

Interested in learning more or know the right person? Email mandeep@hhcsearch.com

about Ford Fry

Ford Fry’s culinary inspirations cover many years and much of the country: from eating out with his family as a child in Texas, to studying at the New England Culinary Institute in Vermont, to spending time as a fine dining chef in Florida, Colorado and California—and eventually as a corporate chef in Atlanta. Although the corporate chef position didn’t stick, Fry’s love for Atlanta stuck with him and it has proved a recipe for success so far.

Fry’s culinary vision always begins with ingredients and dishes that are central to the Atlanta community and Southeastern region. He sources local ingredients not only because they taste better but because it allows him to partner closely with suppliers and honor local harvests. He then utilizes classical European techniques in his preparation, which results in dishes that are approachable and uncomplicated yet entirely new to his guests.

All of Fry’s restaurants have a few things in common: they’re as formal as guests want them to be; they’re chef owned and operated; they’re committed to their communities; and they serve exceptional food made with local ingredients in casual environments where a great deal of attention is paid to detail. However, each restaurant has its own unique identity.

"I want to create restaurants that strike a timeless emotional chord – restaurants that don't pander to trend, but draw generations of families together,” - Ford Fry

Notable Press

Jezebel Magazine: 100 Hottest Restaurants 2017

Zagat 2017: Eat this Now: 30 Dishes to Try Around the US

Wine Enthusiast 2017: America's 100 Best Wine Restaurants

Bon Appetite 2017: 7 Old-School French Dishes We're Seeing Everywhere

Up to $500 for referrals!

If you are not interested in this particular role but have people in your network that could be a good fit, we would love to help them. For any person we place at any of our clients that you refer to us, we send you a check for $500.

Each person is limited to only 3 referrals maximum so please only refer your best and help continue to build the best culinary network.