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Restaurant Manager at Bleu Canoe



  • Oversee daily restaurant operations and ensure smooth functioning of all departments

  • Manage and train staff members, including hosts, servers, bartenders, and kitchen staff

  • Develop and implement strategies to improve customer service and satisfaction

  • Monitor food quality and presentation to maintain high standards

  • Coordinate with vendors and suppliers to ensure timely delivery of ingredients and supplies

  • Handle customer complaints and resolve issues in a professional manner

  • Maintain cleanliness and sanitation standards throughout the restaurant

  • Adhere to all health and safety regulations

  • Occasionally help oversee rental cabins on property as needed



  • Previous experience as a restaurant manager or assistant manager

  • Strong leadership skills with the ability to motivate and inspire a team

  • Excellent communication and interpersonal skills

  • Be able to step into any restaurant role when needed (expo, server, bartender, cook)

  • Ability to work in a fast-paced environment and handle multiple tasks simultaneously

  • Proficient in computer systems, including POS systems and inventory management software

  • Understanding of budgeting, cost control, and financial management principles


Our Company:

We are a family run business located in the beautiful North Georgia Mountains on 23 acres. Our property includes a cajun/creole restaurant and bar, along with 11 tiny cabin vacation rentals. Owner has 30+ years of restaurant and hospitality experience. Our restaurant prides itself on authentic, made from scratch and time tested cajun/creole recipes. Our customers come from all walks of life and we pride ourselves on making each and every one of them feel like family when here. We have MANY regulars and a fun atmosphere.


Job Type: Full-time


Salary: $40,000.00 - $48,000.00 per year (opening salary based on interview with room for advancement. We have only been open 3 years and there is room to grow beyond this salary as our company grows.)



  • Employee discount

  • Paid time off

  • Paid training

  • Bonuses


Work Week:

  • Every weekend

  • 5 days a week 

  • Generally only 40hrs (which is our aim), sometimes up to 50 during peak season or when other manager is out of town

  • Unlike many restaurants in our area, we are open year-round same days same hours, we do not cut staff in winter



Restaurant: 2 years (Required)

Leadership (Required)



Driver's License (Required)

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