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JOIN THE TEAM

Is learning about, preparing, and serving world-class, creative food and beverage your dream come true? Do you yearn to grow and thrive in the most team-building-est environment possible? Do you want to be both challenged AND appreciated at work? Do you want a safe, COVID-minded restaurant to serve and cook in? If you said 'yes' to all of these questions, then submit your resume to info@southernbelleatl.com to join the team at Southern Belle & Georgia Boy. Our Winter Hibernation is nearly over as spring is just around the corner. We are preparing for our Grand Re-Opening and need just a few more hands, both Front and Back of House (hosts, servers, chefs de partie, food runners, barkeeps). We are looking to open 3 days a week for now: Thursday-Saturday evenings and would need all three days availability. Compensation is very competitive and our team is super passionate and highly collaborative. Come join our family!

SUBMIT YOUR RESUME

ABOUT SOUTHERN BELLE & GEORGIA BOY

Southern Belle is celebrated local chef Joey Ward's Southern-rooted restaurant located in Atlanta’s Poncey-Highland neighborhood. With a beverage program focused on highlighting the stories and passions of Southern distilleries, Southern Belle boasts an expertly-crafted cocktail menu, local beers, and biodynamic wines and cutting-edge zero-proof cocktails. Alongside the drinks, look for Tasting Menus executed by Ward and his team with a commitment to embracing hyper-seasonality, local farms, and the multicultural flavors of the “New South.” A complement to the food and beverage program, the restaurant’s interior design evokes a Southern, homey feel with exposed brick walls, tufted furniture, salon-style art, and the historic building’s original tin roof. Affectionately named as a nod to the strong-willed, Southern women Ward knows and loves — including his wife and restaurant co-owner, Emily. As for the rest of the team, Ward has pulled in a talented crew of well-known names in the Atlanta culinary landscape, including Sommelier Cate Hatch, Bar Manager Kevin Bragg, and Pastry Chef Billy Cole.