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ROKA AKOR | Old Orchard hiring General Manager in Skokie, IL

ROKA AKOR | Old OrchardMore Info

Full Time • Salary (Based on Experience)
Expired: Dec 30, 2019

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Requirements

3 years


Job Details

SUMMARY: The General Manager directs and organizes the activities of the Restaurant, facilitating the needs of the entire management and non management staff, while ensuring services and offerings are proportionate with guests' expectations and achieving all established financial goals in the process.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

Responsible for short and long term planning and the management of the Restaurant operations in the front and back of the house

Develop and recommend the budget, marketing plans and objectives for all Restaurant outlets

Monitor the financial obligations of each department, ensure all service standards are executed consistently and product offerings are according to specifications.

Participate in total Restaurant management as a member of the Company Executive Committee

Ensure communication between all departments is accurate and effective.

Implement and maintain Restaurant sales and marketing programs

Find ways to improve the efficiency of the operations; of maximizing and increasing sales and/or yield; of reducing costs without affecting the level of service or product

Hire, train, supervise, develop, discipline and counsel all Restaurant management team members according to policies and procedures

Coach and counsel management team to reflect service standards and procedures

Conducts monthly staff meeting during which he/she listens to staff on issues and ideas

Ensure training within all Restaurant departments is consistent and on-going.

Direct the implementation of the payroll, reports, forecasts, inventory and budget for Restaurant operations

Conduct monthly inspections of kitchens and restaurants with follow-ups

Coordinate Restaurant operations with other service companies to ensure efficient guest service

Resolve customer complaints as appropriate to maintain a high level of customer satisfaction and quality

Implement procedures to increase guest and team satisfaction 

Exercise quality control for both food and beverage

Work closely with the Executive Chef and Owners to ensure the smooth operation of all Restaurant outlets.

Maintaining highest standards of service and ensure their implementation

Performing daily walk-through to ensure full compliance with Department of Health

Regulations and Corporate standards

Maintains constant communication with owners and / or owner’s representatives.

Oversees and ensures restaurant and Health Department sanitation requirements are maintained at all times.

Oversees and ensures that all Restaurant Equipment are in good and working conditions and are well maintained.

Oversees and ensures that accurate inventories, extension and menu items price verification are maintained and conducted.

Performs all duties in adherence to all corporate specifications and company standards and policy.

Enforces and adheres to all corporate purchasing programs.

Adheres to the corporate menu change program.

Must have the ability to work a flexible schedule and late hours when necessary.

Must have the ability to report to work on time and on a regular basis.

Other duties as assigned.
Foster positive thinking and motivation within all Restaurant outlets by giving active assistance and advice on more effective ways of running the outlets necessary actions to correct any deviation from quality standards     

Assure management development through well planned cross training programs

QUALIFICATION REQUIREMENTS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.

EDUCATION and/or EXPERIENCE:

High School diploma or general education degree (GED); a minimum of 7 years previous industry experience, with 5 years in a manager capacity. Experience in a high quality hotel or freestanding restaurant desirable.

LANGUAGE SKILLS:

Ability to read, write and speak fluently, in the primary language of the property location.

MATHEMATICAL SKILLS:

Ability to add, subtract, multiply and divide in units of measure, using whole numbers, percentages, common fractures, and decimals.

 

REASONING ABILITY:

Ability to apply common sense, define problems, collect data, establish facts, and draw valid conclusions.

Ability to successfully re-prioritize tasks in a moments notice.

 

OTHER SKILLS and ABILITIES required:

Good wine and spirits and cultural knowledge.

Good Sake knowledge

Excellent verbal and written communication skills and problem solving ability.

Excellent organizational skills.

Computer literacy to include Excel Spreadsheet and Word experience.

Ability to work in a team and independently.

Ability to multi-task and meet multiple deadlines.

Ability to successfully work in a fast paced environment.

Ability to maintain composure in a potentially stressful environment.

Ability to produce recipes within corporate specifications.

Ability to demonstrate expertise in performing all positions within the Restaurant

Ability to plan and execute projects and quantify results.

Ability to delegate tasks with proper instructions with follow through and follow up.

Working knowledge of POS system.

Understanding and demonstration compliance with all Company, local and state sanitation regulations.

Ability to attend all required company meetings.

PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

While performing the duties of this job, the employee is frequently required to stand (a minimum of 8 hours); walk; and use hands to finger, handle, or feel, grasp, and hold objects, tools, or controls. The employee is frequently required to reach with hands and arms; balance; stoop; crouch; bend; talk; hear; taste; and smell. The employee may be required to frequently climb (stairs). The employee is occasionally required to kneel.

The employee must occasionally lift, carry, pull and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.

WORK ENVIRONMENT:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Qualified individuals with disabilities may be provided reasonable accommodation to enable them to perform the essential functions of a position, so long as such accommodation does not result in undue hardship to the organization.

 

 

 


Compensation details

Bonus, Benefits


View Job Description

Open Jobs From ROKA AKOR | Old Orchard


General Manager
Full Time • Salary (Based on Experience)
Require min. 3 years of experience

Japanese, Sushi

Upscale Casual, Casual Dining

Roka Akor brings an innovative combination of contemporary Robata Japanese cuisine and stunning design to four locations across the U.S., including Scottsdale, San Francisco, Chicago and Skokie, IL. Roka Akor’s principle Robata Japanese cuisine is prepared on a twelve-foot robata grill that uses mesquite charcoal and almond wood with flames that can raise temperatures up to 1,900 degrees. The restaurant’s name is derived from two words: RO and KA. The meaning of the first word is hearth, a gathering place where people socialize and take in the ambience; the latter stands for a burning fire and projecting energy. In alignment with the restaurant’s name, Roka Akor’s design features a centrally located robata grill that provides the heart of the visual experience, surrounded by rich wood décor and sleek lighting. Guests are encouraged to speak with the chefs about the food to create an interactive and engaging dining experience.

General Manager