***THIS ROLE IS LOCATED at one of our Portfolio locations***

Cabana Club

2018 W North Ave.

Chicago, IL 60647

https://www.therobey.com/

The SEASONAL Front of the House Restaurant Manager will be responsible for day-to-day operations of all (FOH) front of house team members at Cabana Club located in The Robey Hotel in Wicker Park. They will assist the F&B Director in driving sales, managing costs, and delivering an exceptional guest experience. We are looking for someone who is experienced in a full-service, high-volume restaurant, has creative ideas to drive sales and repeat business, and the capability to recruit, train, and develop high-performing employees.

Responsibilities:

• Meet restaurant operational standards by implementing productivity, quality, and customer-service standards; resolving problems; recommending system improvements.
• Support restaurant goals in all areas of operations and achieve desired volume growth/optimum profit
• Drive sales and repeat business by building rapport and establishing relationships with frequent visiting guests; Control costs by monitoring expenditures, identifying variances, and minimizing waste.
• Supervise and lead efficient daily shifts (including opening and closing shifts), ensuring an exceptional guest and employee experience
• Maintain guest service by helping wait staff with table preparation and food delivery.
• Maintain ambiance by controlling lighting, background music, linen service, glassware, dinnerware, and utensil quality and placement; monitoring food presentation and service.
• Accomplish restaurant objectives by selecting, orienting, training, coaching, counseling, and disciplining employees; Clearly communicate job expectations and developmental feedback; Adhere to and enforce policies and procedures; Ensure that all paperwork and documentation is completed accurately and on a timely basis.
• Monitor, address and document individual hourly employee performance through on-going feedback, positive recognition, formal performance reviews, coaching and, when necessary, disciplinary action up to and including employment termination.
• Maintain a safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; complying with legal regulations.
• Monitor and ensure the restaurant and the team’s compliance with all Company and restaurant policies and procedures as well as all legal and regulatory requirements.
• Experience and Education Requirements
• At least 1-3 years of full-service management experience in a high-volume restaurant
• Demonstrated leadership capability to build strong teams and to achieve business goals
• Skills in leading hourly team members and working as part of a management team