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General Manager
16 On Center HQ
328 South Jefferson St. Suite 760 Chicago IL
16 On Center HQ hiring General Manager in Chicago, IL

16 On Center HQ hiring General Manager in Chicago, IL

16 On Center HQMore Info

Full Time • Salary ($80k - $90k)
Expired: May 2, 2024

Sorry, this job expired on May 2, 2024. Below are other jobs that may be of interest to you.

Required Years of Experience

4 years


Job Details

Mariscos San Pedro is an upcoming Mexican seafood restaurant located in Pilsen by the owners of Taqueria Chingon, Obélix, and Le Bouchon. We are looking for a General Manager to join and lead our team for a projected early summer opening.

The Pilsen community is a thriving center of culture and hospitality, and our hope is that the property at 18th & Allport is a beacon for that culture. Mariscos San Pedro and sister concepts Punch House, Tack Room, and the renowned venue Thalia Hall continue to be a destination for fine people to gather around art, entertainment, and great food and beverage.


Position Summary

The General Manager will continue to improve on our food, hospitality and service standards, advance the education and performance of our staff. This person will lead the profitable function of the restaurant. This position is responsible for overseeing FOH training, scheduling and service, payroll and all other operational responsibilities for the property. This person embodies skills that will elevate the core values of the operations with the ability to lead and inspire staff, and display an unwavering commitment to quality and hospitality. The GM must be a strong leader and communicator as well as possess administrative and organizational skills. We trust leaders to lead, and offer support from one of Chicago's leading hospitality groups in terms of training, resources, and experience.

Additional responsibilities include but are not limited to: 

  • Hiring and training the opening team front of house staff.
  • Organize, plan, and prioritize every day to ensure yours and the entire team exceeds the guests’ expectations of food and service. Through interactions with guests and team members, serve as a role model for employees through teamwork support, attention to detail, and quality control.
  • Execute administrative duties including but not limited to managing staff schedules and payroll, menu updates, reservations management, basic social media updates, POS programming, ordering supplies, cash handling.
  • Partner with the chefs and kitchen team to ensure a full understanding of the menu and high communication between front and back of house; you must work together to make sure daily service is executed precisely each day and present a united front.
  • Plan, organize, direct, control and evaluate daily operations, implement operational procedures, assist in controlling inventory, respond to customer complaints, set staff work schedules and monitor staff performance
  • Recruit, interview, and hire team members; take disciplinary action, motivate and train
  • Ability to apply creative solutions to practical problems, maintain composure and professionalism at all times, and to relate positively and effectively to all staff and guests.
  • A solid understanding of service etiquette and mechanics.
  • Actively participate in service, ensuring all guests are well taken care of. Create and build relationships with regulars and industry guests.
  • Monitor actions of staff and guests to ensure that health and safety standards and liquor regulations are obeyed. Ensure team members have proper certifications (Food Handlers) and evaluate health and safety practices against standards.
  • Develop systems and procedures to improve the operations within the restaurant.
  • Direct daily FOH cleaning activities to maintain sanitation standards, and keep appropriate records. Identify and estimate quantities of supplies to be ordered to maintain a consistent par. Sets appropriate purchasing specifications to accurately forecast supply needs and use established order sheets.
  • Work closely and cohesively with other onsite managers/employees to ensure smooth guest experiences throughout properties, supporting public and private events and festivals.

About You:

  • Service focused professional who is passionate about Mexican cuisine and culture
  • Someone who can lead by example and through clear communication 
  • Self starter who sees problems and fixes them
  • Someone looking for a home. We hope to hire quality employees and create an environment where they can establish themselves, make good money, establish relationships with guests/regulars, and work towards a common goal of excellence in everything we do
  • Someone who is very excited at the prospect of opening a restaurant from scratch. Building a team, creating a concept, overcoming obstacles, staying positive, sitting back and knowing you were a part of creating something special after our first service
  • Someone who loves to teach and someone who loves to learn
  • Must be able to lift 50 pounds, and work nights, weekends and holidays

Our commitment to diversity, equity, inclusion, and community:

  • We commit to becoming a more diverse and inclusive company, implementing new hiring practices to ensure a more diverse workforce, using data to measure our progress, and utilizing training opportunities to educate all employees on our standards for diversity and inclusion.
  • We commit to offering our stages, spaces, and production capabilities as donated meeting, gathering, and collection outposts for community-focused initiatives and organizations.
  • We commit to working with minority-owned and operated organizations to better represent our communities and values, deepening our partnerships with initiatives that further the cause of racial justice.
  • We commit to providing paid quarterly opportunities for employees to participate in community service through our partnerships.
  • We commit to listening through a representative team of employees who are committed to executing this work

Compensation Details

Compensation: Salary ($80,000.00 - $90,000.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Commuter Benefits, Potential Bonuses, Dining Discounts


Required Skills

Leadership

Service Standards

Staff Management

Training

Scheduling

Payroll

Operational Responsibilities

Communication

Problem Solving

Quality Control

Inventory Management

Customer Service

Teamwork

Health and safety standards

menu updates

Social Media Management

POS Programming

Ordering Supplies

Cash Handling

Event Planning

Recruitment

Training

Creative Solutions

Sanitation Standards

Relationship Building

Cultural Competence

Commitment to Diversity, Equity, and Inclusion

Read more


View Job Description

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Restaurant Group

Part of 16 On Center

Together, Bruce Finkelman and Craig Golden formed 16” on Center (16OC), a hospitality collective taking on projects and buildings in neighborhoods where they can’t wait to hang out. Each restaurant, bar and venue within the collective is a stand alone business but 16OC exists to provide support and services to strengthen each and every one.

The name 16” on Center is the construction term for a center mark that creates the strongest build, which is how we approach each project: creating the highest quality places that are meant to last. From Evanston to Hyde Park, our venues, bars and restaurants draw Chicagoans out of their homes, enabling them to be part of their neighborhoods.

Beauty Bar Chicago
Dusek's Tavern
The Empty Bottle
Empty Bottle Presents
From Here On Food Hall & Market
Good Ambler
Longman & Eagle
MONEYGUN
Olly Olly Market
Pizza Friendly Pizza
The Promontory
Punch House
Revival Food Hall
The Salt Shed
Snorkelbox
SPACE
SUNNYGUN
Tack Room
Thalia Hall

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