Tanta Cocina Peruana is looking to hire an experienced Restaurant General Manager to join its successful and renowned restaurant here in Chicago. with 11 years of serving the Chicago community the most authentic Peruvian food, we are looking for the ideal candidate to lead the team into more years of success and happy customers.


Required Years of Experience

6+ years

Job Details

Position:                      Restaurant General Manager

Reports To:                 Director of Operations

Job Class:                    Exempt

Position Summary:

Responsible for overseeing the operation of restaurant and the training and development of assisting management and hourly staff.  Work with the team in problem solving, organizing, constructive discipline and setting the direction of the business in day-to-day operations.  Drive sales, control costs & payroll, and uphold the service standards of the restaurant. 

Responsibilities: Primary duties and responsibilities include, but are not limited to, the following:

• Development of assistant managers and hourly staff in areas of personal growth, job knowledge and continued education
• Be accountable for all facets of the restaurant operation
• Responsible for financial success and meeting required budgets
• Interact with, direct and supervise employees in a fair manner. Promote teamwork
• Achieve high levels of success and service for all front of house (FOH) positions
• Be involved and oversee all aspects of FOH training; fill out new hire paperwork
• Direct FOH employees and assistant management in proper service guidelines
• Discipline employees according to action plans
• Identify performance problems and correct immediately; communicate standards with staff, provide timely feedback
• Be hands on and involved with all FOH positions, including but not limited to servers, bartenders, porters, food runners, host, polishers, etc...
• Follow up with employees and co-workers to ensure completion of assigned projects
• Assure compliance with and uphold applicable policies and requirements of employment laws
• Organize and conduct periodic informational seminars for employees
• Have thorough understanding of and practice of employee handbook, benefits and company philosophies
• Write agenda and conduct periodic management meetings
• Conduct daily shift meetings, use this opportunity to educate & motivate
• Responsible for ordering and inventory, (supplies, liquor, wine, beer, etc...)
• Drive sales through consistent service, relevant marketing and social media efforts, genuine hospitality, sourcing high quality products and controlling costs
• Oversee private events and provide timely feedback to inquiring guests
• Create and maintain a positive working environment
• Communicate and participate in conflict resolution
• Communicate repair and maintenance needs to Owner and/or appropriate repair source
• Become proficient in the use of equipment and utensils related to the operation of the restaurant
• Become proficient in the use of all restaurant computer equipment, include Point of Sale system, Avero, reservations system, Gift Card Terminals, accounting software
• Develop communication with the chef regarding prep lists, line checks and prep levels
• Work with event coordinator on menus, room design, etc to increase business
• Work with Marketing and PR to order to increase business
• Lead by example
• Maintain a pleasant attitude every shift
• Comply with all safety and sanitation guidelines and procedures
• Participate in reviews with assistant management staff & FOH positions
• Mentor & promote individual growth among all employees; create opportunities for growth
• Uphold the restaurants culture of passion for food, focused & seamless service, and genuine interactions
• Manage the floor, this is up to and including: guest relations, setting the staff up for success, comping checks and being “hands on”
• Respond to all online reviews, including OpenTable, Google & Yelp
• Respond to restaurant emails and forward or respond in the appropriate manner
• Facilitate menu changes with Chef and Director of Beverage

Qualifications:

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. Reasonable accommodations may be made to enable individuals with

disabilities to perform the essential functions.

Education/Experience:

High school diploma or general education degree (GED); and seven to ten years related

experience and/or training; or equivalent combination of education and experience.

Language Ability:

Ability to read, analyze, and interpret general business periodicals, professional journals,

technical procedures, or governmental regulations. Ability to write reports, business

correspondence, and procedure manuals. Ability to effectively present information and

respond to questions from groups of managers, clients, customers, and the general public.

Math Ability:

Ability to work with mathematical concepts such as probability and statistical inference, and

fundamentals of plane and solid geometry and trigonometry. Ability to apply concepts such

as fractions, percentages, ratios, and proportions to practical situations.

Reasoning Ability:

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

interpret an extensive variety of technical instructions in mathematical or diagram form and

deal with several abstract and concrete variables.

Computer Skills:

To perform this job successfully, an individual should have knowledge of word processing

software and order processing systems.

Supervisory Responsibilities:

Manages subordinate supervisors who supervise an average of 70+ employees in the Kitchen

and the Dining Room. Is responsible for the overall direction, coordination, and evaluation of

these units. Carries out supervisory responsibilities in accordance with the organization's

policies and applicable laws. Responsibilities include interviewing, hiring, and training

employees; planning, assigning, and directing work; appraising performance; rewarding and

disciplining employees; addressing complaints and resolving problems.

Work Environment:

The work environment characteristics described here are representative of those an

employee encounters while performing the essential functions of this job. Reasonable

accommodations may be made to enable individuals with disabilities to perform the essential

functions.

While performing the duties of this job, the employee is frequently exposed to extreme heat

(non-weather). The employee is occasionally exposed to toxic or caustic chemicals.

The noise level in the work environment is usually moderate.

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. Reasonable

accommodations may be made to enable individuals with disabilities to perform the essential

functions.

While performing the duties of this job, the employee is regularly required to stand; walk; use

hands; reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl; talk or

hear and taste or smell. The employee is occasionally required to sit. The employee must

occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job

include peripheral vision and ability to adjust focus.