Service Manager  

NEW CHICAGO LOCATION 
Episcope Hospitality continues to be one of the fastest growing and most exciting hospitality companies in America. Founded and overseen by restaurateur David Morton of the Morton’s Steakhouse family, Episcope has legendary culture marked by creativity, passion, quality, and love. The company currently operates in Chicago, New York, Phoenix, Houston, DC area, and Vegas; with Boston and a brand new Chicago location coming in early 2025. Episcope offers a unique laboratory environment that encourages learning, ongoing development, and close collaboration with some of the top minds in business, food, beverage and design.

Episcope is now looking for an experienced, passionate Restaurant Manager to lead our newest Chicago location, DJ’s Great Room.

Located at the base of 920 North Wells, DJ’s Great Room sits at the intersection of the River North, Old Town, and Gold Coast neighborhoods of Chicago. Whether it’s Monday or Saturday, early morning or late night, all-day menus cater to any occasion. Upon entering DJ's, The Anteroom boasts an expansive bar and stunning design. Continue to find the Great Room, a space conducive for entertaining friends, meeting coworkers, or dining with family. DJ’s Great Room is what a neighborhood eatery should be, the best room in the house.

If you have successfully overseen operations at a multimillion-dollar, full-service restaurant; share our passion for food, music and design; and can deliver contagious hospitality to guests and staff alike, then we would like to talk to you.

Summary of Position:  

Oversee and coordinate the planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness, and sanitation.            

Duties & Responsibilities:

• Understand completely all policies, procedures, standards, specifications, guidelines, and training programs.
• Ensure that all guests feel welcome and are given responsive, friendly, and courteous service always.
• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, and serving standards.
• Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
• Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
• Make employment and termination decisions consistent with General Manager guidelines for approval or review.
• Fill in where needed to ensure guest service standards and efficient operations.
• Continually strive to develop your staff in all areas of managerial and professional development.
• Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
• Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
• Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
• Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
• Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for all violations of company policies, rules and procedures.
• Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees, and guests.
• Provide advice and suggestions to General Manager as needed.

Qualifications:

• Be 21 years of age.
• Have knowledge of service and food and beverage, generally involving at least three years of front-of-the-house operation management and/or assistant management positions.
• Possess excellent basic math skills and can operate a cash register or POS system.
• Be able to work in a standing position for long periods of time.
• Be able to reach, bend, stoop and frequently lift heavy weight.
• Must have the stamina to work 50 to 60 hours per week.

Pay and Benefits:

Excellent wages based on experience.

Blue Cross Blue Shield Health, Vision and Dental.

Complimentary dining.

Paid time off.

Opportunities to grow within the company

401K

Job Type: Full-time:

Pay Range

$65,000-$70,000 annually