Seeking a General Manager for DANKE, a sandwich shop and wine bar in the Sterling Food Hall. The sister restaurant to the award-winning Table, Donkey and Stick, we have been in the food hall for the last eight years.

Danke is known for delicious handcrafted sandwiches on our house-baked bread, as well as cheese and charcuterie plates. Our bar features rotating wines by the glass and beer. We pride ourselves on giving great service to regulars and new customers during our fast-paced, high-volume lunch service and happy hour. Guest experience is a hybrid of fast-casual service at the cash register and counter service at our 12-seat bar.

The General Manager (GM) acts as point-person and support for FOH and BOH Staff. The GM works to uphold DANKE’s mission to curate a casual, yet refined environment for enjoying sandwiches, house-made charcuterie, beer and wine. This position requires up to 45-50 dedicated hours each week. Candidates should have or will need to obtain a City of Chicago Kitchen Manager certificate and Illinois BASSET. The GM will earn a salary of 55-65k per year. Reviews for this position occur every 6 months from the job start date with a larger review at the start of each year. Each year that the individual holds this position with merit, they will be eligible for a raise as well as performance-based bonuses. The GM is entitled to 2 weeks of paid time off each year. Health insurance is available on the first day of the month following two full months of employment, with employee contribution of 50%.  

Guests/Service Model/Day-to-Day: 

• Work with ownership to create a service model that caters to take-away guests, diners at our 12-seat bar, and other dine-in guests at Sterling (SFH)
• Make regular improvements based on experience and reporting
• Cultivate relationships with regulars
• Collaborate with partners on promotional projects that target unique guests from  the Loop & elsewhere. 
• Confidently act as point person when any guest issues arise
• Act as a liaison to Sterling Food Hall management and staff
• Lead daily service Monday-Friday, 10:30a-7:00p (no weekends)

Sales: 

• Implement weekly food and beverage promotions
• Coordinate logistics of off-site and on-site catering
• Work with ownership to promote and market catering and other opportunities to bring in additional streams of revenue

Revenue: 

• Manage cash drops at the EOD
• Work with ownership to track sales and costs

Employees: 

• Work with ownership to hire new employees 
• Train employees on steps of service and equipment that they will use during  day-to-day operations
• Be available for group and one-on-one training on food and beverage menu items

Have information on hand about all products for employees to regularly review. 

• Be open and available to hear and resolve any employee issues
• Manage FOH & BOH employee schedule and timesheets

Supply:  

• Work alongside BOH staff to appropriately stock, order, and interface with vendors. 
• Keep an inventory on all FOH items, track and re-stock.  
• Work with ownership to manage beverage program and update offerings

Health and Safety: 

• Have all employees certified with paperwork on-hand at all times
• Maintain the appearance and health standards required of our space
• Implement and follow end-of-service and end-of-week cleaning checklists

Marketing & Social Media: 

• Assist ownership in developing marketing promotions and collateral 
• Assist ownership in creating content and updating social media accounts