General Manager

Exciting opportunity to join a new Modern Steakhouse restaurant in Chicago's Fulton Market!

Role Expectations & Duties:

• Must have at least 4 years of upper management experience in a systems-based, full-service, high-volume restaurant setting.

• Must have comprehensive operations experience, including: 

• Ability to order beverage inventory and maintain vendor relations.
• Ability to manage and control labor, food, and beverage costs.
• Ability to manage the floor, including: touching tables, running food, overseeing staff, and monitoring the door.

• Ability to manage the FOH staff, including: training, coaching, supporting, and disciplining.

• Ability to oversee the training and education of staff on the finer points of service, including: food and beverage knowledge, steps of service, wine service, table-side presence, guest relations, and all other things required to maintain a high level of fine dining service.

• Ability to schedule FOH staff while taking into account team members’ strengths and weaknesses, current business levels, special events, and budgeted labor.

• Ability to open and close the restaurant, including: preparing and reconciling closing banks, conducting inspired pre-shifts with your team, writing daily recaps, and doing final restaurant walk-throughs.

• Must have extensive food and beverage knowledge, as well as a strong awareness of Chicago’s restaurant scene.

• Must have the ability to work a variety of hours, days, and shifts, including weekends and late nights.

• Must have the ability to stand and walk at a steady pace for periods of up to 8 hours or more.

• Must have the ability to frequently lift and / or move up to 50 pounds.

• Must have State of Illinois Basset Certification.

• Must have State of Illinois Food Handlers Certification.

• Must have complete knowledge and understanding of sanitation and safety laws.

• Must be at least 21 years of age and legally able to serve alcohol in the city of Chicago.

• State of Illinois and City of Chicago Foodservice Manager Certification is a plus.

Requirements:

6+ years' supervisory experience

3+ years’ experience in a fine dining establishment

Knowledge of menu development, marketing, cost and wage control

Proficient computer skills; Ability to use MS Word and Excel; Experience using POS systems

A passion for quality and respect for team members and guests

Flexibility to work a variety of shifts, including days, nights, weekends, and holidays

Compensation Details

Compensation: Salary (Based on Experience)

Benefits & Perks: Health Insurance, Dental Insurance, Paid Time Off, Performance Based Bonuses, Dining Discounts, Competitive pay