SEEKING A RESTAURANT MANAGER…
If you are a seasoned Restaurant Manager with a confident, polished floor presence with experience in the luxury dining segment of the industry, then consider joining RPM Steak in Chicago’s trendy River North neighborhood. RPM Steak brings a chef-driven approach to a traditional steakhouse menu, creating contemporary fine dining with a glamorous and urban feel.
If this sounds like the perfect match for your talents and experience, and you share our commitment to guest satisfaction, please apply. We’d like to hear from you. EOE. E-Verify.
- 3-4 years of full-service Restaurant Manager experience
- Ability to lead by example with strong attention to detailed guest service
- Ability to thrive in a chef-driven environment with established systems
- Skilled in leading and developing one's hourly team
- Experienced in the luxury dining segment of the industry
Any management experience in a luxury hotel environment is a plus.
RPM Steak brings a chef-driven approach to a traditional steakhouse menu, creating contemporary fine dining with a glamorous and urban feel. RPM Steak, the sister restaurant to RPM Italian, is the creation of restaurateurs Richard, R.J., Jerrod and Molly Melman, celebrity couple Giuliana and Bill Rancic, and acclaimed chef/ partner Doug Psaltis.
We offer competitive pay, benefits including health and other insurance options to qualified employees, dining discounts, a supportive company culture, and more.
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RPM Steak located in Chicago's River North neighborhood is the creation of restaurateurs Richard, R.J., Jerrod and Molly Melman, celebrity couple Giuliana and Bill Rancic, and acclaimed chef/ partner Doug Psaltis. The sister restaurant to RPM Italian, RPM Steak marks the second collaboration between the partners. This new venture brings a contemporary, chef-driven approach to a traditional steakhouse menu as well as ageless cosmopolitan glamour to the overall dining experience.
The menu, created by chef/partner Doug Psaltis, features more than a dozen different cuts of steak all sourced from handpicked purveyors from across the globe. Whether it’s 20-ounce grass-fed ribeye from Slagel Farm in Downstate Illinois, 60-day aged cote de boeuf and 28-day-aged New York Strip from great dry age houses from around the country, or the five-ounce Japanese Kobe A5 strip steak, Psaltis has curated a lineup of best-in-class producers for each cut. Among RPM Steak’s signature items: an eight-ounce prime ribeye cap and The Duke, a center-cut prime ribeye filet that are butchered and hand-cut in house. The chef rounds out the menu with bison and lamb, coal-roasted chicken, and an outstanding seafood selection that features Colossal Tiger Prawns, Spicy Miso-Roasted Maine Lobster, and a citrus-tinged Halibut T-bone. Another distinctive aspect of the menu: a section dedicated exclusively to a rotating list of mushrooms, including hand-foraged chanterelle mushrooms and roasted hen of the woods. Desserts include a daily selection of elegant soufflés in addition to chef’s interpretations of classic desserts like Baked Alaska and the 14-Carat Chocolate Cake, a chocolate-layer cake topped in edible gold leaf.
The wine menu features a global selection of 350 wines, all hand-chosen by Wine Director Richard Hanauer, who previously created wine lists for two-Michelin Star restaurant, L2O. The list highlights the best steak-friendly wines from regions across the globe, with a special emphasis on American producers. By-the-glass offerings will include vintages currently at their peak, allowing diners the rare opportunity to sample limited-run productions without the expense of a full bottle.
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