Chicago | General Manager | High Volume Fine Dining

Job Description

Job Description

An internationally acclaimed restaurant group (named one of the best restaurants in the world) seeks a General Manager for its high volume, fine dining South American restaurant in Chicago. Successful candidates must be entrepreneurial and have a passion for excellence, strong operations, elevated hospitality, and commitment to excellence in a fine dining environment.

Candidates must be authorized to work in the United States. Relocation offered.

The General Manager (GM) is responsible for all operational aspects of the restaurant. Working with a team of hospitality professionals, they will oversee all planning, organizing, training and financial aspects of the restaurant. They will have a full working knowledge of all systems, policies and procedures in accordance with company specifications as well as state laws and regulations. They will foster a positive and safe work environment and be responsible for the growth and development of their employees. The GM will drive revenues and profits by developing, marketing and consistently providing an exceptional guest experience. To be successful in this role, the GM will need to demonstrate strong management and leadership skills and experience in both front and back of the house operations. The GM is required to maintain the highest standards of food, service, health and safety, as well as ensure the efficient and profitable business performance of the restaurant and the optimal utilization of staff and resources.

General Manager Responsibilities :

• Be an effective leader and inspirational role model for staff and management.
• Build clientele by working the room and developing strong relationships with guests and the community.
• Take responsibility for the successful operation of the business by building revenues and controlling expenses.
• Oversee guest service and ensure that the restaurant is properly staffed through effective scheduling and that employees are well trained to perform their jobs.
• Manage labor and purchases to maximize profitability.
• Ensure that policies, procedures, standards, specifications and guidelines are adhered to.
• Provide a positive and safe work environment for staff.
• Maintain the highest standards of food safety, sanitation and cleanliness.
• Ensure that all guests feel welcome and are provided responsive, friendly, and courteous service at all times.
• Make final employment and termination decisions while complying with state and federal labor laws.
• Continually strive to develop your managers in all areas of managerial and professional development.
• Develop employees by establishing performance expectations, providing coaching and counseling as needed and conducting performance reviews on an annual basis.
• Provide education on service, food and beverage and conduct product knowledge testing to ensure the service team is prepared to deliver knowledgeable service
• Prepare reports on a daily, weekly and monthly basis, clearly denoting sales, labor, and COGS as well as year over year trends.
• Process payroll to ensure accurate recording of hours worked and monitor that meal breaks are effectively administered to avoid penalties.
• Negotiate new vendor contracts and monitor pricing to ensure we’re purchasing the highest quality products at competitive pricing in line with budgeted costs.
• Review staffing levels and overall front-of-house schedules to ensure labor budgets and targets are met
• Manage shifts which include : daily decision making, scheduling, and planning while upholding standards, product quality, cleanliness and ambiance.
• Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.
• Meet with Marketing team to chart out new marketing opportunities and implementation of any planned events or programs
• Oversee Weekly Inventories. Control costs, oversee pricing, purchase orders, and polling issues between P.O.S and Accounting software
• Evaluate current market trends and adjust product inventories accordingly
• Be knowledgeable of state employment policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures
• Ensure a safe environment for both employees and guests by participating in the Company safety committee meetings and training management and staff
• 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
• Make effective decisions regarding all new-hires, discipline, termination or other personnel decisions
• Interview hourly employees. Direct hiring, supervision, development and, when necessary, termination of employees.
• Conduct orientation and oversee the training of all new employees
• Responsible for capital expenditures and signing off on smaller purchases
• Responsible for budget preparation as well as analyzing weekly P&L statements.
• Maintain current knowledge of all systems including but not limited to; Toast POS, Restaurant365, MS Office, Adobe InDesign, Online Platforms and Website Management.
• Responsible for overseeing the events manager position and implementing strategies to further drive banquet and large party business to the restaurant
• Conduct Bi-Weekly Landlord Meeting and address any ongoing issues
• Oversee Financial review with ownership and regional management on a weekly basis
• Lead and conduct weekly operations meetings with your FOH and BOH staff
• Oversee all menu additions and changes
• Audit and Oversee all Liability Compliance

Job Requirements :

Benefits :