General Manager, Toro

AccorHotel•Chicago, IL

8d•$94,000 - $105,000•Onsite

About The Position

As the General Manager of Toro, you’ll be the driving force behind our dining experience at Fairmont Chicago Millennium Park. Your leadership, passion, and commitment will ensure exceptional operating results, a thriving team, and consistently delighted guests. This role involves leading all day-to-day restaurant operations, inspiring and developing a high-performing team, fostering a positive and inclusive workplace culture, and ensuring luxury hospitality and brand service standards are consistently executed. You will drive guest satisfaction by actively engaging with guests, resolving concerns, and creating memorable dining experiences. The role also includes recruiting, training, mentoring, and retaining top talent, managing labor productivity, scheduling, payroll, and staffing levels to achieve financial goals. Analyzing financial performance, maintaining strict compliance with health, safety, and liquor regulations, and overseeing inventory management are also key responsibilities. Collaboration with the Executive Chef, leading daily pre-shift meetings, ensuring consistent execution of service standards, and building strong relationships with hotel departments are crucial. Effective employee performance management through coaching, recognition, corrective action, and performance evaluations, as well as utilizing POS systems and reporting tools, are essential. The General Manager will demonstrate strong conflict resolution and decision-making skills in a fast-paced environment and champion continuous improvement by identifying opportunities to enhance service, efficiency, and profitability, maintaining a visible leadership presence on the restaurant floor during peak business periods.

Requirements

Minimum 5 years of restaurant management experience, with luxury hotel or upscale dining experience preferred.
Proven success leading large, diverse teams in a high-volume environment.
Strong understanding of restaurant financials, budgeting, forecasting, and P&L management.
Excellent communication, organizational, and interpersonal skills.
Experience working in a union environment is preferred.
ServSafe Food Manager and BASSET Certification (or ability to obtain).
Successful candidates must be legally eligible to work in the United States.

Nice To Haves

luxury hotel or upscale dining experience
Experience working in a union environment

Responsibilities

Lead all day-to-day restaurant operations to ensure exceptional guest experiences and operational excellence.
Inspire, coach, and develop a high-performing team through hands-on leadership and accountability.
Foster a positive, inclusive, and respectful workplace culture while maintaining high colleague engagement.
Ensure LQA, luxury hospitality, and brand service standards are consistently executed.
Drive guest satisfaction by actively engaging with guests, resolving concerns, and creating memorable dining experiences.
Recruit, train, mentor, and retain top talent while supporting career development.
Manage labor productivity, scheduling, payroll, and staffing levels to achieve financial goals.
Analyze financial performance including revenue, food cost, beverage cost, labor cost, and profitability; develop action plans to improve results.
Maintain strict compliance with health, safety, sanitation, and liquor regulations.
Oversee inventory management, ordering, and cost controls to minimize waste and maximize profitability.
Collaborate with the Executive Chef and culinary leadership to deliver seamless food and beverage operations.
Lead daily pre-shift meetings and communicate operational priorities effectively.
Ensure consistent execution of service standards, SOPs, and quality assurance initiatives.
Build strong relationships with hotel departments to ensure seamless guest experiences.
Effectively manage employee performance through coaching, recognition, corrective action, and performance evaluations.
Utilize POS systems, reservation platforms, and reporting tools to monitor business trends and operational performance.
Demonstrate strong conflict resolution and decision-making skills in a fast-paced environment.
Champion continuous improvement by identifying opportunities to enhance service, efficiency, and profitability.
Maintain a visible leadership presence on the restaurant floor during peak business periods.