General Manager

OptiPeople Resources•Chicago, IL

9d•Onsite

About The Position

Our client is a Chicago based restaurant group. The group operates multiple acclaimed restaurants that have earned national recognition. Their concepts are built on honest cooking, genuine hospitality, and a commitment to doing things the right way. They believe great experiences start with great people, and invest in the team's growth, development, and well-being. This is a leadership role with real scope and real ownership. You will oversee operations across two restaurants, develop and lead your management team, drive financial performance, and serve as the cultural anchor for everything on the floor. Ownership is committed, approachable, and truly interested in your growth, and yours in theirs. If you are a General Manager looking for your next challenge, or an Assistant General Manager ready to own the room, our client would love to meet you.

Requirements

3 to 5 years of restaurant management experience, ideally at the GM level.
A track record of building strong teams and strong financial results at the same time.
Financial fluency: you can read a P&L, spot the problem, and fix it.
Comfort with restaurant technology: POS, scheduling, inventory, and reservation platforms.
BASSET certification and current food manager certification, or ability to obtain within 30 days.
The ability to stay grounded and sharp in a high-volume, fast-moving environment.
Flexible availability including evenings, weekends, and holidays.

Responsibilities

Set the standard for hospitality across both concepts, and hold every shift to it.
Be present on the floor, visible to guests and team alike.
Oversee VIP, media, and partner experiences with the attention they deserve.
Own the feedback loop: collect it, review it, act on it.
Directly lead, develop, and evaluate your FOH and BOH management teams.
Build a culture where people want to stay, grow, and bring their best.
Oversee hiring, onboarding, scheduling, and performance across both locations.
Create accountability systems that are fair, clear, and consistently applied.
Run clean, efficient daily operations across openings, service, and closings.
Own your P&L: analyze reports, manage labor, and hit your COGs targets.
Oversee payroll, tip distribution, vendor relationships, and inventory.
Work closely with culinary leadership to protect quality and consistency.
Maintain compliance with all DOH, sanitation, and employment regulations.