Adorn Bar & Restaurant General Manager

Four Seasons•Chicago, IL

13d•Onsite

About The Position

The Restaurant General Manager is responsible for creating an environment where motivated people want to join, learn, do their best and advance. They are also dedicated to prepare specialized innovative cuisine per guest orders in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment. They must be able to lead the department, which includes problem resolution, feedback to staff and overall leadership of the restaurant. The General Manager will work closely with the Director of Food & Beverage, Executive Chef and Sous Chefs to design an effective menu and wine list while ensuring excellent product quality at a fair price and attend regular operational meetings to ensure effective coordination and cooperation between departments.

Requirements

Minimum 3 - 5 years previous restaurant management experience
Strong leadership, training, motivation and communication skills
Possess a positive attitude, self starter and comfortable working alongside a team of Food & Beverage professionals
Oral proficiency in the English language
Exceptional knowledge of food and beverage (wine, beer and spirits).
Certifications are required
Excellent personal presentation and interpersonal skills, good problem-solving ability, engaging, and energetic
Must have full knowledge of financial management, which includes understanding of profit and loss statements, labor standards, operational expenses and budget process
High level of attention to detail and a strong work ethic
The ability to multitask and prioritize
Able to evolve restaurant to be heartbeat of hotel
Candidates must have valid work authorization for the U.S.

Nice To Haves

Other languages is a plus
Michelin experience is preferred

Responsibilities

Creating an environment where motivated people want to join, learn, do their best and advance.
Preparing specialized innovative cuisine per guest orders in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment.
Leading the department, which includes problem resolution, feedback to staff and overall leadership of the restaurant.
Working closely with the Director of Food & Beverage, Executive Chef and Sous Chefs to design an effective menu and wine list while ensuring excellent product quality at a fair price.
Attending regular operational meetings to ensure effective coordination and cooperation between departments.