General Manager - Bar La Rue

DineAmic Hospitality•Chicago, IL

3d•Onsite

About The Position

Bar La Rue, located in Chicago’s West Loop and brought to you by DineAmic Hospitality, offers a dining and cocktail experience inspired by the French Mediterranean. It provides a lively atmosphere for expertly crafted cocktails and elevated bites, transitioning seamlessly from dinner to drinks. DineAmic Hospitality General Managers are responsible for the overall performance of a restaurant, including setting the operating plan, developing the management team, managing financial and staffing results, and ensuring a consistent guest experience and compliance with company standards. While on property, they also perform Restaurant Manager duties, actively leading service, engaging guests, and coaching hourly employees. They connect the property to corporate partners and translate business goals into measurable results. The role begins with a 6-week, self-directed training program with hands-on experience in every Front of House role, emphasizing ownership of learning, asking questions, and engaging in mentorship.

Requirements

Minimum of five years of management experience in a high-volume, full-service restaurant; upscale or fine dining experience strongly preferred.
Demonstrated success leading managers, improving sales and profitability, and building high-performing teams.
Strong command of budgets, labor, food and beverage costs, guest experience and operating controls.
Proficiency with Microsoft Office Suite (Word, Excel, PowerPoint) and restaurant management systems (Restaurant 365, Toast POS, etc.)
Required food safety, allergen and alcohol service credentials, as applicable to the location and duties.

Nice To Haves

New restaurant opening or multi-location experience
A bachelor’s degree in a related field

Responsibilities

Set restaurant goals and operating priorities; ensure consistent execution of service, hospitality, food and beverage standards across all shifts.
Personally lead pre-shift meetings and service, touch tables, coach hourly team members, and lead opening and closing duties when scheduled.
Lead the management team in resolving significant guest concerns, improving loyalty and addressing trends in feedback and reviews.
Partner with culinary and other department leaders to align service, staffing, product quality, facilities and events with the guest experience.
Oversee operational changes, openings or major initiatives assigned to the property, with clear ownership and follow through.
Own the management structure, staffing plan and succession pipeline; recruit, select, onboard, coach and evaluate managers.
Hold leaders accountable for training, recognition, performance conversations, documentation and a respectful workplace.
Make or recommend significant employment decisions in coordination with Human Resources and company procedures; address escalated employee matters promptly.
Communicate priorities, results and changes clearly to managers and teams, and develop leaders who can run the restaurant effectively in the General Manager’s absence.
Own the restaurant operating plan and financial results, including sales, labor, food and beverage costs, controllable expenses and profitability.
Review financial and operating reports, explain variances, establish corrective plans and report results and risks to the Director of Operations.
Set and monitor controls for scheduling, purchasing, inventory, cash handling, payroll, maintenance and recordkeeping.
Ensure compliance with company policies, food safety, alcohol service, workplace safety and applicable requirements; partner with the appropriate company teams on escalated matters.