Bar Louie General Manager

Chicago Marriott Northwest•Hoffman Estates, IL

1h•$68,000 - $70,000

About The Position

Chicago Marriott Northwest is seeking an experienced, energetic, and results-driven General Manager for Bar Louie to oversee daily restaurant and bar operations. The role leads the restaurant team, maintains high standards of food and beverage quality, manages financial performance, increases revenue, and ensures smooth and efficient operations. The General Manager is expected to create a welcoming atmosphere for guests while fostering a positive, accountable, and service-oriented team culture. The position oversees restaurant, bar, and lounge operations; team recruitment and development; guest experience; budgets and profitability; food and beverage management; and compliance and administration. The salary is $68,000–$70,000 per year, depending on relevant experience and qualifications. The position is full-time, with an immediate start, and requires flexible availability for evenings, weekends, and holidays as business needs require.

Requirements

Previous experience in restaurant, bar, lounge, or hotel food and beverage management is required.
Experience managing restaurant teams, budgets, inventory, and daily operations.
Strong knowledge of food and beverage service, cost controls, and restaurant profitability.
Excellent leadership, communication, organizational, and problem-solving skills.
Ability to recruit, train, motivate, and retain employees.
Familiarity with POS systems, sales reporting, inventory management, and scheduling software.
Knowledge of food safety, sanitation, and responsible alcohol service requirements.
Ability to work flexible hours, including evenings, weekends, and holidays, as business needs require.
High school diploma or equivalent required.

Nice To Haves

Prior General Manager, Restaurant Manager, or comparable leadership experience is strongly preferred.
A degree in hospitality management, business administration, or a related field is preferred.

Responsibilities

Oversee daily restaurant, bar, and lounge operations, ensuring smooth service and adherence to opening, closing, and shift-management procedures.
Maintain standards for food quality, beverage presentation, cleanliness, hospitality, company policies, brand standards, and health and safety requirements.
Monitor service quality and resolve operational issues promptly.
Recruit, hire, train, supervise, and develop restaurant and bar employees.
Prepare staff schedules based on business volume and operational requirements; set performance expectations, maintain accountability, conduct reviews, coach employees, and recognize strong performance.
Promote teamwork, professionalism, and a positive working environment.
Ensure attentive, courteous, and professional guest service; address complaints, monitor feedback, implement service improvements, and build guest loyalty.
Develop and manage operating budgets to meet revenue and profitability goals.
Monitor sales, labor costs, food and beverage costs, and other operating expenses; review financial reports and implement performance-improvement strategies.
Control inventory, reduce waste, maintain portion and product standards, and identify sales opportunities through promotions, events, and improved service execution.
Oversee food and beverage service quality and presentation; coordinate with kitchen personnel for efficient preparation and timely service.
Monitor inventory levels, purchasing, storage, and product rotation; ensure responsible alcohol service and compliance with liquor regulations.
Maintain food safety, sanitation, and cleanliness standards throughout the operation.
Maintain accurate sales reports, inventory records, schedules, and other operational documentation.
Ensure compliance with federal, state, and local regulations; oversee cash handling, point-of-sale, and end-of-day reconciliation procedures.
Coordinate with hotel management and other departments as needed, and implement operational improvements to enhance efficiency and profitability.