General Manager

Summer House Santa Monica•Chicago, IL

20d•$75,000 - $100,000•Onsite

About The Position

Summer House Santa Monica, Lincoln Park, is hiring a General Manager for Lettuce Entertain You Restaurants. The role leads restaurant operations and supports the restaurant’s financial goals, team development, and guest and employee experience. The General Manager works with the management team on hiring, onboarding, training, supervision, and development, and handles operational, administrative, inventory, and ordering duties. The position requires working a variety of days and shifts, including early mornings, late nights, and weekends, and may involve work at multiple sites with or without overnight travel. The salary range is USD $75,000 to $100,000 per year. Summer House Santa Monica offers a California-inspired, chef-driven menu featuring simple ingredients sourced through local grower partnerships and sustainable products, with a focus on vegetarian, vegan, and gluten-free options.

Requirements

At least 5 years of restaurant management experience.
At least 3 years of General Manager experience in a full-service restaurant.
Skill in leading and developing teams.
Experience with inventory and back-of-house systems.
Ability to move and lift up to 10 pounds, frequently move and/or lift up to 25 pounds, and occasionally move and/or lift up to 50 pounds.

Responsibilities

Lead and direct all facets of restaurant business operations, ensuring effective and efficient day-to-day and long-term operations.
Assist with training, recruiting, human resources, administrative duties, financials and statement preparation, and customer service inquiries.
Organize, run, and supervise daily opening and closing shifts to support an exceptional guest and employee experience.
Provide guidance and leadership to hourly and management teams while fostering the company’s Culture of Caring.
Respond promptly and effectively to guest and employee needs and feedback.
Assist in managing costs, driving sales, and growing the business in support of financial goals.
Partner with the General Manager and management team to interview, hire, onboard, train, supervise, and develop back-of-house employees and teams as needed.
Conduct regular and ad hoc inventories of food, beverage, and restaurant supplies; track high-cost items; place supply orders; and accept and inspect deliveries.
Model and promote teamwork across all teams.
Use tact and good judgment when addressing challenges involving guests, vendors, and employees, responding with patience and courtesy.
Work a variety of days and shifts, including early mornings, late nights, and weekends, at multiple sites with or without overnight travel as needed.