The Albert General Manager

DREAMWEAVER HOTELS LLC•Chicago, IL

8d•$80,000 - $90,000•Onsite

About The Position

The Restaurant General Manager is a dynamic hospitality leader responsible for the overall performance, culture, and profitability of the restaurant. This role oversees front-of-house and back-of-house operations in close partnership with the Executive Chef, ensuring a seamless guest experience rooted in refined, intuitive service inspired by Michelin-star restaurants—without pretense or formality. The General Manager is accountable for hiring, training, service execution, sales growth, KPI performance, marketing initiatives, revenue management, and private event optimization. This position requires strong culinary acumen, a passion for elevated yet approachable dining, and the ability to translate vision into consistent, high-performing operations.

Requirements

Proven experience as a Restaurant General Manager or senior restaurant leader in an upscale, chef-driven or fine-dining environment.
Strong culinary acumen with the ability to understand, communicate, and collaborate on menu development and execution.
Demonstrated success managing both front-of-house and back-of-house operations in close partnership with an Executive Chef.
Track record of driving sales growth, operational excellence, and high guest satisfaction.
Strong financial literacy, including revenue management, KPI ownership, budgeting, forecasting, and cost controls.
Exceptional leadership, communication, and coaching skills.
Flexible schedule availability, including evenings, weekends, and events as business demands.

Nice To Haves

Experience developing experiential programming (cocktail classes, cooking classes, tastings, chef dinners, special events) strongly preferred.
Multilingual abilities are a plus, particularly in guest-facing and team leadership environments.
Passion for hospitality that is refined, thoughtful, and genuinely welcoming—never stiff or pretentious.

Responsibilities

Lead, inspire, and develop a high-performing service and operations team with a strong hospitality-first mindset.
Hire, train, coach, and retain top talent, fostering a culture of accountability, warmth, professionalism, and excellence.
Serve as a visible leader on the floor, modeling service standards and guest engagement at all times.
Deliver service standards inspired by Michelin-level restaurants—polished, intuitive, knowledgeable, and personalized—while maintaining an approachable, relaxed atmosphere.
Ensure seamless coordination between front-of-house and back-of-house teams through close partnership with the Executive Chef.
Actively engage with guests, manage feedback, and continuously refine service based on insights and trends.
Partner with the Executive Chef on menu development, pricing strategy, and presentation to align culinary vision with guest expectations and financial goals.
Possess strong culinary knowledge to effectively communicate menus, ingredients, techniques, and concepts to both staff and guests.
Oversee beverage programming in collaboration with bar leadership, including cocktail development and menu integration.
Develop and execute marketing strategies to drive traffic, brand awareness, and revenue growth.
Lead and promote experiential programming, including cocktail classes, cooking classes, chef-driven dinners, and special events.
Build relationships within the community and hospitality network to strengthen the restaurant’s presence and reputation.
Own restaurant financial performance, including revenue growth, cost controls, forecasting, and budgeting.
Monitor and manage key performance indicators (KPIs) such as covers, check average, labor efficiency, beverage mix, guest satisfaction, and profitability.
Implement revenue optimization strategies across dayparts, events, and seasonal offerings.
Optimize private dining and event sales through strategic pricing, menu development, space utilization, and service execution.
Partner with sales and events teams to convert inquiries into high-value, repeat business.
Ensure flawless execution of private events that reflect the restaurant’s brand and service standards.
Oversee daily restaurant operations, ensuring compliance with health, safety, and service standards.
Establish and maintain systems, procedures, and training programs that support consistency and scalability.
Balance creativity and hospitality with disciplined operational and financial management.

Benefits

Medical Plans: Choice of three plans to meet your healthcare needs.
Dental Plans: Two options for dental coverage.
Vision Insurance: Coverage for routine eye care and eyewear.
Paid Time Off (PTO): To support work-life balance.
Accident/Hospital Indemnity/Critical Illness plans.
401(k) Retirement Plan: Plan for your future with employer contributions.
Flexible Spending Account (FSA): Pre-tax savings for healthcare and dependent care expenses.
Life and AD&D Insurance: Employer-provided coverage with additional voluntary options.
Short-Term Disability (STD): Employer-provided coverage to support you during temporary disability.
Voluntary Long-Term Disability (LTD): Additional protection for extended disability.
Commuter Benefits: Save on transit and parking expenses.
Pet Insurance: Options to support your furry family members.
Marriott travel discounts and employee room rates worldwide
Career growth and training opportunities
Access to wellness programs and employee appreciation events