Restaurant Manager

Miru•Chicago, IL

3d•$55,000 - $70,000•Onsite

About The Position

Miru, Japanese for “view,” is located on the 11th floor of the St. Regis Chicago and serves sushi, sashimi, and raw selections, along with shareable dishes, wagyu, and seafood. Lettuce Entertain You is hiring a Restaurant Manager to oversee daily restaurant operations, with a particular focus on leading service alongside the front-of-house teams. The role supports the General Manager in meeting financial goals and works with the management team to hire, onboard, train, supervise, and develop employees. The position may require work at multiple sites, with or without overnight travel, as needed. The salary range is USD $55,000–$70,000 per year. Lettuce Entertain You describes itself as a culinary-driven restaurant company with more than 90 locations and more than 55 concepts, supported by its Culture of Caring.

Requirements

At least 2 years of restaurant management experience in a high-volume, full-service environment.
Skilled in developing guest rapport.
Skilled in leading teams.
Ability to move and lift up to 10 pounds, frequently up to 25 pounds, and occasionally up to 50 pounds.
Availability to work a variety of days and shifts, including early mornings, late nights, and weekends, and at multiple sites with or without overnight travel as needed.

Responsibilities

Run shifts and lead and direct the restaurant’s daily operations.
Lead pre-shift meetings and participate in line, temperature, and cooler checks; oversee closing manager duties, including counting down the safe, reviewing labor sheets, and preparing the nightly numbers email.
Organize, run, and supervise efficient opening and closing shifts to support an exceptional guest and employee experience.
Guide and lead hourly and management teams while fostering the company’s Culture of Caring.
Respond promptly and effectively to guest and employee needs and feedback.
Assist the General Manager with 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 orders; and accept and inspect deliveries.
Model and promote teamwork across 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.
Move and lift up to 10 pounds; frequently move and/or lift up to 25 pounds; occasionally move and/or lift up to 50 pounds.