Restaurant Manager- Chicago

SWRG INC•Chicago, IL

9d•Onsite

About The Position

The Restaurant Manager (RM) is responsible for regularly managing and directing the work of a FOH service department. This includes hiring, scheduling, assigning and directing work, training, coaching, counseling, and disciplining staff. The RM also conducts regular meetings, ensures proper education and certification for staff, performs performance reviews, resolves employee complaints, and makes decisions regarding termination and other disciplinary actions. If the bar is the department, the RM is responsible for inventory, variances, and ordering. In the absence of the General Manager and AGM, the RM manages and directs all FOH departments, exercising discretion and independent judgment in interpreting and enforcing policies, controlling labor costs, carrying out assignments, investigating and resolving matters of significance, and representing the Company in grievances. The RM assists in building sales, ensures adherence to all Company and restaurant policies (Food Safety, Sanitation, Allergy, Responsible Alcohol Service, OSHA, Employee Handbook), performs other management duties as needed, and addresses guest complaints promptly and professionally. They effectively utilize Company business systems such as POS, HIS, Hiring/Selection, Scheduling, inventory, and Labor Management Systems.

Requirements

High school diploma required.
Prior work experience in a restaurant or hospitality position required.
ServSafe Food and Alcohol Certification required.

Nice To Haves

Hospitality degree preferred.

Responsibilities

Manage and direct the work of a FOH service department, including hiring, scheduling, training, coaching, counseling, and disciplining staff.
Conduct regular meetings and ensure proper education and certification for staff.
Perform performance reviews for staff and resolve employee complaints.
Make decisions regarding termination and other disciplinary actions.
Manage inventory, variances, and ordering for the bar department (if applicable).
In the absence of the General Manager and AGM, manage and direct all FOH departments.
Exercise discretion and independent judgment in interpreting and enforcing management policies and operating practices.
Control labor costs and carry out major assignments in conduct of operations.
Investigate and resolve matters of significance to management.
Represent the Company in complaints, disputes, and other grievances.
Assist in building sales by utilizing strategy implemented by General Manager and Company.
Ensure adherence to all Company and restaurant specific policies and procedures (e.g., Food Safety, Sanitation, Allergy, Responsible Alcohol Service, OSHA-related, Employee Handbook).
Perform job functions of other management personnel in their absence and/or in addition to them.
Address guest complaints and overall guest satisfaction issues promptly and professionally.
Utilize all Company business systems effectively (e.g., POS, HIS, Hiring/Selection, Scheduling, inventory and Labor Management Systems).
Assign, direct, review, and approve work of the service department and other FOH team members.
Determine appropriate staffing levels for each shift based on business needs.
Place employees on meal periods/breaks and make cuts (allow employees to leave early) as appropriate.
Participate in interviewing/selecting other team members and make hiring recommendations.
Complete and conduct performance appraisals for direct reports and other FOH team members as directed by the GM.
Discipline other FOH team members.
Authorize and assign overtime.
Exercise discretion and independent judgment with respect to decisions involving the management and operations of the FOH service department and other areas as assigned.