Restaurant Manager- Chicago

SWRG INC•Chicago, IL

12d•$60,000 - $65,000•Onsite

About The Position

The Restaurant Manager (RM) is responsible for regularly managing and directing the work of a Front of House (FOH) service department. This includes hiring, scheduling, assigning and directing work, training, coaching, counseling, and disciplining staff. The RM conducts regular meetings, ensures proper education and certification for staff, and performs performance reviews. They also resolve employee complaints and make decisions regarding termination and other disciplinary actions. If the bar is the department, the RM is responsible for inventory, variances, and ordering for the bar. In the absence of the General Manager and Assistant General Manager, the RM manages and directs all FOH departments. They exercise discretion and independent judgment in managing their assigned FOH department and other assigned departments, interpreting and enforcing policies, controlling labor costs, carrying out major assignments, investigating and resolving significant matters, and representing the Company in complaints and disputes. The RM assists in building sales by implementing strategies from the General Manager and Company, and ensures adherence to all Company and restaurant-specific policies and procedures (e.g., Food Safety, Sanitation, Allergy, Responsible Alcohol Service, OSHA, Employee Handbook). The RM performs job functions of other management personnel in their absence or in addition to them. They address guest complaints and satisfaction issues promptly and professionally, utilizing all Company business systems effectively (e.g., POS, HIS, Hiring/Selection, Scheduling, Inventory, and Labor Management Systems). The RM determines appropriate staffing levels, assigns breaks, and makes cuts as needed. They have direct decision-making authority for their assigned FOH service department, including hiring, disciplining, and terminating team members, and participate in interviewing and selecting other team members, making hiring recommendations. The RM completes and conducts performance appraisals for direct reports and other FOH team members as directed by the GM, and authorizes and assigns overtime. They exercise discretion and independent judgment in decisions involving the management and operations of their assigned FOH service department and other areas as assigned.

Requirements

Leadership qualities including good listening skills, ability to motivate others, respect for and tolerance of others, ability to communicate pleasantly and effectively with guests, vendors, team members, management, and company personnel
Good judgment
Ability to make independent decisions without constant direction from others
Ability to solve problems as they arise within the workplace
Excellent guest service skills
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

Regularly managing and directing the work of a FOH service department
Hiring, scheduling, assigning and directing work, training, coaching, counseling, and disciplining staff
Conducting regular meetings and ensuring proper education and certification for staff
Conducting performance reviews for staff
Resolving employee complaints and making decisions regarding termination and other disciplinary actions
Managing inventory, variances, and ordering for the bar department (if applicable)
Managing and directing the work of all FOH departments in the absence of the General Manager and AGM
Interpreting, implementing and enforcing management policies and operating practices
Controlling labor costs
Carrying out major assignments in conduct of operations
Investigating and resolving matters of significance to management
Representing the Company in complaints, disputes and other grievances
Assisting in building sales by utilizing strategy implemented by General Manager and Company
Assuring that all Company and restaurant specific policies and procedures are adhered to on a regular basis
Performing job functions of other management personnel in their absence and/or in addition to them
Addressing guest complaints and overall guest satisfaction issues promptly and professionally by taking appropriate action
Utilizing all Company business systems effectively
Determining appropriate staffing levels for each shift based on business needs
Placing employees on meal periods/breaks and making cuts as appropriate
Participating in interviewing/selecting other team members and making hiring recommendations
Completing and conducting performance appraisals for direct reports as well as other FOH team members as directed by the GM
Disciplining other FOH team members
Authorizing and assigning overtime
Exercising discretion and independent judgment with respect to decisions involving the management and operations of the FOH service department assigned and other areas as assigned