Restaurant Manager - Fioretta

DineAmic Hospitality•Chicago, IL

2d•$70,000 - $75,000

About The Position

The Restaurant Manager is responsible for the day-to-day operations of all front-of-house team members and assists the General Manager with driving sales, managing costs, and delivering an exceptional guest experience. The role oversees efficient daily shifts, including opening and closing, and helps maintain a positive experience for guests and employees. The manager recruits, trains, coaches, and develops employees; monitors performance; maintains service and ambiance standards; and ensures compliance with company policies, sanitation standards, and legal requirements.

Requirements

At least 3 years of full-service management experience in a high-volume restaurant.
Proven track record of delivering results in a complex, fast-paced environment.
Demonstrated leadership capability to build strong teams and achieve business goals.
Ability to plan, set goals, and communicate direction to others.
Valid Allergen, Sanitation, and ServSafe certifications required.
Technical proficiency with computers and POS systems.
Core competencies: accountability, adaptability, communication skills, emotional intelligence, integrity, personal development, professionalism, self-management, and teamwork and collaboration.

Nice To Haves

Bachelor’s degree preferred.

Responsibilities

Implement productivity, quality, and customer-service standards; resolve operational problems and recommend system improvements.
Support restaurant operational goals to achieve volume growth and optimum profit.
Drive sales and repeat business by building rapport and relationships with guests.
Control costs by monitoring expenditures, identifying variances, and minimizing waste.
Organize, run, and supervise efficient daily shifts, including opening and closing shifts.
Maintain guest service by assisting wait staff with table preparation and food delivery.
Maintain restaurant ambiance, including lighting, background music, linen service, glassware, dinnerware, utensil quality and placement, food presentation, and service.
Select, orient, train, coach, counsel, and discipline employees; communicate job expectations and developmental feedback.
Adhere to and enforce policies and procedures, and ensure paperwork and documentation are completed accurately and on time.
Monitor, address, and document hourly employee performance through ongoing feedback, recognition, formal reviews, coaching, and disciplinary action when needed, up to and including termination.
Establish, follow, and enforce sanitation standards and procedures, and comply with legal regulations to maintain a safe, secure, and healthy environment.
Monitor and ensure compliance with company and restaurant policies, procedures, and legal and regulatory requirements.
Perform other duties as assigned.