Restaurant Manager - Chicago

SWRG INC•Chicago, IL

8d•$65,000 - $70,000•Onsite

About The Position

The Restaurant Manager leads an assigned front-of-house service department and delivers the hospitality, polished service, and operational standards expected at Smith & Wollensky. This is a visible, hands-on management role focused on building strong teams, anticipating guest needs, and managing service in a demanding fine dining environment. The manager oversees hiring, scheduling, work assignments, training, coaching, counseling, discipline, performance reviews, employee concerns, and termination decisions within delegated authority. The manager conducts team meetings and ensures team members maintain required training and certifications. When assigned to the bar department, the manager also oversees beverage inventory, ordering, cost controls, and inventory variances. In coordination with the General Manager and Assistant General Manager, the Restaurant Manager directs front-of-house departments and maintains service, staffing, and operational standards. The role exercises independent judgment in applying company policies, controlling labor costs, resolving operational concerns, and addressing employee complaints and grievances. The manager leads service on the dining room floor, engages guests, supports team members, coaches service and guest recovery, and supports sales and guest retention strategies. The position also requires coordination with culinary leadership, compliance with applicable food safety and workplace requirements, and effective use of company systems for point-of-sale, hiring, scheduling, inventory, and labor management. This is a full-time management and supervisory position in Chicago, Illinois. Restaurant operations generally run seven days a week, including weekends and holidays. Managers typically work 50–55 hours per week, with schedules based on business needs. The role involves substantial time on the dining room floor, sustained standing and walking, regular stair use, and physical tasks including lifting and carrying items weighing up to 50 pounds. The position may be subject to transfer to other locations in accordance with company policy.

Requirements

High school diploma or equivalent required.
Prior restaurant or hospitality experience required.
ServSafe Food Protection Manager certification and applicable Illinois-approved responsible alcohol service certification required, or ability to obtain them within the required timeframe.
Strong leadership presence and ability to direct service, establish accountability, and earn the confidence of guests and team members.
Ability to coach, motivate, and develop a diverse team while maintaining professional standards.
Excellent guest service skills, including anticipating needs and resolving sensitive concerns with tact and confidence.
Clear, respectful communication with guests, vendors, team members, management, and company personnel.
Sound judgment and ability to make independent decisions, prioritize competing demands, and remain composed during busy service periods.
Strong organizational skills and attention to service details, staffing, and operational follow-through.
Understanding of labor management, restaurant service standards, and coordination between dining room, bar, and kitchen operations.
Ability to meet the physical demands described, including sustained standing and walking, regular stair use, and frequently lifting and carrying items weighing up to 50 pounds, with or without reasonable accommodation.

Nice To Haves

Hospitality degree preferred.
Prior restaurant supervisory or management experience strongly preferred, particularly in an upscale or fine dining environment.

Responsibilities

Manage and direct assigned front-of-house departments in conjunction with the General Manager and Assistant General Manager.
Assign, direct, review, and approve the work of the assigned service department and other front-of-house team members during restaurant operations.
Establish shift priorities, communicate service expectations, and follow up to ensure work meets company standards.
Determine staffing levels based on reservations, anticipated volume, service demands, and labor targets; coordinate meal periods and breaks, adjust staffing, and authorize early departures as appropriate.
Lead service on the dining room floor by engaging guests, supporting team members, and identifying opportunities to improve the guest experience.
Set expectations for professional service, menu and beverage knowledge, teamwork, and accountability.
Coach team members on attentive service, appropriate recommendations, service timing, and guest recovery.
Support sales growth, guest retention, and thoughtful recommendations through company and General Manager strategies.
Ensure compliance with company policies and applicable requirements for food safety, sanitation, allergens, responsible alcohol service, workplace safety, and employee conduct.
Coordinate with culinary leadership to support accurate orders, timely food delivery, effective communication, and consistent presentation.
Resolve guest concerns promptly and professionally.
Hire, schedule, train, coach, counsel, discipline, conduct performance reviews, address employee concerns, and make termination decisions within delegated authority and company policy.
Conduct regular team meetings and ensure team members maintain required training and certifications.
Interview candidates for other departments and provide informed hiring recommendations.
Address performance and conduct concerns promptly and consistently, maintaining appropriate documentation.
Authorize and assign overtime within established guidelines.
Make timely decisions concerning staffing, service recovery, labor deployment, and daily restaurant operations, escalating matters when required.
When assigned to the bar department, oversee beverage inventory, ordering, cost controls, and inventory variances.
Use company point-of-sale, hiring, scheduling, inventory, and labor management systems effectively.
Assist with delivering food and beverages when needed, including carrying items between floors using stairs.
Perform responsibilities of other management personnel as operational needs require.