Restaurant Manager

16 On Center • Chicago, IL

7d • $60,000 - $70,000 • Onsite

About The Position

Mariscos San Pedro is seeking a Restaurant Manager to support the overall operations of the restaurant and strengthen our FOH leadership team. We are looking for someone with a deep passion for hospitality, team building, and Mexican wines who can help elevate the Mariscos San Pedro dining experience.
As the Restaurant Manager, you will work closely with the existing leadership team to maintain and elevate our food, hospitality, and service standards while ensuring smooth day to day operations. This role includes supporting staff performance, driving operational excellence, and delivering exceptional guest experiences.

Additional responsibilities include but are not limited to:
Interact with and build relationships with guests through frequent table touches and a strong overall focus on the guest experience.
Assist in maintaining and improving food quality, hospitality, and service standards. Collaborate with the FOH leadership team to ensure efficient and profitable operations.
Support the training and development of front of house staff, ensuring they are equipped to exceed guest expectations. Provide ongoing coaching and guidance to foster a culture of excellence.
Maintain strong knowledge of wine, including food pairings and procurement. Lead staff tastings and ongoing educational opportunities.
Support administrative tasks such as staff scheduling, payroll, menu updates, and basic social media updates. Assist with POS programming, ordering supplies, and cash handling as needed.
Work closely with chefs and kitchen staff to maintain a comprehensive understanding of the menu. Foster strong communication between front and back of house to ensure seamless operations.
Help oversee daily operations, including inventory control, responding to guest concerns, and monitoring staff performance. Support schedule creation and implementation of procedures to enhance efficiency.
Participate in recruitment, interviewing, and hiring of new team members. Provide training, motivation, and support to strengthen performance and morale.
Ensure adherence to health and safety standards and liquor regulations. Monitor staff and guest activity to maintain a safe and compliant environment.
Collaborate with onsite managers and team members to support public and private events, festivals, and other activities that enhance the guest experience.

Requirements

• 3 or more years of restaurant management experience in a full service environment.
• Positive and extroverted, with high standards and the ability to teach and mentor others.
• Service focused professional with a genuine passion for hospitality and promoting Mexican cuisine and culture.
• Passion for and or interest in Mexican cuisine, wine, and culture.
• Strong leadership and communication skills, with the ability to lead by example and communicate effectively with staff and guests.
• Proactive problem solver who can identify and address issues promptly.
• Committed to excellence and creating an environment where employees can thrive and contribute to the restaurant’s success.
• Able to stand and walk for extended periods, move throughout a busy dining room, and lift up to 30 pounds as needed.

Responsibilities

• Interact with and build relationships with guests through frequent table touches and a strong overall focus on the guest experience.
• Assist in maintaining and improving food quality, hospitality, and service standards.
• Collaborate with the FOH leadership team to ensure efficient and profitable operations.
• Support the training and development of front of house staff, ensuring they are equipped to exceed guest expectations.
• Provide ongoing coaching and guidance to foster a culture of excellence.
• Maintain strong knowledge of wine, including food pairings and procurement.
• Lead staff tastings and ongoing educational opportunities.
• Support administrative tasks such as staff scheduling, payroll, menu updates, and basic social media updates.
• Assist with POS programming, ordering supplies, and cash handling as needed.
• Work closely with chefs and kitchen staff to maintain a comprehensive understanding of the menu.
• Foster strong communication between front and back of house to ensure seamless operations.
• Help oversee daily operations, including inventory control, responding to guest concerns, and monitoring staff performance.
• Support schedule creation and implementation of procedures to enhance efficiency.
• Participate in recruitment, interviewing, and hiring of new team members.
• Provide training, motivation, and support to strengthen performance and morale.
• Ensure adherence to health and safety standards and liquor regulations.
• Monitor staff and guest activity to maintain a safe and compliant environment.
• Collaborate with onsite managers and team members to support public and private events, festivals, and other activities that enhance the guest experience.

Benefits

• Health insurance with employer contribution
• Voluntary dental, vision, short-term disability, accident, and hospital coverage
• Employer-paid life insurance
• Voluntary life insurance
• 401(k) retirement plan with company match
• Transit and parking program
• Unlimited PTO

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: No Education Listed