Restaurant Manager- Chicago

SWRG INC•Chicago, IL

4d•$63,000 - $63,000•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, make decisions regarding termination and other disciplinary actions, and manage inventory, variances, and ordering for the bar department if applicable. In the absence of the General Manager and Assistant General Manager, the RM assumes overall management and direction of all FOH departments. They exercise discretion and independent judgment in managing their assigned 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 disputes and grievances. The RM also assists in building sales through implemented strategies and ensures adherence to all Company and restaurant-specific policies and procedures, including Food Safety, Sanitation, Allergy, Responsible Alcohol Service, OSHA, and the Employee Handbook. They may perform the duties of other management personnel in their absence and are responsible for addressing guest complaints and satisfaction issues promptly and professionally. Effective utilization of Company business systems such as POS, HIS, Hiring/Selection, Scheduling, Inventory, and Labor Management Systems is also required.

Requirements

High school diploma required.
Prior work experience in a restaurant or hospitality position required.
ServSafe Food and Alcohol Certification required.
Ability to exert fast-paced mobility for entire shift.
Ability to frequently lift and carry food, beverage, and other items weighing up to 50 pounds.
Ability to interact verbally and listen attentively to guests, co-workers, and supervisors.

Nice To Haves

Hospitality degree preferred.

Responsibilities

Manage and direct the work of the FOH service department, including hiring, scheduling, training, coaching, counseling, and disciplining staff.
Conduct regular staff 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 for team members.
Manage inventory, variances, and ordering for the bar department (if applicable).
In the absence of the General Manager and AGM, manage and direct the work of all FOH departments.
Exercise discretion and independent judgment in managing assigned departments, interpreting and enforcing policies, controlling labor costs, and carrying out major assignments.
Investigate and resolve matters of significance to management and represent the Company in complaints, disputes, and grievances.
Assist in building sales by utilizing implemented strategies.
Ensure adherence to all Company and restaurant-specific policies and procedures (e.g., Food Safety, Sanitation, Allergy, Responsible Alcohol Service, OSHA, 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 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.