Mgr Restaurant

IHG•Chicago, IL

8d•$34 - $37•Onsite

About The Position

The Restaurant Manager is responsible for supervising, monitoring, and participating in service operations during an assigned shift. This role involves regular interaction with guests to ensure a quality experience, handle special requests, answer questions, and resolve problems. A key focus is on controlling labor and beverage costs, reviewing P&Ls with the General Manager, and identifying areas for improvement. The manager will contribute to managing staff and restaurant manager performance through feedback, coaching, and evaluations, and assist in developing other managers for growth. They will also participate in marketing and promotion strategies, lead interviewing, hiring, and training of new staff, and contribute to the ongoing education of existing staff. Additionally, the role may involve leading beverage programs, menus, and costs, and performing various operational/administrative functions such as opening/closing the restaurant, conducting pre-shifts, processing checkouts, preparing schedules, conducting inventory, placing orders, using POS systems, and reporting. The manager will attend meetings, ensure the maintenance of service areas and equipment, and control operating costs, sanitation, cleanliness, and guest satisfaction through reviews. Compliance with all workplace health and safety requirements is mandatory. Other duties, tasks, and special projects as assigned, including performing General Manager duties when needed, and conducting employee evaluations with assertive feedback are also part of the role.

Requirements

Minimum 3 years prior experience at the manager level or above
Prior experience in a restaurant similar in scope/style
Prior hands-on experience performing the majority of the areas of responsibility described above
Passionate & humble about service
Proud to work in the Hospitality Industry
Finds ways to say yes, proactive and/or reacting according different circumstances
Flexibility to change
Committed to a high quality service and high food standards
Dignified in conduct and appearance
Thorough understanding of food, beverage and labor costs
good math skills
Prior experience with & good working knowledge of POS and/or other restaurant-related systems
Proficient with Microsoft Office applications
Ability to perform job functions with minimal supervision
Ability to work under pressure
Must be a confident individual who is willing to assume responsibility
Ability to demonstrate high degree of drive and determination
Adaptive and flexible, team player
Ability to work cohesively with co-workers as part of a team
Must have excellent employee relations skills and ability to motivate staff and maintain a cohesive team
Ability to supervise train and direct employees, giving corrections when needed
Ability to perform job functions with attention to detail, speed and accuracy, and comprehend instructions
Ability to prioritize, organize, delegate work and follows through while working in a fast paced environment
Ability to be a clear thinker who remains calm and resolves problems using sound independent judgment
Ability to work under pressure of meeting production schedules and timelines for guests and fellow workers
Ability to plan and aid in the execution of promotions
Ability to aid in the transportation of all work equipment and produce pertinent to job
Ability to move about the outlets/function rooms
Ability to carry or lift items weighing up to 20 pounds
Ability to bend, stoop and kneel

Nice To Haves

Hospitality Management Degree or Some College Education
Food Hygiene Certification
Basset Certification
First Aid Certification/Awareness
TIPS Certified

Responsibilities

Supervises, monitors and participates in service operations during an assigned shift
Regularly interacts with guests to ensure quality experience, handle special requests, answer questions and/or resolve problems
Focus on controlling labor and beverage costs, review of the P&L with the General Manager and identify areas of improvement
Contribute in managing staff and/or restaurant manager performance through effective use of informal and formal feedback, recognition, coaching & counseling meetings, disciplinary action, annual evaluations, etc.; assists in developing restaurant managers to ensure readiness for growth/promotion
Participate in marketing and promotion strategies as directed
Leads and participates in the interviewing, hiring and training of new hourly service staff; also leads and participates in the on-going training and education of existing service staff
May be assist as lead manager for all beverage programs, menus and costs. (Creative and implementation process)
Performs various operational/admin functions such as: opening/closing the restaurant, conducting pre-shifts and line checks, processing server checkouts, preparing staff schedules, conducting inventory, placing orders, POS/Infogenesys usage, reporting & maintenance, etc.
Attends various internal and/or external meetings relating to the operation of the restaurant
Ensures the general maintenance & upkeep of service areas, equipment and manager offices
Controls, analyze and create plans of action, on an on-going basis of the following: Guest Satisfaction through reviews on the different channels, Operating Costs, Sanitation, cleanliness and hygiene
Comply with all workplace health and safety requirements, including any department specific training regarding equipment and procedures
Perform other duties, tasks and special projects as assigned
Perform the General Manager duties when the business requires or needed
Perform employee evaluations and provide assertive feedback to the team