Steakhouse Restaurant Manager

DineAmic Hospitality•Chicago, IL

14d•$60,000 - $65,000

About The Position

Fioretta is seeking a Restaurant Manager who will be responsible for day-to-day operations of all (FOH) front of house team members. The Restaurant Manager will assist the General Manager in driving sales, managing costs, and delivering an exceptional guest experience. The ideal candidate will have at least 3 years of management experience in a full-service, high-volume restaurant, creative ideas to drive sales and repeat business, and the capability to recruit, train, and develop high-performing team members.

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 and set goals and communicate direction to others.
Valid Allergen, Sanitation and ServSafe Certifications required
Ability to stand and walk for extended periods (8–10 hours) in a high-volume, fast-paced front-of-house environment.
Frequent movement throughout the venue, including dining room, bar, patio, private event spaces, storage areas, and kitchen line.
Must be able to lift and carry up to 25–40 lbs (e.g., cases of glassware, chairs, small equipment).
Comfortable working in crowded, high-energy settings with elevated noise levels during peak service and events.
Ability to bend, reach, climb stairs, and navigate tight spaces safely and efficiently.
Work schedule includes nights, weekends, holidays, and extended hours during special events and peak seasons.
Exposure to varying temperatures (indoor/outdoor service areas, kitchen heat, walk-in coolers).
Accountability
Adaptability
Communication Skills
Emotional Intelligence
Integrity
Personal Development
Professionalism
Self-Management
Teamwork and Collaboration
Technical Proficiency with computers and POS systems

Nice To Haves

Bachelor’s Degree preferred

Responsibilities

Meet restaurant operational standards by implementing productivity, quality, and customer-service standards; resolving problems; recommending system improvements.
Support restaurant goals in all areas of operations to achieve the desired volume growth and optimum profit; Drive sales and repeat business by building rapport and establishing relationships with guests; Control costs by monitoring expenditures, identifying variances, and minimizing waste.
Organize, run and supervise smooth and efficient daily shifts (including opening and closing shifts), ensuring an exceptional guest and employee experience; Maintain guest service by helping wait staff with table preparation and food delivery.
Maintain ambiance by controlling lighting, background music, linen service, glassware, dinnerware, and utensil quality and placement; monitoring food presentation and service.
Accomplish restaurant human resource objectives by selecting, orienting, training, coaching, counseling, and disciplining employees; Clearly communicate job expectations and developmental feedback; Adhere to and enforce policies and procedures; Ensure that all paperwork and documentation is completed accurately and on a timely basis.
Monitor, address and document individual hourly employee performance through on-going feedback, positive recognition, formal performance reviews, coaching and, when necessary, disciplinary action up to and including employment termination.
Maintain a safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; complying with legal regulations.
Monitor and ensure the restaurant and the team’s compliance with all Company and restaurant policies and procedures as well as all legal and regulatory requirements.
Other duties assigned as needed