Restaurant Manager- Chicago

SWRG INC•Chicago, IL

6d•$63,000 - $63,000•Onsite

About The Position

GENERAL SUMMARY: Responsible for regularly managing and directing the work of a FOH service department which includes the following: hiring, scheduling; assigning and directing work; training, coaching, counseling, and disciplining; conducting regular meetings and ensuring proper education and certification for staff; conducts performance reviews for staff; resolves employee complaints; decides upon termination and other discipline of team members in the department; and, if bar is the department, is responsible for inventory, variances, and ordering with respect to the bar department. DUTIES & RESPONSIBILITIES: In the absence of the General Manager and AGM, the RM is responsible for managing and directing the work of all FOH departments. Responsible for exercising discretion and independent judgment with respect to the FOH department that directly reports to the RM as well, as needed, other departments, as assigned, including interpreting, implementing and enforcing management policies and operating practices, controlling labor costs, carrying out major assignments in conduct of operations, and investigating and resolving matters of significance to management, and representing the Company in complaints, disputes and other grievances. Assists in building sales by utilizing strategy implemented by General Manager and Company. Assures that all Company and restaurant specific policies and procedures are adhered to on a regular basis (e.g. Food Safety, Sanitation, Allergy, Responsible Alcohol Service, OSHA-related, Employee Handbook). Performs job functions of other management personnel in their absence and/or in addition to them. Addresses guest complaints and overall guest satisfaction issues promptly and professionally by taking appropriate action. Utilizes all Company business systems effectively (e.g. POS, HIS, Hiring/Selection, Scheduling, inventory and Labor Management Systems) ASSIGNMENT, REVIEW AND APPROVAL OF WORK: RM assigns, directs, reviews, and approves work of the service department that directly reports to him/her and other FOH team members while working in the restaurant. RM determines appropriate staffing levels for each shift based on business needs and places employees on meal periods/breaks and make cuts (allows employees to leave early) as appropriate. RESPONSIBILITY AND DECISION-MAKING AUTHORITY: In addition to having direct decision-making authority to manage and direct the work of the FOH service department assigned to RM, including hiring, disciplining, and terminating team members, the RM participates in interviewing/selecting other team members and makes hiring recommendations. Completes and conducts performance appraisals for direct reports as well as other FOH team members as directed by the GM. Disciplines other FOH team members. Authorizes and assigns overtime. Exercises discretion and independent judgment with respect to decisions involving the management and operations of the FOH service department assigned and other areas as assigned.

Requirements

Leadership qualities including, but not limited to good listening skills; the ability to motivate others; respect for and tolerance of others; the ability to communicate pleasantly and effectively with guests, vendors, team members, management, and company personnel
Good judgement, the ability to make independent decisions without constant direction from others, and to solve problems as they arise within the workplace
Excellent guest service skills
Hospitality degree preferred; 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
Must have a good sense of balance, be able to lift, bend, kneel, stoop, and wipe
Must be able to frequently lift and carry food, beverage, and other items weighing up to 50 pounds
Must be able to navigate stairs
Position involves repetitive hand and wrist motion
Must be able to interact verbally and listen attentively to guests, co-workers, and supervisors

Responsibilities

Managing and directing the work of a FOH service department
Hiring
Scheduling
Assigning and directing work
Training, coaching, counseling, and disciplining
Conducting regular meetings and ensuring proper education and certification for staff
Conducts performance reviews for staff
Resolves employee complaints
Decides upon termination and other discipline of team members in the department
Responsible for inventory, variances, and ordering with respect to the bar department (if bar is the department)
Managing and directing the work of all FOH departments in the absence of the General Manager and AGM
Exercising discretion and independent judgment with respect to the FOH department that directly reports to the RM as well, as needed, other departments, as assigned, including interpreting, implementing and enforcing management policies and operating practices, controlling labor costs, carrying out major assignments in conduct of operations, and investigating and resolving matters of significance to management, and representing the Company in complaints, disputes and other grievances
Assisting in building sales by utilizing strategy implemented by General Manager and Company
Assuring that all Company and restaurant specific policies and procedures are adhered to on a regular basis (e.g. Food Safety, Sanitation, Allergy, Responsible Alcohol Service, OSHA-related, Employee Handbook)
Performing job functions of other management personnel in their absence and/or in addition to them
Addressing guest complaints and overall guest satisfaction issues promptly and professionally by taking appropriate action
Utilizing all Company business systems effectively (e.g. POS, HIS, Hiring/Selection, Scheduling, inventory and Labor Management Systems)
Assigning, directing, reviewing, and approving work of the service department that directly reports to him/her and other FOH team members while working in the restaurant
Determining appropriate staffing levels for each shift based on business needs and places employees on meal periods/breaks and make cuts (allows employees to leave early) as appropriate
Participating in interviewing/selecting other team members and makes hiring recommendations
Completing and conducts performance appraisals for direct reports as well as other FOH team members as directed by the GM
Disciplining other FOH team members
Authorizing and assigning overtime
Exercising discretion and independent judgment with respect to decisions involving the management and operations of the FOH service department assigned and other areas as assigned