Esquire General Manager

M Street Entertainment Group; Chicago (IL); On-site; USD 120,000 - 150,000; Full time

Benefits offered by this job

Medical, dental, vision insurance

401(k) plan

Life insurance

AD&D, STD, LTD

Paid time off

Sick leave & bereavement

Job summary

Esquire, a modern luxury steakhouse in Chicago's Gold Coast, seeks a General Manager to lead the front-of-house operations, ensuring hospitality and consistency across the dining room, bar, and host teams.

You will own P&L, labor, and guest retention while collaborating with the Executive Chef and Beverage Manager to guide the guest journey, recruit and develop leaders, and drive performance to exceed standards.

Qualifications

• 5+ years FOH leadership in upscale or fine dining
• P&L ownership and labor-management track record
• Command of steps-of-service standards and a Captain-led service model
• POS and reservation-system fluency (Toast, SevenRooms)

Responsibilities

• Own nightly service execution across the dining room against documented steps-of-service and timing standards.
• Own FOH P&L performance - revenue, labor, and cost lines - and manage to the par grid and budget.
• Lead recruiting and selection for the FOH team in partnership with People Operations; the Director holds final hiring authority.
• Build succession: identify and develop the Captain and Lead Server bench so leadership depth outpaces growth.
• Own guest retention - VIP and repeat-guest development, recovery, and the relationships that fill the room.
• Lead, schedule, and develop the salaried FOH leadership (Maître d', Support Manager, Service Managers, Beverage Manager).
• Partner with the Executive Chef and Beverage Manager on pacing, expo, and the full guest journey.

Skills

FOH leadership

P&L ownership

Steps-of-service

POS & reservations

Tools

Toast

SevenRooms

Job description

• Pay or shift range: $120,000 USD to $150,000 USD The estimated range is the budgeted amount for this position. Final offers are based on various factors, including skill set, experience, location, qualifications and other job-related reasons.
• Front of House
• Full-Time
• Requisition #: GENER001100

Description

Location: 58 East Oak Street, Gold Coast, Chicago, IL Employment type: Full-time Classification: Salaried, exempt Reports to: Director of Operations

Why Esquire

Esquire is a 265-seat luxury steakhouse in Chicago's Gold Coast where Japanese precision meets French technique - anchored by an elite Wagyu and seafood program, a four-level Wine Tower, the OakShō omakase counter, and the invitation-only 58 Club. We hold an uncompromising standard and hire people who want to set it, not just meet it. Esquire is operated by M Street Collective, the group behind Nashville's Virago, Moto, Kayne Prime, and Saint Añejo.

The Role

The GM owns the guest-facing operation of the Esquire dining room - the Captain-led service brigade, bar, and host teams - and is the on-floor steward of the four pillars and the venue's commercial performance. Where the Director holds the whole-venue standard, the GM makes consistency and hospitality real every night and owns the numbers behind them: P&L, labor, retention, and the bench that keeps the room excellent as it grows.

What You’ll Do

• Own nightly service execution across the dining room against documented steps-of-service and timing standards.
• Own FOH P&L performance - revenue, labor, and cost lines - and manage to the par grid and budget.
• Lead recruiting and selection for the FOH team in partnership with People Operations; the Director holds final hiring authority.
• Build succession: identify and develop the Captain and Lead Server bench so leadership depth outpaces growth.
• Own guest retention - VIP and repeat-guest development, recovery, and the relationships that fill the room.
• Lead, schedule, and develop the salaried FOH leadership (Maître d', Support Manager, Service Managers, Beverage Manager).
• Partner with the Executive Chef and Beverage Manager on pacing, expo, and the full guest journey.

What You Bring

• 5+ years FOH leadership in upscale or fine dining; multi-room or high-volume experience preferred.
• P&L ownership and labor-management track record; fluency with the par grid and budget.
• Command of steps-of-service standards and a Captain-led service model.
• POS and reservation-system fluency (Toast, SevenRooms); calm, gracious presence under pressure.

Certifications & Requirements

• Illinois BASSET (alcohol) — REQUIRED. Valid BASSET certification before any shift that involves selling, serving, or checking ID for alcohol, and no later than 30 days after hire (company policy; statute allows 120); renew every 3 years.
• Illinois Food Handler — REQUIRED. ANAB-accredited food-handler certificate within 30 days of hire; renew every 3 years. (Waived for holders of a current CFPM.)
• Certified Food Protection Manager (CFPM) — RECOMMENDED, so the role can serve as an on-duty CFPM (at least one required on site during all food prep and service hours).

Compensation - Pay Scale

$120,000-$150,000 per year, paid as an annual salary (market-aligned). The final offer is confirmed in writing. This position is eligible for a performance bonus as a component of total compensation.

Eligible team members receive group medical, dental, and vision insurance (the Company pays part of the premium); a 401(k) plan; Company-paid life insurance, AD&D, STD, and LTD; and a confidential Employee Assistance Program. Time off includes Paid Time Off for eligible salaried positions, Chicago Paid Leave and Paid Sick and Safe Leave, and paid bereavement leave, plus the protected leaves required by federal and Illinois law (FMLA, VESSA, military, jury, and voting). Final plan details and eligibility are confirmed in the written offer.

Held to Esquire's four pillars - quality, consistency, hospitality, and innovation - and the five universal competencies: professionalism, teamwork, growth mindset, excellence, and hospitality.

About Esquire

Esquire is a modern luxury steakhouse on Oak Street in Chicago’s Gold Coast - Japanese precision built on a French foundation, anchored by an elite Wagyu program and a seafood-and-sushi program that earns equal billing. Across a 265-seat dining room, a four-level ~5,000-bottle Wine Tower, the Trophy Room, the invitation-only 58 Club, and the OakShō omakase counter, it delivers omotenashi-inspired hospitality and culinary theater in a vintage-Hollywood setting.

About M Street Collective

M Street Collective is the hospitality group behind Esquire, with operations in Nashville and Chicago. Built on four pillars - quality, consistency, hospitality, and innovation - and a commitment to innovation, leadership development and world-class training, the Collective creates restaurants and experiences defined by an uncompromising standard and genuine, anticipatory care.

M Street Collective is an equal opportunity employer.

We consider all qualified applicants without regard to race (including traits associated with race under the CROWN Act), color, religion, sex, pregnancy, sexual orientation, gender identity or expression, national origin, ancestry, age, marital or family-responsibilities status, disability, military or veteran status, citizenship or immigration status, arrest or conviction record (as limited by law), credit history, genetic information, or any other characteristic protected by federal, Illinois, or Chicago law.

Consistent with the Illinois Job Opportunities for Qualified Applicants Act, we do not ask about criminal history on the application, and we do not ask about salary history.

Reasonable accommodations are available for applicants with disabilities, for pregnancy and related conditions, and for religious observance - contact People Operations.

This position is performed in Chicago, Illinois.

Equal Opportunity Employer

This employer is required to notify all applicants of their rights pursuant to federal employment laws.

For further information, please review the Know Your Rights notice from the Department of Labor.

Qualifications

Experience

Required

5 years: FOH leadership in upscale or fine dining; multi-room or high-volume experience preferred

Preferred

P&L ownership and labor-management track record; fluency with the par grid and budget

Command of steps-of-service standards and a Captain-led service model

POS and reservation-system fluency (Toast, SevenRooms); calm, gracious presence under pressure

Licenses & Certifications

Required

Chi. Food Sanit Mgr Cert

Cert Food Protection Mgr