Front-of-House Leader—High-Volume Fine Dining

DineAmic Group; Chicago (IL); On-site; USD 65,000 - 90,000; Full time

Benefits offered by this job

BCBS Medical

BCBS Dental

EyeMed Vision

Flexible Spending Account

Short-term Disability Insurance

Life and AD&D Insurance

Employee Assistance Program

Paid Time Off

Paid Sick Leave

Paid Holidays

Commuter Benefits

401K Match

Monthly Food & Beverage Allowance and

Job summary

La Serre and Bar La Rue in Chicago’s West Loop seek an experienced Restaurant Manager to lead day-to-day FOH operations, drive sales, manage costs, and deliver a premier guest experience. The role requires strong leadership, a track record in fast-paced settings, and the ability to recruit and develop a high-performing team.

The ideal candidate has at least 3 years of full-service management in a high-volume restaurant and holds certifications in sanitation (ServSafe).

Qualifications

• At least 3 years of full-service management in a high-volume restaurant.
• Proven track record of delivering results in a fast-paced environment.
• Demonstrated leadership to build teams and achieve goals.
• Bachelor’s Degree preferred and ServSafe/Allergen certifications required.

Responsibilities

• Meet operational standards by enforcing productivity, quality, and service.
• Drive sales and repeat business by building guest rapport and relationships.
• Control costs by monitoring expenditures and minimizing waste.
• Organize daily shifts, including opening/closing, for smooth operations.
• Maintain ambiance, service quality, and staff readiness.
• Lead HR objectives: hire, train, coach, and discipline when needed.
• Ensure sanitation and regulatory compliance across the team.

Skills

Restaurant management

Team leadership

Sales growth

Staff training

Education

Bachelor’s degree preferred

ServSafe Certification

Job description

La Serre and Bar La Rue in Chicago’s West Loop seek an experienced Restaurant Manager to lead day-to-day FOH operations, drive sales, manage costs, and deliver a premier guest experience. The role requires strong leadership, a track record in fast-paced settings, and the ability to recruit and develop a high-performing team.

The ideal candidate has at least 3 years of full-service management in a high-volume restaurant and holds certifications in sanitation (ServSafe).