Kitchen Manager- 4Hands/Peacemaker Restaurant Inside Lambert Airport

OHM Concession Group; Chicago (IL); On-site; USD 45,000 - 75,000; Full time

Job summary

An established industry player is seeking a dedicated General Manager to lead their restaurant operations in a bustling airport environment. This role requires a dynamic individual with a passion for customer service and a proven track record in financial management and team leadership. You will be responsible for ensuring the highest standards of food quality and guest satisfaction while managing costs and staff effectively. Join a forward-thinking company that values its associates and offers competitive wages, benefits, and a supportive work culture. If you're ready to take your career to the next level in a vibrant setting, this opportunity is perfect for you.

Benefits

Medical Benefits

Dental Benefits

Vision Benefits

2-Week Paid Vacation

Free Employee Meal

Bonus Program

Competitive Wages

Qualifications

• 3+ years of experience as a General Manager in the restaurant industry.
• Must be ServSafe certified and have strong leadership skills.

Responsibilities

• Oversee restaurant operations, ensuring quality service and compliance with standards.
• Manage financials, inventory, and team performance.

Skills

Leadership

Customer Service

Financial Management

Problem-Solving

Team Management

Communication

Food Safety (ServSafe)

Inventory Management

Education

High School Diploma or GED

Bachelor's Degree in Hotel/Retail Management

Tools

MS Word

MS Excel

Job description

The General Manager has the overall responsibility for operations of the restaurant including financial management, customer relations, restaurant maintenance and repair, costs control and analysis, inventory management, team management and ensuring we provide superior service to our guests and quality products.

Duties & Responsibilities:

• Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility, and labor costs.
• Control profit & loss by following cash control/security procedures, maintaining inventory, managing labor, reviewing financial reports, and taking appropriate actions.
• Ensure daily and nightly reports are completed on time and correctly.
• Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances.
• Responsible for ensuring consistent high quality of food preparation and service.
• Maintain a professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.
• Estimate food and beverage costs. Work with Corporate office staff for efficient provisioning and purchasing of supplies. Supervise portion control and quantities of preparation to minimize waste.
• Estimate food needs, place orders with distributors, and schedule the delivery of fresh food and supplies.
• Must be ServSafe certified and uphold all ServSafe guidelines.
• Ensure positive guest service in all areas. Respond to complaints, taking appropriate actions to turn dissatisfied guests into return guests.
• Ensure that proper security procedures are in place to protect employees, guests, and company assets.
• Ensure a safe working and guest environment to reduce the risk of injury and accidents. Complete accident reports promptly if a guest or employee is injured.
• Manage shifts which include daily decision making, scheduling, planning while upholding standards, product quality, and cleanliness.
• Investigate and resolve complaints concerning food quality and service.
• Adhere to all airport/landlord’s policies and procedures.
• Provide direction to employees regarding operational and procedural issues.
• Interview hourly employees and direct hiring, supervision, development, and termination of employees.
• Conduct orientation, explain the OHM Philosophy, and train new employees.
• Develop employees by providing ongoing feedback, establishing performance expectations, and conducting performance reviews.
• Maintain an accurate and up-to-date plan of restaurant staffing needs. Prepare schedules and ensure that the restaurant is staffed for all shifts.

Requirements & Qualifications:

• High school diploma or GED.
• At least 3 years’ experience as a General Manager in the restaurant industry (QSR/Fast Food preferred).
• College degree is preferred. A Bachelor of Science degree in hotel/restaurant management is desirable. A combination of practical experience and education will be considered as an alternative.
• Ability to pass pre-employment (post offer) background check.
• Ability to communicate effectively in English.
• Open availability and flexible schedule for demanding hours.
• Legally authorized to work in the U.S.
• Knowledge of computers (MS Word, Excel).
• Proficient in food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports.
• Must possess a valid driver's license.
• Pleasant, polite manner and a neat and clean appearance.
• Ability to motivate employees to work as a team to ensure that food and service meet appropriate standards.
• Ability to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems.
• Ability to work in a standing position for long periods of time.
• Able to bend and kneel through shift; able to lift up to 25 pounds or more.
• Full-time employees can take advantage of medical, dental and vision benefits.
• 2-week paid vacation after one year of service.
• Free employee meal.
• Competitive wages.
• Bonus program that everyone, including crew, participates in.

OHM Concession Group is committed to positively impacting the lives of our Associates, Families and Business Partners.