High-Volume Restaurant Manager - Lead Guest Experience

DineAmic Group; Chicago, Northern (IL, KY); Hybrid; USD 55,000 - 75,000; Full time

Benefits offered by this job

BCBS Medical

BCBS Dental

EyeMed Vision

FSA

Disability Insurance

Life & AD&D

Employee Assistance

Paid Time Off

Paid Sick Leave

Paid Holidays

Commuter Benefits

401K + Match

Food & Beverage Allowance

Job summary

DineAmic Hospitality in Chicago’s West Loop is seeking an experienced Restaurant Manager to oversee day-to-day front-of-house operations, drive guest satisfaction, and support the General Manager in achieving sales and cost targets.

The ideal candidate has at least 3 years of full-service, high-volume restaurant management, strong leadership, and a proven ability to recruit and develop teams. Bachelor’s degree preferred; ServSafe and allergen certifications required.

Qualifications

• 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.
• Bachelor’s Degree preferred
• Valid Allergen, Sanitation and ServSafe Certifications required

Responsibilities

• Meet restaurant standards by implementing productivity, quality, and customer-service standards.
• Drive sales and optimize costs by managing expenditures and waste.
• Organize and supervise daily shifts to ensure exceptional guest and employee experiences.
• Maintain ambiance through lighting, music, linen, glassware, and service quality.
• Manage staff performance through coaching, feedback, and disciplinary actions as needed.
• Ensure compliance with company policies and legal regulations.

Skills

Management experience

Leadership

Customer service

Communication

Education

Bachelor’s Degree preferred

Job description

DineAmic Hospitality in Chicago’s West Loop is seeking an experienced Restaurant Manager to oversee day-to-day front-of-house operations, drive guest satisfaction, and support the General Manager in achieving sales and cost targets.

The ideal candidate has at least 3 years of full-service, high-volume restaurant management, strong leadership, and a proven ability to recruit and develop teams. Bachelor’s degree preferred; ServSafe and allergen certifications required.