Restaurant GM: Lead Teams & Elevate Guest Experience

DineAmic Hospitality; Chicago (IL); On-site; USD 110,000 - 160,000; Full time

Benefits offered by this job

BCBS Medical

BCBS Dental

EyeMed Vision

Flexible Spending Account

Company-paid Short-term Disability

Company-paid 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

Bar La Rue in Chicago’s West Loop, operated by DineAmic Hospitality, seeks a General Manager to lead service, guest experience and daily Front of House operations across all shifts.

You will own the operating plan, oversee staff performance, coach managers, and partner with culinary and corporate teams to drive profitability and a consistent guest experience while upholding company standards.

Qualifications

• Minimum of five years managing staff in a high-volume, full-service restaurant.
• Experience leading managers and driving sales and profitability.
• Proficiency with budgets, labor, food and beverage costs and operating controls.

Responsibilities

• Set goals and ensure consistent service, hospitality, standards across shifts.
• Lead pre-shift meetings, coach staff, and supervise opening/closing duties.
• Resolve guest concerns and drive loyalty; align with culinary and other leaders.
• Oversee openings and major initiatives with clear ownership.
• Recruit, onboard, coach and evaluate managers; develop successors.
• Own the operating plan and financial results including costs and profitability.

Skills

Management experience

High-volume operations

Full-service restaurant

Upscale dining

Budget controls

Labor costs

Food & beverage costs

Guest experience

Operating controls

MS Office

Restaurant management systems

Toast POS

Excel

Education

Bachelor’s degree in related field

Tools

Restaurant 365

Toast POS

Job description

Bar La Rue in Chicago’s West Loop, operated by DineAmic Hospitality, seeks a General Manager to lead service, guest experience and daily Front of House operations across all shifts.

You will own the operating plan, oversee staff performance, coach managers, and partner with culinary and corporate teams to drive profitability and a consistent guest experience while upholding company standards.