Restaurant Manager - Bar La Rue

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

Brought to you by DineAmic Hospitality and situated in Chicago’s West Loop, Bar La Rue offer a transportive dining and cocktail experience inspired by the charm and sophistication of the French Mediterranean. Bar La Rue provides a lively atmosphere for expertly crafted cocktails and elevated bites—creating a destination that seamlessly transitions from dinner to drinks. DineAmic Hospitality General Managers are accountable for the performance of a restaurant as a whole. They set the operating plan, develop the management team, own financial and staffing results, and ensure a consistent guest experience and compliance with company standards. Alongside these property-wide responsibilities, General Managers carry out Restaurant Manager duties when on property: they actively lead service, engage guests, and coach hourly employees. They connect the property to corporate partners and turn business goals into measurable results. To build a strong foundation, General Managers begin with a 6-week, self-directed training program, gaining hands‑on experience in every Front of House role. They are expected to take ownership of their learning, ask thoughtful questions, and actively engage in mentorship with experienced staff and management.

Essential Responsibilities & Duties

Restaurant Leadership and Guest Experience

• Set restaurant goals and operating priorities; ensure consistent execution of service, hospitality, food and beverage standards across all shifts.
• When on property, personally lead pre‑shift meetings and service, touch tables, coach hourly team members, and lead opening and closing duties when scheduled.
• Lead the management team in resolving significant guest concerns, improving loyalty and addressing trends in feedback and reviews.
• Partner with culinary and other department leaders to align service, staffing, product quality, facilities and events with the guest experience.
• Oversee operational changes, openings or major initiatives assigned to the property, with clear ownership and follow through.

Talent and Culture

• Own the management structure, staffing plan and succession pipeline; recruit, select, onboard, coach and evaluate managers.
• Hold leaders accountable for training, recognition, performance conversations, documentation and a respectful workplace.
• Make or recommend significant employment decisions in coordination with Human Resources and company procedures; address escalated employee matters promptly.
• Communicate priorities, results and changes clearly to managers and teams, and develop leaders who can run the restaurant effectively in the General Manager’s absence.

Financial and Operational Accountability

• Own the restaurant operating plan and financial results, including sales, labor, food and beverage costs, controllable expenses and profitability.
• Review financial and operating reports, explain variances, establish corrective plans and report results and risks to the Director of Operations.
• Set and monitor controls for scheduling, purchasing, inventory, cash handling, payroll, maintenance and recordkeeping.
• Ensure compliance with company policies, food safety, alcohol service, workplace safety and applicable requirements; partner with the appropriate company teams on escalated matters.

Experience And Education Requirements

• Minimum of five years of management experience in a high-volume, full‑service restaurant; upscale or fine dining experience strongly preferred.
• Demonstrated success leading managers, improving sales and profitability, and building high-performing teams.
• Strong command of budgets, labor, food and beverage costs, guest experience and operating controls.
• New restaurant opening or multi‑location experience and a bachelor’s degree in a related field preferred.
• Proficiency with Microsoft Office Suite (Word, Excel, PowerPoint) and restaurant management systems (Restaurant 365, Toast POS, etc.)
• Required food safety, allergen and alcohol service credentials, as applicable to the location and duties.

Physical Demands and Work Environment

• Ability to stand and walk for extended periods, move through dining rooms, bars, kitchens, storage areas and offices, and occasionally lift, carry, push or pull up to 50 pounds.
• Ability to bend, reach, stoop, and navigate stairs as needed within restaurant facilities
• Ability to work in a fast‑paced, high‑volume hospitality environment with frequent interruptions and changing priorities
• Ability to work evenings, weekends and holidays as business needs require
• Work is performed in both office and restaurant environments, including exposure to moderate noise levels, temperature fluctuations, and active kitchen and dining operations
• This role is designated as "Limited Travel May be Required." Roles with this designation have occasional and situational travel rather than routine travel. It may occur for meetings, training, inter‑office collaboration, or special projects.

Perks + Benefits

• BCBS Medical
• BCBS Dental
• EyeMed Vision
• Flexible Spending Account
• Company‑paid Short-term Disability Insurance
• Company‑paid Life and AD&D Insurance
• Company‑paid Employee Assistance Program
• Paid Time Off
• Paid Sick Leave
• Paid Holidays
• Commuter Benefits
• 401K + Match
• Monthly Food & Beverage Allowance and Discount

Dineamic Hospitality is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, age, national origin, genetic information, disability or protected veteran status.