Restaurant Manager- Parker Hospitality

Parker Hospitality; Chicago (IL); On-site; USD 60,000 - 70,000; Full time

Job summary

Parker Hospitality is seeking a dynamic Restaurant Manager to lead front-of-house operations at its vibrant establishments in Chicago. This role focuses on delivering exceptional guest experiences, managing a skilled team, and ensuring operational excellence. If you are passionate about hospitality and innovation, this is an exciting opportunity to elevate your career.

Benefits

Health, dental, and vision insurance

Competitive base salary with quarterly performance-based bonuses

Company paid Life Insurance

Employee Assistance Program

Paid Parental Leave

Weekly Pay

Annual Merit Increase

Qualifications

• Minimum 2 years of supervisory experience in a full-service restaurant.
• Strong leadership and communication skills.
• Proficiency in POS systems and operational tools.

Responsibilities

• Supervise daily FOH operations and ensure high service standards.
• Assist in recruiting, training, and onboarding FOH staff.
• Engage with guests to address concerns and ensure satisfaction.

Skills

Leadership

Communication

Guest Service

Team Management

Education

Bachelor’s degree in Hospitality, Business, or related field

Tools

POS systems

Job description

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Join the revolution at Parker Hospitality, home to The Hampton Social, The Bassment, Costera Cocina Tulum, and Nisos Prime.

At Parker Hospitality, we're on the lookout for dynamic and vibrant individuals – people with a zest for innovation and a passion for hospitality to bring our unique vision to life.

We're not just a team, we're trendsetters reimagining the guest experience. Here, innovation isn’t just a buzzword, it’s our blueprint. Elevate your career at a company where each shift is a showcase, and each interaction, a step forward.

Exciting, right? Join our team!

Job Summary

The Front of House (FOH) Manager is responsible for overseeing daily front-of-house operations, ensuring exceptional guest experiences, and maintaining high service standards. This role includes managing FOH staff, addressing guest concerns, and supporting the AGM and General Manager in achieving operational goals. The FOH Manager fosters a positive team environment and upholds the company’s values of hospitality, efficiency, and professionalism.

Responsibilities

Operational Management

• Supervise daily FOH operations, ensuring smooth service flow and adherence to brand standards.
• Monitor cleanliness, organization, and readiness of the FOH areas before, during, and after service.
• Coordinate with the kitchen and bar teams to ensure seamless communication and efficient service.

Team & Leadership Development

• Assist in recruiting, training, and onboarding FOH staff, including Servers, Bartenders, Hosts, and Support Staff.
• Provide clear direction and constructive feedback to team members, fostering a collaborative work environment.
• Conduct pre-shift meetings to communicate daily priorities, service expectations, and menu highlights.

Financial Management

• Support the AGM and General Manager in managing labor costs by monitoring schedules and staffing levels.
• Assist in inventory checks for FOH supplies and monitor usage to control costs.
• Contribute to revenue-driving initiatives, such as promoting specials or dish recommendations.

Guest Engagement

• Act as a visible presence on the floor to engage with guests, address concerns, and ensure satisfaction.
• Resolve guest complaints promptly and professionally, turning challenges into positive experiences.
• Collect and act on guest feedback to continually enhance service delivery.

Safety Compliance

• Ensure FOH compliance with health and safety regulations, including food handling and alcohol service protocols.
• Train staff on responsible alcohol service and maintain up-to-date certifications for all team members.
• Monitor & address safety or operational concerns promptly to ensure a secure environment for guests and staff.

Supervision Responsibilities

• Directly manage FOH staff, including Servers, Bartenders, Hosts, and Support Staff, during shifts.
• Ensure service efficiency, consistent adherence to company policies, and exceptional guest experiences.
• Address team performance issues and provide feedback to uphold standards of conduct and service excellence.

Qualifications

• Bachelor’s degree in Hospitality, Business, or a related field preferred.
• Minimum 2 years of experience in a supervisory role within a full-service restaurant.
• Strong leadership and communication skills, with the ability to motivate and mentor a team.
• Excellent guest service skills and a commitment to creating positive guest experiences.
• Proficiency in POS systems and basic operational tools.

Other Rules/Requirements:

• Flexibility to work nights, weekends, and holidays as required.
• Scheduled hours average 40-45 per week, with variations based on business needs.
• Physical ability to stand & walk for extended periods, lift up to 30 lbs, and work effectively in a fast-paced setting.
• Food safety and alcohol service certifications (e.g., ServSafe, TIPS) required or the ability to obtain upon hire.

Compensation and Benefits

• Health, dental, and vision insurance
• Competitive base salary with quarterly performance-based bonuses
• Company paid Life Insurance
• Employee Assistance Program
• Paid Parental Leave
• Weekly Pay
• Annual Merit Increase

Salary Range 60k-70k DOE

Parker Hospitality is an equal opportunity employer and does not discriminate on the basis of race, color, religion, national origin, sex, age, disability, or any other status protected by law.

Seniority level

• Seniority level

  Associate

Employment type

• Employment type

  Full-time

Job function

• Job function

  Management

• Industries

  Restaurants

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