Restaurant Operations & Guest Experience Lead

Goddess-and-the-Bake; Chicago (IL); On-site; USD 48,000 - 70,000; Full time

Benefits offered by this job

Health insurance

Dental insurance

Paid sick time

Retirement savings

Job summary

Goddess and the Bake seeks an experienced restaurant manager to assist the General Manager in planning and directing marketing, sales, accounting and administration for the facility. You will work to welcome guests, deliver exceptional service, and manage daily operations, including staffing, inventory, and catering fulfillment.

The role emphasizes cost control, training, and ensuring quality control across food and beverage production, with a focus on profitability and guest satisfaction.

Qualifications

• High School Diploma or Equivalent; prior restaurant management experience required.
• Valid Food Handlers Certification.

Responsibilities

• Welcomes guests and upholds the GAB mission.
• Deliver impeccable guest satisfaction as a priority.
• Manage inbound catering orders and execution including product needs, delivery, prep lists, and follow-up emails.
• Coordinate with Shift Leads to train, motivate and incentivize staff.
• Assist GM with inventory and purchasing; maintain paper goods, food and beverage stocks.
• Schedule employees based on business needs and sales/budget forecast; review time entries for payroll accuracy.

Skills

Oral Communication

Written Communication

Customer Relations

Diplomacy

Organization

Planning

Project Management

Professionalism

Time Management

Inventory Management

Scheduling

Keyboard Skills

Computer Literacy

Education

High School Diploma or Equivalent

Job description

Goddess and the Bake seeks an experienced restaurant manager to assist the General Manager in planning and directing marketing, sales, accounting and administration for the facility. You will work to welcome guests, deliver exceptional service, and manage daily operations, including staffing, inventory, and catering fulfillment.

The role emphasizes cost control, training, and ensuring quality control across food and beverage production, with a focus on profitability and guest satisfaction.