Restaurant Operations Lead

Sonesta Hotels; Chicago (IL); On-site; USD 39,000 - 47,000; Full time

Benefits offered by this job

Medical Insurance

Dental Insurance

Vision Insurance

Health Savings Account with Company –

401(k) Retirement Plan with Company –

Paid Vacation and Sick Days

Sonesta Hotel Discounts

Educational Assistance

Paid Parental Leave

Company Paid Life Insurance

Company Paid Short Term and Long-Term 

Discounts and Perks

Hospital Indemnity

Critical Illness Insurance

Accident Insurance

Job summary

Sonesta International Hotels in Chicago seeks a Restaurant Supervisor/Manager to lead the property's restaurant operations, ensuring high standards, staff development, and guest satisfaction. You will coordinate daily menus with the Chef, supervise hiring/training, and enforce safety and sanitation policies across the department.

The role requires 1–3 years in restaurant supervision, strong communication and organizational skills, and the ability to motivate a team.

Qualifications

• Minimum 1-3 years of experience in a restaurant supervisory/management role.
• High school diploma required, college degree strongly preferred.
• Experience working in a union environment highly preferred.
• Excellent oral and written communication.
• Excellent organization skills.
• Proficient in Microsoft Word, Excel, and PowerPoint.
• Familiarity with Food and Beverage cost controls.
• Must be able to motivate restaurant staff and maintain a cohesive team.
• Must be able to suggestively sell menu items, beverages and wines.
• Must be able to endure abundant physical movements in carrying out job duties.

Responsibilities

• Assist in coordinating, planning, preparing, and executing food and beverage to the highest standards in outlets and functions within the hotel. Follow up on guest feedback.
• Assist in hiring, training, promotion, and firing of all restaurant employees.
• Ensure all Sonesta safety and sanitation standards are adhered to; this includes all local liquor and food safety regulations.
• Thorough knowledge of all food and beverage offerings. Coordinate with Chef of daily menus and educate the team.
• Visibly work the floor to ensure flawless execution and handle all complaints.
• Inspect room and tables for proper set-up and cleanliness.
• Maintain high standards of personal appearance and grooming
• Ensure all closing duties for staff are completed before staff sign out.
• Perform other duties as requested by management.
• Assist in managing all aspects of the restaurant department.
• Direct and complete scheduled inventories.
• Prepare weekly work schedules in accordance with staffing guidelines and labor forecasts. Adjust schedules throughout the week to meet the business demands.
• Conduct pre-shift meetings with staff and review all information pertinent to the day’s business.
• Assist in annual performance evaluations of the team members.
• Ensure employees are treated fairly and equitably.
• Coach team by providing specific feedback to improve knowledge, skills, and performance.
• Establish and maintain open, collaborative relationships with direct reports and the entire food & Beverage team.
• Utilize and collaborate with resources across different departments and corporate offices.
• Motivate employees to perform to their highest standard and establish a trusting environment to enrich the culture.
• Focus on the mission and well-being of the department, hotel, and company.
• Lead by example and operate with integrity and respect.
• Inspire your team to embrace and demonstrate Sonesta’s core values and guest service standards.

Skills

Restaurant supervision

Team leadership

Communication

Organization

Education

High school diploma

College degree

Tools

Microsoft Word

Microsoft Excel

PowerPoint

Job description

Sonesta International Hotels in Chicago seeks a Restaurant Supervisor/Manager to lead the property's restaurant operations, ensuring high standards, staff development, and guest satisfaction. You will coordinate daily menus with the Chef, supervise hiring/training, and enforce safety and sanitation policies across the department.

The role requires 1–3 years in restaurant supervision, strong communication and organizational skills, and the ability to motivate a team.