Specialty Restaurant Manager

Wind Creek Chicago Southland; East Hazel Crest (IL); On-site; USD 64,000 - 79,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

Life insurance

FSA

EAP

Paid time off

401(k) match

Shift differential pay

Bonus opportunities

Job summary

Wind Creek Chicago Southland is seeking a Specialty Restaurant Manager to lead front-of-house operations, develop staff, and drive excellent guest service in a high-volume setting. You will supervise, train, and coach team members while managing budgets and wine program quality.

The role reports to the Director of Food and Beverage and requires strong communication, problem solving, and a willingness to travel for training as needed. A fine dining background is preferred.

Qualifications

• High School diploma or GED – required.
• Bachelor’s Degree in Related Field AND two years supervisory experience – required.
• Four years’ experience in a Management position – required.
• Three years’ experience in a Supervisory position with Wind Creek Hospitality – required.
• Two years’ supervisory or management experience in a Specialty or Fine Dining Restaurant – required.
• Fine Dining experience – preferred.
• Must pass Responsible Vendor Alcohol Service (BASSET) training and ServeSafe sanitation training.

Responsibilities

• Oversee front-of-house operations and staff development.
• Ensure guest service and quality product delivery.
• Hire, train, coach, and schedule staff to maintain service levels.
• Direct budgeting and profit/loss responsibilities for the outlet.
• Maintain wine program and control of alcohol.
• Promote the outlet via social channels and property promotions.
• Adhere to liquor laws and company expectations.

Skills

Guest service excellence

Verbal communication

Written communication

Decision making

Problem solving

Team leadership

Travel willingness

Education

Bachelor’s Degree in Related Field

Tools

POS system

Time/attendance software

Job description

Description

Job Overview

The Specialty Restaurant Manager projects a sense of passion and urgency towards delivery of excellent guest service and quality products. The Manager instills in the staff the same sense of passion and urgency for excellent guest service and quality products. The Manager interacts with guests and staff with a sense of calmness and desire to resolve issues amicably and to a point where all parties win. The Manager proactively takes control of front-of-house operations and hires, trains, develops, coaches, re-assigns, acts as Maitre D, and terminates staff as required and consistent with the WCHGA Expectations Guide in order to deliver a level of guest service and a food outlet experience unmatched by any competitor. This position reports to the Director of Food and Beverage.

Purpose

Our genuine engagement and positive energy provide guests an escape from their routine into our exciting fantasy world of fun, chance, and possibility, where everyone feels a sense of belonging and importance.

Value System

Our enthusiastic commitment to our purpose inspires and empowers us to do everything right, have fun, and be the best.We will be recognized fairly, elevating our levels of personal accountability, and focus on our customer.The resulting creation of wealth will grow opportunities for all.

Duties And Responsibilities

• Identifies and defines operational needs within the restaurant (and other outlets or areas, if assigned) and implements solutions which result in beneficial changes to assigned operations
• On the floor visibility creating guest interaction
• Abide by all State, Federal, and WCH requirements pertaining to serving alcohol
• Develops and implements customer service training programs as needed and assures outstanding service to all guests at all times
• Directs the development and administration of controls for all phases of assigned outlets in an economical and profitable manner while maintaining established standards
• Develops staffing schedules that assure the highest service levels with maximum productivity
• Develops and monitors status of budgets
• Responsible for profit/loss of assigned operations
• Counsels, guides, trains, and instructs assigned personnel in the proper performance of their duties
• Continually seeks new methods and programs to promote the restaurant and the property as a whole
• Communicates all pertinent information regarding daily promotions, Food and Beverage specials, property promotions, station assignments, scheduled entertainment and assures that the staff is informed of the information
• Utilizes creative abilities to offer operational enhancements
• Assumes special projects as needed per the direction of the immediate supervisor
• Development of wine list and effective control of all alcohol
• Participate in promoting outlet via social marketing channels
• Other duties & responsibilities as assigned

Job Requirements (Please Ensure You Meet The Listed Requirements Prior To Applying)

• High School diploma or GED – required
• Bachelor’s Degree in Related Field AND two (2) years Supervisory experience – required
• OR Four (4) years’ experience in a Management position – required
• OR Three (3) years’ experience in a Supervisory position with Wind Creek Hospitality– required
• Minimum of two (2) years’ experience in a Supervisory or Management position in a Specialty or Fine Dining Restaurant– required
• Fine Dining Experience – preferred
• Problem solving and decision-making ability
• Interacts with guest to obtain feedback on product quality and service levels
• Extensive knowledge of food products and service techniques
• After hire, successful completion of Responsible Vendor Alcoholic Beverage Service and BASSET training required to retain position– required
• After hire, successful completion of ServeSafe Sanitation training required to retain position– required
• Ability to maneuver in all areas of assigned outlets, including all food and beverage service areas, required
• Ability to lift and carry up to forty (40) pounds– required
• Ability to respond calmly and make rational decisions when handling guest and employee conflicts required
• Willingness to travel and participate in training when directed– required
• Proven ability to develop a budget– required
• Proven ability to understand financial data and manage to a budget– required
• Excellent verbal and written communication skills required
• Ability to work with a computer-based time and attendance, and/or client-booking systems, as well as the Point of Sale system preferred
• Must successfully pass job interview, including a guest service audition
• Must be able to work independently and as part of a team
• Must be able to work and deal effectively in a diverse, ever-changing environment
• Willing to work odd and irregular hours
• Must have an Occupational License (or the ability to obtain and maintain a license) pursuant to the Illinois Gaming Act and remain in good standing with the Illinois Gaming Board as a requirement for this position

Base Pay

• Compensation

  $63,700.00-$78,700.00 annually, with starting pay based on factors such as experience, qualifications, and skills.

• Benefits

  Eligible full-time employees may choose from a comprehensive benefits package that includes medical, dental, vision, and life insurance, along with a Flexible Spending Account (FSA). Additional benefits include an Employee Assistance Program (EAP), paid time off, a 401(k) plan with company match, shift differential pay, and discretionary quarterly bonus opportunities.

Source: Hospitality Online