Description

For over 20 years, One Off Hospitality has developed and operated some of Chicago’s most beloved places to eat and drink. More importantly, we’re a group of people – chefs, hospitality veterans, managers and creators – who believe in the power of treating our guests like family and our restaurants like home.

REPORTS TO: DIRECTOR OF FOH OPERATIONS, CEO

FLSA: EXEMPT

POSITION SUMMARY: The General Manager directs and oversees all food and beverage in accordance with standardized policies in order to provide efficient, friendly services and profitable operations.

Requirements

Essential Duties & Responsibilities

The essential functions include, but are not limited to the following:

• Radiates a cheerful, courteous disposition and a neat, clean, and professional image
• Works with Rob Levitt (CDC & Head Butcher) in setting the direction of the business in day-to-day operations as well as developing and executing a plan to drive sales, manage costs, and grow the business
• Manages FOH schedule; ensures the FOH is properly staffed and set up for success
• Creatively collaborates with Chef de Cuisine/Head Butcher to create new programming for PQM that continually transforms our tailored hospitality experience. 
• Handles all FOH staff responsibilities in partnership with People Services (includes training and development, employee relations, disciplinary action, documentation, terminations, etc.)
• Works directly with Chef de Cuisine to promote a strong and unified leadership dynamic—breaking barriers of separation between FOH and BOH
• Manages BOH payroll edits and ensures all is correct by payroll processing time
• Responsible for conducting bi-weekly meetings with all FOH managers to update them on financials, service, new procedures, and improvements
• Responsible for holding pre-shift meetings within every service and every department OR have another manager holding these in your absence
• Fluent in all aspects of the budget and P&L to educate all managers on how to meet and exceed all goals set forth by our CEO and Partners
• Works with entire leadership team to drive the success of their restaurant (promptly and fully informs management team of concerning problems or unusual matters of significance)
• Shares responsibility with the Executive Chef / Chef de Cuisine for all repairs and maintenance of the restaurant
• Oversees organization, efficiency and policies pertaining to service in the dining room
• Balances admin responsibilities with service responsibilities
• Enhances and strengthens guest relationships, established and new
• Promotes cooperative effort, a team spirit, and good morale and the all-encompassing OOH culture among employees
• Resolves complaints from guests in a polite, friendly manner always making sure we follow up with them when needed
• Ensures the entire space looks, smells, and feels good (lighting, temperature, bathrooms, cleanliness, and seating arrangements)
• Participates in training about standardized policies (HR, fire, hygiene, health, safety, employee handbook, etc.)
• Helps with duties of other employees (i.e., server, food runner, etc.) when necessary, because of an unexpected absence or extra volume
• Responsible for ensuring that all server check outs and restaurant closing duties are performed daily to standards
• Has a strong understanding of company background, core values and philosophy
• Adheres to all company safety and sanitation policies and procedures
• Performs other work-related duties as assigned

Minimum Qualifications (Education, Experience, Skills)

• Restaurant Management Certification or college degree preferred
• Previous management experience required
• Illinois Manager Food Sanitation Certification required
• Illinois Allergen Certification required
• BASSET Certification required
• Manager's Food Handler Certification required
• Ability to handle stress under pressure
• Willingness to maintain a clean, healthy, and safe working environment
• Ability to coordinate multiple activities with attention to detail
• Ability to work independently, with minimal supervision
• Familiarity with Hot Schedules, Tock and/or Toast preferred

Physical Demands and Work Environment

• Ability to be flexible with job demands and open minded when being asked to complete tasks
• Ability to operate and use all equipment necessary to run the restaurant
• Ability to move or handle equipment throughout the restaurant generally weighing 0-50 pounds
• Ability to work varied hours/days as business dictates
• Ability to stand for up to 8-10 hours a day
• Must be able to tolerate potential allergens: peanut products, egg, dairy, gluten, soy, seafood and shellfish

One Off Hospitality provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.