Job Summary:

- Responsible for the daily operations of the restaurant, including completing opening/closing checklists, staff scheduling for front of house, bar, and host positions.

- Inventory management for supplies such as chemicals, consumables, and beverage orders.

- Equipment maintenance including air conditioning, dishwasher, etc.

Personnel Management:

- Recruitment, job requirements, and salary arrangements, scheduling interviews.

- Training with training manuals for each position.

- Managing staff to ensure efficient teamwork, providing necessary support and guidance.

Customer Service:

- Ensure high-quality customer service experience, handling customer complaints, problem resolution, and ensuring customer satisfaction.

- Reporting reasons for issues, incidents, and training times.

Financial Management:

- Responsible for budget formulation and execution, monitoring costs and expenditures, front-of-house labor cost control.

- Ensure restaurant profitability, prepare financial reports, compare labor costs between the first and second half of the month, conduct end-of-month inventory counts, and devise clearance plans.

- Statistical monthly sales records, improvement of low-performing items, or removal.

Menu Management:

- Collaborate with the chef team to develop menus, ensure food quality and taste meet standards, introduce new items (dine-in/takeout).

- Adjust menus based on customer feedback and market demand, provide timely feedback on daily complaints.

Hygiene and Safety:

- Ensure the restaurant meets hygiene and safety standards in areas such as toilets, kitchens, dishwashing areas, and bars.

- Supervise staff compliance with food safety regulations, daily cleaning, and tidying.

- Conduct necessary cleaning and maintenance work, organize downstairs warehouse, bar freezer, and restaurant deep cleaning.

Marketing and Promotion:

- Develop marketing strategies, conduct promotional activities to increase brand awareness, holiday event arrangements, and inventory clearance.

- Establish good relationships through community cooperation, participate in local activities and events.

Overall Management:

- Responsible for overall restaurant management and leadership, develop long-term development strategies.

- Resolve various operational and management issues, ensure the restaurant's sustainable development and successful operation.

Qualifications
- Food service management
- POS experience
- Supervising experience
- Hospitality management
- Kitchen management
- Team management
- Interviewing skills
- Restaurant management experience
- Customer service skills

Preferred Skills:
- Inventory control knowledge
- Experience with Toast POS or Chowbus POS

Relevant Skills:
- Food production background
- Catering experience
- Bartending skills
- Hotel industry experience
- Assistant manager experience

Job Types: Full-time, Part-time

Pay: $16.00 - $25.00 per hour

Expected hours: 16 – 25 per week

Benefits:

• Employee discount
• Flexible schedule

Experience level:

• 1 year

Restaurant type:

• Bar
• Casual dining restaurant
• Fine dining restaurant

Shift:

• 10 hour shift

Weekly day range:

• Every weekend
• Monday to Friday

People with a criminal record are encouraged to apply

Ability to Relocate:

• Chicago, IL 60605: Relocate before starting work (Required)

Work Location: In person