Restaurant General Manager

Company Description Pangea Restaurant Group is a growing hospitality organization committed to delivering high-quality dining experiences and excellent guest service.

Role Description The Restaurant General Manager is a full-time, on-site role based in the South Loop in Chicago, IL. The General Manager is responsible for the overall leadership, profitability, guest experience and daily operations of a high-volume sports bar and restaurant. This role oversees all front-of-house and back-of-house operations, develops and leads management and hourly staff, drives revenue growth, maintains operational standards and ensures an exceptional game-day and everyday guest experience.

The ideal candidate is a hands-on leader who thrives in a fast-paced environment, understands sports-driven business patterns and can balance hospitality, financial performance and team development.

Responsibilities:

Leadership & Team Management

• Recruit, hire, train, coach and develop management and hourly team members.
• Create a positive, accountable and high-performance culture.
• Conduct regular staff meetings and performance reviews.
• Address employee concerns and performance issues promptly and professionally.
• Ensure proper staffing levels for peak periods, sporting events and special promotions.
• Lead by example through visible floor presence and guest engagement.
• Hold pre-shift meetings at the start of every service and delegate to another manager in your absence.
  

Guest Experience

• Deliver exceptional hospitality and create memorable guest experiences.
• Resolve guest concerns and service recovery situations effectively.
• Keep high service standards and ensure consistency across all shifts.
• Monitor guest feedback, online reviews and social media sentiment.
• Build relationships with regular guests and community partners.
• Maintain a neat, clean and professional appearance.

Financial Management

• Achieve revenue, profitability and labor targets.
• Manage and process payroll, ensuring accuracy and timeliness for each pay cycle.
• Manage P&L performance and identify opportunities to improve margins.
• Control labor costs through scheduling, productivity and staffing efficiencies.
• Monitor food, beverage and operating costs.
• Review daily sales reports and key performance indicators.
• Develop and execute strategies to increase sales and guest frequency.

Operations

• Oversee all daily restaurant operations.
• Ensure compliance with company standards, policies and procedures.
• Maintain cleanliness, organization, and safety throughout the facility.
• Manage inventory, ordering, and vendor relationships.
• Ensure proper cash handling and financial controls.
• Coordinate maintenance and facility needs.
• Work closely with BOH manager for all repairs and maintenance.

Food & Beverage Excellence

• Maintain quality, consistency and presentation standards.
• Monitor food and beverage execution during all service periods.
• Partner with culinary and bar leadership on menu development and promotions.
• Ensure responsible alcohol service and compliance with liquor regulations.

Sports & Event Programming

• Execute game-day operations and staffing plans.
• Coordinate promotions, watch parties, special events and entertainment.
• Maximize revenue opportunities during major sporting events.
• Ensure audiovisual systems are functioning properly and programmed appropriately.
• Create an energetic and engaging atmosphere that enhances the sports viewing experience.

Compliance & Safety

• Ensure compliance with health department regulations.
• Maintain all required licenses and certifications.
• Enforce responsible alcohol service standards.
• Ensure workplace safety procedures are followed.
• Protect company assets through strong operational controls.

KPIs

• Revenue growth
• Profitability
• Labor cost and food cost percentage
• Beverage cost percentage
• Guest satisfaction scores
• Online review ratings
• Employee retention
• Health inspection results
• Inventory variance
• Event and promotion performance

What We're Looking For

• 5 years of restaurant management experience.
• 2 years of General Manager experience in a high-volume restaurant, sports bar or hospitality venue.
• Strong understanding of P&L management.
• Experience managing teams of 30 employees.
• Proven ability to drive sales and profitability.
• Excellent leadership, communication and conflict-resolution skills.
• Ability to work nights, weekends, holidays and major sporting events.
• Fluent knowledge of city and state laws regarding tavern and bar operations.

Preferred

• Sports bar, entertainment venue or hospitality group experience.
• Experience with Toast, OpenTable or similar restaurant systems.
• Food Safety Manager Certification.
• BASSET alcohol service certification.

Perks

• Supportive, team-focused environment
• Employee discount across all Pangea restaurants