Restaurant Manager - Chicago

The Restaurant Manager (RM) leads a designated front-of-house (FOH) service department and delivers the exceptional hospitality, polished service, and operational standards expected at Smith & Wollensky. This position requires a visible, hands-on leader who builds strong teams, anticipates guest needs, and confidently manages service in a demanding fine dining environment.

The RM is accountable for hiring, scheduling, assigning and directing work, training, coaching, counseling, disciplining, conducting performance reviews, resolving employee concerns, and making termination decisions within assigned authority. The RM conducts regular team meetings and ensures team members maintain required training and certifications. When assigned to the bar department, the RM also oversees beverage inventory, ordering, cost controls, and inventory variances.

DUTIES & RESPONSIBILITIES:

• In conjunction with the GM and AGM the RM manages and directs all FOH departments, maintaining consistent service, staffing, and operational standards.
• Exercises discretion and independent judgment in managing assigned departments, implementing Company policies, controlling labor costs, resolving significant operational concerns, and addressing employee complaints and grievances.
• Leads service from the dining room floor, actively engaging guests, supporting team members, and identifying opportunities to improve the guest experience.
• Sets clear expectations for professional service, menu and beverage knowledge, teamwork, and accountability.
• Coaches team members on attentive service, appropriate recommendations, service timing, and effective guest recovery.
• Supports sales growth through the General Manager’s and Company’s strategies, including guest retention, thoughtful recommendations, and consistent execution of service standards.
• Ensures compliance with Company policies and applicable requirements involving food safety, sanitation, allergens, responsible alcohol service, workplace safety, and employee conduct.
• Coordinates with culinary leadership to maintain accurate orders, timely food delivery, effective communication, and consistent presentation.
• Resolves guest concerns promptly and professionally, using sound judgment to restore guest confidence.
• Assists with delivering food and beverages when needed, including carrying items between floors using stairs.
• Performs assigned responsibilities of other management personnel as operational needs require.
• Uses Company systems effectively, including point-of-sale, hiring, scheduling, inventory, and labor management systems.

ASSIGNMENT, REVIEW AND APPROVAL OF WORK:

• Assigns, directs, reviews, and approves the work of the assigned service department and other FOH team members during restaurant operations.
• Establishes shift priorities, communicates service expectations, and follows up to ensure work meets Company standards.
• Determines appropriate staffing levels based on reservations, anticipated volume, service demands, and labor targets.
• Coordinates meal periods and breaks, adjusts staffing, and authorizes early departures as appropriate to business needs and applicable requirements.

RESPONSIBILITY AND DECISION-MAKING AUTHORITY:

• Makes hiring, disciplinary, and termination decisions for the assigned department within Company policy and delegated authority.
• Interviews candidates for other departments and provides informed hiring recommendations.
• Completes and conducts performance appraisals for direct reports and other FOH team members as assigned by the General Manager.
• Addresses performance and conduct concerns promptly, consistently, and professionally, maintaining appropriate documentation.
• Authorizes and assigns overtime within established guidelines.
• Makes timely decisions involving staffing, service recovery, labor deployment, and daily restaurant operations.
• Exercises discretion and independent judgment while recognizing matters that require escalation to the General Manager or Human Resources.

• Strong leadership presence with the ability to direct service, establish accountability, and earn the confidence of guests and team members.
• Ability to coach, motivate, and develop a diverse team while maintaining professional standards.
• Excellent guest service skills, including the ability to anticipate needs and resolve sensitive concerns with tact and confidence.
• Clear, respectful communication with guests, vendors, team members, management, and Company personnel.
• Sound judgment and the ability to make independent decisions, prioritize competing demands, and remain composed during busy service periods.
• Strong organizational skills and attention to service details, staffing, and operational follow-through.
• Understanding of labor management, restaurant service standards, and the coordination required between dining room, bar, and kitchen operations.

MINIMUM EDUCATION & TRAINING:

• Hospitality degree preferred; high school diploma or equivalent required.
• Prior restaurant or hospitality experience required.
• Prior restaurant supervisory or management experience strongly preferred, particularly in an upscale or fine dining environment.
• ServSafe Food Protection Manager certification and applicable Illinois-approved responsible alcohol service certification required, or the ability to obtain them within the required timeframe.

ENVIRONMENTAL WORKING CONDITIONS:

• Restaurant generally operates 7 days a week, including weekends and holidays.
• RMs typically work 50–55 hours per week, with schedules based on business needs.
• Work requires sustained standing and walking throughout the shift, apart from meal periods, breaks, and approved accommodations, while managing service and interacting with guests and team members.
• Work requires regularly using stairs to move between service areas and occasionally carrying food, beverages, or supplies between floors.
• Duties involve bending, reaching, kneeling, stooping, and maintaining balance while moving through active restaurant areas.
• Duties include frequently lifting and carrying food, beverages, and other items weighing up to 50 pounds.
• Position involves repetitive hand and wrist movements.
• Position requires effective communication with guests, team members, and supervisors.
• Essential job functions may be performed with or without reasonable accommodation. Smith & Wollensky provides reasonable accommodations as required by applicable law.

GENERAL:

• Significant working time is spent on the dining room floor directing service, visiting guest tables, and supporting team members.
• This is a full-time management/supervisory position.
• Position may be subject to transfer to other locations in accordance with Company policy.

BENEFITS:

• Medical, Dental, and Vision Insurance
• 401(k) with Company Match
• Paid Time Off
• Career Growth Opportunities

Smith & Wollensky participates in the federal E-Verify program to confirm the employment eligibility of new hires. New hires must complete Form I-9 and will be processed through E-Verify in accordance with program requirements.

Salary : $65,000 - $70,000