Beemok Hospitality
Restaurant General Manager, The Crossing - The Cooper
Beemok Hospitality, Chicago, Illinois, United States, 60290
Restaurant Manager
Responsible for all aspects of the management of the restaurant, oversees outlet leadership team, coordinates the planning, organization, and training necessary to achieve restaurant objectives in sales, costs, colleague retention, communication and awareness, guest service and satisfaction, food quality, and sanitation. Duties & Responsibilities: Implements corporate operations standards and practices to ensure consistency and excellence within the Restaurant Operations. Supports outlet leaders to ensure that they maintain the restaurant brand, identity, vision, and concept, and articulate that vision to restaurant staff. Works in conjunction with the Director of F&B to ensure support in restaurant training and overall assistance capacity with no direct supervisor oversight, unless otherwise assigned. Ensures consistency of service, prices, restaurant image, and improvements across all properties. Participates in Weekly Manager Meetings. Understands and assists in unit economics. Maintains profit and loss accountability for outlets as well as participation in corporate budget planning and forecasting. Complies with all federal, regional, and local legal and safety standards. Trains outlet leaders in best practices and corporate responsibilities to ensure legal compliance. Manages and mentors the outlet leadership team, challenges them to learn, grow, and lead our entities. Restaurant Service: Oversees and leads the day-to-day operation of the restaurant. Writes the weekly staff schedule. Schedules labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed, and that labor cost objectives are met. Maintains a consistent level of business for the restaurant, ensuring that its budgeted targets are met. Identifies and manages all aspects pertinent to providing guests with the atmosphere standard set by management upon opening (lighting, music volume, crowd density, etc.) Conducts pre-shift meetings, keeping staff informed about developments in the restaurant, the industry, and the future. Pre-shift notes must be printed and distributed to all staff. Maintains daily management notes to establish guidelines for service and restaurant operations into the future. Organizes and leads staff training classes and food & wine seminars. Demonstrates a commitment to making all the current staff and management better. Supervises all colleagues before, during, and post dining room service. Oversees the host area to ensure that the guest experience at the door meets restaurant standards and that guests are greeted warmly and with hospitality. Ensures continuous improvement in quality of service, operational effectiveness, and colleague retention and satisfaction. Supervises guest/hourly colleague interaction during service hours. Supports the trainers, leads, hosts, and floor staff in pre-opening responsibilities. Supports the service team in all aspects of dining room service. People & Culture, Labor, and Colleague Engagement: Knows, follows, and implements all policies and procedures regarding personnel and administers prompt, fair, and consistent corrective action for all violations of company policies, rules, standards, and procedures. Provides constructive feedback and conducts colleague evaluations and reviews. Audits the time clock and labor reports daily. Follows up with staff and managers on anomalies or outstanding issues. Submits complete and accurate time clock and labor reports to the accounting department for processing. Understands all payroll practices. As necessary, schedules labor according to business levels and staffing needs. Identifies potential overtime in advance. As necessary, accurately cost out kitchen and dining room schedules along with sales forecasts to ensure scheduling is on par with budgeted labor percentages. Acts as the primary liaison for the People & Culture (P&C) Department. Conducts interviews and makes recommendations for observations and hiring. Liaises with the P&C department to ensure that the recruitment process is ongoing and that interviews are being conducted regularly. Selects, trains, evaluates, leads, motivates, coaches, and disciplines colleagues and managers in the restaurants and lounges to ensure that established cultural and core standards are met; long-range strategic planning for outlet operation. Accounting, Finance, Budgeting: Responsible for the Monthly P&L Review. Reviews P&L (Profit & Loss Statement) to ensure accuracy. Reviews GL (Gross Ledger) to ensure accuracy. Identifies areas of opportunity and devises remedies for improvement. Collaborates with Corporate Operations and Finance on the annual budget. Strategic Plan developed in conjunction with budgeted financials. Takes all appropriate measures to ensure that all variable costs are in line with the budget. Including, but not limited to, food and beverage COGS, labor, G&A, supplies, and marketing. Approves all promo comps in compliance with SOPs. Controls labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control while focusing on creative revenue generation solutions to maximize profit. Provides food and beverage cost analysis as needed. Guest Satisfaction and Office Administration: Manages and responds to all guest inquiries and feedback. Positive and constructive reviews are to be responded to within a reasonable amount of time. Recovery efforts and guest responses to be tracked and shared during the Weekly Manager Meeting. Includes, but is not limited to, the following: Seven Rooms, OpenTable, Yelp, TripAdvisor, Google, Instagram, Facebook, and email. Troubleshoot all computers, audio, POS, and miscellaneous electronic equipment on-site. Schedules, supervises, and signs off on any on-site technical work completed by independent contractors. Prepares various operational reports; keeps records of purchases, sales, and requisitions. Develops relationships with internal and external customers through effective communication. Sources, orders, and restocks all restaurant office supplies. Checks email and restaurant office voicemail and corresponds as necessary. Understands all systems in the restaurant and ensures that each is in working order. Maintains Crash Kit, Maintenance, and Restaurant POS and Reservations System Emergency Contacts for use in the event of an emergency in a manner that any management team member could access the necessary information. Share drive to be managed and organized daily, no loose files to be saved anywhere on the desktop or miscellaneous folders. Types, formats, and distributes all restaurant menus (including food, beverage, and wine). Checks for spelling, font, grammar, and content. Required Skills & Experience: 8-10 years of service experience, preferably in a fine dining environment and/or luxury hospitality. Excellent communication and organization skills. Ability to interact professionally and diplomatically with a variety of business partners, guests, colleagues, and direct reports. Fluency in Microsoft Office Suite: Word, Excel, PowerPoint. Prior experience with accounting software, POS systems, and payroll/HRIS systems. Ability to read and interpret general business documents. Ability to effectively present information and respond to questions from managers, guests, and BHC Executives. Must have savvy business acumen, clear communication, critical thinking skills, and be an agile learner.
Responsible for all aspects of the management of the restaurant, oversees outlet leadership team, coordinates the planning, organization, and training necessary to achieve restaurant objectives in sales, costs, colleague retention, communication and awareness, guest service and satisfaction, food quality, and sanitation. Duties & Responsibilities: Implements corporate operations standards and practices to ensure consistency and excellence within the Restaurant Operations. Supports outlet leaders to ensure that they maintain the restaurant brand, identity, vision, and concept, and articulate that vision to restaurant staff. Works in conjunction with the Director of F&B to ensure support in restaurant training and overall assistance capacity with no direct supervisor oversight, unless otherwise assigned. Ensures consistency of service, prices, restaurant image, and improvements across all properties. Participates in Weekly Manager Meetings. Understands and assists in unit economics. Maintains profit and loss accountability for outlets as well as participation in corporate budget planning and forecasting. Complies with all federal, regional, and local legal and safety standards. Trains outlet leaders in best practices and corporate responsibilities to ensure legal compliance. Manages and mentors the outlet leadership team, challenges them to learn, grow, and lead our entities. Restaurant Service: Oversees and leads the day-to-day operation of the restaurant. Writes the weekly staff schedule. Schedules labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed, and that labor cost objectives are met. Maintains a consistent level of business for the restaurant, ensuring that its budgeted targets are met. Identifies and manages all aspects pertinent to providing guests with the atmosphere standard set by management upon opening (lighting, music volume, crowd density, etc.) Conducts pre-shift meetings, keeping staff informed about developments in the restaurant, the industry, and the future. Pre-shift notes must be printed and distributed to all staff. Maintains daily management notes to establish guidelines for service and restaurant operations into the future. Organizes and leads staff training classes and food & wine seminars. Demonstrates a commitment to making all the current staff and management better. Supervises all colleagues before, during, and post dining room service. Oversees the host area to ensure that the guest experience at the door meets restaurant standards and that guests are greeted warmly and with hospitality. Ensures continuous improvement in quality of service, operational effectiveness, and colleague retention and satisfaction. Supervises guest/hourly colleague interaction during service hours. Supports the trainers, leads, hosts, and floor staff in pre-opening responsibilities. Supports the service team in all aspects of dining room service. People & Culture, Labor, and Colleague Engagement: Knows, follows, and implements all policies and procedures regarding personnel and administers prompt, fair, and consistent corrective action for all violations of company policies, rules, standards, and procedures. Provides constructive feedback and conducts colleague evaluations and reviews. Audits the time clock and labor reports daily. Follows up with staff and managers on anomalies or outstanding issues. Submits complete and accurate time clock and labor reports to the accounting department for processing. Understands all payroll practices. As necessary, schedules labor according to business levels and staffing needs. Identifies potential overtime in advance. As necessary, accurately cost out kitchen and dining room schedules along with sales forecasts to ensure scheduling is on par with budgeted labor percentages. Acts as the primary liaison for the People & Culture (P&C) Department. Conducts interviews and makes recommendations for observations and hiring. Liaises with the P&C department to ensure that the recruitment process is ongoing and that interviews are being conducted regularly. Selects, trains, evaluates, leads, motivates, coaches, and disciplines colleagues and managers in the restaurants and lounges to ensure that established cultural and core standards are met; long-range strategic planning for outlet operation. Accounting, Finance, Budgeting: Responsible for the Monthly P&L Review. Reviews P&L (Profit & Loss Statement) to ensure accuracy. Reviews GL (Gross Ledger) to ensure accuracy. Identifies areas of opportunity and devises remedies for improvement. Collaborates with Corporate Operations and Finance on the annual budget. Strategic Plan developed in conjunction with budgeted financials. Takes all appropriate measures to ensure that all variable costs are in line with the budget. Including, but not limited to, food and beverage COGS, labor, G&A, supplies, and marketing. Approves all promo comps in compliance with SOPs. Controls labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control while focusing on creative revenue generation solutions to maximize profit. Provides food and beverage cost analysis as needed. Guest Satisfaction and Office Administration: Manages and responds to all guest inquiries and feedback. Positive and constructive reviews are to be responded to within a reasonable amount of time. Recovery efforts and guest responses to be tracked and shared during the Weekly Manager Meeting. Includes, but is not limited to, the following: Seven Rooms, OpenTable, Yelp, TripAdvisor, Google, Instagram, Facebook, and email. Troubleshoot all computers, audio, POS, and miscellaneous electronic equipment on-site. Schedules, supervises, and signs off on any on-site technical work completed by independent contractors. Prepares various operational reports; keeps records of purchases, sales, and requisitions. Develops relationships with internal and external customers through effective communication. Sources, orders, and restocks all restaurant office supplies. Checks email and restaurant office voicemail and corresponds as necessary. Understands all systems in the restaurant and ensures that each is in working order. Maintains Crash Kit, Maintenance, and Restaurant POS and Reservations System Emergency Contacts for use in the event of an emergency in a manner that any management team member could access the necessary information. Share drive to be managed and organized daily, no loose files to be saved anywhere on the desktop or miscellaneous folders. Types, formats, and distributes all restaurant menus (including food, beverage, and wine). Checks for spelling, font, grammar, and content. Required Skills & Experience: 8-10 years of service experience, preferably in a fine dining environment and/or luxury hospitality. Excellent communication and organization skills. Ability to interact professionally and diplomatically with a variety of business partners, guests, colleagues, and direct reports. Fluency in Microsoft Office Suite: Word, Excel, PowerPoint. Prior experience with accounting software, POS systems, and payroll/HRIS systems. Ability to read and interpret general business documents. Ability to effectively present information and respond to questions from managers, guests, and BHC Executives. Must have savvy business acumen, clear communication, critical thinking skills, and be an agile learner.