One Off Hospitality Group
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General Manager
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One Off Hospitality Group Overview
For almost 30 years,
One Off Hospitality
has developed and operated some of Chicago’s most beloved places to eat and drink. 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. Base pay range
$80,000.00/yr - $80,000.00/yr Position summary
The General Manager directs and oversees all food and beverage in accordance with standardized policies to provide efficient, friendly services and profitable operations. Essential Duties & Responsibilities
Maintains a cheerful, courteous disposition and a neat, clean and professional image Has a strong beverage background and creates a collaborative environment for all new drink recipes before they are served to maintain brand standards Works with the leadership team in setting the direction of the business and develops and executes a plan to drive sales, manage costs, and grow the business Manages FOH schedule; ensures FOH is properly staffed and communicates staffing issues to People Services Handles all FOH staff responsibilities in partnership with People Services (training and development, employee relations, disciplinary action, documentation, terminations, etc.) Works directly with Executive Chef / Chef de Cuisine to promote a strong, unified leadership dynamic—bridging FOH and BOH Manages BOH payroll edits and ensures accuracy by payroll processing time Conducts bi-weekly meetings with all FOH managers to update on financials, service, new procedures, and improvements Leads pre-shift meetings within every service and department or ensures coverage in absence Maintains fluency in budget and P&L to educate managers on meeting and exceeding goals Collaborates with the leadership team to drive restaurant success and promptly inform management of significant issues Shares responsibility with the Executive Chef / Chef de Cuisine for repairs and maintenance Oversees organization, efficiency and policies pertaining to service in the dining room Balances administrative duties with service responsibilities Enhances guest relationships and fosters the OOH culture Promotes teamwork, morale and a positive work environment Resolves guest complaints politely and follows up as needed Ensures the space looks and feels well—lighting, temperature, bathrooms, cleanliness, seating Participates in training on standardized policies (HR, fire, hygiene, health, safety, employee handbook, etc.) Supports duties of other employees when necessary due to absences or high volume Ensures server check-outs and closing duties meet daily standards Understands company background, core values and philosophy Adheres to all company safety and sanitation policies and procedures Minimum Qualifications (Education, Experience, Skills)
Restaurant Management Certification or college degree preferred Previous 3-4 years of 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 Paylocity, 7 Shifts, Open Table and/or Toast preferred Physical Demands and Work Environment
Ability to be flexible with job demands and open-minded when asked to complete tasks Ability to operate and use all equipment necessary to run the restaurant Ability to move or handle equipment 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. Job function
Management Industries
Restaurants
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General Manager
role at
One Off Hospitality Group Overview
For almost 30 years,
One Off Hospitality
has developed and operated some of Chicago’s most beloved places to eat and drink. 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. Base pay range
$80,000.00/yr - $80,000.00/yr Position summary
The General Manager directs and oversees all food and beverage in accordance with standardized policies to provide efficient, friendly services and profitable operations. Essential Duties & Responsibilities
Maintains a cheerful, courteous disposition and a neat, clean and professional image Has a strong beverage background and creates a collaborative environment for all new drink recipes before they are served to maintain brand standards Works with the leadership team in setting the direction of the business and develops and executes a plan to drive sales, manage costs, and grow the business Manages FOH schedule; ensures FOH is properly staffed and communicates staffing issues to People Services Handles all FOH staff responsibilities in partnership with People Services (training and development, employee relations, disciplinary action, documentation, terminations, etc.) Works directly with Executive Chef / Chef de Cuisine to promote a strong, unified leadership dynamic—bridging FOH and BOH Manages BOH payroll edits and ensures accuracy by payroll processing time Conducts bi-weekly meetings with all FOH managers to update on financials, service, new procedures, and improvements Leads pre-shift meetings within every service and department or ensures coverage in absence Maintains fluency in budget and P&L to educate managers on meeting and exceeding goals Collaborates with the leadership team to drive restaurant success and promptly inform management of significant issues Shares responsibility with the Executive Chef / Chef de Cuisine for repairs and maintenance Oversees organization, efficiency and policies pertaining to service in the dining room Balances administrative duties with service responsibilities Enhances guest relationships and fosters the OOH culture Promotes teamwork, morale and a positive work environment Resolves guest complaints politely and follows up as needed Ensures the space looks and feels well—lighting, temperature, bathrooms, cleanliness, seating Participates in training on standardized policies (HR, fire, hygiene, health, safety, employee handbook, etc.) Supports duties of other employees when necessary due to absences or high volume Ensures server check-outs and closing duties meet daily standards Understands company background, core values and philosophy Adheres to all company safety and sanitation policies and procedures Minimum Qualifications (Education, Experience, Skills)
Restaurant Management Certification or college degree preferred Previous 3-4 years of 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 Paylocity, 7 Shifts, Open Table and/or Toast preferred Physical Demands and Work Environment
Ability to be flexible with job demands and open-minded when asked to complete tasks Ability to operate and use all equipment necessary to run the restaurant Ability to move or handle equipment 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. Job function
Management Industries
Restaurants
#J-18808-Ljbffr