General Manager

General Manager

Position: General Manager

Salary: $80,250-$100,000

Bottleneck Management operates vibrant, high-energy, approachable restaurants in the most dynamic neighborhoods and locations. From the start, we've been about genuine people and genuine hospitality. We've grown into a crowd-pleasing hospitality juggernaut while continuing to hold our core values close to our hearts.

Core Values:

• Understand the wants and needs of others
• Support others through words and actions
• Empower each team member to excel
• Enjoy each other, our guests, and our time at work

We believe it's our people that make us strong, so we're committed to finding driven, hospitable, upbeat, and intelligent teammates. Whether it's in our home office or our restaurants, we put hospitality first, like excellent hosts at a party.

We offer a fun and supportive working environment, comprehensive benefits, 401k, a generous PTO plan, EAP access, and restaurant dining discounts.

Position Summary:

Our General Managers are a key part of our team, and critical to providing genuine hospitality. They are energetic, excited to grow in the hospitality industry and care about their team. The General Manager fuels manager and staff development, maximizes profitability, drives their location to achieve high levels, assesses quality in every facet of the business and ensures the Bottleneck culture is maintained at their location. They will be the leader that sets a tone of professionalism, teamwork, hospitality, work ethic and excellence for managers and staff.

Note: This position may be assigned to any of the following locations: Oak Brook, Schaumburg, or Naperville. Candidates must be willing and able to work at any assigned location.

Primary Responsibilities and Duties:

Leadership and Relationship Building:

• Promote and instill Bottleneck Management philosophies, culture, and operational standards.
• Work with the Director of Operations, HR, and Training during the process of hiring, training and development of all managers and staff.
• Coach, mentor, develop, and support managers and staff in their efforts to advance within their location and Bottleneck Management.
• Conduct frequent manager meetings and one-on-ones with location management.

Financial:

• Collaborate with Director of Operations to develop strategies to achieve maximum sales growth and controlling costs.
• Ensure complete compliance with all aspects of financial controls and ensures their location is proactively measuring all financial matters.
• Participate in seasonal menu pricing decisions that maximize profit and consider the guests perceived value.

Operations:

• Embrace, oversee, and communicate new Bottleneck Management initiatives to ensure proper introduction and execution.
• Ensure location is properly using and maintaining all operational systems.
• Work with Director of Operations and HR department to handle sensitive personnel issues.
• Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the location, employees, and guests.

Qualifications and Skills:

• Minimum 3 years of restaurant general management and people leadership experience.
• Be an organized, dedicated, and passionate hospitality professional with multi-year management or general management experience.
• Exercise sound leadership, financial, and operational principles.
• Be a consummate professional and understands and embraces the core values of Bottleneck Management.
• Experience managing a staff of 20+ per shift.
• Must have all required food / alcohol certifications as designated by location

Supervisory Responsibilities: Provide Leadership and Relationship Building responsibilities for FOH staff

Hours of work: Ability to work a varied schedule, including nights, weekends, and some holidays.

Reports to: Director of Operations

Department: FOH Operations

Work Environment/ Physical Demand:

• Must be able to stand for full shift Must be able to lift at least 50 pounds
• Must have good hearing for accurate communication with guests
• Must be able to use hands and fingers to handle and feel objects, tools controls and type Must be able to work in areas of loud noises
• Required to frequently reach, bend, stoop, and carry
• Must be able to work in both warm and cool environments; indoors and outdoors
• Must be able to tolerate potential exposure to allergens: peanut products, egg, dairy, gluten, soy, seafood, and shellfish.
• Extended periods of standing and walking to different parts of the restaurant at different levels
• Fast paced hands on position
• Dining facilities are both outside and inside Lighting is maintained at a low level

The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

This is not necessarily an all-inclusive list of job-related responsibilities, duties, skills, efforts, requirements or working conditions. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed as assigned.

Bottleneck Management 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.