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. 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. 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. 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. Supportive, team-focused environment Employee discount across all Pangea restaurants #J-18808-Ljbffr