Restaurant Manager

Old Town Pour House - The Loop Chicago Chicago, IL 60602, USA Description Who is Bottleneck Management? 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. We offer a fun and supportive working environment, comprehensive benefits, 401k, a generous PTO plan, EAP access, and restaurant dining discounts. Position Summary Our Restaurant 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. Restaurant Managers support the General Manager in fueling staff development, maximizing profitability, driving their location to achieve high levels, assessing quality in every facet of the business and ensuring that Bottleneck culture is maintained. Our Restaurant Managers set a tone of professionalism, teamwork, hospitality, work ethic, and excellence for the staff. Primary Responsibilities and Duties Leadership and Relationship Building: Work with the General Manager to ensure open communication and understanding exists between management and team members. Promote and instill Bottleneck Management philosophies, culture, and operational standards. Work with the General Manager and the management team during the process of hiring, training, and development of staff. Coach, mentor, develop, and support team members in their efforts to advance within their location and Bottleneck Management. Foster an environment of inclusion and unity at all levels. Commit to a guest-first mentality through a "lead by example" approach. Reinforce to staff the importance of creating guest loyalty. Carry, communicate, and embody the Bottleneck culture. Understand and assist the General Manager in the execution of strategies that achieve maximum sales growth and cost controls. Understand all aspects of financial controls including, but not limited to, cost of goods sold, labor, and supplies. Review manager reports with General Manager. Use sales forecasting to help location budget weekly, monthly, and quarterly expenses to meet operational goals. Operations: Held accountable for meeting all company deadlines, protocols, policies, and procedures. Ensure execution of innovative and creative ideas that drive incremental sales and organic growth. Embrace, oversee, and communicate new Bottleneck Management initiatives to ensure proper introduction and execution. Possess a full working knowledge of training and expectations for all work groups. Help define and reinforce expectations set for managers and staff. Assist in holding team members accountable to expectations and standards. Ensure that all managers and staff have the proper tools to be successful. Ensure location is effectively using and maintaining all operational systems including but not limited to: POS systems, HRIS system, scheduling system, Avero, Open Table, and gift card processing. Qualifications and Skills: Minimum 2 years of restaurant management and people leadership experience. Effective verbal and written communication skills. Strong organizational skills, specifically in areas such as scheduling, invoice processing and heavy traffic preparation and planning. Effective coaching and leadership tied to financial and operational principles. Industry related experience in complex operating processes and technology. Supervisory Responsibilities Leadership and Relationship Building responsibilities for FOH staff. Reports to: General Manager Department: FOH Operations Hours of Work: Monday–Friday (hours vary) 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 noise. 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. An equal opportunity employer. We adhere to E-Verify procedures where applicable in accordance with federal regulations. Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor. #J-18808-Ljbffr emergemarket.com