Restaurant Manager

Overview The Lake is a new private social club opening in October 2026 in Chicago’s River North neighborhood. Spanning 26,000 square feet, the clubhouse will feature a classic brick-and-limestone exterior paired with stylish contemporary interiors, creating an atmosphere that is both elegant and inviting. Designed to foster a vibrant, welcoming community, The Lake will center around an exceptional food and beverage program and bring together individuals from diverse backgrounds who share a love of gathering with family and friends. The club will offer three distinct restaurants, including a French-inspired brasserie, a British American restaurant, and an Italian trattoria. In addition, members will enjoy two cocktail bars, a members’ wine cellar, a roof terrace, three guest rooms, all thoughtfully designed to create a dynamic and curated experience. Topography is a hospitality company founded by Liam Krehbiel in 2021 that develops and operates a collection of luxurious hotels and clubs, with a vision to build a world-class company known for excellence in guest experience, employee satisfaction, financial performance, and environmental stewardship. The Lake will be Topography’s first property to open, with additional projects in development across Wisconsin, New England, and North Carolina. The Lake’s restaurants will honor timeless classics across three distinct types of cuisine. We believe truly exceptional hospitality is defined by the quality of food, beverage, and service—delivered with the precision, warmth, and personality of the world’s best independent restaurants. Rather than replicating conventional luxury club dining, our ambition is to exceed it by creating experiences that feel personal, intentional, and deeply memorable. Leaders at The Lake are expected to champion standards of food, beverage, and service that are: Chef- and craft-driven , not formulaic Technically excellent , yet warm and human Consistently refined , without becoming rigid or impersonal This philosophy must be evident in every interaction, from the quality of ingredients and cooking to beverage execution, pacing of service, staff knowledge, tone, and attention to detail. Responsibilities Lead all front-of-house operations within the assigned restaurant, ensuring smooth and efficient service. Maintain consistently high standards of hospitality, service execution, cleanliness, and presentation. Actively manage the dining room floor, anticipating guest needs and resolving issues with professionalism and urgency. Ensure alignment between kitchen and service teams to deliver seamless, well-paced dining experiences. Uphold all health, safety, and alcohol service regulations. Service Standards & Execution Implement and reinforce service standards, steps of service, and operational procedures. Ensure team members are knowledgeable in menu offerings, ingredients, and beverage pairings. Monitor service flow, timing, and guest engagement to maintain a refined yet approachable dining experience. Recruit, train, and develop front-of-house team members, including supervisors, captains, and servers. Foster a culture of accountability, teamwork, and hospitality excellence. Provide ongoing coaching, feedback, and performance management to support team growth. Lead by example as a visible, engaged presence on the floor. Financial Performance & Controls Support labor management, scheduling, and productivity to align with business needs. Assist in managing costs, including labor, supplies, and waste. Contribute to achieving revenue goals through strong execution and guest satisfaction Member Experience & Engagement Build relationships with members, ensuring a personalized and welcoming experience. Respond to feedback with urgency and thoughtfulness, continuously improving service delivery. Support special events, private dining, and club programming as needed. Participate in pre-opening activities, including hiring, training, and service simulations. Contribute to refining systems, workflows, and service standards ahead of opening. Identify opportunities for operational and service enhancements over time. Qualifications Director of Food and Beverage The Lake is seeking candidates who have the experience, presence, and mindset to thrive in a luxury, member-focused environment. Specific requirements include: Professional experience: 3–5+ years of experience in restaurant management within high-quality restaurants, luxury hotels, or private clubs. Strong understanding of front-of-house operations, service standards, and guest experience. Proven ability to lead teams in a fast-paced, high-expectation environment. Solid organizational and communication skills. Experience with pre-opening environments is a plus. Commitment to and demonstrated track record of excellence with Topography’s core values: Drive: Brings an ownership mindset and holds themselves accountable for results. Teamwork: Builds strong, collaborative teams and prioritizes collective success. Empathy: Respects and seeks to understand diverse perspectives from colleagues and members. Excellence: Maintains uncompromising standards in food, service, and leadership. Integrity: Acts honestly, transparently, and ethically. Judgment: Makes thoughtful, effective decisions in complex and fast-paced environments. Creativity: Approaches challenges with imagination, curiosity, and adaptability. Positive Attitude: Leads with energy, optimism, and resilience. Self-Awareness: Understands personal impact and continuously seeks growth. Compensation & Benefits The Lake offers a competitive compensation package that includes a base salary, annual bonus, and a 401(k) plan. Additionally, The Lake provides a comprehensive benefits package, including medical, dental, and vision insurance, and paid vacation. Topography Hospitality is an equal opportunity employer. Salary Range is $80,000-$85,000. #J-18808-Ljbffr The Lake