General Manager

DescriptionFor almost 30 years, One Off Hospitality has developed and operated some of Chicago’s most beloved places to eat and drink. More importantly, 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.REPORTS TO: VICE PRESIDENT OF HOSPITALITY ANDGUEST SERVICES, CEOFLSA: EXEMPTSALARY: $80K +BASED ON EXPERIENCE AND QUALIFICATIONSPOSITION: The General Manager directs and oversees all food and beverage in accordance with standardized policies in order to provide efficient, friendly services and profitable operations..RequirementsEssential Duties & ResponsibilitiesThe essential functions include, but are not limited to the following:Maintains a cheerful, courteous disposition and a neat, clean and professional imageHas a strong beverage background and creates a collaborative enviornemnt for all new drink recipes before they are served in order to maintain brand standardsWorks with the CDC in setting the direction of the business in day to day operations as well as developing and executing a plan to drive sales, manage costs, and grow the businessManages FOH schedule; ensures the FOH is properly staffed and communicates any staffing issues to People ServicesHandles all FOH staff responsibilities in partnership with People Services (includes: training and development, employee relations, disciplinary action, documentation, terminations, etc.)Works directly with Executive Chef / Chef de Cuisine in order to promote a strong and unified leadership dynamic—breaking barriers of separation between FOH and BOHManages BOH payroll edits and ensures all is correct by payroll processing timeResponsible for conducting bi-weekly meetings with all FOH managers to update them on financials, service, new procedures, and improvementsResponsible for holding pre-shift meetings within every service and every department OR have another manager holding these in your absenceFluent in all aspects of the budget and P&L in order to educate all managers on how to meet and exceed all goals set forth by our CEO and PartnersWorks with entire leadership team to drive the success of their restaurant (promptly and fully informs management team of concerning problems or unusual matters of significance)Shares responsibility with the Executive Chef / Chef de Cuisine for all repairs and maintenance of the restaurantOversees organization, efficiency and policies pertaining to service in the dining roomBalances admin responsibilities with service responsibilitiesEnhances and strengthens guest relationships, established and newPromotes cooperative effort, a team spirit, and good morale and the all-encompassing OOH culture among employeesResolves complaints from guests in a polite, friendly manner always making sure we follow up with them when neededEnsures the entire space looks, smells, and feels good (lighting, temperature, bathrooms, cleanliness, and seating arrangements)Participates in training about standardized policies (HR, fire, hygiene, health, safety, employee handbook, etc.)Helps with duties of other employees (i.e. server, food runner, etc.) when necessary because of an unexpected absence or extra volumeResponsible for ensuring that all server check outs and restaurant closing duties are performed on a daily basis to standardsHas a strong understanding of company background, core values and philosophyAdheres to all company safety and sanitation policies and proceduresPerforms other work related duties as assignedMinimum Qualifications (Education, Experience, Skills)Restaurant Management Certification or college degree preferredPrevious management experience requiredIllinois Manager Food Sanitation Certification requiredIllinois Allergen Certification requiredBASSET Certification requiredManager's Food Handler Certification requiredAbility to handle stress under pressureWillingness to maintain a clean, healthy, and safe working environmentAbility to coordinate multiple activities with attention to detailAbility to work independently, with minimal supervisionFamiliarity with Paylocity, 7 Shifts, Open Table and/or Toast preferredPhysical Demands and Work EnvironmentAbility to be flexible with job demands and open minded when being asked to complete tasksAbility to operate and use all equipment necessary to run the restaurantAbility to move or handle equipment throughout the restaurant generally weighing 0-50 poundsAbility to work varied hours/days as business dictatesAbility to stand for up to 8-10 hours a dayMust be able to tolerate potential allergens: peanut products, egg, dairy, gluten, soy, seafood and shellfishOne 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. #J-18808-Ljbffr

Created: 2025-09-17