Title: General Manager
Location: Chicago
Department: Operations
Reporting to: VP Operations
Salary: Up to $130,000 + bonus + benefits
Role overview
We love what we do – and it shows! Time Out Market is the division of Time Out that brings our food and cultural experiences to life for our guests, readers and clients. Our Market General Manager takes the lead in ensuring that the best of the city under one roof provides each of our guests and team members a memorable experience with each visit.Responsibilities:
Develop and implement operating standards, policies, and procedures to be followed by the management team
Ensure sales are exceeding last year and meeting budget
Maintain highest standards of food and beverage quality, guest service, hospitality, cost control, and consistency in accordance with company's expectations
Oversee and develop beverage program including partnerships and Cocktail, beer and wine offerings on a regular basis
Responsible for hiring, training, management, coaching, counseling, and evaluation of all members of the team
Develop skills of the management team in accordance with the succession planning goals set by the company
Evaluate all vendor operations and meet with each vendor on a monthly basis to review their operations and ensure TOM remains the ‘soul of the city”
Evaluate all relationships with outside partners, contractors, and vendors on a frequent basis
Oversee Facility team and all R&M
Consistently monitor sales and expenses, approving all purchase orders before they are executed
Work closely in the development of the budget; manage P&L and ensure managers report all variances on a timely basis.
Oversee in-house accounting role. Ensure timely and accurate completion of all period-end financial statements and reports, and provide controls to ensure proper handling and accounting for all restaurant receipts
Manage weekly forecasting of cost expenditures and staffing vs. sales
Maintain frequent communication with the Executive Team and ensure they are aware of all major occurrences at the establishment
Operate with an open-door policy, listen to and understand requests of the team, respond with appropriate actions, and provide accurate information
Ensure inventory levels are maintained for facilitating proper restaurant operations, enforce strict inventory controls, and participate in monthly inventory reconciliations in conjunction with purchasing and finance teams
Monitor guest satisfaction on all levels, including responding to social media platforms
Ensure health, safety, and sanitation requirements follow the Department of Health, OSHA, and any city or state agencies rules and laws such as the Department of Buildings and the Fire Department, and ensure all managers are kept abreast of any changes in the law
Participate in community events and ensure corporate social responsibility goals of the company are met
Oversee PR team on a marketing plan that results in optimum recognition and maximum number of covers for the restaurant
Monitor market trends, research consumer markets and competitor’s activities to identify opportunities and key issues
Oversee marketing and advertising activities to ensure consistency with product line strategy
Ensure that private events, catering, and banquets are successfully executed
Control cash and other receipts by adhering to cash handling procedures
Ensure that all equipment is kept clean and in excellent working condition through personal inspection and by following the venue's preventative maintenance programs
Ensure that all products are received in accordance with the venue's receiving policies and procedures
Assist and conduct conflict resolution, corrective actions, and coaching
Oversee and ensure that employee performance appraisals are completed in a timely manner
Ensure that talent and technical production are working smoothly; create special mood for the guests
Work with Marketing and Event Management to ensure TOM cultural exhibitions and performances are booked and executed to TOM standards
Assist and/or complete additional tasks as assigned
Skills
Ability to work as a team, stay organized, handle various projects at one time, lead others, delegate
Ability to provide incentives for staff to go above and beyond the expectations of their roles
Ability to communicate effectively and assertively in the English language, both verbally and in writing with staff, clients, and the public
Ability to speak to guests fluently regarding the food, beverage, and overall concept
Ability to demonstrate and impose upon service staff the ability to service guests with utmost care, service, and excellence, utilizing the highest standards of service techniques
Ability to follow-up and make accurate decisions
Strong problem-solving skills
Ability to maintain a high level of confidentiality
Ability to write reports, business correspondence, and procedure manuals
Ability to demonstrate a positive attitude always
Ability to keep an open and objective view
Ability to listen empathetically and be respectful always
Ability to maintain composure and stay focused
Ability to maintain personal integrity
Ability to handle a fast-paced, busy, and somewhat stressful environment, and work under pressure and meet deadlines
General Requirements
21+ years of age
Possession of or the ability to possess all state required work cards
Proof of eligibility to work in the United States
Serve Safe Certified
Education Requirements
High School Diploma required, Bachelor’s degree preferred
Working Knowledge Requirements
Minimum of seven to ten (7-10) years of experience in the hospitality industry working in a $10M+ high-volume restaurant
Multi Unit Experience Preferred
Experience in Gotab, Toast, 7 shifts, Triple Seat, Resy, Open Table, Eventbrite, and Craftable a plus!
Knowledge of POS and back office reporting systems, bar and guest operations, fine dining procedures, and beverage service, special events, and banquets
Knowledge of profitability analysis and budgeting, cost of sales, payroll management, purchasing, receiving, inventories, and cost controls as it applies to bar product
A proven track record of training and development of internal teams
A history of sales building and growing guest count
Experience innovating, executing, and analyzing large scale beverage programs of 25%+
Knowledge of state and local laws as it applies to liquor, labor, and health code regulations
Physical Demands
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions.
Must present and maintain a professional image to further the overall theme of the venue
Must have good positive energy throughout the day
Must be able to read the computer monitors
Must be able to print legibly for employees, management, and guests to read
Must be observant and quick to respond to various situations
Must be able to move quickly through work and set the pace in the office and/or venue
Must be able to sit and/or stand for extended periods of time
Must be dexterous and able to participate in all service aspects.
Must be able to twist, tow (push or pull), reach, bend, climb, and carry as necessary
Must be able to push and lift up to 25 lbs
Ability to use hands to handle, or feel objects, tools, or controls
Ability to reach with hands and arms; climb stairs; balance; stoop, kneel, crouch, or crawl
Ability to talk, hear, taste, and smell
Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus
Work Environment and Schedule
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions.
Small to Medium office environment
Personal desk space
Restaurant environment
5-25% Local Travel
Noise level in the work environment is usually moderate. Occasionally work in an environment that is subject to varying levels of noise and crowds the severity of which depends upon Guest volume
Work va]]>
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