General Manager - Chicago

Legal Sea Foods is always accepting applications for qualified General Manager candidates.

The GM is responsible for the overall effective operations of his/her respective restaurant. This includes delivery of excellent product and service to guests, staffing, recruitment, employee development, training, sales, financial management, facilities management and extensive guest interaction. The GM, in partnership with the Chef, is responsible for optimizing profits and increasing sales through proper control of food, supplies, labor, and productivity.

DUTIES & RESPONSIBILITIES:

• Responsible for regularly managing and directing the work of FOH managers (and designated associate departments) which includes the following: hiring; scheduling; assigning and directing work; training, coaching, counseling, developing, and disciplining; conducting regular meetings and ensuring proper education; conducts performance reviews; initiates/recommends promotions & pay increases; resolves employee complaints; decides upon termination and other discipline of employees reporting to the GM.
• Responsible for managing and directing the work of all FOH departments.
• Responsible for ensuring the Companys guest service is provided in accordance with Company policy.
• Responsible for safety, security, and cleanliness of FOH areas and FOH equipment in the restaurant in accordance with Company policies, standards, and applicable codes and regulations.
• Develops and presents an annual business and budget plan working cooperatively with the Chef.
• With respect to the finalized business plan and budget adopted for the restaurant, is responsible for ensuring monthly compliance to budget (i.e., labor, food, and other costs).
• Responsible for exercising discretion and independent judgment with respect to the FOH Department, including interpreting, implementing, and enforcing management policies and operating practices, carrying out major assignments in conduct of operations, and investigating and resolving matters of significance to management, and representing the Company in complaints, disputes, and other grievances.
• Assures that all Company and restaurant specific policies and procedures are adhered to on a regular basis (e.g., Food Safety, Sanitation, Allergy, OSHA-related, Employee Handbook).
• Performs job functions of other management personnel in their absence and/or in addition to them.
• Addresses guest complaints and overall guest satisfaction issues promptly and professionally by taking appropriate action.
• Utilizes all Company business systems effectively (e.g., POS, HRIS, Hiring/Selection, Scheduling, Inventory and Labor Management Systems).
• Responsible for proper restaurant maintenance i.e., snow removal, plumbing, landscaping, lighting, signage, equipment issues.
• Interacts with external vendors to obtain the best quality in pricing and product.
• Conducts cost analysis for respective products.
• Initiates negotiations regarding vendor contracts and appropriately involves Legal Department and maintains records of contracts.

SKILLS & COMPETENCIES:

• Strong verbal communication and listening skills required.
• Excellent guest service skills with ability to understand guest needs and ask questions to expedite the handling of requests.
• Individual must possess excellent leadership and organizational skills.
• GM must be innovative, understand Legal Sea Foods brand, the industry, and have a good sense for marketing.
• Long term, the GM needs to have good financial understanding and be cognizant of the market in the immediate vicinity of the restaurant so as they can drive sales.
• The candidate must be proactive, hands-on, and capable of challenging the status quo, yet skilled in the art of diplomacy.
• Must collaborate well with others, have well-developed team building skills, unquestioned integrity, and the experience, confidence, and presence to effectively manage difficult guest situations, interpersonal relationships, and sensitive employee relations issues.
• As business evolves and changes frequently, the GM must embrace change.

MINIMUM EDUCATION & TRAINING:

• Hospitality degree preferred with a minimum of three years relevant experience and/or minimum five years experience coupled with on-the-job experience in restaurant management.
• High School diploma required.
• Experience with information systems related to restaurant management.