General Manager - Multi Unit - Time Out Market Chicago

Title : General Manager

Location : Chicago

Department : Operations

Reporting to : VP Operations

Salary : Up to $, bonus bens

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 to hiring, training, management, coaching, counselling, 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

Ensures 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 venues preventative maintenance programs

Ensure that all products are received in accordance with the venues receiving policies and procedures

Assists and conducts 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 of 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 deadline

Additional Functions

In addition to performance of the essential functions, this position may be required to perform a combination of the following support functions, with the percentage of time performing each function to be solely determined by the CEO or Vice President based upon the particular requirements of the operation.

Maintain compliance with necessary operational policies, including : Health and Safety, Food Hygiene, Maintenance, Emergency Procedures and Liquor Laws

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 varied shifts to include days, nights, weekends and holidays

What we look for in a candidate

Time Out is a company filled with individuals as diverse as the cities we are in and cover. At the same time there are common characteristics and values we all share. To join our team, you’ll want to…

Be commercially astute

Either have experience at or want to dive headfirst into a fast-paced transformative company in pursuit of excellence

Think globally

Have excellent communication and relationship building skills

Have a high sense of ownership, urgency and drive

Be a team player