Restaurant Manager in Chicago, IL at Mity Nice - Lettuce Entertain You Restaurants

Date Posted: 5/26/2017

Job Snapshot

Job Description

Seeking Upbeat Restaurant Manager atMity Nice Bar & Grill
Our team is growing at Mity Nice Bar & Grill – we're adding a Restaurant Manager to our leadership team! Mity Nice is located in the always-busy Water Tower Place so you’ll have guest interactions with all types of people! We’re looking for someone who has a true passion for great food, excellent service and evident leadership skills. Apply soon for this opportunity – we’re excited to hear from you.
  • 1-2 years of restaurant management experience 
  • Strong knowledge of current industry trends in food and wine
  • Skilled in cultivating guest rapport with new guests as well as 'regulars'
  • A hands-on leadership style

Preferred Qualifications
  • Experience restaurants/hotels in specialty markets 
  • Passion for local, seasonal ingredients 

We offer competitive pay, quarterly bonus program, health and other insurance options, qualified domestic partner benefits, prescription benefit, vision discount program, 401(k), dining discounts at multiple LEYE restaurants, relocation assistance, paid vacation (1 week paid after only 6 months), and more. 
Mity Nice Bar & Grill is in a growing division of
Lettuce Entertain You® Restaurants featuring
Foodlife/Foodease, Ema, Antico Posto & three Beatrix locations!

Lettuce Entertain You is an Equal Opportunity Employer.
We participate in E-Verify.

POSITION SUMMARY:   Responsible for assisting the General Manager with the overall operation of a single restaurant. Work with the General Manager and Executive Chef in setting the direction of the business in day to day operations as well as a plan to grow the business, drive sales and manage costs. Must have the ability to run a smooth and efficient shift. ESSENTIAL FUNCTIONS: (Other duties will be assigned as needed) Must be willing and able to do the following:
  • Interact with, direct and supervise employees on      a daily basis in a fair and dignified manner.
  • Assist with the interviewing, hiring, training,      development and retention of qualified employees.
  • Assist with the scheduling, conducting, and the documentation      of employee performance reviews according to standard operating procedure.
  • Assist with identifying, training and developing      key employees for growth, advancement and promotion.
  • Identify, address and document individual      employee performance problems according to standard operating      procedure.  Discipline and/or      terminate as necessary according to LEYE procedures.
  • Promote teamwork among co-workers and employees.
  • Be hands on with all Front of House positions to      ensure smooth and efficient service.
  • Authorize comps and voids for all service      personnel.
  • Follow up with employees and co-workers to ensure      completion of assigned projects.
  • Assign employee workstations.
  • Uphold applicable policies and requirements of      employment laws.
  • Become proficient in all job functions of both      front and back of house employees.
  • Organize and conduct periodic informational      seminars for employees.
  • Have thorough understanding of and practice LEYE      Employee Handbook, employee benefits, and company philosophies.
  • Review and amend agenda for shift service      meetings (to be conducted by shift manager).
  • Complete projects as assigned in a timely manner.
  • Perform varied duties to ensure proper restaurant      operation according to standard operating procedure.
  • Create atmosphere including lighting, music, and      temperature levels.
  • Address customer complaints and problems      effectively and courteously on an as needed basis.
  • Use tact and good judgment when dealing with      difficult guests.  Respond to their      needs with patience and courtesy.
  • Ensure adequate evening preparation levels based      on business levels.
  • Perform a pre-shift line check to ensure quality      of all items.
  • Perform a shift “walk through” in order to assess      staffing, maintenance, cleanliness, zoning and any special needs.
  • Complete opening sanitation checklist, assign      sanitation projects to hourly staff and follow up with employees to ensure      their completion.
  • Work with Coordinator to ensure timely and      accurate ticket times.
  • Maintain food quality standards including      consistency and presentation.
  • Assist with the maintenance of portioning and      product specification.
  • Comprehend and adhere to all sanitation      guidelines as prescribed by federal, state, and local regulations.
  • Comply with all safety guidelines and procedures.
  • Identify and communicate inventory and equipment      needs to ordering manager.
  • Communicate repair and maintenance needs to      General Manager and/or appropriate repair source.
  • Become proficient in the use of equipment and      utensils related to the operation of the restaurant.
  • Become proficient in the use of all restaurant      computer equipment, including the Point of Sale system, Avero, Kronos,      Open Table, Frequent Diner and Gift Certificate terminals, and credit card      terminals.
  • Responsible for the security of, and balancing      and paring of all cash banks.
  • Track high cost items according to standing      operating procedure.
  • Inventory and order appropriate restaurant      supplies i.e. liquor, food, linen, paper goods, cleaning supplies, general      restaurant supplies etc.
  • Perform and extend an end of the month and/or      weekly inventory.
  • Lead by example.
  • Move safely through all areas of the restaurant,      which may include stairs, uneven and slick surfaces.
  • Must wash hands regularly, according to      guidelines.
  • Comply with all safety and sanitation guidelines      and procedures.
  • Pass a food and beverage test in English with a      score of 90% or more.
  • Pass an Alcohol Awareness test in English with a      score of 90% or more.
  • Maintain a clean and orderly work area.
  • Be able to stand and walk for an entire shift.
  • Communicate cordially, effectively and clearly      with all employees, managers, partners and guests.
  • Communicate in English in order to comprehend and      perform/follow job requirements in written and spoken direction.
  • Perform more than one task at a time.
  • Maintain a positive, pleasant attitude every      shift. 
  • Accept direction and constructive criticism from      management.
  • Perform calmly and      effectively in an extremely busy and stressful work environment.
  • Be able to work a variety of hours, days and      shifts, including weekends and increased work schedules.
  • Work in a confined, crowded space of variable      noise and temperature levels.
  • Lift and move up to 10 pounds, frequently lift      and/or move up to 25 pounds and occasionally lift and/or move up to 50      pounds.

GENERAL RULES Must be willing and able to do the following:
  • Get along with others and be a team player.
  • Follow all uniform and appearance guidelines as      befitting the image of the restaurant for the duration of the shift.
  • Refrain from smoking for the duration of the      shift.
  • Arrive to work on time and in ready to work      condition.
  • Follow all rules, policies, procedures and      conditions of employment outlined in the Employee Handbook.
  • May not work under the influence of alcohol or      any illegal drugs.
  • May not resort to any type of violence,      discriminatory or harassing behavior.
  • Must successfully pass a drug and alcohol test      within 90 days of hire date, where applicable.

Failure to abide by these and any other conditions of employment of the company set forth elsewhere can subject an employee to disciplinary action up to and including termination.
Accessibility varies by location