Restaurant Manager

2 years

Assistant Restaurant Manager

NEWEST CHICAGO LOCATION
Episcope Hospitality continues to be one of the fastest growing and most exciting hospitality companies in America. Founded and overseen by restaurateur David Morton of the Mortons Steakhouse family, Episcope has legendary culture marked by creativity, passion, quality, and love. The company currently operates in Chicago, New York, Phoenix, Houston, DC area, Vegas, and now Boston. Episcope offers a unique laboratory environment that encourages learning, ongoing development, and close collaboration with some of the top minds in business, food, beverage and design.

Episcope is now looking for an experienced, passionate Assistant Restaurant Manager to help lead our newest Chicago location, DJs Great Room.

Located at 908 North Wells, DJs Great Room sits at the intersection of the River North, Old Town, and Gold Coast neighborhoods of Chicago. Whether its Tuesday or Saturday, weekend brunch or Friday Happy Hour, all-day menus cater to any occasion. Upon entering DJ's, The Anteroom boasts an expansive bar and stunning design. Continue to find the Great Room, a space conducive for entertaining friends, meeting coworkers, or dining with family. DJs Great Room is what a neighborhood eatery should be, the best room in the house.

If you have successfully help to oversee operations at a multimillion-dollar, full-service restaurant; share our passion for food, music and design; and can deliver contagious hospitality to guests and staff alike, then we would like to talk to you!

Summary of Position:

Oversee and coordinate the planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness, and sanitation.

Duties & Responsibilities:

• Understand completely all policies, procedures, standards, specifications, guidelines, and training programs.
• Ensure that all guests feel welcome and are given responsive, friendly, and courteous service always.
• Ensure that all food and products are consistently prepared and served according to the restaurants recipes, portioning, cooking, and serving standards.
• Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
• Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
• Make employment and termination decisions consistent with General Manager guidelines for approval or review.
• Fill in where needed to ensure guest service standards and efficient operations.
• Continually strive to develop your staff in all areas of managerial and professional development.
• Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurants preventative maintenance programs.
• Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurants receiving policies and procedures.
• Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
• Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
• Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for all violations of company policies, rules and procedures.
• Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees, and guests.
• Provide advice and suggestions to General Manager as needed.

Qualifications:

• Be 21 years of age.
• Have knowledge of service and food and beverage, generally involving at least three years of front-of-the-house operation management and/or assistant management positions.
• Possess excellent basic math skills and can operate a cash register or POS system.
• Be able to work in a standing position for long periods of time.
• Be able to reach, bend, stoop and frequently lift heavy weight.
• Must have the stamina to work 30-40 hours per week.

Pay and Benefits :

Excellent wages based on experience.

Blue Cross Blue Shield Health, Vision and Dental.

Complimentary dining.

Paid time off.

Opportunities to grow within the company

401K

Job Type: Part Time/Full-time: 24 - 40 hours per week

Pay Range

$24.00 - $28.00 per hour with endless growth opportunities.

Compensation: Hourly ($24.00 - $28.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Commuter Benefits

Leadership

Training

Team Management

Cost Control

Customer Service

Sales Management

Guest Service

Cost Management

Food Quality Management

Employee Retention

Sanitation Management

Food quality control

Sanitation

Training and Development

Cash Handling

Reconciliation

Inventory Management

Employment Decisions

Staff Development

Paperwork Organization

Equipment Maintenance

Vendor Management

Scheduling

Regulatory Compliance

Problem Solving

Math Skills

POS system operation

Physical Stamina

Time Management

Wine Service

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