General Manager - Rosemont, United States - LM Restaurant Group

Description

Founded in 2009 by Nicole and Stephan Outrequin Quaisser as a single concept, named after the couple's two children Luc and Mary.

LM Restaurant Group remains a family-owned hospitality company that specializes in creating local gathering places that deliver great food and down-to-the-last detail service.

LM is now 350 team members strong.

Our portfolio includes an eclectic assortment of hotel restaurants and catering & event venues that all share a common goal:
making people feel cared for especially when it comes to our team

LM Restaurants currently include Grant Park Bistro, River North Bistro, Land & Lake Kitchen, and Land & Lake Rosemont.

LM Catering & Events include the Back of House operation at Hilton Orrington-Evanston, City View Loft, Kitchen Chicago, Lacuna Events by LM, LM Studio, and Twenty-Six Event venue and Sky on Nine.

LM Restaurant Group's corporate office is located at Lacuna Lofts in Pilsen, Illinois.
2150 S Canalport Ave Chicago, IL 60608

LM Restaurant Group is looking for a talented General Manager to join our growing team. The primary focus of this position will be responsible for overseeing the successful restaurant operating procedures. Their duties include but are not limited to; bar management; reviewing guest satisfaction; daily operations; sanitation; forecasting and financials.

Communication skills, both verbal and written, are vital for this position as they will need to regularly work with Upper Management, Corporate, the Director of Restaurant Operations, and Hourly Employees both FOH and BOH.

The General Manager will report to the Director of Restaurant Operations.

As the General Manager, you would be responsible for directing and administering the activities and services in the company's continuing effort to deliver outstanding guest service and financial profitability.

Specifically, you would be responsible for performing the following tasks to the highest standards:

• Plan and direct all aspects of restaurant operations to include, but not limited to, guest service standards and initiatives, product quality, cost controls and overall profitability, marketing initiatives, systems use and management, budgeting and forecasting, department management, policy and procedure implementation and enforcement and meeting participation and facilitation.
• Monitor and develop team member performance to include, but not limited to, providing supervision and professional development, conducting counselling and evaluations, and delivering recognition and reward.
• Monitor and assess service and satisfaction trends, evaluate, and address issues and make improvements accordingly.
• Ensure compliance with health, safety, sanitation, and alcohol awareness standards.
• Initiate and implement upselling techniques to promote restaurant food and beverage and services and to maximize overall revenue, including, but not limited to, creating new menus and crossselling products and services hotelwide.
• Recruit, interview, and train team members.
• Compiles financial data related to operations, investigates and critique variances from expectations to determine cause and recommends appropriate management response to insure attainment of hotels financial objectives.
• Ensuring the highest level of customer satisfaction
• Inventory, ordering and receiving liquor, beer, and wine.
• Organize and lead staff trainings with a focus on bar operations including but not limited to food and wine pairing, guest experience, and menu knowledge.
• Full understanding of local Health Department Sanitation guidelines
• Understanding, implementing, and monitoring operational policy and procedures of the organization
• Develop positive working relationships with the support divisions and operations team to ensure proper operational support.
• All Team Members are required to fully comply with LM Restaurant Groups rules, regulations, and policies for the safe, secure, effective, and environmentally friendly operation of the restaurant. Examples include, but are not limited to lost and found procedures, emergency procedures, recycling efforts, etc.
• Attend and participate in all hotels and/or Restaurant meetings, training sessions and other information meetings.
• Comply with the companies' grooming standards for both uniformed and nonuniformed associates.
• Comply with the companies' service and behavioral standards towards our guests, vendors, and fellow colleagues, including, but not limited to ensuring proper phone etiquette, courteous and respectful behavior and maintaining a friendly and positive attitude.
• Extensive knowledge of computerbased front and back of house POS Systems.
• Organization/prioritization skills necessary to meet monthend and yearend deadlines.
• Effective management, leadership, organizational and communications skills.
• All other duties assigned by the Director of Restaurant Operations

Experience & Qualifications needed

• Education: bachelor's or higher degree in