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General Manager - Parker Hospitality

Parker Hospitality

Chicago, IL

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JOB DETAILS
SALARY
$85,000–$100,000 Per Year
SKILLS
Bartending, Blueprints, Budget Management, Continuous Improvement, Cook Dishes, Cost Control, Customer Support/Service, Financial Management, Financial Services, Food Presentation, Food Quality, Food Safety, Food and Beverage Industry, Forecasting, Inventory Management, Leadership, Lift/Move 30 Pounds, Maintain Compliance, Operations Management, Order Management, People Management, Performance Management, Point of Sale (POS) Software, Point of Sale (POS) Systems, Profit & Loss, Profit & Loss Management, Record Keeping, Restaurant, Revenue Management, Safety Compliance, Safety Standards, Safety Training, ServSafe Certification, Staff Development, System Operations, Team Lead/Manager, Training/Teaching
LOCATION
Chicago, IL
POSTED
Today
Join the revolution at Parker Hospitality, home to The Hampton Social, The Bassment and Costera Cocina Tulum.

At Parker Hospitality, we're on the lookout for dynamic and vibrant individuals - people with a zest for innovation and a passion for hospitality to bring our uniquevision to life.

We're not just a team, we're trendsetters reimagining the guest experience. Here, innovation isn't just a buzzword, it's our blueprint. Elevate your career at a company where each shift is a showcase, and each interaction, a step forward.

Exciting, right? Join our team!

Job Summary

The Restaurant General Manager is responsible for overseeing the day-to-day operations of the restaurant and bar. This role includes managing staff, optimizing guest satisfaction, ensuring high service standards, and maintaining profitability and operational excellence. The Restaurant General Manager will work closely with the brand leadership team to uphold all brand standards, ensure regulatory compliance, and drive a culture of hospitality, efficiency, and continuous improvement.

Primary Functions

Operational Management
  • Lead FOH & BOH operations, ensuring quality food and beverage presentation, cleanliness and safety compliance.
  • Manage inventory, order accuracy, and service efficiency.
  • Team Leadership & Development:
    • Recruit, train, and retain a high-performing team aligned with company values.
    • Provide clear direction and feedback, conduct evaluations, and support staff development.
Financial Management
  • Oversee budgeting, forecasting, and P&L to drive profitability.
  • Implement revenue strategies, manage costs, and optimize labor scheduling.
Guest Relations
  • Ensure exceptional guest experiences by addressing and resolving concerns professionally.
  • Engage guests for feedback and build relationships with regular patrons.
Compliance & Safety
  • Ensure compliance with health, safety, and labor laws, and maintain inspection records.
  • Train staff on safety protocols and responsible alcohol service.
Supervisory Responsibility

The General Manager (GM) provides comprehensive oversight of both Front-of-House (FOH) and Back-of-House (BOH) teams to maintain service excellence and uphold company standards.

Front-of-House (FOH) Oversight:

Directly supervises Assistant Managers, Servers, Bartenders, Hosts, and Support Staff, ensuring consistent guest satisfaction, efficient service, and adherence to company policies.

Back-of-House (BOH) Coordination:

Collaborates closely with the Executive Chef/Kitchen Manager to ensure food quality and safety standards, supporting Line Cooks, Prep Staff, and Utility roles indirectly through aligned objectives.

Additional Supervisory Duties:

Training & Development: Oversee training in FOH & BOH teams, reinforce safety, service standards, PH values.

Scheduling: Manage shift planning for balanced coverage, especially during peak times.

Performance Management: Conduct evaluations, provide feedback, and ensure compliance with conduct policies.

Qualifications

Skills & Competencies:
  • Bachelor's degree in Hospitality or Business preferred.
  • Minimum 5 years in upscale, full-service restaurant management.
  • Proven leadership and team management skills.
  • Strong customer service focus with financial acumen.
  • Proficiency in restaurant management software, POS systems, and operational systems.
General Requirements:
  • Flexibility to work nights, weekends, and holidays.
  • Scheduled hours are generally 50 hours per week, but can vary depending on business needs.
  • Physical ability to stand & walk the majority of shift, lift up to 30 lbs, and perform consistently in fast-paced setting.
  • Food safety and alcohol service certifications (e.g., ServSafe, TIPS).
Benefits/Compensation
  • Competitive base salary with quarterly performance-based bonuses
  • Health, dental, and vision insurance
  • Company paid Life Insurance
  • Employee Assistance Program
  • Paid Parental Leave
  • Weekly Pay
  • Annual Merit Increase


Salary Range 85k-100k DOE

Parker Hospitality is an equal opportunity employer and does not discriminate on the basis of race, color, religion, national origin, sex, age, disability, or any other status protected by law.

About the Company

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Parker Hospitality

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