Restaurant Manager

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 and event venues that all share a common goal: making people feel cared for, especially when it comes to our team! LM Restaurants currently include Evanston Corner Bistro, Grant Park Bistro, River North Bistro, Land and Lake Kitchen, Land and Lake Rosemont., Land and Lake Cafe Evanston opening spring 2025! LM Catering and Events include the Back of House operation at Hilton Orrington-Evanston, Lacuna Events by LM, LM Studio, and Twenty-Six Event venue and Sky on Nine.   Location Highlight Land and Lake Kitchen, located on the ground floor of the London House Hotel, offers a variety of elevated American classics via refined but approachable dishes created using locally sourced ingredients. The Midwest-influenced bar program includes a wide selection of locally and regionally brewed beers, both on tap and bottled, as well as a selection of cocktails using locally distilled liquor and wine, primarily from the West Coast. We're at 81 East Wacker "” easy to find on the southwest corner of Michigan Avenue and Wacker Drive, on the river just east of the Michigan Avenue bridge.   Job Description Land and Lake Kitchen is seeking a dynamic leader to join our team as the  Restaurant Manager. We are looking for someone who is at the early stages of their leadership career looking to grow within our organization and ready to dive into the Leadership world of Food and Beverage. The ideal candidate would be willing and eager to be a part of a high performing team who supports and inspires each other to be your best self-every day. You can count on a workplace where you can live the values that are important to you, such as protecting our planet and being part of an environment where diversity, equality and inclusion is actively lived every day.  You will be empowered to take care of our guests and team members from the moment they arrive through to their departure by ensuring they have a memorable experience with us.   What will I be doing? As the Restaurant Manager, you would be responsible for directing and administering the activities and services of Land and Lake Kitchen 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 up-selling techniques to promote restaurant food and beverage and services and to maximize overall revenue, including, but not limited to, creating new menus and cross-selling products and services hotel-wide. 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.   Other Duties 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 company's grooming standards for both uniformed and non-uniformed associates. Comply with the company's 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 computer-based front and back of house POS Systems. Prolific in Windows, Lotus/Excel, and MS Office software operating systems and applications. Organization and prioritization skills necessary to meet month-end and year-end deadlines. Effective management, leadership, organizational, and communications skills. All other duties assigned by the General Manager.   Qualifications Education: Bachelor's or higher degree in a related field preferred but not required. Experience: 3 to 5 years progressive experience in managing Food and Beverage Operations. Preferable bilingual (Spanish). Computer Skill and Other Technical Skills: Ability to utilize computer software and hardware required. Ability to easily maneuver on computer keyboard required. Ability to assemble, analyze, understand, and present integrated spread sheets and complex technical information to all levels of management. Experience in forecasting and budget preparation. Ability to learn, utilize, and communicate effectively via company-issued communication devices (e.g., cell phones, etc.). Problem-solving and analytical skills. Communication: Advanced ability to comprehend and speak English to understand and respond to information and address advanced guest requests, required both verbally and in writing. Knowledge of additional language(s) preferred: Spanish. Licenses or Certifications: ServSafe Manager, Allergen Manager, Bassett, and City of Chicago License and certifications required. Other: Must be customer-service oriented and have excellent hospitality skills. Must be able to calculate basic mathematical functions. Ability to work flexible schedule to include weekends and holidays.   EOE/AA/Disabled/Veteran

Created: 2025-02-16