General Manager - Sociale

Good Eats Group is owned and operated by John McLean and Martin Murch. The brands showcase the collaborative, global Epicurious inspired partnership between the owners throughout their various restaurant concepts. Staying true to their culinary roots, Mac & Martin’s vision offers show stopping cuisine in a casual, hip, and welcoming environment. Our culture is dedicated to embracing every team member and guest in creating memories of life through curating guest experiential journeys while they visit. This all-inclusive approach of individual spirited managers our at the core of the group and we are poised to align with a strategic partner who sees and appreciates the vision for our next chapter.

Our Sociale concept reflects the Good Eats Group DNA of fun, friendly, innovative, fresh, locally inspired dining. Literally translated from the Italian word for Social, this concept delivers big, bold flavors inspired by global cuisines. To accompany these seasonal, global flavors and travels, are our hand-curated cocktails and wine selections from around the world. To further leverage the history of Printers Row, Sociale will entices the guests with delicious and innovative food in a modern, comfortable, fun, edgy, urban setting. The design incorporates urban materials such as reclaimed regional woods, anodized metals, actual La Salle Street pavers and iron wrappings to name a few of the elements.

Join the group that focuses on Guest Experiential Journeys to Create Memories of Life. Good Eats Group is lighting up the South Loop. Below our a listing of some of our Awards & Accolades:

Good Eats Group“Best New Business Near South Planning Board City of Chicago”Time Out Finalist for all locationsFoodservice Industry News ShowcaseRewards Network – Best Partner FeatureTrust20 – Partner ShowcaseThe 22 Best Reservations for Chicago – Michigan Avenue Magazine

Sociale“6th Best New Restaurant Chicago” – CS Magazine“Top Restaurants Chicago” – Crain’s“Top 10 Best Brunches” – Luxury MagazineChicago Gourmet – Chef Tasting PavilionTime Out LOVE – Runner UpChicago Tribune – Top Valentine Day Restaurants Feburary 2021Windy City Food Magazine – Valentine Day Special Dining 2021Chicago Parent – 30 top restaurants for Valentine Day dining 2021Better Magazine 2021The 22 Best Reservations for Chicago – Michigan Avenue Magazine 2021

Position Purpose:

Seeking a General Manager that directs, organizes and lead all activities of restaurants to maintain exacting standards of food & beverage quality, guest experiential journey, service, marketing, cleanliness and sales to maximize profits through outstanding operational execution for the entire team. Responsible for all day-to-day operations from financial performance, strategic marketing, team development, motivation, hiring, coaching, succession planning, physical plant maintenance to licensing, accounting, service & food quality, and professional environment while leading the Good Eats Group culture standard of excellence.

Culinary management experience is essential, as you’ll assist in hiring qualified master line cooks, wood fired oven specialist and guest engagement team, establish schedules, comply with health and safety restaurant regulations.

ESSENTIAL FUNCTION

Ü Ensure operational excellence to maximize profitability, improving sales, manage cost controls and achieve established business growth, ensure profit & loss expectations, and marketing objectives utilizing the Good Eats Group culture standards.

Ü Plan, direct, assign and delegate responsibility and authority for all functions of the restaurant operations, train, supervise, schedule, and participate in activities for all areas of the operations to meet the daily needs of the location in accordance with Good Eats Group policies, procedures and quality standards.

Ü Listen actively and communicate clearly while interacting with guests and team members to promote food products and directing staff activities. Analyze feedback from guests, social media outlets and team members, make judgements and take action to implement suggestions for improvement. Maintain working rapport with all team members for efficient operation and service to the guests. Organize and conduct meetings with all Managers and team members. Monitor team performance, product quality and production flow; foster continuous improvement where necessary.

Ü Leverage effective communication channels with Managing Members to foster a collaborative environment that generates and implement new menus and menu items for monthly, weekly and seasonal offerings that included current food and regional tastes/trends.

Ü Lead sales initiatives to cultivate special catering events, themes, and parties both in-house and off premise in accordance with guest’s budgetary guides and expectations. Oversee Special projects and assignments for continuous improvement and development throughout the restaurants

Ü Audit storeroom items and direct items to maintain consistent quality products that ensure adherence to all health code requirements. Enforce safety procedures and cleanliness standards throughout the restaurants.

SUPPORTIVE FUNCTIONS

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company.

·        Assist Managing Members in estimating annual budget forecasts

·        Observe the latest trends in food & service presentation/pricing and menu offerings

·        Monitor food preparation, plate presentation, sanitation, and guest service during peak periods to oversee restaurant operations

·        Maintain team member schedule for proper staffing

·       Repair or report any equipment in need of repair or replacement

·       Perform other duties as requested, such as special events, catering, parties, and team meeting meetings

·       Participate in continuous development and professional growth

PHYSICAL REQUIREMENTS:

Frequency Key: Rare, Occasional, Frequent, Constant for lifting enter estimated lbs. at 10, 25, 50, 50+ Physical Activity                                          Frequency

Sitting                                                    Frequent

Walking, climbing stairs Occasional

Crouching/Bending/Stooping Frequent

Reaching Frequent

Grasping                                                    Frequent

Pushing/Pulling                                                    Frequent

Near Vision                                                    Frequent

Far Vision                                                   Frequent

Hearing                                                   Constant

Talking                                            Constant

Smell                                                   Constant

Lifting/Carrying (# lbs.)                                              Occasional– 50+lbs

Travel                                                           Rare

OTHER DUTIES

Assimilate into the Good Eats Group culture through understanding, supporting, and participating in all element’s of management training and leadership guidance. Demonstrate working knowledge of the service standards.

Regular attendance in conformance with the standards, which may be established by Good Eats Group from time to time, is essential to the successful performance of this position.

SAFETY REQUIREMENTS

OSHA laws require the use of the following Personal Protective Equipment (PPE) when performing work duties that have the potential of risk to your health or safety:

§ Safety Shoes (slip resistant)

§ Use of gloves/mitts (latex, vinyl, plastic, fabric. metal)

§ Back belts for heavy lifting

§ Aprons

Team members will be trained in the proper use and care of assigned SERV Safe and Food Service Sanitation Certification. It is your responsibility to report defective, damaged, or lost equipment that does not fit properly to your Managing Members.

ORGANIZATIONAL RELATIONSHIPS

Positions directly reporting to this position (titles):

·    Kitchen Manager/Chef

·    Assistance Managers

·    Assistance KM / Sous Chef

·    Supervisors

·    Servers

·    Hosts

·    Server Assistance

·    Line Cooks

·    Prep Cooks

·    Dishwasher

SPECIFIC JOB KNOWLEDGE, SKILL, AND ABILITY

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation. Considerable knowledge of mathematics addition/subtraction/multiplication/division) to create an interpret reports, budgets, and forecasts.

Ø Extensive knowledge of menu development, insight into marketing, cost, and wage control.

Ø Extensive knowledge of food products, standard recipes, and proper preparation.

Ø Ability to analyze, forecast, and make judgments to ensure proper payroll and production control.

Ø Ability to read, write, speak English to comprehend and communicate job functions.

Ø Ability to safely operate complex restaurant machinery.

Ø Ability to work in confined spaces

Ø Ability to supervise a large staff and accomplish goals on a timely basis.

Ø Ability to work in an environment with extreme temperature ranges (hot and cold).

Ø Effectively conduct meetings, menu briefings, and maintain communication lines between team members and management personnel.

Ø Ability to stand, walk, and or sit continuously to perform the essential functions of job for extended periods of time.

Ø Ability to effectively deal with external and internal guests, some of whom will require high levels of patience, tact, and diplomacy. Ability to collect accurate information from these guests to resolve conflicts.

Ø Hearing and visual ability to observe and detect signs of emergency situations, distinguish product taste, texture, and quality, and evaluate presentation and preparation.

Ø Artistic ability to create theme menus, decorations, catering offerings, etc.

QUALIFICATION STANDARDS EDUCATION

Four-year college degree in related field preferred.

EXPERIENCE

At least eight years in a related field preferred. Minimum of four years in senior management preferably in a similarly sized operation.

LICENSES OR CERTIFICATES

Must be able to obtain state health department certificate for food safety, sanitation for managers. Hold a current SERV Safe Certification supervisory role. Hold certification in Allergy & Dietary restrictions for a manager position. Valid BASSET Certification for Manager Level. CPR/First Aid certification required.

GROOMING

All team members must maintain a neat, clean, and well-groomed appearance (specific standards available).

OTHER

Additional language ability is strongly preferred.

Working at Sociale

• Health insurance

Salary