Banquet/Restaurant Service Manager, Bar Manager, and Kitchen Manager

Job Overview

Job Description: Banquet/Restaurant Service Manager, Bar Manager, and Kitchen Manager

Company Overview: Old Chicago has been serving great food and craft beer since 1976. We offer a fun and energetic work environment, uniforms, training, shift meals, food discounts, career advancement opportunities, annual reviews, and exciting incentives.

Role Overview: Assistant Manager is responsible for overseeing daily operations in the kitchen, bar, and restaurant, ensuring high food quality, excellent service, and effective team management. This role involves managing kitchen staff, inventory, customer service, and maintaining a safe, clean, and efficient environment. The role also includes managing events and collaborating across departments to ensure smooth operations.

Key Responsibilities:

• Event Coordination: Assist with planning, organizing, and executing banquets and events, ensuring all details are covered from start to finish.
• Bar Management: Oversee bar operations, manage bar staff, ensure inventory control, maintain stock levels, and ensure adherence to health and safety standards.
• Kitchen Management: Supervise kitchen operations, ensure food quality and safety standards are met, oversee the preparation, cooking, and plating of food, and assist with ordering supplies.
• Team Management: Hire, train, and schedule team members for the banquet, bar, and kitchen staff. Provide leadership and direction, ensuring high-quality service and a positive work environment.
• Customer Service: Ensure exceptional guest experience by responding promptly to customer requests, addressing complaints, and gathering feedback to improve service.
• Collaboration: Manage communication between front-of-house (FOH) and back-of-house (BOH) staff to ensure smooth operations during events and daily service.
• Safety & Compliance: Ensure all staff follow safety, hygiene, and sanitation guidelines in both kitchen and bar operations.
• Cost Control: Monitor and manage budgeted costs for the kitchen, bar, and banquet departments. Implement strategies to minimize waste and improve profitability.
• Inventory & Ordering: Oversee inventory levels for the bar, kitchen, and banquet supplies, and place orders as necessary to maintain efficient service.

Skills & Requirements:

• Proven experience as a Restaurant Manager, Banquet Manager, Bar Manager, or Kitchen Manager in the hospitality industry.
• Excellent organizational and time-management skills.
• Strong leadership and communication abilities, with experience managing a diverse team.
• In-depth knowledge of restaurant operations, including kitchen and bar management.
• Understanding of health and safety regulations in the kitchen and bar.
• Ability to work under pressure and in a fast-paced environment.
• Strong customer service attitude and problem-solving skills.
• Ability to manage budgets and financial reporting.
• Must be ServSafe certified (or able to obtain certification).
• Able to work in a physically demanding environment (standing, bending, lifting up to 30 lbs.).

Benefits:

• Free meals during shifts.
• Health benefits (Health, Vision, Dental).
• Flexible schedule.
• Bonus potential.
• Paid time off.
• 401K.

Email Breanna.Herring@parcoltd.com and beth.hammer@roctaproom.com