One Haus Hospitality

Front of House Manager | Inventive Italian Cuisine

Chicago, IL | $60,000–$75,000 + Bonus

We are conducting a confidential search for an experienced and hospitality-driven Restaurant Manager to join a new, neighborhood-focused restaurant in Chicago.

This is an opportunity to join an exciting concept that blends the warmth and familiarity of a neighborhood restaurant with a polished, energetic approach to food, beverage, and service. The restaurant is designed to be a welcoming gathering place, with a strong emphasis on genuine hospitality, thoughtful service, and a collaborative team culture.

The ideal candidate is a confident and hands-on restaurant leader who enjoys being visible on the floor, developing teams, and creating memorable experiences for guests. This individual will work closely with the General Manager and leadership team to oversee daily operations, maintain service standards, support financial performance, and foster a positive environment for both guests and employees.

Key Responsibilities

• Lead daily restaurant operations, ensuring consistent execution of service, hospitality, food quality, safety, and cleanliness standards.
• Conduct pre-shift, post-shift, and other team meetings to promote communication, alignment, and continuous improvement.
• Supervise front-of-house and bar operations, effectively delegating responsibilities to ensure smooth and efficient service.
• Maintain a strong presence on the floor and personally welcome and engage with guests.
• Monitor the guest experience throughout service and respond promptly and professionally to requests, concerns, and complaints.
• Ensure hosts and service staff provide warm, attentive, and efficient hospitality.
• Work with the team to manage seating flow and table utilization while balancing guest experience with operational capacity.
• Monitor employee appearance, professionalism, and adherence to established service standards.
• Partner with the General Manager and HR on employee relations, coaching, counseling, performance management, and conflict resolution.
• Support employee recognition and incentive initiatives that contribute to strong morale and retention.
• Assist with employee performance reviews and ongoing development.
• Train, coach, and mentor team members to strengthen service, product knowledge, and operational capabilities.
• Build strong communication and collaboration between front-of-house and culinary teams.
• Monitor restaurant appearance and ensure the dining room, bar, and guest-facing areas consistently meet brand standards.
• Maintain and monitor POS systems and ensure employees are properly trained on their use.
• Assist with inventory management and ensure accurate inventory counts and procedures.
• Support the General Manager with sales analysis, budgeting, and financial performance initiatives.
• Monitor labor costs and assist with scheduling to ensure staffing levels align with business needs and budgetary targets.
• Develop efficient processes to support food and beverage cost controls and inventory management.
• Maintain positive relationships with vendors and assist with ordering as needed.
• Support restaurant marketing and promotional initiatives as directed by the General Manager.
• Coordinate with leadership to address maintenance, repairs, and operational issues that may impact the guest or employee experience.
• Identify opportunities for improvement and develop creative, practical solutions to strengthen restaurant operations.
• Step into other areas of the restaurant as needed to support the team and maintain seamless service.

Ideal Candidate

The successful candidate will be a polished, energetic, and people-focused restaurant leader who:

• Leads from the floor and maintains a highly visible presence during service.
• Creates a warm, welcoming environment for both guests and employees.
• Communicates clearly and effectively while remaining composed in high-pressure situations.
• Has a genuine passion for hospitality and takes pride in delivering exceptional guest experiences.
• Understands the operational and financial fundamentals of a successful restaurant.
• Is comfortable balancing hospitality with accountability and business performance.
• Builds strong relationships across front-of-house, culinary, and leadership teams.
• Enjoys developing people and creating opportunities for team members to grow.
• Is proactive, solutions-oriented, and willing to jump in wherever needed.
• Thrives in a fast-paced environment while maintaining organization, professionalism, and attention to detail.

Requirements

• 3–5 years of restaurant management experience, preferably within an elevated, full-service, or high-volume restaurant environment.
• Bachelor's degree in business administration, hospitality, or a related field preferred; equivalent hospitality experience will be considered.
• Strong understanding of restaurant operations, service standards, labor management, inventory, and guest relations.
• Basic computer and POS system proficiency.

Compensation & Benefits

• $60,000–$75,000 base salary, plus performance-based bonuses
• Quarterly performance bonus program
• Annual bonus opportunity
• Monthly cell phone reimbursement
• Dining discounts
• Paid vacation and sick leave
• Medical, dental, and vision insurance
• Supplemental health benefits including telehealth, EAP, and prescription support
• Employer-paid long-term disability insurance
• Employer-paid life insurance and AD&D
• Voluntary short-term disability, critical illness, and accident insurance
• Paid parental leave
• Pre-tax commuter benefits
• Athletic club discount