One Haus Hospitality

Position: Front of House Restaurant Manager

Compensation: $60,000–$70,000 base salary plus bonus potential

Schedule: Full-time | Consistent schedule with no late nights

Benefits: Competitive benefits package including health benefits, PTO, and other lifestyle perks.

Role Summary:

We are seeking an experienced and hospitality-driven Front of House Restaurant Manager to support the operations of an inventive dining concept in Oak Brook, IL.

This role partners with the General Manager to drive service excellence, support front-of-house teams, and ensure seamless daily operations. This role is ideal for someone who is passionate about high-level hospitality execution but is seeking greater work-life-balance.

What you bring to the table:

• A visible, service-forward leader who maintains composure and organization during busy service periods
• Strong ability to coach, schedule, and support front-of-house teams with consistency and fairness
• Hands-on approach to guest experience, anticipating needs and resolving concerns in real time
• Proven ability to foster collaboration between front- and back-of-house teams to ensure smooth service flow
• Comfort supporting labor planning, scheduling decisions, and day-to-day cost awareness
• Experience with POS systems and front-of-house tools that support efficient service and reporting
• Ability to review sales trends and identify opportunities to improve service performance
• Familiarity with inventory support, ordering processes, and vendor coordination as needed
• Willingness to step in across service areas to support the needs of the business

Why you’ll love working here:

• Opportunity to join a well-run, hospitality-driven restaurant environment
• Performance-based incentive opportunities
• Dining privileges and lifestyle perks
• Paid time off including vacation, sick leave, and parental leave
• Medical, dental, and vision insurance offerings

Required Work Experience:

• 2–5 years of management experience in a full-service, guest-facing restaurant environment
• Background supporting scheduling, inventory, and basic financial controls
• Working knowledge of POS systems and front-of-house technology
• Experience training, coaching, and developing hourly teams

Personal Qualities:

• Guest-focused leader with a natural hospitality presence
• Calm, adaptable, and solutions-oriented
• Highly organized with strong attention to detail
• Clear communicator who leads through influence and example
• Motivated by team development and service excellence