Restaurant Manager

Role: Front-of-house manager leading the team during dinner service and ensuring hospitality excellence for all guests.
This role will take full leadership over the newly expanded dinner service (Wednesday - Sunday 5 PM - 8:30 PM) including hiring, training, and mentoring staff prior to the busy summer season and will work closely with the brunch manager, owner, and kitchen managers to maximize the success of dinner service. Success will be measured by sales performance, cost management (of labor, food, and beverage costs), overall guest experience and feedback, and staff satisfaction and retention.
About Scratchboard Kitchen: Intimate restaurant seating about 70 guests with expanded patio seating during the summer. The menu features local, seasonal ingredients and highlights Executive Chef Grace Goudie's culinary expertise. With experience working under Chef Thomas Keller at Ad Hoc and The French Laundry, Chef Grace is bringing elevated dining to the Chicago suburbs. With the recent addition of dinner service Wednesday - Sunday, this is a rare opportunity to join our team at the management level.

Day-to-day responsibilities may include:

• Setting up the restaurant for a smooth and successful dinner service.
• Adjust lights, music, and thermostat as needed.
• Inspect restaurant interior and exterior to ensure all spaces are clean and ready for service.
• Assign server sections on the floor map.
• Assign servers to side and closing duties.
• Conduct pre-shift with staff (discuss covers/reservations for the shift, special menu items, menu changes, new menu items, 86 items, upcoming events, etc.)
• Coordinating daily FOH restaurant operations including management of reservations and table layouts.
• Working closely with FOH staff and providing guidance and direction to ensure that the hospitality received at Scratchboard Kitchen exceeds guest expectations across all touchpoints (phone, curbside pickup, host stand, table, etc).
• Ensure that the highest level of quality is achieved in both product and service capacities, including personally interacting with all guests during their visit and gathering feedback.

• Touching tables throughout the shift to ensure service is on point and overall guest satisfaction is exceeded.
• Responding efficiently and resolving all customer feedback and complaints that occur during the shift.
• Closing the restaurant and setting up for a smooth and successful next day.
• Ensure that the Server/Bar/Server Assistant/Food Runner closing side work checklists are completed in full.
• Check over the entire restaurant (indoors & outdoors/alleyway) including bathrooms for cleanliness and prepped for the next business day.
• Reconcile all Server/Take Out cashouts & collect house money.
• Ensure that the cash drawer is par’d and reconcile any discrepancies. Complete cash drop into bank bag.
• Run "Close Out Day" in Toast and reconcile any open checks or discrepancies.
• Check all employee time sheets and job codes for accuracy.
• Turn off lights, music, and adjust the thermostat for non-business hours.
• Ensuring compliance with all relevant regulations and health code requirements
• Administrative tasks
• Hiring and training as needed
• Additional responsibilities may include coordinating and executing events/private parties/catering along with our catering & events manager.

• Team leadership and ability to motivate
• Collaborative and positive approach to problem-solving
• Resourcefulness
• Hospitality excellence, warmth, and professionalism in all guest interactions
• Ability to remain calm and professional in stressful situations
• Strong communication with FOH team and BOH team

Compensation: Salary based on experience; opportunities for raises and potential bonuses

Benefits & Perks: Health Insurance, Voluntary Vision & Dental Insurance, Paid Time Off, Dining Discounts