Boka Restaurant Group and Executive Chef, Chris Pandel, are currently seeking a General Manager to join the team of Cira, located on the ground level of The Hoxton Chicago!
Benefits & Perks: Health, Dental, and Voluntary Benefits Package (available after 90 days), employer-sponsored mental health and resource program, free membership to Chicago Athletic Clubs, 401(k) program, life insurance, wellness benefits, paid parental leave, paid vacation, career mentorship and growth potential, and dining incentives across our 20+ establishments!
About Boka Restaurant Group: Boka Restaurant Group is a James Beard Award-winning group, anchored by partnerships with some of American’s greatest chefs. With a firm belief that genuine hospitality makes the world a more human place, we strive beyond convention to believe in and support each other, care for our communities, and work together to build the world we want to live in. View our restaurants here: https://www.bokagrp.com/
About Cira: Cira is a warm and welcoming all-day restaurant and café within The Hoxton Chicago lobby where Chef Chris Pandel pays tribute to a diverse range of flavors and culinary practices. Cira’s shareable menu is born of the 21 countries that touch the Mediterranean Sea and showcases Chef Pandel’s heartfully-crafted cuisine, effusive goodwill, and soulful approach to hospitality.

General Manager’s Responsibilities:

• Overseeing the education of the staff on the points of service, including an overall beverage appreciation and training to boost our staff’s product knowledge, steps of service, table-side presence, and overall mise en place
• Managing the floor, including touching tables, running food, overseeing staff, and monitoring the door
• Opening and closing the restaurant, including preparing and reconciling closing banks, conducting pre-shifts with your team, writing daily recaps, and doing the final restaurant walk-through
• Managing all employees, including assisting in training, coaching, supporting, and disciplining
• Participating in management meetings
• Managing R&M for the restaurant through approved contractors as needed
• Controlling COGS, labor, and comps to budgets
• Assisting in the execution of monthly inventory
• Writing schedule for Front of House staff while taking into account team members’ strengths and weaknesses, last year’s business levels, special events, and budgeted labor

Qualifications:

• At least 3 years of recent GM experience in a fast-paced, high-volume setting
• Wine knowledge
• Experience with Aloha and Opentable or similar POS programs
• Experienced in Microsoft Office programs
• Willing to work extended hours and late nights
• Knowledgeable about Boka Restaurant Group
• Polished, professional, warm and hospitable
• Prepared to run all operations including but not limited to: hiring and training FOH staff, daily financial procedures, repairs and maintenance, guest relations, execution of on and offsite special events, conducting inspired preshift meetings for staff, staff and management evaluations, maintaining established cost and sales goals

This is an ideal position for someone who is dedicated to providing great service and is seeking to become a member of a hard-working and fun team

PHYSICAL REQUIREMENTS:

• Lift and move up to 10 pounds; frequently lift and/or move up to 25 pounds; and occasionally lift and/or move up to 50 pounds
• Safely and effectively use all necessary tools, equipment, and cleaning chemicals
• Stand and walk for an entire shift, including moving safely through all areas of the restaurant which may include stairs, uneven, and/or slick surfaces
• Ability to bear exposure to hot and cold environments
  If you feel you meet the requirements, are a team player, experienced, passionate, and dedicated to your craft, we want to hear from you!
  More detail about Cira part of BOKA Restaurant Grou

• Overseeing the education of the staff on the points of service, including an overall beverage appreciation and training to boost our staff’s product knowledge, steps of service, table-side presence, and overall mise en place
• Managing the floor, including touching tables, running food, overseeing staff, and monitoring the door
• Opening and closing the restaurant, including preparing and reconciling closing banks, conducting pre-shifts with your team, writing daily recaps, and doing the final restaurant walk-through
• Managing all employees, including assisting in training, coaching, supporting, and disciplining
• Participating in management meetings
• Managing R&M for the restaurant through approved contractors as needed
• Controlling COGS, labor, and comps to budgets
• Assisting in the execution of monthly inventory
• Writing schedule for Front of House staff while taking into account team members’ strengths and weaknesses, last year’s business levels, special events, and budgeted labo