General Manager of Restaurants and Bars - Waldorf Astoria Chicago
Waldorf Astoria is looking for a General Manager of Restaurants & Bars to join the team in Chicago’s Gold Coast!
This Forbes 4-Star property located in downtown Chicago has a Parisian-style charm with 214 rooms, 8,500 square feet of banquet space, and 3 food and beverage outlets. This includes a restaurant, 2 bars, and in-room dining.
In this role, you will oversee the 3-meal restaurant, Brass Tack, managing a team of 30 (including managers) and reporting directly to the Director of Food & Beverage.The restaurant offers traditional brasserie fare with a tip of its hat to Chicago with the warmth, hospitality and dining sensibilities synonymous with the Midwest.
The ideal candidate will be an exceptional leader with a talent for training and developing others and the ability to drive the operation forward through innovation and creating memorable experiences. A seasoned leader with a background in upscale restaurants and excellent wine knowledge is required. Prior experience managing a union staff and working in a luxury hotel are a plus.

• Plan and direct all aspects of restaurant operations to include, but not limited to, guest service standards and initiatives, product quality, cost controls and overall profitability, marketing initiatives, systems use and management, budgeting and forecasting, department management, policy and procedure implementation and enforcement and meeting participation and facilitation
• Monitor and develop team member performance to include, but not limited to, providing supervision and professional development, conducting counselling and evaluations and delivering recognition and reward
• Create and maintain customer database and partner with Sales and Marketing/Public Relations on marketing strategy
• Maximize efficiency technology system(s) (i.e. Open Table)
• Monitor and assess service and satisfaction trends, evaluate and address issues and make improvements accordingly
• Ensure compliance with health, safety, sanitation and alcohol awareness standards
• Initiate and implement up-selling techniques to promote restaurant food and beverage and services and to maximize overall revenue, including, but not limited to, creating new menus and cross-selling products and services hotel-wide
• Recruit, interview and train team member