Restuarant Manager Northwestern University Evanston, Il

Job Summary

We are launching an exciting new high-end Pub on ourNorthwestern University - Evanston campus in December 2025 and we are seeking a passionate service-driven Front of House (FOH) Manager to lead our guest-facing operations. This is a unique opportunity to play a key role in building and shaping the culture standards and success of a brand-new establishment from the ground up.

The ideal candidate is an energetic and strategic leader with a proven track record in hospitality management team development financial oversight and guest relations. We are looking for someone with a creative mindset and strong operational skills who thrives in a fast-paced high-expectation environment.

Key Responsibilities

• Lead all FOH operations ensuring seamless efficient and guest-centric service during all shifts especially during peak service periods.
• Oversee order flow and throughput to maintain speed of service without compromising guest experience or operational standards.
• Actively manage the dining floor engaging with guests and providing real-time coaching to staff to drive hospitality excellence.
• Supervise train and inspire FOH staff including hosts servers bartenders and support staff fostering a high-performing and service-driven culture.
• Conduct daily pre-shift meetings and regular departmental briefings to align the team on goals operational priorities and service expectations.
• Respond promptly and professionally to guest feedback and service issues ensuring satisfaction loyalty and swift recovery of any service lapses.
• Collaborate closely with the Executive Chef to coordinate service flow menu pacing and operational planning.
• Oversee alcohol service operations; ensure compliance with all alcohol laws enforce responsible service standards and support ongoing beer/wine knowledge training.
• Monitor and maintain food and beverage cost controls including inventories pars and waste reduction initiatives.
• Develop and manage staff schedules labor forecasting and timekeeping aligned with operational and financial goals.
• Ensure compliance with all health safety sanitation and allergen protocols.
• Oversee reservation systems floor plans and table management strategies to maximize guest experience revenue and operational efficiency.
• Support the recruitment onboarding and ongoing training of FOH staff with a focus on career growth and professional development.
• Uphold brand standards ambiance and overall presentation to create an elevated dining atmosphere.

Qualifications

• Minimum 3 years of FOH management experience in an upscale or fine dining environment.
• Demonstrated success managing high-volume service operations including line flow speed of service and throughput during peak periods.
• Strong background in alcohol service oversight; and beer/wine knowledge preferred.
• Proven ability to develop coach and elevate staff performance in a fast-paced guest-centric environment.
• Strong leadership interpersonal and team-building skills with a hands-on management approach.
• Excellent communication problem-solving and conflict resolution abilities.
• Ability to remain poised professional and guest-focused under pressure while managing multiple priorities.
• In-depth knowledge of hospitality operations fine dining etiquette wine service and guest experience best practices.
• Proficiency with Microsoft Office (Word Excel Outlook) and restaurant reservation/point-of-sale systems.
• Flexible schedule with availability to work evenings weekends and holidays as needed.
• ServSafe or equivalent food safety certification (or ability to obtain upon hire).
• Bachelors degree in Hospitality Management or a related field preferred.
• Professional appearance positive demeanor and a passion for delivering memorable dining experiences.