General Manager

General Manager - High-Volume Restaurant

Purple Pig is searching for a General Manager for our new Oakbrook Location.

Oakbrook address -  15 Oakbrook Center, Oak Brook, IL 60523

Company Overview : Join a premier restaurant group generating $25-35M in annual

revenue across multiple locations. We are seeking an exceptional leader for our flagship

high-volume location, a restaurant complex that serves as a cornerstone of our portfolio

and a showcase of operational excellence.

Position Summary : We are seeking a dynamic and experienced General Manager to

lead our highest-volume restaurant location. This role requires a proven leader who can

manage a complex operation with 150 team members and 12 direct report managers

while delivering exceptional guest experience, maintaining financial performance, and

fostering a culture of excellence. This is a flagship property-featuring full-service dining,

elevated bar and wine programs, a market, and private dining and events-that demands

sophisticated leadership, operational expertise, and the ability to thrive in a fast-paced,

high-touch, and high-stakes environment.

Operational Leadership

 Oversee all aspects of daily restaurant operations for a high-volume, complex

business

 Ensure consistent execution of brand standards, service excellence, and quality

across all day parts

 Manage restaurant opening and closing procedures, ensuring smooth operations

across all shifts

 Monitor and maintain cleanliness, safety, and maintenance standards throughout

the facility

 Implement and refine operational systems to maximize efficiency at scale

Financial Management & P&L Accountability

 Full P&L responsibility for the operation with accountability for revenue and

profitability targets

 Manage labor costs, food costs, and controllable expenses to meet or exceed

budget goals

 Analyze financial reports daily / weekly and implement corrective actions as

needed

 Drive revenue growth through strategic initiatives, promotions, and operational

improvements

 Control costs without compromising quality or guest experience

Leadership & Team Development

 Lead, mentor, and develop a large management team

 Create and maintain management schedules ensuring proper coverage and

development opportunities

 Conduct regular one-on-one meetings and performance reviews with

management team

 Build a high-performing culture focused on accountability, excellence, and

teamwork

 Develop succession planning and leadership pipeline for future growth

 Handle complex employee relations issues with professionalism and fairness

Guest Experience & Service Excellence

 Maintain exceptional guest satisfaction scores and online reputation

 Create memorable dining experiences that drive repeat business and positive

reviews

 Handle guest complaints and service recovery with grace and effectiveness

 Ensure consistent execution of service standards during peak volume periods

 Build relationships with regular guests and community partners

Team Management & Food & Beverage Operations

 Ensure consistent food quality, presentation, and menu execution

 Oversee kitchen operations and collaborate closely with culinary leadership

 Ensure innovation and execution in the beverage program including bar

operations, inventory, and compliance

 Conduct quality control checks throughout service periods

 Maintain relationships with key suppliers and manage inventory levels Culture

 Oversee hiring, training, and development for 150-person team across all

positions

 Partner with HR on recruitment, onboarding, and retention strategies

 Foster inclusive, positive workplace culture that attracts and retains top talent

 Address performance issues promptly and conduct disciplinary actions when

necessary

 Lead pre-shift meetings and staff training initiatives

Compliance & Risk Management

 Ensure compliance with all health, safety, and sanitation regulations

 Maintain current alcohol service certifications and responsible service standards

 Manage incident reporting, workers & compensation claims, and safety protocols

 Conduct regular safety audits and staff training on safety procedures

 Ensure proper food handling, storage, and HACCP compliance

Strategic Planning & Execution

 Develop and execute business plans to achieve revenue and profitability goals

 Analyze sales trends, guest feedback, and market conditions to drive strategy

 Lead special events, private dining, and catering operations

 Collaborate with marketing team on local promotions and community

engagement

 Identify opportunities for operational improvements and innovation

Required Qualifications :

 7+ years of progressive restaurant management experience

 3+ years as General Manager in high-volume restaurant environment ($8M+

annual revenue)

 Proven track record managing teams of 100+ employees

 Strong P&L management with demonstrated ability to achieve financial targets

 Experience managing multi-level management structures

 ServSafe Manager certification (or ability to obtain immediately)

 Alcohol service certification (TIPS, BASSET, or state equivalent)

Essential Experience :

 High-volume restaurant operations (1,500+ covers weekly minimum)

 Full-service dining with bar program experience

 Management team development and leadership

 Complex scheduling and labor management

 Inventory control and vendor management

 POS systems and restaurant technology platforms

Preferred Qualifications :

 Bachelor & degree in Hospitality Management, Business, or related field

 Experience with $10M+ revenue operations

 Multi-unit or flagship location experience

 Catering and private events management

 Experience with Seven Rooms, Toast, DoorDash and / or similar platforms

 Previous fine dining experience within similar concept or cuisine type

Key Competencies :

 Leadership Presence : Command respect and inspire excellence across large,

diverse teams

 Operational Excellence : Systematic approach to managing complex, high-

volume operations

 Financial Acumen : Strong understanding of restaurant economics and

profitability drivers

 Problem Solving : Ability to address issues quickly and effectively in high-

pressure situations

 Communication : Exceptional verbal and written communication skills across all

levels

 Composure Under Pressure : Thrive in fast-paced, high-stakes environment

 Guest Focus : Genuine passion for hospitality and creating exceptional

experiences

 Business Strategy : Think beyond daily operations to drive long-term success

Work Environment & Schedule :

 50-60 hours per week expected

 Flexibility to work evenings, weekends, and holidays required

 High-energy, fast-paced environment with significant physical demands

 Ability to stand / walk for extended periods during service

 Must be present during peak service periods and critical business times

What We Offer :

 Competitive Base Salary

 Discretionary Bonuses

 Benefits Package : Comprehensive health, dental, and vision insurance

 Paid Time Off : Competitive PTO policy with holidays

 Dining Benefits : Complimentary workday meals and dining discounts across all

locations

 Professional Development : Training, conferences, and advancement

opportunities

 Career Growth : Clear path to multi-unit oversight or operations leadership roles

Career Path Potential : This role serves as a proving ground for future multi-unit

management positions within our growing restaurant group. Success in this flagship

location opens doors to significant advancement opportunities.

This is an exceptional opportunity for a proven restaurant leader ready to take on a

flagship operation and demonstrate their ability to excel at the highest level of restaurant

management