General Manager

Description

Cornerstone Restaurant Group (CRG), based in Fulton Market, is seeking a talented General Manager to lead CRG’s newest restaurant, Dimmi Dimmi, nested in the Lincoln Park neighborhood. The restaurant features 75 seats inside, with an additional 40 seats outside during patio season next summer.

With Dimmi Dimmi, CRG is reimagining the iconic neighborhood Italian spot with bold red‑sauce staples, classic cocktails, and a warm, buzzing vibe. It’s where timeless tradition meets modern energy, brought to life with heartfelt hospitality and moments made to share.

As General Manager, you’ll collaborate with an exceptional culinary team led by Executive Chef Matthew Eckfeld, who honed his expertise in Italian cuisine at New York’s celebrated Carbone and other iconic Major Food Group restaurants. Our pastry program is guided by consultant Casey Doody, a French Pastry School alum and former Director of Pastry at the renowned Boka Group. We’re looking for a leader who shares our passion for heartfelt hospitality, values collaboration, and thrives in creating a team environment where guests and employees alike feel appreciated and inspired. If you’re ready to be part of something special, to grow, lead, and help write the next chapter of the CRG story, we’d love to connect with you.

The General Manager will oversee all restaurant operations, including but not limited to :

Employee Relations

Oversee the interview process, hiring, and effective onboarding of new hires, with support from the HR team, driving excellence.

Drive service standards and manage training in concert with CRG’s L&D Manager and the Service Manager of the restaurant.

Handle employee coaching and counseling as needed, in collaboration with HR.

Build a rapport between the kitchen and front of house staff to increase communication and collaboration.

Create and post weekly staff schedules.

Maintain a sound and stress‑free environment for all team members.

Maintain an employee recognition and incentive program to maintain high morale.

Perform timely employee reviews.

General Operations

Effectively supervise the restaurant and bar operation.

Accurately perform / oversee monthly inventories.

Analyze sales figures to set, monitor, and control budget for the restaurant.

Anticipate guests’ needs by learning their preferences and habits.

Assist in any areas of the restaurant that the business needs require.

Assist in repairs of anything that obstructs the normal operation of the business.

Conduct daily pre‑shift / post‑shift and other periodic meetings to increase communication.

Consistently monitor labor costs to remain within labor budgets when scheduling staff.

Develop and implement creative solutions for areas of improvement.

Develop efficient processes to manage and control food and beverage inventory.

Ensure that hosts are greeting guests and answering telephone calls promptly and cordially.

Maintain relationships with vendors and manage the ordering and receiving cycle for the restaurant and develop efficient receiving processes.

Make a constant effort to tailor service and add personalization by greeting guest by name when possible.

Monitor and observe guest’s experience. Ensure guests are satisfied with the food and service. Respond promptly and courteously to any requests.

Manage the restaurant to meet or exceed standards in food quality, safety, and cleanliness.

Respond to any guest complaints and take necessary action.

Supervise all restaurant employees and delegate tasks as needed.

Train, monitor, and maintain the POS System.

Work with Sr. Director of Sales & Marketing in developing and driving guest outreach, communication, and marketing efforts, including the coordination of private & semi‑private events.

The preceding reflects management’s definition of essential functions for the General Manager job but does not restrict the tasks that may be assigned. Management may assign or reassign duties and responsibilities to this job at any time due to reasonable accommodation or for other reasons.

Benefits :

Performance - based annual bonus potential

Performance - based quarterly bonus potential

401K with company match

Monthly competitive dining allowance

Monthly cell phone reimbursement

Paid vacation

Paid sick time

Floating holidays

Pre‑tax commuter benefits

Chicago Athletic Club discounts

Internal dining discounts

Paid Parental Leave (2 weeks)

Medical, dental and vision insurances

Employer paid long‑term disability insurance

Employer paid life insurance and AD&D

Employee paid voluntary short‑term disability, critical illness, and critical accident insurances

Requirements

Bachelor’s degree in business administration or hospitality or equivalent experience.

5 to 8 years of restaurant experience.

5 years of supervisory experience required.

Experience with P&L reports and working with budgets.

Experience with POS.

Strong math skills.

Experience in training (planning, and implementation).

Great computer skills (Word, Excel, Outlook, Microsoft Office at a minimum).

Experience with R365, Toast, Paylocity preferred.

Valid food sanitation management and alcohol awareness certifications (may be obtained upon hire).

Must be able to work evenings - this is a dinner only restaurant

Physical Requirements :

Ability to move and lift up to 25 pounds, occasionally move and lift up to 50 pounds.

Standing and walking for long periods is necessary to oversee the daily operation.

Ability to reach objects, stoop or bend as needed. May be required to utilize a ladder.

Ability to see and hear adequately to monitor operations and interact with staff and clients.

Ability to go up and down stairs, frequently and carrying up to 25 pounds.

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