Assistant General Manager

The Duck Inn is looking for a strong leader with previous management experience focused on a beverage program who shows great attention to detail and a passion for hospitality. Our ideal candidate is a customer service oriented manager with strong wine, cocktail and food knowledge. We are looking for someone ambitious and motivated so they may potentially grow into a larger role in the future.

The Duck Inn is a Neighborhood Gastro-Tavern & Dining Room situated at Loomis Street and the Chicago River in Chicago's Bridgeport neighborhood. Housed in a 100 year old pre-prohibition tavern, it showcases Michelin Rated Partner/Chef Kevin Hickey’s signature New American cuisine. An extensive beverage program filled with craft beers, creative wine service, and contemporary cocktails from Beverage Director/Partner Brandon Phillips matches the food offerings. We are looking forward to meeting you!

The Duck Inn has been awarded James Beard Award "Outstanding Restaurant" Semi-Finalist 2024, Michelin Bib Gourmand 2015-2023, Jean Banchet Award for "Best Neighborhood Restaurant" 2022, Eater Restaurant of The Year, Chicago Tribune 3 Stars, Esquire Magazine Best New Restaurants in America" 2015,

The essential functions include, but are not limited to the following:

• Maintains a cheerful, courteous disposition and a neat, clean and professional image
• Promotes cooperative effort, team spirit and good morale among employees
• Actively present on floor during service
• Prioritizes hospitality including personally greeting guests and checking in on tables during service
• Sets a strong example for staff with demonstration of teamwork & keeping composure under pressure
• Sets clear expectations for staff, implements policies and service standards
• Thorough understanding of all FOH hourly roles and duties and ability to jump in and support the team as needed.
• High-level attention to detail in all aspects of work
• Maintains up-to-date knowledge of all food and beverage items on menu and trains the staff on the same
• Updates FOH training materials, guides as needed
• Hosts and attends food, beverage and service trainings
• Supervises staff during, before, and after service to ensure quality of service, positive guest experience, and cleanliness
• Performs shift change and/or opening or closing duties, as needed
• Collaborates with General Manager, Owners & Chef with administrative tasks as needed
• Resolves guests issues in a polite, friendly manner always making sure we follow up with them when needed (also reporting all escalated situations to the General Manager)
• Develops intuitive systems for service for staff to work smarter and adapt to guests' needs
• Supports GM to interview and hire new Front of House staff members
• Assist GM in managing costs, driving sales and growing the business in support of financial goals
• Work alongside Beverage Director to develop and maintain beverage program
• Manage all aspects of the bar operations, including inventory control, staff supervision, and customer service
• Perform monthly inventories of all beverage and bar items
• Resolves all customer facing issues and answers customer email inquiries/ feedback
• Builds strong knowledge of third party programs such as Toast, Resy and Tripleseat for daily needs and special events
• Helps organize and execute special events/ celebrations
• Ensures all staff keeps the restaurant clean and organized
• Creates weekly FOH schedule a minimum of 2 weeks prior to date, manages time-off requests and maintains a full team on the floor