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