Assistant General Manager

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 the Assistant General Manager, you’ll collaborate with the General Manager and 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 following reflects management’s definition of essential functions for this 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.

Employee Relations

• Build rapport between kitchen and front of house staff to increase communication and collaboration.
• Assist in creating the weekly staff schedules and post with the approval of the GM.
• Maintain a sound and stress-free environment for all team members.
• Maintain an employee recognition and incentive program to maintain high morale.
• Manage the interviewing, hiring, and effective onboarding new hires with the approval of the GM.
• Monitor staff appearance and take corrective action as necessary.
• Assist the GM with the employee review process.
• Work with the GM and HR and to appropriately resolve any employee coaching and counseling issues.

General Operations

• Accurately perform monthly inventories.
• Anticipate guest’s needs by learning their preferences and habits.
• Answer questions about our food, beverages, and other restaurant functions and services.
• Assist in any areas of the restaurant where business needs require or at the direction of the GM.
• Assist in repairs of anything that obstructs the normal operation of the business.
• Assist GM to conduct daily pre-shift/post-shift and other periodic meetings to increase communication.
• Collaborate with GM to analyze sales figures to set, monitor, and control budget for the restaurant.
• Consistently monitor labor costs to remain within labor budgets when scheduling staff.
• Develop creative solutions for areas of improvement and present to GM for approval before implementing them.
• Develop efficient processes to manage and control food and beverage inventory.
• Ensure that hosts are greeting guests and answering telephone calls promptly and cordially.
• Effectively supervise the restaurant and bar operation.
• Maintain relationships with vendors and manage the ordering and receiving cycle for the restaurant and develop efficient receiving processes.
• Monitor and observe guest's experiences. 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.
• Collaborate with GM and Marketing Manager in developing and driving guest outreach, communication, and marketing efforts.

Benefits

• Performance-based quarterly bonus program
• Annual bonus program
• Monthly cell phone reimbursement
• Dining discounts
• Paid vacation and Sick Leave
• 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 insurance
• Paid Parental Leave (2 weeks)
• Pre-tax Commuter Benefits
• Chicago Athletic Club discounts

Requirements

• Bachelor’s degree in business administration or hospitality or related experience.
• 3 to 5 years of management experience.
• Experience with P&L reports and working with budgets preferred.
• Experience with POS.
• Basic math skills.
• Experience in training (planning, and implementation).
• Great computer skills (Word, Excel, Outlook at a minimum).
• Food safety manager, allergen awareness, and BASSET certifications.

Salary Description

$70,000 - $80,000 plus quarterly and annual bonus potential