Join Maple Hospitality Group, where culinary excellence meets unparalleled service. Led by renowned restaurateur Jim Lasky and two-Michelin-starred Chef Danny Grant, known for his innovative approach to fine dining, we're building a team of passionate food lovers dedicated to creating iconic destinations.

We believe success hinges on impeccable food, world-class service, and one-of-a-kind dining experiences. As we expand across Chicago, Scottsdale, Dallas, and Miami, you'll find endless opportunities for growth, travel, and continuing education.

Our culture is built on four core principles:

• Generosity: Always give more, exceed expectations.

• Excellence: Deliver exceptional work with unmatched expertise.

• Fun: Love what you do, laugh often, and enjoy the journey.

• Fail Fast: Learn from mistakes, adapt, and keep improving.

What You Will Do

• Resolve any customer or employee complaint
• Accomplish company goals by accepting ownership to assigned tasks, stepping up to take on new and different requests by ownership, and exploring opportunities to add value to the position
• Manage and develop Assistant General Managers and Floor Managers
• Lead and actively participate in weekly Manager and Executive meetings
• Guarantee food quality and 100% customer satisfaction by auditing menu items and delivering exceptional customer service
• Improve operating standards and systems in collaboration with management and corporate team
• Maintain a safe, secure, and healthy working environment by establishing and enforcing sanitation standards and procedures, complying with health and legal regulations, and maintaining security systems
• Review revenue, comps, labor and COGS daily and collaborate with operations team to ensure compliance with owners’ expectations
• Collaborate with the Director of Operations on all restaurant financial plans and budgets
• Report to Director of Operations on operational wins, losses and areas in need of improvement
• Keep up to date on the competition and grow industry knowledge by tracking emerging trends in the restaurant industry, establishing personal networks, and being updated on press publications and articles
• Oversee the managers in their control of purchase and inventory, negotiating prices and contracts, developing preferred supplier lists, reviewing and evaluating usage reports, analyzing variances, and taking corrective actions
• Recruit exceptional staff members and ensure they’re properly trained to execute their job duties above expectations, making sure they understand the company culture
• Review and monitor, with accounting personnel, expenditures to ensure that they conform to budget limitations and work to improve performance
• Focus on hospitality goals and continue to drive generosity within operations
• Monitor restaurant reviews and supervise improvement when needed
• Collaborate with the Human Resources to ensure operators are compliant with company standards and legal requirements
• Other tasks as assigned