RESTUARANT MANAGER - NORTHWESTERN UNIVERSITY - EVANSTON, IL

Location: Evanston, IL

Salary:  $75,000 - $80,000

Other Forms of Compensation: Full Benefits and 401K 

At over 300 college & universities around the country, Chartwells Higher Education is re-inventing the on-campus dining experience. We are challenging the norm and setting new standards by investing in high-tech, food-infused social spaces that bring people together to promote meaningful relationships and interactions. We are food-forward difference makers, bound together by a desire to feed hungry minds and prepare students for success.

We are seeking hungry, humble and smart associates who are looking to join and grow with a diverse organization. We invite you to start your career journey with us and look forward to hearing from you. 

Job Summary

We are launching an exciting new high-end Pub on our Northwestern University - Evanston campus in December 2025, and we are seeking a passionate, service-driven Front of House (FOH) Manager to lead our guest-facing operations. This is a unique opportunity to play a key role in building and shaping the culture, standards, and success of a brand-new establishment from the ground up.

The ideal candidate is an energetic and strategic leader with a proven track record in hospitality management, team development, financial oversight, and guest relations. We are looking for someone with a creative mindset and strong operational skills who thrives in a fast-paced, high-expectation environment.

Key Responsibilities

• Lead all FOH operations, ensuring seamless, efficient, and guest-centric service during all shifts, especially during peak service periods.
• Oversee order flow and throughput to maintain speed of service without compromising guest experience or operational standards.
• Actively manage the dining floor, engaging with guests and providing real-time coaching to staff to drive hospitality excellence.
• Supervise, train, and inspire FOH staff, including hosts, servers, bartenders, and support staff, fostering a high-performing and service-driven culture.
• Conduct daily pre-shift meetings and regular departmental briefings to align the team on goals, operational priorities, and service expectations.
• Respond promptly and professionally to guest feedback and service issues, ensuring satisfaction, loyalty, and swift recovery of any service lapses.
• Collaborate closely with the Executive Chef to coordinate service flow, menu pacing, and operational planning.
• Oversee alcohol service operations; ensure compliance with all alcohol laws, enforce responsible service standards, and support ongoing beer/wine knowledge training.
• Monitor and maintain food and beverage cost controls, including inventories, pars, and waste reduction initiatives.
• Develop and manage staff schedules, labor forecasting, and timekeeping aligned with operational and financial goals.
• Ensure compliance with all health, safety, sanitation, and allergen protocols.
• Oversee reservation systems, floor plans, and table management strategies to maximize guest experience, revenue, and operational efficiency.
• Support the recruitment, onboarding, and ongoing training of FOH staff, with a focus on career growth and professional development.
• Uphold brand standards, ambiance, and overall presentation to create an elevated dining atmosphere.

Qualifications

• Minimum 3 years of FOH management experience in an upscale or fine dining environment.
• Demonstrated success managing high-volume service operations, including line flow, speed of service, and throughput during peak periods.
• Strong background in alcohol service oversight; and beer/wine knowledge preferred.
• Proven ability to develop, coach, and elevate staff performance in a fast-paced, guest-centric environment.
• Strong leadership, interpersonal, and team-building skills with a hands-on management approach.
• Excellent communication, problem-solving, and conflict resolution abilities.
• Ability to remain poised, professional, and guest-focused under pressure while managing multiple priorities.
• In-depth knowledge of hospitality operations, fine dining etiquette, wine service, and guest experience best practices.
• Proficiency with Microsoft Office (Word, Excel, Outlook) and restaurant reservation/point-of-sale systems.
• Flexible schedule with availability to work evenings, weekends, and holidays as needed.
• ServSafe or equivalent food safety certification (or ability to obtain upon hire).
• Bachelor’s degree in Hospitality Management or a related field preferred.
• Professional appearance, positive demeanor, and a passion for