Service Manager

Elske is a modern American restaurant—located in Chicago’s West Loop neighborhood at 1350 West Randolph Street—from Chefs David and Anna Posey. With the restaurant borrowing its name from the Danish word “to love”, there is a strong focus on an evolving philosophy, centering on simplistic fare, seasonal ingredients, and energetic hospitality We are looking for an experienced and self-motivated FOH manager to join our team. Benefits include health, vision and dental insurance, as well as paid time off.

Elske is open Thursday through Monday for dinner. Front of House Manager – Responsibilities 1. Leadership & Team Management Manage front-of-house staff, including scheduling, training, hiring, onboarding, performance documentation, and corrective actions when necessary.

Supervise staff performance to ensure high standards in guest service, cleanliness, and maintenance of the restaurant. Foster teamwork, cooperation, and positive morale among staff members. Step into operational roles when necessary due to staff shortages or increased service volume.

Monitor labor costs by ensuring staff clocks in/out correctly and avoid overtime when possible. 2. Guest Experience & Service Maintain a professional, positive, and guest-focused presence while ensuring a clean and organized environment. Provide excellent guest service by greeting guests, assisting with seating, responding to inquiries, and resolving complaints in a courteous and professional manner.

Build and maintain strong guest relationships to enhance customer satisfaction and retention. 3. Daily Operations Management Report directly to the Director of Operations and assist in overseeing daily restaurant operations. Monitor dining room operations to ensure efficiency, organization, and adherence to company policies.

Maintain up-to-date knowledge of menu items, food preparation, and beverage offerings. Work collaboratively with ownership and fellow managers to drive operational success. 4. Financial & Administrative Duties Handle cash and financial transactions during and after service.

Monitor labor costs and staff clock-in/out procedures. 5. Closing & End-of-Shift Responsibilities Oversee restaurant closing procedures. Ensure all operational tasks are completed properly including: Tip logging Server closeouts Side work completion 6.

Compliance, Safety & Standards Maintain a strong understanding of company values, culture, and service philosophy. Ensure compliance with all company safety, sanitation, and health regulations. More detail about Elske part of Elske & Creepies, please visit https://culinaryagents.com/entities/69241-Elske-