ABOUT LAGO (Lake Zurich) LAGO, the creation and vision of Fabio Viviani. With an emphasis on steak and fine libation you will experience Italian tradition with an innovative twist. The cuts are only the thickest and finest and the seafood is unsurpassed. The atmosphere is relaxed, while at the same time, sophisticated with a Neighborhood feel. You may even catch a glimpse of Fabio himself. If you believe in this idea and vision, it’s time to help us build the next great experience for our guests. POSITION SUMMARY The General Manager is responsible for leading all aspects of restaurant operations, ensuring an exceptional guest experience, maintaining high operational standards, and fostering a positive, high-performing team culture. This role oversees front-of-house and back-of-house operations, financial performance, team development, and overall restaurant success. DUTIES AND RESPONSIBILITIES • Provide quality, and genuine, hospitality in a timely manner • Ensure that guests feel important and welcome in the restaurant • Ensure the excellence of the service and hospitality provided by the entire team • Lead and coach the team towards achieving exceptional guest service and employee satisfaction results • Ensure effective hiring, training, development, promotion and performance management • Guide all unit departments in upholding the excellence and efficiency of the business operations • Manage all P&L considerations according to budget; verifying all payroll on a per pay period basis • Ensure the business delivers on the brand promise while achieving desired profitability • Develop and implement creative strategies for revenue enhancement and cost containment • Running hands-on shifts during volume periods • Adheres to, and ensures all team-members adhere to, all company safety and sanitation policies and procedures • Other duties as assigned QUALIFICATIONS • Passion for food and ensuring an excellent dining experience for all guests • Energetic and genuine positive attitude while interacting with team-members and all guests • 10+ years of experience in Restaurant/Hospitality Leadership preferred • Proficient knowledge of systems and processes in food cost management • Strong financial acumen • Ability to lead and empower a team • Excellent communication skills to effectively work and guide the management team and team members as well as speaking with guests • Ability to taste and evaluate food and beverage products • Must be flexible with schedule and able to work different shifts and shifts with undefined end times • Be able to reach, bend, stoop and frequently lift up to 20+ pounds • Be able to work in a standing position for long periods of time • Bachelor’s Degree preferred EQUAL EMPLOYMENT OPPORTUNITY We strive to embrace what makes each one of us unique; we each have our own story, and there is only one YOU. We believe that celebrating and embracing this philosophy makes for a better world! Whether looking at our current staff or future team members, we believe that everyone has something to offer, and our employment practices reflect that. Whether by mandate or not, we never have and never will make our employment decision based upon race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws. If you are passionate about food and hospitality, we may be the place for you!