Walking around Brookfield Zoo can sure work up an appetite! During our busy season, BZ Red Hots, our oldest and largest on-site restaurant, is located near the Dolphinarium and is always bustling with many guests throughout the day, especially before and after the Dolphin show. We do more than $2.5 million in this restaurant which has two full-time assistant managers and around 100 seasonal employees. We are proud to serve a variety of high-quality, delicious summer foods - Chicago style! In addition to serving Chicago hot dogs and Italian beef, there are a variety of yummy snack foods served at the restaurant--from nachos to hot pretzels or chips. Our assortment of beverages to select from include a 32 oz. souvenir cup, Miller Lite, seasonal brews, and more. BZ Red Hots also supports multiple carts throughout the park along with Dairy Barn and All American Popcorn as well.

The General Manager, Food Service at BZ Red Hots restaurant is responsible for the planning, organizing, directing, and controlling assigned restaurant operations to provide an exceptional guest experience including the theme concept, marketing planning, products and procedure development, human resources management, delivery of products and services to guests to contribute to the financial sustainability of the institution through revenue generation and an extraordinary guest experience.

The primary duties for this position include:

• Manage labor, food, and operating expenses. Develop ideal labor guidelines and assist department staff in setting ideal food costs and other operating expenses. Assist in the preparation of the annual operating budget for the business unit. Monitor actual performance, identify discrepancies, and implement corrective action. Accountable for managing cash and inventory responsibly and in accordance with Society policies and departmental standard operating procedures.
• Develop and implement a performance management program which includes performance observation, evaluation, coaching, corrective action, appraisal, recognition, and wage management to help facilitate employee engagement and a high-performing, productive, and profitable organization. Oversee the training and development of staff and designate training needed as appropriate.
• Direct the delivery of all food products and services to the guests, ensuring quality standards are consistently met. Manage the multiple stages of food delivery, including receiving and storage, preparation, service, dining experience, and cleanliness. Develop and monitor high-quality standards for food service, cleanliness, and sanitation. Take appropriate action to assure standards are achieved.
• Manage and oversee reporting staff including interviewing and selection, training and orientation, staff development, scheduling, performance evaluation, coaching and counseling, and recommending appropriate employment actions, including promotions, transfers, disciplinary actions, etc. Monitor actual performance, identify discrepancies, and implement corrective action. Review current departmental procedures and make recommendations for new and/or modifications as necessary.
• Assure compliance with relevant labor law regulations, CZS policies, and department standard operating procedures.
• Assist in researching and developing new products, recipes, and procedures. Review current and new products, and make recommendations to maximize revenue and cost controls by utilizing culinary technicians, vendor representative, and other available data.
• Work with staff of other departments as necessary to achieve integrated objectives.
• Participate in interdepartmental working groups and committees related to Society-wide programs as assigned.

Position Requirements and Specifications

The requirements for this position include the following:

• Bachelor's degree in business administration, hospitality management or other relevant field or equivalent combination of four years of coursework and experience required.


• Minimum three years of relevant food service management, two of which must include supervisory experience required.


• Must be able to pass and maintain food service sanitation certification as required by city, county, and state within one year of hire.


• Must possess strong written and oral communication skills.


• Must possess strong interpersonal skills.


• Must have a good figure aptitude.


• Intermediate computer proficiency with Windows; Microsoft Outlook, Word, Excel required.


• Must have strong supervisory skills and the ability to effectively manage and motivate staff.


• Experience and/or ability to work and interact effectively with a diverse, multicultural audience.


• A valid driver's license is required on date of hire. If you are an Illinois resident, you must possess a valid Illinois driver's license at the time of hire or must obtain one within 90 days of hire. A valid out-of-state driver's license is required at time of hire if the employee is an out-of-state resident.

The desirable qualifications:

• Knowledge of budget process preferred.


• Multilingual ability, Spanish fluency a plus.

Additional Information: This is a full-time position which routinely includes weekends, holidays, and occasional evening work.

Additional Information

The Chicago Zoological Society is an Equal Opportunity Employer / Affirmative Action Employer - Minorities / Women/ Veterans / Disabled.