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HH
Horizon Hospitality
General Manager
Career Insights for Restaurant / Food Service Manager
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Scorecard
Based on Illinois data
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What they do
A Restaurant or Food Service Manager oversees daily operations at a restaurant or an institution that serves meals such as a college or hospital. Hires, trains and supervises food service workers, manages meal and work schedules, supervises supply orders, food preparation and the quality of food and service, and monitors compliance with health regulations.
$57,973 / year median in Illinois
+7% projected growth
Job Description
A premier coastal retreat nestled along the scenic shores of Lake Michigan is seeking an accomplished, dynamic General Manager to oversee its multifaceted hospitality operations. Situated within a beautiful state park setting, this year-round property offers direct access to picturesque beachlines, tranquil nature trails, and a vibrant local community, making it an extraordinary environment both professionally and personally. This executive opportunity provides a unique balance of multi-unit operational leadership, strategic creative autonomy, and a highly competitive rewards structure within a growing hospitality group. Position Responsibilities Provide overall strategic and operational leadership across all onsite business units, including lodging, food & beverage, retail gift shops, and private/public events. Drive site-wide financial performance by managing complex P&L accounts, developing annual budgets, forecasting revenue, and implementing targeted expense controls. Guide and execute creative marketing strategies, local partnerships, and revenue-generating initiatives to elevate brand awareness and drive guest engagement. Mentor, train, and build high-performing leadership teams while fostering a supportive, transparent workplace culture focused on employee development. Ensure impeccable property maintenance standards inside and out, keeping the resort operating cleanly, safely, and efficiently. Maintain direct, hands-on oversight during high-volume periods while actively coordinating cross-departmental operations to ensure exceptional guest experiences. Maintain regulatory compliance across health, safety, labor, hospitality, and liquor licensing frameworks. Position Requirements Minimum 5 years of progressive multi-unit operations leadership experience within lodging, food & beverage, retail, or destination resort environments. At least 4 years directly managing department heads or multi-functional operational management teams. Proven business acumen managing complex financial structures, revenue optimization, and operational budgeting. Demonstrated history as an innovative, hands-on leader who inspires staff and executes fresh business development ideas. Exceptional communication, problem-solving, and relationship-building skills. Bachelor's degree in Hospitality Management, Business Administration, or related field preferred. Successful completion of a cognitive/wonderlic assessment during the candidate selection process.