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Choice Hotels International, Inc. is hiring a full-time Restaurant Manager for FireLake Grill House and Cocktail Bar at Radisson Blu Aqua Chicago. The manager leads restaurant operations in Chicago and directs service, food presentation, inventory, staffing, and guest satisfaction. Pay ranges from $60,000 to $75,000 per year. The role is based in Chicago, Illinois, and supports the hotel team through daily restaurant leadership.

The management role develops outlet business, revenue, profit, marketing, promotion, and staffing strategies. The role also coordinates restaurant setup, confirms specials with the Executive Chef, runs pre-shift briefings, and coaches employees. Two to three years of restaurant-management experience and a high school diploma are required, while a bachelor's degree is preferred. The wider restaurant jobs field includes related leadership work.

• Role: Restaurant Manager
• Employer: Choice Hotels International, Inc.
• Venue: FireLake Grill House and Cocktail Bar at Radisson Blu Aqua Chicago
• Location: Chicago, IL
• Employment type: Full-time
• Pay: $60,000 to $75,000 annually

The manager leads service at FireLake Grill House and Cocktail Bar and coordinates the restaurant's daily operating pieces. Food presentation, restaurant setup, specials, service standards, and pre-shift briefings remain part of the work.

Inventory and scheduling support the guest-facing operation. The manager also develops revenue, profit, marketing, and promotion strategies for the outlet, connecting floor execution with business performance.

• Restaurant setup
• Food presentation
• Inventory control
• Pre-shift briefings
• Revenue and promotion strategy

The role recruits, trains, coaches, counsels, and evaluates employees. The manager also supports engagement and works with hotel employees and other managers to maintain hospitality standards.

Guest satisfaction depends on steady communication between the restaurant team, the Executive Chef, and hotel operations. Conflict resolution, multitasking, and an energetic floor presence help the manager handle competing service needs.

Two to three years of restaurant-management experience forms the stated experience range. The role requires strong written and verbal communication, collaboration, conflict resolution, basic Microsoft Office skills, and knowledge of local, state, and federal liquor regulations.

A high school diploma is required, and a bachelor's degree is preferred. The manager must work under pressure, handle multiple tasks, demonstrate Choice cultural values, and support the hotel team's service goals.

Hotel discounts, free parking, and a complimentary associate-cafeteria meal during shifts accompany the position. Paid vacation, sick time, eight paid holidays, bereavement pay, and floating holidays are also listed.

Health, dental, vision, short-term disability, long-term disability, auto-insurance, and other benefits begin after the first day of the month following 30 days of service. A 401(k) plan adds a retirement benefit to the employment package.

The Chicago role links restaurant management with hotel operations, liquor-law compliance, and guest-service standards. The manager works with the Executive Chef and hotel managers while directing the restaurant staff.

Daily service requires floor leadership, operating judgment, and attention to food and beverage controls. The work stays close to guests and employees, while the outlet strategies connect the restaurant to the hotel's business goals. Chicago restaurant work includes related on-site leadership positions.

The address places the role within Chicago jobs connected to hospitality, dining, and hotel operations.

The Restaurant Manager role covers service execution, staff development, food presentation, inventory, and outlet performance. Its pay range and benefit package accompany a leadership position inside a Chicago hotel restaurant.

The manager's daily responsibilities also include the less visible work behind service, including scheduling, meetings, setup, standards checks, and coordination with the Executive Chef.