We are looking for a Restaurant Manager to lead all aspects of our business. You will deliver a high-quality menu and motivate our staff to provide excellent customer service. Restaurant manager responsibilities include maintaining the restaurant’s revenue, profitability and quality goals. You will ensure efficient restaurant operation, as well as maintain high production, productivity, quality, and customer-service standards. To be successful in this role, you’ll need management skills and experience in both front and back of the house. We want you to know how to oversee the dining room, check-in with customers and balance seating capacity. Back of the house management experience is essential, as you’ll hire qualified Cooks and Wait Staff, set work schedules, oversee food prep and make sure we comply with health and safety restaurant regulations. We’ll expect you to lead by example and uplift our staff during busy moments in our fast-paced environment. Ultimately, you will ensure our restaurant runs smoothly and customers have pleasant dining experiences.

Responsibilities

• Coordinate daily Front of the House and Back of the House restaurant operations
• Deliver superior service and maximize customer satisfaction
• Respond efficiently and accurately to customer complaints
• Regularly review product quality and research new vendors
• Organize and supervise shifts
• Appraise staff performance and provide feedback to improve productivity
• Estimate future needs for goods, kitchen utensils and cleaning products
• Ensure compliance with sanitation and safety regulations
• Manage restaurant’s good image and suggest ways to improve it
• Control operational costs and identify measures to cut waste
• Create detailed reports on weekly, monthly and annual revenues and expenses
• Promote the brand in the local community through word-of-mouth and restaurant events
• Recommend ways to reach a broader audience (e.g. discounts and social media ads)
• Train new and current employees on proper customer service practices
• Implement policies and protocols that will maintain future restaurant operations

Skills

• Proven work experience as a Restaurant Manager or a desire to train in a similar role
• Proven customer service experience as a manager
• Extensive food and beverage knowledge, with ability to remember and recall ingredients and dishes to inform customers and wait staff
• Familiarity with restaurant management software

• Strong leadership, motivational and people skills
• Acute financial management skills
• Business Administration; hospitality management or culinary schooling is a plus but not a deal breaker

Job Type: Full-time

Pay: $52,000.00 - $55,000.00 per year

Benefits:

• Flexible schedule
• Health insurance
• Paid time off
• Paid training

Physical setting:

• Casual dining restaurant
• Fast casual restaurant

Schedule:

• 10 hour shift
• 8 hour shift
• Day shift
• Evening shift
• Every weekend
• Holidays
• Monday to Friday
• Night shift
• Weekend availability

Supplemental pay types:

• Bonus pay
• Quarterly bonus

COVID-19 considerations:
All staff and guests may utilize masks but are not required. Vaccination is not required. We routinely clean and sanitize surfaces and equipment for everyone's benefit. Staff are screened prior to every shift for wellness and fitness to serve our guests.

Application Question(s):

• Are you able to work weekends and holidays?
• Are you available to work at least 50 hours per week?
• PLEASE STATE - Which location do you prefer for employment?

Burnsville, MN
Bloomington, MN E. 78TH St.
Roseville, MN
Maplewood, MN, Century Ave
Maplewood, MN, White Bear Ave
North Branch, MN
Hudson, WI
Menomonie, WI

Experience:

• First-Line Managers: 1 year (Preferred)

License/Certification:

• Driver's License (Required)

Shift availability:

• Day Shift (Preferred)
• Night Shift (Preferred)
• Overnight Shift (Preferred)

Work Location: Multiple Locations

Please Note :
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