General Manager Venue & Restaurant - Bunker Hills Event Center

Tria Restaurant•Coon Rapids, MN

53d•$83,000 - $93,000

About The Position

This position directs and leads the activities of the property, with primary responsibility developing and executing the strategic direction for the restaurant and catering operations, managing financial operations, and overseeing workflow.

Requirements

4-6 years of related management experience in a high volume, high energy, food and beverage and catering environment.
Exceptional knowledge in hospitality, food, wine/liquor/beer and other beverages, and restaurant seating standards.
Able to prepare departmental budget, understand P&L statements, prepare FF&E and capital orders, and other financial data as required.
Strong competency in Point-of-Sale systems, Microsoft Office software, reservation systems, and food costing systems.
Strong knowledge of state and federal laws and regulations related to food, safety, sanitation, alcohol service, and employment.
While performing the duties of this job, the employee is regularly required to position self to move about.
The employee frequently is required to operate and use tools and equipment; and communicate with guests, employees, and management.
The employee must move up to 30 pounds frequently.
Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception, and ability to adjust focus.

Nice To Haves

2-year degree preferably in hospitality or business management, or equivalent combination of education and experience.
Certified Food Protection Manager (CFPM) or ability to obtain within 30 days of hire.
Minnesota CFPM License or ability to obtain within 30 days of hire.
Alcohol service certification or ability to obtain within 30 days of hire.

Responsibilities

Develops, sets, and executes the strategic direction for the restaurant and catering operations.
Prepares the annual budget, capital plan, weekly payroll, and monitors same.
Manages properties team, including scheduling and seating strategies.
Plans, develops, and implements menus in conjunction with the Executive Chef.
Recruits, hires, onboards, and trains all employees.
Orders liquor, wine, beer, and other products and supplies.
Manages and maintains POS system.
Ensures implementation and adherence to cash handling and alcohol service policies and maintains liquor cost control.
Networks through outside organizations and associations to build contacts and relationships with peers in the community and industry.
Exercises reasonable care, performs required maintenance, and ensures operating instructions, safety standards, and guidelines are followed for restaurant's equipment and facility assets.
Completes all other duties as assigned.