Restaurant Manager

Union Rooftop Bar & Grill•Minneapolis, MN

About The Position

The Restaurant Manager provides leadership and assistance to the General Manager to ensure team members remain guest-focused and team-focused. The role oversees restaurant staffing and human-resource functions, including recruitment, selection, orientation, training, scheduling, and performance management. The manager maintains effective communication with staff, clients, and service teams, supervises service during dining hours, and ensures timely meal service and food quality, handling, safety, service, and cleanliness standards. The manager responds to guest complaints, trains and develops staff, briefs front-of-house supervisors before service, and maintains knowledge of menu selections and presentation. The position also participates in employee meetings, reviews, and development and assists with events on and off property. Managers work closely with chefs to maintain high-quality food and beverage and coach staff to meet service and guest-satisfaction standards. The role supports the General Manager with restaurant operations, staff resources, team-member development, sales, profits, and operating standards. This is a salaried position exempt from overtime. A 50-hour work week is expected, with hours varying between 8 AM and 2 AM depending on location. Restaurants operate seven days a week, excluding some holidays. The position requires embodying the Spirit of Hospitality and working to ensure every guest leaves happy.

Requirements

High school diploma or GED.
Three years of experience, including supervisory experience and alcoholic beverage service.
Experience managing POS systems and daily cash controls.
Operational knowledge of cash registers, cash-handling procedures, and reconciliation of multiple cash banks and reports.
Strong customer-service experience, knowledge of customer-service techniques, and high quality consciousness.
Ability to supervise and motivate others while acting as a role model.
Knowledge of supervisory practices and procedures.
Effective communication, problem-solving, planning, organizational, and creative skills, and a desire to contribute innovative ideas.
Ability to manage time effectively and prioritize tasks for efficient service.
Ability to delegate tasks effectively.
Ability to work independently and as part of a team.
Good judgment and decision-making skills.
Ability to multitask, stay on task, and concentrate despite constant interruptions.
Conformity to high standards of personal integrity and ethical behavior.
Excellent knowledge of Microsoft Office, including Word, Excel, and PowerPoint.

Nice To Haves

Knowledge of Aloha, Compeat, Tripleseat, and HotSchedules.
ServSafe or Department of Health certification.

Responsibilities

Provide positive, proactive interaction with guests and maintain strong guest relationships.
Manage restaurant human-resource functions, including recruitment, selection, orientation, training, scheduling, and performance management.
Implement and maintain effective two-way communication systems, including pre-meal, weekly, and monthly meetings.
Maintain positive working relationships with clients and service teams.
Ensure timely meal service and that food quality, handling, safety, service, and cleanliness standards are met in all service areas.
Supervise service during dining hours.
Respond to guest complaints in person or by email.
Schedule staff and approve HotSchedules shift pickups.
Train and develop staff so they can perform their duties and responsibilities effectively.
Train staff in the proper execution of their job duties.
Brief front-of-house supervisors before service to ensure necessary staff receive complete communication.
Maintain knowledge of service requirements and menu selections, including major ingredients, appearance, texture, garnish, and presentation.
Participate in employee meetings, reviews, and development.
Assist with events on and off property.
Coach and develop staff in service and guest-satisfaction standards.
Assist the General Manager with restaurant operations, managing staff resources, counseling and developing team members, and building sales and profits while maintaining operating standards.