Restaurant Manager - Kendalls

Morrissey Hospitality • Coon Rapids, MN

6d • $52,000 - $62,400

About The Position

This position is responsible for managing the restaurant team, executing the strategic direction for the restaurant, and overseeing workflow.

Requirements

• 2-3 years of related management experience in a high-volume, high energy, food and beverage 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, working knowledge of 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.
• Alcohol service certification or ability to obtain within 30 days of hire.

Responsibilities

• Manages restaurant team, including scheduling and seating strategies.
• 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.
• Assists the General Manager in weekly payroll, and preparing and monitoring the annual budget and capital plan.
• Plans, develops, and implements menus in conjunction with the General Manager and Executive Chef.
• Exercises reasonable care, performs required maintenance, and ensures operating instructions, safety standards, and guidelines are followed for equipment and facility assets.
• Completes all other duties as assigned.

Benefits

• Medical Insurance
• Dental & Vision Insurance
• Life Insurance
• Short & Long Term Disability Insurance
• 401(k) Retirement Plan
• Accidental Death & Dismemberment Insurance
• Hospital Indemnity Insurance
• Flexible Spending Account for Vision & Dental
• Flexible Spending Account for Dependent Care
• Flexible Spending Account for Commuter Expenses
• Accidental Injury Insurance
• Health Savings Accounts
• Paid Time Off (PTO)
• Worker’s Compensation
• Military Leave
• MN Sick and Safe Time
• Jury Duty
• Witness Duty
• Holiday pay (hourly employees must work)
• Family Medical Leave (FMLA)
• Personal Leave (LOA)
• Voting Leave
• Bereavement Leave
• School Leave

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: Associate degree