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 are guest-focused and team-focused. The role requires knowledge of restaurant operations and responsibility for managing staff resources, providing counsel, developing and coaching team members, and helping build sales and profits while maintaining operating standards. Managers are expected to embody the Spirit of Hospitality and work toward ensuring every guest leaves happy. They work closely with chefs to serve high-quality food and beverages and continually coach staff to meet service and guest-satisfaction standards. The position is salaried and exempt from overtime pay. Restaurants operate seven days a week, excluding some holidays. A 50-hour work week is expected, with hours varying between 8 AM and 2 AM depending on location.

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, with 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 amid constant interruptions.
Conformity to high standards of personal integrity and ethical behavior.
Excellent knowledge of Microsoft Word, Excel, and PowerPoint.

Nice To Haves

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

Responsibilities

Interact positively and proactively with guests and maintain strong guest relationships.
Manage restaurant human-resource functions, including recruitment, selection, orientation, training, scheduling, and performance management, in accordance with company criteria.
Implement and maintain effective two-way communication systems with staff, including pre-meal, weekly, and monthly meetings.
Maintain positive working relationships with clients and service teams.
Ensure timely meal service and food quality, handling, safety, service, and cleanliness standards across service areas; supervise service during dining hours.
Respond to guest complaints in person or by email, as appropriate.
Schedule staff and approve Hotschedules shift pickups.
Train and develop staff so they can perform their duties and responsibilities, including proper execution of job duties.
Brief front-of-house supervisors before service to ensure necessary staff receive complete information.
Maintain knowledge of service requirements and menu selections, including ingredients, appearance, texture, garnish, and presentation.
Participate in employee meetings, reviews, and development.
Assist with events on and off property.
Provide leadership and assistance to the General Manager and help ensure team members remain guest-focused and team-focused.
Manage staff resources, counsel, develop, and coach team members, and help build sales and profits while maintaining operating standards.
Work closely with chefs to maintain high-quality food and beverage and coach staff on service and guest-satisfaction standards.