Restaurant Manager - Tria

Morrissey Hospitality•North Oaks, MN

4d•$61,000 - $65,000•Onsite

About The Position

This position assists with managing the restaurant team, executing the strategic direction for the restaurant, and overseeing workflow.

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 POS 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.

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.

Assists with managing the restaurant team, including scheduling and seating strategies.
Recruits, hires, onboards, and trains all FOH employees.
Assist with ordering 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.