Restaurant Manager (Tuesday – Friday 2 – 10 PM and Flexible Monday and Saturdays)

Minneapolis Club Inc•Minneapolis, MN

13d•Onsite

About The Position

The Minneapolis Club, established in 1883, is a historic and inclusive gathering place in downtown Minneapolis. It offers premier amenities including an athletic center, guest accommodations, event spaces, co-working areas, and Charlie's Restaurant & Bar. Charlie's Restaurant & Bar, located on the first floor, blends 1930s glamour with contemporary comfort, offering a French-inspired supper club experience. It contributes significantly to the Club's food and beverage revenue and is a valued amenity for members and guests. The Restaurant Manager is responsible for delivering an exceptional dining experience in all Club dining outlets. This role involves hands-on leadership of front-of-house operations, including staff supervision, training, service standards, quality control, scheduling, and facility upkeep, while ensuring financial performance through sales growth and cost management. The Manager collaborates with the Executive Chef, Sous Chefs, Director of Hospitality, and Events Managers for seamless service and operational excellence. This position also coordinates with various other departments to support Club-wide goals and member satisfaction.

Requirements

Bachelor's degree preferred; equivalent experience and three to five years of progressive leadership experience in hospitality, restaurant, hotel, or private club operations will be a plus.
Knowledge of the Food & Beverage Industry
Advanced understanding of executing a high-quality craft cocktail, beer and spirit program highly desired
Schedule flexibility that supports successful execution of the essential job functions including availability during nights, weekends, and holidays.
Neatly groomed and dressed in accordance with The Minneapolis Club’s appearance standards.
Proficiency in Microsoft Office including strong Excel, Word, and Outlook experience.
Proficiency in industry related software (Clubessential preferred, Tock and Reserve)

Nice To Haves

Equivalent experience and three to five years of progressive leadership experience in hospitality, restaurant, hotel, or private club operations

Responsibilities

Accountable for the success of the Club's restaurant and bar operations, including achieving or exceeding budgeted sales goals while maintaining payroll and operating expenses within budget targets.
Responsible for beverage inventory and ensuring appropriate products are sourced and stocked, including accurate and timely inventory counts.
Ensures the proper execution of all restaurant shifts and works with the Events department for any crossover staff.
Monitors and approves all timecards for bi-weekly payroll.
Maintains a visible presence during peak operating hours and ensures management coverage is provided throughout all operating hours.
Participates in ongoing facility inspections throughout the Club dining outlets to ensure cleanliness, safety, and other standards are consistently attained.
Assists the Executive Team in developing and implementing long-range and annual operating plans, forecasts, budgets, and capital improvement projects for Club dining outlets.
Establishes and maintains positive employee relations, encourages teamwork, and actively participates in motivating staff.
Effectively recruits, develops, and manages direct reports, ensuring effective performance.
Ensures appropriate front-of-house staffing levels for all restaurant shifts and Charlie's events.
Develops and oversees training programs for all front-of-house employees and supports the advancement of high-performing team members.
Participates in and conducts meetings effectively.
Proactively identifies employee needs and responds to them on a timely basis.
Knows disciplinary procedures and demonstrates the ability to coach and counsel effectively.
Works with Human Resources regarding employee grievances and complaints and directs problem correction where possible.
Appropriately delegates responsibility and authority.
Addresses member and guest complaints and advises the General Manager about appropriate corrective actions taken.
Monitors employees' dress codes and nametags daily.
Conducts daily pre-shift meetings when needed.
Consistently places members first by anticipating needs, exceeding expectations, and delivering exceptional service.
Conveys a professional attitude with the utmost respect towards club and team members.
Demonstrates professionalism, sincerity, and genuine hospitality in all member interactions.
Receives, investigates, and acts upon complaints from Club members, guests, and employees.
Ensures member and guest satisfaction and engagement as it relates to the Food & Beverage offerings by the Club.
Maintains a positive attitude and looks for positive outcomes in all opportunities.
Works closely with the Executive Chef and Sous Chefs to maintain quality, communication, and coordination between front-and back-of-house.
Maintains open, responsive, and collaborative communication with all departments and team members.
Conveys oral and written messages clearly and concisely.
Ensures operational information is communicated clearly, accurately, and in a timely manner to all relevant stakeholders.
Understands and supports all programs and initiatives communicated by the leadership team of the Club.
Reports all accidents, damage, vandalism or hazards to appropriate departments.