Restaurant General Manager

Minneapolis, MN 55408

Industry: Hotel & Restaurant Job Number: JN -012019-33382 Pay Rate: $50,000 - $60,000
General Manager Job Description

REPORTS TO: Director of Operations

PRIMARY FUNCTION of the Restaurant General Manager:
  1. To control and monitor operations in the dining room and bar daily.
  2. To ensure a positive experience for our guests through maximizing opportunities for personal engagement with our guests and effective training and managing our staff.
  3. To assume a leadership role and convey our standard for quality service through attitude and example.
  4. To control costs through effective scheduling, daily monitoring of labor, and limiting waste.
  5. Support Sales growth initiatives through events and activity on social media and neighborhood hospitality.
  6. Oversees Executive Chef, FOH Manager, and Sous Chef

TASKS of the Restaurant General Manager:
  1. Work regularly scheduled "on-floor" shifts to oversee daily operations, ensure that all FOH staff is working according to standards, and a rapport is established with our guest base.
  2. Recruit, interview, hire, train, supervise, coach, counsel, and discipline as required of all FOH staff.
  3. Bi-weekly Bar Inventory completed and all purchases submitted for approval.
  4. Invoices and purchases approved, tracked, monitored, and submitted by deadlines.
  5. Approve FOH/BOH weekly schedules and post in a timely manner.
  6. Schedule set agenda and facilitate monthly FOH training meetings in conjunction with other managers.
  7. Drive Beverage program, follow up on recipes maintaining seasonality and cost.
  8. Monitor staff performance, follow up through 1-on-1's, pre-, and post-shift meetings.
  9. Administer product and service knowledge quizzes on a regular basis.
  10. Complete FOH staff reviews at end of training, at 90 days, and annually at the anniversary of hire date.
  11. Meet regularly with Director of Operations.
  12. Communicate policy and other pertinent information to FOH staff effectively.
  13. Ensure positive staff morale and attitudes toward co-workers and customers.
  14. Ensure the first reports of injury are filled out promptly.
  15. Manage FOH shift and weekly side work duties to maintain standards for cleanliness and preparedness.
  16. Monitor contracted cleaning services for effectiveness.
  17. Recommend and update Base Camp on necessary R&M needs in a timely manner.
  18. Monitor and control POS programming to be current and correct.
  19. Monitor printed menus for accuracy.
  20. Follow up with FOH staff regarding any cash handling issues.
  21. Complete daily cash tracker and email to accounting and DO.
  22. Process bi-weekly payroll and complete bi-weekly priority reports sent to DO.
  23. Deliver all incoming mail to appropriate recipients.
  24. Completing assigned tasks on schedule.
  25. Create and post on multiple social media platforms for both Barbette and Trapeze.
  26. Respond and interact with visitors to all social media platforms.
  27. Monitor online reviews.
  28. Review DSRs and documents placed in Jelly weekly for accuracy.
  29. Completed Nightly Recap to DO.
WEEKLY STRUCTURE for the Restaurant General Manager:

The position requires:
  1. A commitment to achieving expectations within the time frame of 45-50 hours per week.
  2. Prepared attendance at weekly individual and team management meetings.
  3. Hiring and overseeing training of new hires.
  4. Completion of administrative duties covered above.
  5. Manage purchases costs and complete logs to be submitted to accounting.
  6. Completion of Inventory reporting and priority sheet.
  7. Management goals:
    • Retention of all new hires through the 90-day probationary period followed by successful performance reviews.
    • Product knowledge on menu items and specials.
    • Successful completion of assigned tasks from DO by deadlines.
    • 100% guest interaction and satisfaction during scheduled dining room shifts.

James Schreck
Senior Recruiter & Development Coordinator

  • 25 years in Hospitality Industry
  • 6 New Restaurant Openings
  • 12 Years as General Manager/Managing Partner
  • 2 Restaurant of the Year Awards and 4 nominations
  • 5 years as Multi-Unit/Director of Operations
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