Frank & Andrea | Dinkytown - General Manager

Frank & Andrea; Minneapolis (MN); Sur place; USD 65 000 - 75 000; Plein temps

Avantages offerts par ce poste

Competitive salary with performance‑dr

Résumé du poste

Frank & Andrea in Minneapolis is seeking a General Manager to oversee all restaurant operations on-site. This full-time, permanent role leads a team, drives sales growth, and ensures financial and operational goals are met.

Strong leadership, hiring, onboarding, and customer service skills are essential. The GM will collaborate with leadership to set strategic goals, manage labor costs, and maintain high standards of service and safety.

Qualifications

• Two plus years of restaurant managerial experience.
• High school diploma or GED; higher education in business is a plus.
• Ability to manage labor costs and optimize staffing.
• Strong communication and interpersonal skills.
• Knowledge of food safety and sanitation procedures.

Responsabilités

• Oversee all aspects of restaurant operations as General Manager.
• Lead and develop team including Assistant GMs and shift leaders.
• Hire, onboard, and evaluate staff; conduct performance reviews.
• Drive sales growth, including catering and partnerships.
• Monitor labor costs and scheduling to fit budgets.
• Ensure weekly operations run smoothly and safely.
• Respond to customer feedback and manage store communications.
• Coordinate with President/ownership on goals and initiatives.
• Address maintenance, inventory, and vendor coordination.

Description du poste

Frank & Andrea | Dinkytown - General Manager

Address 1235 4th Street Southeast, Minneapolis, MN, 55414, US

Compensation $65,000.00 - $75,000.00/year

Job Type Permanent

Description

Full-time role

General Manager Role: The General Manager (GM) is the cornerstone of the restaurant's success, responsible for overseeing all aspects of operations. This position requires a strong leader who can drive sales growth, manage a high-performing team, and ensure the restaurant meets its financial and operational goals. The GM will work closely with the President and Assistant General Managers to create a thriving environment for both staff and customers.

Essential/Primary responsibilities

Job Responsibilities

• Managing: Oversee Assistant General Manager, Shift Leaders and Team Members, ensuring they meet performance standards and adhere to company policies.
• Hiring & Firing: Oversee the hiring and termination processes to ensure the team is composed of qualified and individuals who exhibit F&A's core values.
• Interview: Conduct interviews and make hiring decisions for store leadership positions.
• Onboarding New Staff: Lead the onboarding process to ensure new team members are well-integrated and trained.
• Performance Reviews: Assess team performance, providing feedback and conducting performance reviews.
• Setting Restaurant Goals: Collaborate with President to set and achieve strategic goals for the restaurant.
• Customer Feedback: Address and respond to customer feedback, maintaining a high standard of service.
• Driving Sales Growth: Develop and implement strategies to drive sales, including expanding catering services and forming partnerships.
• Ensuring Smooth Weekly Operations: Ensure all operational aspects of the restaurant run on a weekly basis.
• Create & Implement Ideas for Operational Improvement: Identify and implement improvements to enhance efficiency and service quality.
• Crisis Management: Act as the primary decision-maker during issues, ensuring safety and continuity of operations.
• Respond to Store Correspondence: Handle written and verbal communication promptly and professionally.
• Monitoring Labor Costs: Monitor and manage labor costs, and track staff overtime to ensure they are within budget.
• Scheduling: Review, provide feedback and approve schedules for the team, ensuring optimal coverage for all shifts.
• Inventory: Conduct inventory audits to verify accuracy, investigate discrepancies, and implement corrective actions when needed.
• Store Reviews: Respond to all customer reviews, complaints, etc.
• Maintenance: Report any and all necessary repairs; coordinate with vendors to have repairs done in a timely manner.

Secondary Responsibilities

• Lead Bi-Annual all team meetings.
• Lead weekly Operations' L10 meeting
• Attend weekly Leadership L10 meeting
• Execute a variety of different tasks as needed in accordance with President/Ownership requests

Skills/Competencies to include

• Preferred bilingual in Spanish - reading, writing and speaking.
• Knowledge of, and proficiency in, supervisory practices and procedures
• Strong operational skills in a fast-paced food service environment
• Ability to manage labor costs and optimize staffing.
• Excellent communication and interpersonal skills.
• Strong organizational and problem-solving abilities.
• Knowledge of food safety and sanitation procedures
• Strong proficiency in using modern communication and productivity tools is essential. Experience with Slack for team communication and GoogleDrive for document management and productivity

Physical Demands

• This position requires some travel by vehicle
• May require lifting up to 50 lbs.
• Ability to stand for extended periods and work in a fast-paced environment.

Years of Experience: 2+ years of restaurant managerial experience

Education: Highschool Diploma or GED required; higher education in business is a plus.

Benefits: Competitive salary with performance-based incentives.

Availability: 50 hour salaried position, requires a flexible schedule to meet demands of the business. Expected 30-40 hours per week on site.