General Manager - Tria Restaurant

Morrissey Hospitality; North Oaks (MN); On-site; USD 85,000 - 120,000; Full time

Benefits offered by this job

Medical Insurance

401(k) Retirement Plan

Paid Time Off (PTO)

Dental & Vision Insurance

Holiday pay

Job summary

A top-tier hospitality brand under Morrissey Hospitality is seeking an experienced restaurant leader to direct a high-volume operation in Minnesota. You will set strategic direction, manage financials, and oversee menus with the Executive Chef while maintaining exceptional guest experiences.

You will recruit and train staff, manage payroll and inventory, and ensure compliance with alcohol service and safety standards. Strong leadership and financial acumen are essential for success in this role.

Qualifications

• 8-10 years of related management experience in a high volume, high energy, food and beverage environment.
• 2-year degree in hospitality or business management, or equivalent combination of education and experience.
• Exceptional knowledge in hospitality, food, wine/liquor/beer and other beverages, and restaurant seating standards.
• Strong Financial background, including the ability to prepare departmental budget, understand P&L statements, prepare FF&E and capital orders, and other financial data as required.

Responsibilities

• Directs and leads the restaurant team, including scheduling and seating strategies.
• Develops, sets, and executes the strategic direction for the restaurant.
• Prepares the departmental annual budget, capital plan, weekly payroll, and monitors same.
• Plans and implements menus in conjunction with the Executive Chef.
• Recruits, hires, onboards, and trains all employees.
• Orders liquor, wine, beer, and other products and supplies.
• Manages and maintains the POS system.
• Ensures adherence to cash handling and alcohol service policies and maintains liquor cost control.
• Networks to build relationships with peers in the community and industry.
• Ensures safety standards and guidelines are followed for equipment and facilities assets.
• Completes all other duties as assigned.

Skills

Restaurant management

Budgeting

P&L analysis

Staff leadership

POS systems

Reservation systems

MS Office

Food costing systems

CFPM certification

Alcohol service certification

Education

2-year degree in hospitality or business management

Tools

POS Systems

Reservation systems

MS Office

Food costing systems

Job description

This position directs and leads the activities of the restaurant, with primary responsibility developing and executing the strategic direction for the restaurant, managing financial operations, and overseeing workflow.

Essential Duties And Responsibilities

• Manages restaurant team, including scheduling and seating strategies.


• Develops, sets, and executes the strategic direction for the restaurant.


• Prepares the departmental annual budget, capital plan, weekly payroll, and monitors same.


• Plans, develops, and implements menus in conjunction with the Executive Chef.


• Recruits, hires, onboards, and trains all employees.


• Orders liquor, wine, beer, and other products and supplies.


• Manages and maintains the POS system.


• Ensures implementation and adherence to cash handling and alcohol service policies and maintains liquor cost control.


• Networks through outside organizations and associations to build contacts and relationships with peers in the community and industry.


• Exercises reasonable care, performs required maintenance, and ensures operating instructions, safety standards, and guidelines are followed for restaurant’s equipment and facility assets.


• Completes all other duties as assigned.

Qualifications

MINIMUM REQUIREMENTS

• 8-10 years of related management experience in a high volume, high energy, food and beverage environment.


• 2-year degree in hospitality or business management, or equivalent combination of education and experience.


• Exceptional knowledge in hospitality, food, wine/liquor/beer and other beverages, and restaurant seating standards.


• Strong Financial background, including the ability to prepare departmental budget, understand P&L statements, prepare FF&E and capital orders, and other financial data as required.


• Ability to have a strong presence on the dining floor during service hours.


• Strong competency in Point-of-Sale systems, 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.

Preferred Skills & Qualifications

• 4-year degree in hospitality or business management, or equivalent combination of education and experience.


• Background in PD strongly preferred.


• Ability to communicate effectively with a variety of people, both verbally and in writing.


• 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.

We Are Inspired By Connections. We Build Genuine, Authentic Relationships With Our Guests, Our Employees And Our Partners, And Provide Memorable Moments, Exceptional Experiences And Operational Excellence. Our Team Must Exemplify Our Company Cornerstones Of “Growing Together”

• Are you committed?


• Do you exhibit professionalism?


• Do you strive for perfection every day?


• Do you accept accountability?

The answer to each cornerstone must unequivocally be YES, or the foundation weakens, and it will be obvious who is not \"All-In\". Being 100% all-in is much easier than being 99.9% or less. Once you make a 100% commitment, there are no exceptions. It's a done deal. You never have to think about it again. Ultimately, your 100% commitment will determine your progress and happiness within our company.

About Tria

Award-winning Tria Restaurant in North Oaks, Minnesota, is a signature restaurant operated by Morrissey Hospitality. Inspired by French Americana and seasonal ingredients, Tria Restaurant’s adventurous approach to cuisine and beverage gives guests extraordinary, memorable experiences.

Tria is operated by Morrissey Hospitality, which is composed of nearly two dozen unique restaurant, hotel and event concepts. You’re not just getting another job when you join the Morrissey team. You’re becoming a part of our team — a team that works through challenges together, supports and encourages one another, lifts their communities and prides themselves on exceptional experiences and genuine hospitality.

Morrissey Hospitality offers our employees exceptional work environments, generous pay and benefits, and opportunities for education, training, and advancement. We are only as strong as our people, which is why we help you achieve your very best — at work, in your career and in your life.

For more information on our career opportunities, visit us at Careers/Jobs | Morrissey Hospitality

Fulltime Position Benefits

• Medical Insurance, Dental & Vision Insurance


• Life Insurance, Hospital Indemnity Insurance


• Short & Long Term Disability Insurance


• 401(k) Retirement Plan


• Accidental Death & Dismemberment Insurance, Accidental Injury Insurance


• Flexible Spending Accounts for Limited Vision & Dental, Dependent Care, and Commuter Expenses


• Health Savings Accounts


• Paid Time Off (PTO), MN Sick and Safe Time


• Holiday pay (hourly employees must work and are paid time and one half pay)


• Worker’s Compensation


• Military Leave, Voting Leave, Bereavement Leave, School Leave


• Jury Duty, Witness Duty


• Family Medical Leave (FMLA), Personal Leave (LOA)