Restaurant Manager - Stockyards Tavern and Chophouse

Morrissey Hospitality Inc.; Minnesota; On-site; USD 45,000 - 75,000; Full time

Job summary

An established industry player is seeking a dynamic Restaurant Manager to oversee operations at a vibrant dining venue. This role involves leading the restaurant team, managing workflows, and ensuring exceptional service standards. You will play a crucial part in menu development, staff training, and budget management, all while maintaining a focus on quality and customer satisfaction. If you have a passion for hospitality and a knack for leadership, this opportunity offers a chance to make a significant impact in a thriving environment.

Qualifications

• Experience in managing restaurant teams and operations.
• Strong skills in recruitment, training, and budget management.

Responsibilities

• Assist in managing restaurant operations and team scheduling.
• Recruit, hire, and train front-of-house staff.
• Manage POS system and ensure compliance with cash handling policies.

Skills

Team Management

Recruitment and Training

Budget Management

Cash Handling Policies

POS System Management

Tools

POS System

Job description

Restaurant Manager - Stockyards Tavern and Chophouse

Join to apply for the Restaurant Manager - Stockyards Tavern and Chophouse role at Morrissey Hospitality

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

Essential Duties And Responsibilities:

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

Seniority level

Mid-Senior level

Employment type

Full-time

Job function

Management and Manufacturing

Industries

Hospitality