Restaurant Operations & Guest Experience Manager

Union Rooftop Bar & Grill; Minneapolis (MN); On-site; USD 65,000 - 90,000; Full time

Job summary

Union Rooftop Bar & Grill in Minneapolis seeks an experienced restaurant Manager to lead daily operations and ensure guest satisfaction. You will oversee HR functions, staff training, scheduling, and performance management while upholding service standards and food safety.

Reporting to the General Manager, you will coach front-of-house supervisors, manage events, and collaborate with chefs to deliver high-quality food and beverage experiences. A 50-hour work week is common in this role.

Qualifications

• High school diploma or GED required.
• Minimum 3 years of supervisory experience, including beverage service.
• Experience with POS systems and cash handling procedures.
• Proficient in Microsoft Office; familiarity with restaurant software a plus.

Responsibilities

• Provide proactive guest interaction and build guest relations.
• Oversee recruitment, orientation, training, scheduling, and performance management.
• Establish two-way communications with staff through pre-meal and regular meetings.
• Ensure service quality, food safety, cleanliness, and timely meals.
• Handle guest complaints and address issues promptly.
• Schedule staff and manage shift coverage.
• Train and develop staff to perform duties independently.
• Brief front-of-house supervisors before service to ensure clear communication.
• Support events on and off property.

Skills

Supervisory experience

Customer service

Communication

Time management

Delegation

Team leadership

Problem solving

Multitasking

Integrity

Education

High School diploma or GED

Tools

Aloha

Compeat

Tripleseat

Hotschedules

Microsoft Office

Job description

Union Rooftop Bar & Grill in Minneapolis seeks an experienced restaurant Manager to lead daily operations and ensure guest satisfaction. You will oversee HR functions, staff training, scheduling, and performance management while upholding service standards and food safety.

Reporting to the General Manager, you will coach front-of-house supervisors, manage events, and collaborate with chefs to deliver high-quality food and beverage experiences. A 50-hour work week is common in this role.