Frank & Andrea | Minneapolis - General Manager

Frank & Andrea | Minneapolis - General Manager Address 1235 4th St SE, Minneapolis, MN 55414, USA Compensation $65,000.00 - $75,000.00/year

Job 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 Operation’s 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 Google Drive 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: High school 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.

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