Description

This position works closely with the General Manager to lead the development and growth of a market-leading Twin Cities brand, focused on consistent delivery of innovation, first-class service and the creation of memorable dining experiences.

Responsibilities include leading both the front and back of the house teams daily including team training and supervision, maintaining maximized seating, ensuring a high-quality guest experience, cooking and preparing food and beverages, developing relationships, optimizing efficiencies, maximizing profits, and managing marketing efforts. Additional responsibilities include actively participating in the hiring, training, scheduling, discipline, positive reinforcement, and evaluation of performance of all personnel.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Management:

• Provides positive guest recognition and relations through personal performance and attention to guest history, including familiarizing him or herself with regular patrons.
• Maximizes seating densities, plans seating strategies and section assignments, and maintains reservation system to aggressively sell seats.
• Ensures cleanliness of restaurant (interior, exterior curb appeal, restrooms, etc.).
• Assists in maintaining point of sale database and accuracy of information, ensuring items and pricing are updated regularly and changes communicated with the staff.
• Cultivates, maintains, and trains others with superior knowledge in food and beverage, trends and compatibility, and industry demographics to propel Morrissey Hospitality and the restaurant into a market-leading organization.
• Reviews and maintains controlled inventory levels, organized storage areas, and efficiently processes invoices in a timely fashion.
• Reviews and ensures appropriate staffing levels and production pars are in line with payroll, budget, reservations, guest flow, and guest needs.
• Maintains a presence on the dining room floor, visiting with guests and establishing guest relationships when possible.
• Expedites service and oversees the flow of orders to ensure a positive guest experience.
• Ensures compliance with all local, state, and national regulations pertaining to food quality, cleanliness and sanitation standards, alcohol service, personnel, and safety.
• Conducts pre-shift meetings, ensures completion and accountability of pre-shift checklists and inspections.
• Ensures proper cash handling procedures are followed to Morrissey Hospitality standards.
• Reviews financial transactions and monitors budget to ensure efficient operations and maximum profits,
• Stays informed with current food and beverage trends, social media sites, and websites.
• Manages recycling efforts and sustainability policies and programs (when applicable).
• Exercises reasonable care, performs required maintenance, and ensures operating instructions, safety standards, and guidelines are followed for restaurants equipment and facility assets.

Supervisory and HR Functions:

• Directs and manages the daily work of kitchen and restaurant staff to ensure economical and timely food production.
• Coordinates, trains, and monitors the performance of staff through training programs, frequent feedback, regular performance reviews, and exceptional communication skills.
• Assists in scheduling daily, weekly and monthly front of the house side work and cleaning tasks for staff. Monitors work product including regular inspections ensuring departmental cleanliness and product security.
• Assists the General Manager in purchasing liquor, beer, wine, food, paper and other supplies within budgeted guidelines while controlling/managing security and storage of purchased inventories.
• Assists in completing all administrative duties needed to perform job functions as required (e.g., staff schedule, daily and weekly payroll, work orders, memorandums, etc.).
• Recruits, interviews, and hires to Morrissey Hospitality standards.
• Addresses and resolves complaints, issues, and performance problems, including disciplinary procedures as necessary or appropriate.
• Completes daily, weekly, monthly and annual processes including payroll, expense reports, transfer forms, and inventories (food, liquor, china, glass, equipment).

• Develops and reviews clear, realistic goals and priorities, approved by the Morrissey Hospitality Executive Committee, and ensures progress and execution. Takes corrective action as needed.
• Keeps the General Manager promptly and fully informed on all problems or unusual matters of significance coming to his/her attention so that timely corrective action can be taken when appropriate.
• Maintains strict confidentiality on appropriate issues.

Qualifications

MINIMUM REQUIREMENTS

• Two (2) years related management experience in a high volume, high energy, food and beverage environment.
• ServSafe certified in State of Minnesota.
• High level of hospitality, food, beverage, and event knowledge and experience.
• Exceptional phone, in-person, and written communication skills necessary to lead teams effectively, deliver high quality client presentations, and is guest- and service-focused.
• Proficient computer skills necessary to communicate with others and analyze financial reports.
• Ability to meet the physical demands of standing, walking, squatting, lifting and carrying (food, beverages, trays, inventory, etc.) for extended periods of time, to be seated for long periods of time at a computer, stand for long periods of time for dining room service and event execution, to knowledgeably and professionally respond to client inquiries, to read, to calculate mathematical equations, and to travel to Morrissey Hospitality business units and marketing events as required.

PREFERRED SKILLS & QUALIFICATIONS

• Degree preferably in hospitality or business management, or equivalent combination of education and experience.
• Food Managers Certification in the State of Minnesota or ability to obtain within 30 days of hire.
• Alcohol service certification or ability to obtain within 30 days of hire.
• Strong competency in Point of Sale systems (TOAST) working knowledge of office software, reservation systems, and food costing systems.