Frank & Andrea Minneapolis

Frank & Andrea's - General Manager

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 GoogleDrive 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: Highschool 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.