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Frank & Andrea | Dinkytown - General Manager
Job in
Saint Paul, Ramsey County, Minnesota, 55400, USA
Listed on 2026-01-01
Listing for:
Tier1usa
Full Time
position Listed on 2026-01-01
Job specializations:
-
Management
Operations Manager, General Management
Job Description & How to Apply Below
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:
• 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 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:
• 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.
• 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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