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

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 :

Skills / Competencies :

Physical Demands :

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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