Tullibee General Manager

RESTAURANT GENERAL MANAGER


Reports to the Director of Food + Beverage: position is exempt











WHO WE ARE


Hotels done differently. Its not just a slogan or catchphrase, it is who we are in everything we do. We believe in the power of People, Place and Character; ensuring our properties are a place where individuals are valued and celebrated as a tribute to the neighborhoods and the people of the communities in which we operate; elevating our associates pride in who they are, where they live and who we serve.



Hewing Hotel is in Minneapolis vibrant North Loop neighborhood, more commonly known as the Warehouse District, joining cultural stalwarts Traffic Zone Center for Visual Arts and Target Field, home to baseballs Minnesota Twins. With easy access to all interstates as well as Minneapolis Metro Transit Blue Line and Northstar Commuter Rail, The Hewing sits at the literal crossroads of the Twin Cities.



While Minneapolis presents a plethora of hospitality options, none tap into the local culture to create importance and significance beyond the business traveler. The Hewing occupies the historic Jackson Building, originally built in 1897, at the gateway to the Warehouse District, immediately tying it to local culture like no other competitor.



Since its founding, Aparium has grown into a new kind of hotel brand, one that ventures off the beaten path, both geographically and philosophically. It is a sophisticated hotel brand known for its singular ability to combine the business acumen of large hospitality companies with the charm of boutique hotels, bringing the disparate forces together in bustling, smaller markets.








THE ROLE


The Restaurant General Manager reports directly to the Director of Food + Beverage. All leaders of Aparium are required to get their hands dirty unearth existing opportunities and personally ensure that systems, processes, culture and the guest experience are always improving. Having the ability to be a soldier is as critical as being a general.



The Restaurant General Manager will be involved with the planning, execution and growth of the restaurants food and beverage program. They will lead the team by example, spending the majority of your time engaged in service; supporting and coaching associates, actively participating in service at the door and table and establishing personal connections with guests. We encourage our leaders to inspire, encourage and challenge each other to be their absolute best; you will partner with the Culinary team on delivering on our unique brand of translocal hospitality.




WHO YOU ARE


Your past experiences have led you to understand that there is an art + science to the how and what a hospitality operations professional is responsible for. You realize not all remedies can be outlined in a training manual or found in a recipe book. You are the consummate Maitre D' with elevated services experience. You are energized by the frenetic pace of a bustling dining room and gain deep satisfaction from conducting a well-run shift. It is your nature to jump-in when the going gets tough to help support your team in delivering exceptional service. You have developed relationships with guests and service industry colleagues alike, as they often contact you for reservations; you are known for making them and their friends feel valued. You understand that what we do consists of a lot of moving parts. You have a clear understanding of how a successful operation should be run and how that connects to staffing, scheduling, training, ordering, side work, shift logs, preshifts and all the other systems and tools your team employs.




WHAT YOU WILL DO




Drive holistic restaurant performance by developing and executing an operating plan that delivers on the restaurant's unique food and beverage concept which includes attaining a high level of service, a robust wine menu and authentic local cuisine

Develop trusting and transparent relationships with the Director of Food+ Beverage, Executive Chef and associates of the restaurant by being collaborative, humble and open-minded no ego is allowed

Model behaviors of servant leadership and hands-on assistance, providing your team with all that you know about food, wine and service through mentoring, coaching and training to develop the teams technical and soft skills

Demonstrate a thorough understanding of food and beverage items offered, including ingredients, methods of preparation and proper service; communicating advanced knowledge of wines and spirits utilized for the restaurant concept and leading the curation of Tullibee's wine list, educating the team to ensure they can speak to the restaurants wine program

Practice continual improvement practices by identifying root causes of service issues, taking action to correct them by collaborating with your team to also improve the operation through creating efficiencies, bettering communication and improving the guest experience

Act as the front of house ambassador for Tullibee by actively engaging in all aspects of service to ensure the experiences exceed guest expectations, seating is maximized, ensuring the restaurant maintains the top ranking of social media platforms

Collaborate with the Director of Food + Beverage and establish goals based on P+L performance, setting KPI's and evaluating menu item performance with the Executive Chef to identify improvements or change

Demonstrate advanced knowledge of food and beverage financial acumen by leading inventory for the restaurant; evaluating budget and cost controls, monitoring and controlling labor and other expenses

Collaborate with the Director of Lifestyle and Director of Sales to create, plan and execute special events such as New Years Eve, Valentines Day and Mothers Day to provide experiences that demonstrate the hotels translocal hospitality operating principles

Facilitate daily pre-shift meetings that are well organized, well thought out and are conducted with service staff for each shift; verifying daily opening and closing procedures are completed properly

Observe daily conditions of all physical facilities and equipment; communicating any recommendations for corrections and improvements to the Director of Food + Beverage or Director of Facilities

Demonstrate advanced knowledge of the POS by having the ability to input, print, close, comp, void, transfer, report, code and route as needed, ensuring staff is thoroughly trained on using the POS efficiently

Act as guardian of health and safety for the restaurant to ensure compliance with local health and safety codes, hotels safety and security policies and adherence to state and local liquor laws

Assist with other duties as assigned by the Director of Food + Beverage





HOW YOU LEAD




Engage others in general conversation to build rapport quickly; leading and adapting communication and presentation tactics to engage your audience; displaying adaptable interpersonal skills for a wide range of audiences and stakeholders

Approach fact finding and discovery missions in a collaborative effort; valuing input and experiences of others that creates additional insight to uncover deeper issues that may need to be addressed or removed as a barrier to implementation

Value the importance of making decisions with integrity, maintaining confidentiality across internal work groups and knowing how to use discretion when appropriate; knows how to keep a secret by understanding the difference between transparency and confidentiality

Be highly analytical in thought and recommendations; although never acting like the smartest person in the room; and continually seeking out the facts, being able to express a point of view without it being driven by ego

Demonstrate business acumen and practice sound financial decisions by ensuring the actions and plans put into place support the achievement of operational goals and budgets






POSITION REQUIREMENTS




Minimum of (5) five years of hospitality management, specifically in restaurants

Minimum of (2) two years serving as a Restaurant General Manager

Strong background in service training

Bachelors degree in related field of Hospitality Management or equivalent work experience

Certified Sommelier or Certified Wine Specialist preferred, but not required

Ability to work varied shifts that will include, evenings, weekends and holidays

Ability to obtain and or maintain TIPS certification

Adaptable interpersonal skills to communication and address all employee levels of the hotel

Professional proficiency of the English language in reading, writing and verbal communication




#mgl

As an Equal Opportunity Employer, Aparium Hospitality Services celebrates diversity and is committed to creating an equitable and inclusive environment, and sense of belonging for all employees. We do not discriminate and believe every individual should be proud of who they are, where they come from and take pride in who we serve.