Bonjour!
We are opening more locations in the Twin Cities and are looking for General Managers in the Woodbury, Bloomington and Edina areas!
Check out our website at www.sweetparis.com for pictures and info about our brand!

SUMMARY OF POSITION:

Oversee and maintain store operations, organizing, training and be the leader on shift to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation.

EXPERIENCE PREFERRED:

• Experience in Restaurant management or similar role in the hospitality industry.
• High School degree or equivalent preferred.
• 8+ years of age required.
• Customer Service: A friendly, relaxing demeanor, courteousness and quick service to help get repeat customers.
• Stamina: Long, busy days on your feet.
• Teamwork: Restaurant managers are part of a team. You will be working with others to make a great dining experience. Being a team player is essential.
• Leadership Skills: Restaurant managers will have to keep employees motivated, resolve conflicts and make hard decisions.
• Technology: Knowledge of restaurant software and ability to report to corporate accounting as prescribed.
• Multitask: Perform a variety of tasks - a certain degree of creativity and latitude is required.
• Certifications: Food Safety Certified required (Can be trained), other certifications may be required based on local state or county requirements.
• Must be able to lift approximately 50 pounds.
  Job Type: Full-time

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Health insurance
• Paid time off
• Paid training

Shift: 8 hour shift
Job Type: Full-time
Pay: $42,000.00 - $60,000.00 per year

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Employee discount
• Flexible schedule
• Health insurance
• Paid time off
• Paid training
• Vision insurance

Shift availability:

• Day Shift (Required)
• Night Shift (Required)

Ability to Commute:

• Edina, MN 55435 (Required)

Ability to Relocate:

• Edina, MN 55435: Relocate before starting work (Required)

Work Location: In perso

• Understand completely all policies, procedures, standards, specifications, guidelines and training programs.
• Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of staff and creating a positive, productive working environment.
• Develop, plan and carry out staff training and operating procedures and manuals, including training staff on a daily basis.
• Cross-train staff to improve productivity and service.
• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
• Train and supervise staff to ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
• Ensure that all equipment is kept in excellent working condition through personal inspection and by ensuring the staff is following the restaurant’s preventative maintenance programs.
• Cross train staff to perform all duties when possible.
• 
  
• Be Customer-Centric

• Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times.
• Fill in where needed to ensure guest service standards and efficient operations; be able to fill any position when needed.
• Assist With Operational Tasks
• Assist in inventory procedures.
• Assist with vendor orders (food, wine, beer, restaurant supplies, CO2, etc.) based on sales projections when needed.
• Resourceful problem solver.
• Fully understand the POS.
• Control discounts and comps.
• Complete all required paperwork, including forms, reports and etc. in a timely manner.
• Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.
• Treat all staff with respect.
• Communicate with staff at least each shift to ensure a positive work environment and to share best practices to improve service and operations.
• Capable of communicating effectively with staff, providing task direction.
• Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
• Review labor scheduling as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
• Oversee and ensure that restaurant policies on employee and management performance appraisals are followed and completed on a timely basis.
• Be available on weekends.