General Manager, Front of House
The Campus Club - Minneapolis, MN

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The Campus Club: General Manager (FOH)
The Campus Club is a private club for faculty, staff, students, regents, alumni, donors and corporate members on the University of Minnesota campus. The Club is a dining establishment with restaurant, event, and meeting facilities. The Front of House General Manager’s duties include and are not limited to: Schedule, train, and manage assistant managers, servers, and bartenders, manage restaurant reservations, supervise special events, execute event operations, support bar operations, maintain smooth front of house operations, maintain POS systems, and act as host.

The Campus Club Bar is a focal point of social activity for many Campus Club members, second to our lunchtime business. It is an important selling point for the Club, whether revenues are high or low and one of the first areas members point out when they are giving visitors a tour of Coffman Union and The Campus Club. It is also important as a source of revenue and organization of special events that are vital to the Club’s visibility such as special member events. Having our membership perceive the bar as accessible, dynamic, and welcoming is critical to the Club’s overall image.

The General Manager is responsible for all Front of House (FOH) operations including special events, member events, restaurant and bar operations. Duties include

-Manage the Front of House staff including assistant managers, banquet servers, and bartenders
-Supervise and delegate daily activities
-Enforce side work and other cleaning tasks for each shift
-Report maintenance, cleaning, and AV issues immediately to Events Office or Executive Director
-Keep labor hours to within acceptable percentages
-Manage linen, bar, soft drink, coffee, flatware, glass, and supplies inventory and ordering
-Bar inventory and waste of all liquor turned into the Accountant no later than the 3rd of each month
-Order all liquor and supplies in timely fashion
-Flatware, glass, table, and chair inventory every quarter
-Delegate key duties to assistant managers (each has a main responsibility, yet is cross trained to do others; general manager also responsible for all to be complete)
1) Bar and Beverages
-bar inventory and ordering -bartender training
2) Server/Events Training
-Server and banquet training in fine dining, A la Carte training, and side work duties delegation, Lead Server Training
3) Servery and POS Updates
-POS training, servery training, POS price and item updates, category updates, updating lunch and bar menus, and organizing supplies placement
-Coffee/soft drink inventory & ordering
-Linen inventory & ordering
-Work with Executive Chef and kitchen staff to ensure smooth operations
-Coordinate pre daily/event meetings
-Communicate with kitchen during daily operations and events to ensure proper timing
-Understand Clubsoft operations and reporting functions
-Make sure POS system is regularly updates and maintained
-Verify appropriate staff members are adequately trained on POS system
-Provide Executive Director and Accountant with daily, weekly, and monthly reports as requested
-Attend staff meetings and meet with the Events Office, Executive Chef and Executive Director regularly
-Implement proper bar responsibilities
-Organize bi-annual alcohol service training with a city approved vendor
-Ensure staff passes Responsible Alcohol quiz with a 70% or better
-90% of staff must attend
-Maintain an operations and policy manual for training and referral
-Keep bar and liquor room neat and organized, and in compliance with all health department directives and codes
-Keep liquor cost to 28% or below
-Work with the Executive Director and Membership Director to design and implement member events
-Teach cocktail classes (etc.) for members when appropriate (at least 3/year)
-Meet regularly with Executive Chef and Sous Chef to:
-Coordinate all food service directed in the bar and on any alcohol needed for cooking purposes with the kitchen
-Revise, update, and coordinate food and beverage menus
-Work with the Executive team to design and implement appropriate alcohol policies for the Club
-Coordinate all alcohol and bar setup for special events
-Work with vendors to develop an inventory of fine wines and high-end liquors
-Follow all HR protocols for hiring, documenting, and firing assistant management, banquet, and bar staff
-Train staff in fine dining service and etiquette, general customer service, and room set up standards
-Enforce all aspects of employee handbook
-Maintain an appropriate number of managers, banquet, and bar servers according to the number of events and number of hours available.
-Schedule staff for all day, evening, and weekend shifts/events
-Shifts are flexible, beginning as early as 6 am (for mornings) and 1:30pm (for evenings) during the week and any time on the weekend
-Communicate scheduling with assistant managers
-Ensure smooth operations for Special Events
-Manage or supervise events depending on events schedule (A.M. /Mid/P.M. shift)
-Meet regularly wit the Special Events coordinators to review upcoming events
-Set up daytime or evening special events, and work with appropriately scheduled assistant managers to set up evening or next day functions as necessary
-Provide timely EMS update forms to the Special Events office
-Always be visible and accessible for the client, act courteously, and be welcoming to all customers, guests, members and staff
-Provide host services during regular lunch hours, evening and weekend events when necessary
-Maintain reservations system and answer Club reservations line and return messages
-Work with clients/contacts to ensure good communication for events

Qualified applicants will have a minimum of five years fine dining management experience. College degree preferred. Must have knowledge of fine dining, wines, high-end liquors, expediting and kitchen execution.