The critically-acclaimed and award-winning Pazzaluna Urban Italian restaurant specializes in serving authentic regional Italian food featuring fresh ingredients and masterful preparation. Boasting an award-winning menu, an impressive Italian wine list, a gorgeous mural-adorned dining room and an uncommonly high level of service, Pazzaluna has earned its reputation as one of the best nights out the Twin Cities has to offer.
This position supervises, coordinates, and supports the operations, repositioning, and effective management of Pazzaluna restaurant while maintaining exceptionally high levels and volumes of service. It includes team training and supervision, maintaining a high-quality guest experience, developing relationships, optimizing efficiencies, and maximizing restaurant profits. The ideal candidate will work well under pressure, be flexible in adapting to changing priorities, and able to lead and multi-task efficiently.
ESSENTIAL DUTIES AND RESPONSIBILITIES
Ensures a positive guest experience, building loyalty, frequency of patronage, and sales through oversight and personal interactions.
Ensures prompt, courteous, and professional service from self and staff members.
Provides exceptional communication with a high degree of professionalism and engagement.
Identifies and provides additional services for members and guests, elevating the guest experience in hospitality.
Responds to guests’ needs and comments in accordance with restaurant and MHC standards, policies, and bylaws to ensure a positive experience.
Cultivates, maintains, and trains others with superior knowledge in food and beverage, trends and compatibility, and Authentic Hospitality.
Pazzaluna Restaurant Operations:
Assumes front of the house responsibilities in the general manager’s absence.
Maximizes seating densities, plans seating strategies and section assignments in conjunction with maintaining reservations and staffing strategies to aggressively sell seats.
Maintains point of sale database and accuracy of information, ensuring items and pricing are updated regularly and changes communicated with the staff.
Reviews and ensures appropriate staffing levels in line with payroll, budget, reservations, guest flow, and guest needs.
Checks and approves orders for food and beverage (including liquor, wine, and beer) products and supplies to par levels.
Completes equipment and product orders based on expected business volumes.
Ensures restaurant supplies are ordered and maintained in an organized manner and to established par levels.
Ensures compliance with all local, state, and national regulations pertaining to food quality, cleanliness and sanitation standards, alcohol service, personnel, and safety.
Manages effective and efficient valet parking operations to ensure secure, professional, and courteous valet services for restaurant guests.
Provides Authentic Hospitality when answering phone inquiries and taking reservations.
Works with the Private Dining & Group Sales to respond to private dining and catering sales inquiries, providing high quality sales information and assistance to potential clients and guests, and growing these revenue streams for the restaurant.
Assists in the planning, development, and coordination of events.
Conducts pre-shift meetings, ensures completion and accountability of pre-shift checklists and inspections.
Expedites service and oversees the flow of orders to ensure a positive guest experience.
Ensures proper cash handling procedures are followed to MHC standards.
Coordinates, trains, and monitors the performance of staff through training programs, frequent feedback, regular performance reviews, and exceptional communication skills to propel MHC and restaurant into a market-leading organization.
Maintains thorough understanding and ensures compliance with Collective Bargaining Agreements.
Develops, implements, and schedules daily, weekly, and monthly side work and cleaning tasks for staff and ensures subordinate supervisory staff is verifying completion to company standards.
Assists in completing administrative duties needed to perform job functions as required (e.g., staff schedule, daily and weekly payroll, work orders, memorandums, etc.)
Recruits, interviews, and hires staff to MHC standards.
Addresses and resolves complaints, issues, and performance problems, including disciplinary procedures and performance reviews as necessary or appropriate.
Assists with end of month processes including payroll, expense reports, transfer forms, and inventory.
Reviews financial transactions and monitors budget to ensure efficient operations and maximum profits, including preparing daily and weekly financial reports. Works with restaurant management to prepare and monitor departmental budgets, P&L statements and other financial data as needed to ensure efficient operations and maximum profits, including preparing daily and weekly financial reports.
ABOUT MORRISSEY HOSPITALITY COMPANIES, INC.
Morrissey Hospitality Companies (MHC), located in Saint Paul, Minnesota, is a leading full-service hospitality management company with a prestigious portfolio of hotels, restaurants and sports and entertainment venues. Our mission is to be the regional leader in the management and ownership of quality hospitality brands and we specialize in providing unique and guest-focused experiences. Our commitment to quality begins with “Authentic Hospitality.”
This market-leading restaurant is managed by MHC, located in St. Paul, Minnesota. We are the regional leader in the management and ownership of quality hospitality brands. We offer:
401(k) with company matching
Health, dental, and vision plan options with higher than average company contributions
Company paid life insurance with options to supplement
Company paid short- and long-term disability insurance
Paid Time Off (PTO) package and paid holidays
Employee assistance programs in mental health, finances, legal, and travel
Health & Wellness program
HSAs, FSAs, and transportation reimbursements
A work hard, play hard team environment with opportunities for growth and professional development
Education: High School graduation or GED. Bachelor Degree in hospitality or business management is preferred.
Experience: At least 3 - 5 years of supervisory experience in an upscale, high volume restaurant environment.
Strong competency in Point of Sale systems, working knowledge of office software, reservation systems, and food costing systems.
Exceptional knowledge in food, wine/liquor/beer and other beverages, and restaurant seating standards.
Working knowledge of state and federal laws and regulations related to food, safety, sanitation, alcohol service, and employment.
Sound judgment, tact, and ability to make independent decisions regarding planning, organizing, and problem solving.
Professional management in handling extensive amounts of information, integrity and strong work ethics.
Ability to meet the physical demands of standing, walking, squatting, lifting and carrying (food, beverages, trays, inventory, etc.) for extended periods of time, to answer phones, to write emails and other correspondence, to work effectively in a restaurant environment as well as an office environment, and to occasionally travel (locally) to other MHC business units.
PREFERRED SKILLS & QUALIFICATIONS
The ideal candidate for this position will possess the following additional skills and behaviors:
Exemplifies the MHC Culture by embracing its mission and values, including Authentic Hospitality, in all interactions.
Maintains superior knowledge in trends, industry demographics and market focus. Researches new initiatives, technology, products and services that will continue to propel MHC forward as a market leader.
Thoroughly knowledgeable about wine, winemaking, and wine culture.
A bachelor’s degree in hospitality or business management is preferred.
Competency in Adaco, MICROS, and MicroSoft Office preferred.
Ability to work proactively and independently.
A collaborative, flexible, and team-oriented leadership style.
Strong verbal, written, and interpersonal communication skills.