Assistant General Manager (AGM)

Owamni

Title: Assistant General Manager (AGM)

Location: Minneapolis, MN

Reports To: General Manager (GM)

FLSA Status: Exempt

Salary Range: $58,000-$65,000

About Us

Owamni, founded by James Beard award-winning chef, educator, author, and activist Sean Sherman and owned by Sherman’s non profit, NATIFS (North American Traditional Indigenous Food Systems) is Minnesota’s first full-service indigenous restaurant where we look at hospitality through a decolonized lens. This is your opportunity to be part of an amazing community that delivers on Owamni’s commitment to revitalize Native American Cuisine and reclaim an important culinary culture.

Our mission is to showcase and highlight Indigenous foodways and true North American foods. Ours is a modern Indigenous business model that features more equity in the foodservice industry while supporting Indigenous and local food producers.

The Role

We are seeking an experienced restaurant manager to lead our restaurant in achieving the operational and financial goals, ensuring an exceptional guest experience and the continued success of Owamni. The ideal candidate is a driven self-starter with an entrepreneurial spirit and a proven track record who is passionate about Indigenous cuisine and culture, hospitality, talent development & team building. They are driven and fueled by being part of an internationally celebrated, James Beard award winning restaurant.

At Owamni, we believe in our leaders having meaningful experiences that help them build and develop skills for a career.

• Experience leading a team of supervisors and hourly team members; including skills in interviewing, hiring, training, evaluating and retaining talent.
• Experience in scheduling, reservation management and entrepreneurial thinking.
• Manage inventory control costs, and optimize financial goals.
• Conduct regular quality control assessments and implement improvements as needed.

Responsibilities:

• The AGM will work closely with the General Manager, Executive Chef and Director of Operations to lead day-to-day operations in the Restaurant with a focus of driving sales and managing efficiencies.
• Lead and create a service culture utilizing tools and routines that model, train, and coach performance to deliver a consistent outstanding guest experience.
• Supervise cost of goods sold (COGS) and oversee food & beverage ordering, inventories, analyze data and take appropriate action to maintain guest satisfaction and profitability.
• Maximize the efficient operation of the restaurant through constant scrutiny of staffing, training, employee satisfaction, guest satisfaction, adjusting as necessary to ensure profitability.
• Ensure schedules are written to optimize revenues and ensure guest satisfaction, while ensuring that labor and payroll goals are achieved.
• Review financial information frequently with the management team to assist with achieving financial goals.
• Hire, train, empower and manage service-oriented individuals that carry out the duties and responsibilities enthusiastically and effectively.
• Provide leadership and instill a culture and work environment based upon respect; providing opportunities for staff to learn, grow and develop their abilities through training and creating a positive, productive working environment.
• Fill in where needed to ensure guest service standards and efficient operations and provide BOH management support as needed.
• Exhibit efficiency in completing job requirements through working with a sense of urgency, consolidating tasks, delegating, and empowering others while managing their efforts.
• Prioritize and model a culture of hospitality where guest satisfaction is consistently prioritized.
• Demonstrate a commitment to diversity, equity, and inclusion through continuous development, modeling inclusive behaviors, and proactively committing to the learning journey.

Qualifications:

• Previous experience in supervisory or management roles in the restaurant industry.
• Excellent leadership, communication and interpersonal skills.
• Proven track record of collaborating with disparate teams and co-leaders.
• Excellent oral and written communication skills.
• Demonstrated understanding of food and beverage operations.
• Ability to work flexible hours, including evenings, weekends and holidays.
• Learn and adapt to current technology needs.
• Obtain and maintain current ServSafe Food Manager’s Certification within six months of hire/promotion.

We might be a great fit if:

• Awareness of Indigenous cuisine & culture and interest in continuously expanding knowledge.
• Demonstrated track record as a team player and quick learner in a dynamic, fast-paced environment.
• Results-driven leader who is fearless about execution, is creative, can champion a vision and roadmap, and is not afraid to dig into the details.
• Foster a culture of positivity and empathy for our team throughout the orinization.
• Recognize that your success is directly correlated with your ability to facilitate success and growth for others.
• Work in high intensity situations with composure and ease and ability to handle problems in the workplace effectively, including anticipating, preventing, identifying, and solving conflicts as necessary.

We are an awesome place to work and care about our employees, so we want to make sure we are clear on a few more basics that we expect:

• We are an anti-racism, anti-sexism workplace.
• Climb up and down ladders.
• Be able to reach, bend, stoop, and move efficiently and safely, including lifting or moving up to 40 pounds.
• Comfortable standing for extended periods of time.
• Must be able to take direction and learn in a fast-paced environment.
• Flexible work schedule (e.g., nights, weekends, and holidays) and regular attendance necessary.

To Apply:

Please submit your resume and a cover letter detailing your relevant experience and why you are the ideal candidate to tom.p@owamni.com

American with Disabilities Act (ADA)

Owamni will provide reasonable accommodations (such as a qualified sign language interpreter or other personal assistance) with the application process upon request as required to comply with applicable laws. If you have a disability and require assistance in this application process, please reach out to Tom Peterson (tom.p@owamni.com) for additional information.

Job Type: Full-time

Pay: $58,000.00 - $65,000.00 per year

Benefits:

• Employee discount
• Flexible schedule
• Health insurance
• Paid time off
• Paid training

Experience level:

• 2 years

Restaurant type:

• Fine dining restaurant

Work Location: In person

Salary : $58,000 - $65,000