Longfellow Grill

Job 168576 - Supervisor
Minneapolis, MN

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Job Details

Location: Minneapolis, MN
Employment Type: Full-Time
Salary: Competitive

Job Description


The following is a description of the overall accountabilities and responsibilities for a Manager with the Blue Plate Restaurant Company. This description is fairly broad in its approach to the position; the expected day to day tasks will be outlined in other documentation. As the restaurant business can be dynamic and changing it should be known that the job includes but is not limited to the duties and responsibilities listed herein.  It is up to the Manager to solve any and all problems to the best of their ability and in the best interest of the business, regardless of the day of the week or the time of the day. If incidents or problems occur which the Manager is incapable of solving, the GM must be contacted.

Mission Statement

Passionate hospitality & flavors fuel our community


Accountabilities and Responsibilities

Leadership - The Manager is expected to lead by example in all areas. Enthusiastic dedication, professionalism and positive leadership have the greatest impact on the team. The Manager must organize, energize, develop and lead a diverse work group with BPRC’s Mission Statement and Core Values as the guiding principles.

Running great shifts using great people and creating relationships with guests

Hiring great people and not compromising standards

Training and upholding people to company standards

Communicating to team members clearly and effectively

Communicating to GM and fellow managers clearly and effectively

Identifying opportunities and taking swift action to correct behavior

Always looking for sales opportunities


Development of Team Members – The Managers are responsible for the development and cohesiveness of hourly team members in his/her assigned department (varies from store to store). 


Develop and Implement Marketing Initiatives - This is a key element to running a successful business. Managers will work closely with their General Manager to ensure all initiatives align with the store and company brand standards and are encouraged to identify opportunities. 


Training – Managers are to assist the General Manager in the training of all employees. Managers are to work with GM to ensure training processes are in place.


Hiring It all starts with hiring hospitable people - both FOH and BOH. Employees at Blue Plate must have a natural ability to take care of the guest. To do this, Managers must strive to hire the best people by using all available tools and resources.


Facilities – Managers are responsible for working with the GM to maintain the entire facilities of the store. This to ensure cleanliness and consistent operation of the restaurant.




College degree is preferred.  Bachelor of Science degree in hotel/restaurant management is desirable.  A combination of practical experience and education will be considered as an alternative.

Knowledge of computers (MS Office-experience and Google Platform a plus)

Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures.

Must have reliable transportation

Must agree to background check

ServSafe Certification recommended.


Working Conditions-

Hours may vary if manager must fill in for his/her coworkers or if emergencies arise.  Typical work week = 50 hours including peak sales hours.

Ability to perform all functions at the restaurant level, including delivery when needed.

Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 40 pounds, and repetitive hand and wrist motion.

Work with hot, cold, and hazardous equipment as well as operates phones, computers, fax machines, copiers, and other office equipment.



Active Listening - Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.

Reading Comprehension - Understanding written sentences and paragraphs in work related documents.

Speaking - Talking to others to convey information effectively

Critical Thinking - Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.

Monitoring - Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.

Social Perceptiveness - Being aware of others' reactions and understanding why they react as they do


While fairly thorough, this job description may not be a complete. As a Manager of a BPRC restaurant you understand that if you have any questions or concerns as they relate to your job duties that you will bring them to the attention of your direct supervisor, General Manager.

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