Jobs: Owamni General Manager

Title: General Manager
Location: Minneapolis, MN
Reports To: Operations Director
FLSA Status: Exempt
Salary: $64,000 – $72,000

Owamni restaurant, founded by James Beard Award Winner, The Sioux Chef, is Minnesota’s first full-service restaurant focused on Indigenous foods. This isn’t just your next job – it’s your opportunity to be part of an amazing team that delivers on Owamni’s commitment to revitalize Native American Cuisine and reclaim an important culinary culture that is often inaccessible..

The Role

We are looking for a General Manager that is responsible for leading the restaurant and staff in achieving the operational and financial goals, managing the performance, and ensuring an exceptional dining experience. The ideal candidate is a driven self-starter with an entrepreneurial spirit who is passionate about anything food & beverage, hospitality, people, talent development, team building and people culture champion. They enjoy being part of a start-up environment and are committed to being a team player. They should have a demonstrated ability to think analytically about the business, a keen financial acumen, excellent people leadership skills, question proposed processes and initiatives, an abundance of creativity, desire to provide highly personalized services, have a critical eye for detail, and have high expectations and standards.

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

  • Knowledge of guest service fundamentals and experience building a guest first culture on your team.
  • Knowledge of Food & Beverage business fundamentals: sales trends, freshness and quality, inventory management, guest dining patterns and pricing and promotions strategies.
  • Skills in planning workload to support Food & Beverage priorities and deliver sales goals.
  • Experience leading a team of hourly team members; including skills in interviewing, developing, coaching, evaluating, and retaining talent.

As a General Manager – no two days are ever the same, but a typical day will most likely include the following responsibilities:

  • Lead day-to-day operations in the Restaurant and drive top line sales and profitability.  
  • Lead and create a service culture utilizing tools and routines that model, train, and coach behavioral expectations to deliver a consistent outstanding guest experience.
  • Build a culture where every minute matters, every step counts, the expense of every resource is measured and assume responsibility for the quality of services provided.
  • Supervise cost of goods sold (COGS) at each point of sale and oversee all food & beverage ordering, inventories, while analyzing financial data and taking appropriate action to maintain guest satisfaction and profitablity.
  • Maximize the efficient operation of the restaurant through constant scrutiny of staffing, training, purchasing, delivery cost, guest retention, employee satisfaction, miscellaneous expenditures, adjusting as necessary to ensure profitability.  
  • Ensure schedules are written to maximize sales and ensure guest satisfaction, while ensuring that labor and payroll goals, as a percentage of sales, are achieved.
  • Ensure end of shift reports and payroll related administrative duties are completed on time, and with ownership to ensure accuracy and achieve desired outcomes.
  • Review financial information frequently with the management team to assist with achieving financial goals and ensure managers know the cost and budget goals and can identify opportunities and potential solutions.  
  • Hire, train, empower and manage service-oriented individuals that carry out the duties and responsibilities outlined in their respective position descriptions 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 of employees and creating a positive, productive working environment.
  • Foster and maintain a positive work environment and ensure strong communication by delivering multi-mode communication that conveys a clear understanding of responsibilities to maintain high team morale and business results. 
  • Role model and provide accessibility to all management and staff for open communication, leadership, direction, and motivation.
  • Fill in where needed to ensure guest service standards and efficient operations and provide BOH management support as needed. 
  • Ensure a safe working and guest environment with proper security and lost prevention procedures to protect employees, guests, and company assets.
  • Demonstrate the ability to adapt and adjust readily to fast-moving, ever-changing circumstances, and utilize problem-solving skills and resourcefulness to solve situations, including guest complaints regarding food quality and service.
  • Exhibit efficiency in completing job requirements through working with a sense of urgency, consolidating tasks, delegating, and empowering others while managing their efforts.
  • Demonstrate a culture of ethical conduct, the highest degree of sanitation and food safety, and labor requirements or other relevant laws, regulations, or ordinances. Lead team to work in the same way and hold others accountable to this commitment, while actively mitigating potential safety concerns.
  • Keep all permits and inspections current as required by local, regional, and state entities.
  • Demonstrate a commitment to diversity, equity, and inclusion through continuous development, modeling inclusive behaviors, and proactively committing to the learning journey.
  • All other duties based on business needs.

We have some great training that will help teach you everything you need to know to be a General Manager Expert.  But there are a few skills you should have from the get-go:

  • Minimum of 5 years of progressive experience in high-volume restaurant, fine dining, or hotel. 
  • Strong financial acumen, including the ability to analyze, manage and control financials.  
  • Excellent oral and written communication skills.
  • Demonstrated ability for process excellence, prioritization, project management as well as critical thinking, problem-solving and follow-up skills. 
  • Learn and adapt to current technology needs.
  • Obtain and maintain current ServSafe Food Manager’s Certification within six months of hire/promotion.
  • Adapt to restaurant culture that is respectful, while striving for excellence. 

We might be a great fit if:

  • Knowledge of indigenous cuisine and interest in continuously expanding knowledge.
  • Demonstrated ability to be a team player who supports their team and quick learner in a dynamic, fast-paced environment with varying levels of guests and team members present.
  • Demonstrated experience managing and developing teams and leadership courage to coach up as well as coach direct reports.
  • 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 business. 
  • 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.
  • Ability to observe existing conditions and derive strengths and/or weaknesses of current state and make independent decisions while maintaining strong ethical standards consistent with company policy, rules, and the ability to maintain confidential information.

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:

  • Working in an anti-racism, anti-sexism environment.
  • Climb up and down ladders.
  • Be able to reach, bend, stoop, and move product efficiently and safely, including lifting or moving up to 40 pounds.
  • Comfortable standing for extended periods of times.
  • 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.

Americans with Disabilities Act (ADA)

Owanmi 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 <> for additional information.  

To apply

Please email cover letter and resume to info@sioux-chef.com