Restaurant Manager (Tuesday – Friday 2 – 10 PM and Flexible Monday and Saturdays)
ABOUT THE CLUB
Established in 1883, The Minneapolis Club is steeped in rich history and tradition. More than a destination, it serves as a cornerstone of the community, providing a welcoming and inclusive gathering place in the heart of downtown Minneapolis. The Club enriches the lives of its members and guests through exceptional hospitality, wellness and fitness offerings, engaging educational and social programming, valuable professional connections, and a strong sense of belonging.
Today, The Minneapolis Club offers a wide range of premier amenities, including a state-of-the-art athletic and wellness center, boutique guest accommodations, elegant private event spaces, flexible co-working areas, and Charlie’s Restaurant & Bar. The Club is home to approximately 800 dues-paying members and regularly welcomes many distinguished civic and business leaders.
Located on the first floor of the Club, Charlie’s Restaurant & Bar blends the glamour of the 1930s with contemporary comfort and sophistication. Featuring the restored bar and frieze from the original Charlie’s Café Exceptionale, the restaurant offers a fresh interpretation of a French-inspired supper club experience. Whether enjoying an intimate weekday dinner, a Friday evening date night, or a handcrafted cocktail at the bar, guests find an inviting atmosphere suited to every occasion.
During the warmer months, Charlie’s beautiful outdoor patio provides the perfect setting for al fresco dining and beverages. It is a popular destination for casual business meetings, social gatherings with friends, or simply relaxing and enjoying the season. Charlie’s Restaurant & Bar contributes approximately 30% of the Club’s food and beverage revenue and remains one of the most valued amenities among members and guests alike.
JOB SUMMARY
The Restaurant Manager is responsible for delivering an exceptional dining experience for Club members and guests across all dining outlets. This position provides hands-on leadership for front-of-house operations, including staff supervision, training, service standards, quality control, scheduling, and facility upkeep, while ensuring financial performance through effective sales growth and cost management.
The Restaurant Manager works closely with the Executive Chef, Sous Chefs, Director of Hospitality, and Events Managers to ensure seamless service, strong communication, and operational excellence. This role also coordinates activities and information flow among the Engineering, Events, Kitchen, Administration, Fitness, Squash, Membership, and Marketing departments to support Club-wide goals and member satisfaction.