Find & Apply For Operations Manager / Supervisor Jobs in North Oaks, Minnesota

ABOUT DIXON ARCHIBALD HOSPITALITY

Dixon Archibald Hospitality is a Minnesota hospitality group built on neighborhood places where guests are regulars, not traffic.

Its businesses:

Panino's North Oaks — the group's full-service restaurant, part of the North Oaks community for generations, with private rooms for parties of 20 to 200 Dixon Archibald Catering — full-service catering, including corporate and private events Holy Spirits Social Club — built around good food, good drinks, and good company, with a warm, candid, come-as-you-are spirit. Its voice is reverent about the table and irreverent about everything else: playful, a little cheeky, and always welcoming. IZZIT — an early-stage quick-service restaurant (QSR) concept built on the conceptual foundation of Panino's North Oaks Let's Eat Together Foundation — a 501(c)(3) working at the intersection of food security and social connectedness, putting the group's hospitality, operations, supply chain, and team to work for neighbors in need. Panino's North Oaks is its founding partner and donates 1% of profits. The Director of Operations runs the daily business of Dixon Archibald Hospitality, so the owner can lead the company rather than the shift. As a member of the leadership team, you are responsible for guest experience, financial performance, and operations systems across Panino's North Oaks, Dixon Archibald Catering, Holy Spirits Social Club, and IZZIT, and you turn company standards into how the business operates.

KEY RESPONSIBILITIES

Guest Experience & Standards Set and enforce service, food, beverage, and cleanliness standards across every concept Be visible during peak service; step in where the guest experience needs it Track guest feedback and online reviews; fix root causes, not just the complaint Keep each concept's identity distinct while holding one company standard of hospitality Financial Performance Build and manage annual operating budgets and monthly forecasts for each concept Own the

P&L:

sales, cost of goods, labor, and controllable expenses Hold variable labor to target — 12% back of house, 8% front of house, 20% total at Panino's — and set equivalent targets for each concept Lead monthly performance reviews with concept leaders using Toast and Restaurant365 reporting Drive revenue through catering, private events, menu engineering, and pricing People & Leadership Lead, coach, and drive accountability for all employees Own hiring, onboarding, training, and performance management for leadership roles; set the standard for all others Oversee scheduling and maintain the staffing and availability matrix; make sure no shift depends on one person Build a culture of direct feedback, recognition, and internal promotion Systems & Process Lead the Restaurant365 rollout (accounting, inventory, scheduling) with the onboarding partner, and drive adoption Own Toast POS configuration, Corvex frontline checklists, and opening and closing procedures Write and maintain SOPs so every concept runs the same way on every shift Oversee purchasing, vendor contracts, inventory counts, and waste tracking Risk, Compliance & Safety Ensure compliance with Minnesota liquor law, health code, labor law, and licensing at every concept Own loss prevention and security: cash handling, comps and voids, inventory controls, and camera and access practices Maintain required certifications and documentation for leaders and teams Oversee facilities, equipment maintenance, and capital projects Growth & Community Support new concept openings and expansion projects from planning through launch Partner with the Let's Eat Together Foundation on food donation, events, and supply chain support

QUALIFICATIONS

Required 5+ years in hospitality operations, including 3+ years leading multiple concepts or a single concept above $3M in annual sales Proven P&L ownership: budgeting, forecasting, cost of goods, and labor management Track record of hiring and developing managers and chefs who stay Strong command of both front- and back-of-house operations, including bar and catering Working knowledge of Minnesota liquor, health, and labor regulations ServSafe Manager certification, or ability to obtain within 60 days Proficiency with a restaurant POS and back-office accounting and inventory systems Availability nights, weekends, and holidays as the business requires Preferred Experience with Toast POS and Restaurant365 Experience opening a new concept or leading a systems rollout Catering and private events background Degree in hospitality, business, or a related field Experience in community-rooted or mission-driven hospitality Working Conditions & Compensation Physical requirements: Stand and move for extended periods; lift up to 50 lbs; work in kitchen and bar environments with heat, cold, wet floors, and noise. Regular travel between concepts; valid driver's license and reliable transportation required.

Benefits:

Health insurance, paid time off, dining privileges, and other benefits to be confirmed.

Pay:

$60,000.00 - $110,000.00 per year

Benefits:

401(k) Employee discount Health insurance Paid time off

Work Location:

In person