Posted: Apr 6, 2021
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Service Manager

Full-time
Salary: $52,000.00 - $60,000.00 Annually
Application Deadline: Apr 30, 2021
Food & Hospitality

Reports to:

General Manager and Assistant General Manager

 Summary of Position: 

Support the GM in the planning, organizing, training and leadership necessary to achieve Front of House restaurant objectives in guest service & satisfaction, sales, costs, employee hiring & retention, food quality, cleanliness and sanitation.

 Duties & Responsibilities:

  • Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times.
  • Must be present and supportive for servers and hostess staff and check-in with guests to validate service consistently meets standards.
  • Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
  • Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
  • Partner with the GM in making employment and termination decisions.
  • Fill in where needed to ensure guest service standards and efficient operations in Front or Back of the House.
  • Continually strive to develop your staff in all areas of service, food presentation, safety and sanitation.
  • Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
  • Provide timely and constructive feedback and coaching to employees regarding their performance. Ensure both positive and negative performance is documented and communicated accordingly.
  • Assist GM to develop, plan and carry out restaurant marketing, advertising and promotional activities and campaigns.
  • Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
  • Schedule servers and hostesses as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
  • Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.

Skills & Experience:

  • Have knowledge and experience in service and food and beverage, with at least three years of front-of-the-house operations and/or restaurant management experience.
  • Possess basic computer skills and the ability to work with a scheduling, time and attendance and POS system
  • Required to have ServSafe Certification and T.I.P.S. or RAMP certification
  • Liquor, beer, and wine knowledge.