Description

POSITION SUMMARY

The Service Manager is responsible for assisting with managing front-of-house operations of a full-service, fast-paced restaurant in accordance with standardized policies in order to achieve efficient, friendly services and profitable operations.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Contributing to staffing responsibilities, including hiring, training, scheduling, performance management, and separation
• Assist in leading a specific department including but not limited to operations, planning, development, ordering, inventory, scheduling, etc.
• Assisting with the purchasing, storage, usage, and rotation of food and beverage products and supplies while minimizing waste and/or loss
• Creating a positive team atmosphere among team members that encourages accountability and achieves the highest standards of food, beverage, service and hospitality
• Managing and engaging all team members; promoting cooperative effort, a team spirit, and good morale among team members; treating team members fairly and with respect; ability to lead with commitment and passion
• Delivering excellent guest service including personally greeting and engaging with guests
• Resolving complaints from guests in a polite, effective, and friendly manner
• Participating in administrative requirements including cash handling, financial reporting, posting, goal setting and achievement, governmental compliance, and various reporting as required by law
• Maintain a safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and workplace safety procedures including food handling, storage, and temperature; performing daily safety inspections and complying with IIPP; complying with legal regulations
• Providing regular, accurate, computerized reports of operations to executive management
• Helping with the duties of other team members (e.g., front desk, server, cook, etc.) when necessary because of an unexpected absence or extra volume
• Assist with achieving or exceeding financial objectives; analyzing variances; recommending corrective actions
• Minimizing and controlling costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation
• Collaborating with sales and catering teams to promote and book events
• Adhere to and enforce all applicable local, state and federal laws, rules, and regulations
• Performing other duties as assigned

Qualifications

KNOWLEDGE, SKILLS, AND ABILITIES

• Excellent verbal and written communication skills.
• Excellent interpersonal, negotiation skills, and conflict resolution skills.
• Excellent organizational skills and attention to detail.
• Excellent time management skills with a proven ability to meet deadlines.
• Moderate supervisory and leadership skills including, but not limited to, evaluating performance, appraising, and taking disciplinary action when necessary
• Ability to read and analyze financial data, figures, and transcriptions prepared on and generated by a computer
• Ability to use all equipment and tools associated with managing a restaurant, including but not limited to: point of sale system, HRIS, draft beer system, etc.
• Knowledge of and ability to comply and enforce all health, safety, and personal hygiene policies, standards, and laws
• Knowledge of full-service restaurant operations
• Knowledge of food and alcoholic beverages
• Must be able to speak, read, write and understand English
• Must possess basic computational ability
• Proficient with Microsoft Office Suite or related software.
• Ability and willingness to work evenings, holidays, and weekends

MINIMUM QUALIFICATIONS

• Must be 21 years of age or older at the time of application
• High school diploma or G.E.D. equivalent required
• Previous restaurant management/supervisory experience; 1 year required; 2 to 5 years preferred
• Ability to successfully pass a post-offer, pre-employment background check

PREFERRED QUALIFICATIONS

• Associates, bachelors or other advanced degree preferred
• Previous restaurant management/supervisory experience; 1 year required; 2 to 5 years preferred
• ServSafe or equivalent Food Safety Manager Certification

PHYSICAL DEMANDS AND WORK ENVIRONMENT

The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions.

While performing the duties of this position, the team member is standing the entire shift. The team member frequently reaches, bends, stoops, lifts, shakes, stirs, pours, carries and pushes. The team member frequently is required to use hands or fingers, handle or feel objects, tools, or controls in repetitive motions. The team member is frequently required to walk; sit; and reach with hands and arms. The team member frequently carries trays up to 50 pounds and occasionally lifts and carries tubs and cases weighing up to 75 pounds. The team member must frequently communicate with guests and coworkers. The team member is occasionally exposed to hazards including, but not limited to cuts from knives, slipping, tripping, falls and burns; frequent exposure to smoke, steam, high temperatures, humidity, extreme cold; frequent contact/immersion of hands in water, sanitation solutions, meat products, poultry products, seafood and produce items and frequent washing of hands. The noise level in the work environment is moderate to loud.

NOTE

This job description in no way states or implies that these are the only duties to be performed by the team member(s) incumbent in this position. Team members will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments. All duties and responsibilities are essential functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities. To perform this job successfully, the incumbents will possess the skills, aptitudes, and abilities to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others. The requirements listed in this document are the minimum levels of knowledge, skills, or abilities. This document does not create an employment contract, implied or otherwise, other than an at will relationship.

Hofs Hut Restaurants, Inc. is an Equal Opportunity Employer, drug-free workplace, and complies with ADA regulations as applicable.