Benefits

• Employee discount
• Health insurance

Full job description

Restaurant Service Manager -

The Restaurant Service Manager will oversee all aspects of guest experience in all outlets of the Restaurant, and will manage all employees engaged in serving food and oversee restaurant & bar operations. The Restaurant Service Manager is responsible for staffing, collaborating in training, maintaining the restaurant & bar ambiance, and ensuring the highest level of guest satisfaction and food quality expected by restaurant guests.

The person in this position must have good communication skills, the ability to resolve conflict and a thorough understanding of All aspects of the restaurants policies, standards and expectations. The Restaurant Service Manager must develop and maintain the company’s culture, values, and reputation in the public eye, and with all staff, guests, vendors and partners.

Knowledge, Skills, and Abilities:

• High School diploma or general education degree (GED). College Degree preferred
• Five (5) years related experience in hospitality or service industry, with at least 2 years of management experience, preferably in a fine dining/upmarket setting.
• Must be able to speak, read, write and understand the primary language(s) of the workplace
• Must possess Multi-Outlet and Banqueting experience
• Ability to read and interpret documents such as safety rules, operating and maintenance instructions and procedure manuals
• Ability to write routine reports and correspondence
• Ability to speak effectively before groups of co-workers and sister property staff
• Ability to create documents in Excel and Word
• Ability to understand other computer programs (i.e. Point of Sale, inventory management software and scheduling software)
• Ability to apply concepts of math including addition, subtraction, multiplication, division and algebra, using whole numbers, common fractions, and decimals.

Job Responsibilities:

• Satisfying guest needs and exceeding their expectations by projecting a positive restaurant image through proper grooming, appropriate verbal communication and taking responsibility of guest needs
• Decision making in line with service standards throughout service to ensure the best possible guest experience
• Monitoring all communication between FoH and BoH
• Attend manager meetings when General Manager is unable to attend
• Assisting the General Manager in times of need; assuming full management duties in the absence of the General Manager
• Maintaining overall cleanliness and tidiness of dining room and public spaces
• Manage floor shifts and oversee service staff daily
• Run daily pre-shift and communicate pertinent information to all restaurant FoH Staff
• Checking standards in the dining room to maintain consistency with the service standards put in place
• Ensure the flow of guest experience in the dining room is consistent and timely
• Oversee the development of the all FOH staff, including setting work goals, organizational expectations, and checking in on the progress of their work
• Constantly drive sales through Opentable efficiencies, staff trainings, community outreach, working diligently with the events & reservations and marketing teams.
• Oversee hiring and professional development, including ads, interviews, hiring, orientation, training, education, and termination of hourly employees.
• Develop employees by providing ongoing feedback, establishing performance expectations and conducting performance reviews with clear feedback.
• Oversee all FOH Staff training and development plans and ensure they are completed.
• Ensure that any HR documentation including disciplinary action is accurate, complete, and stored properly, and that SOPs are followed across all departments.
• Ensure all design and OS&E Standards are adhered to
• Monitor guest feedback and ensure all compliments/complaints are responded to timeously and appropriately in order to ensure customer retention
• Ensure all Employees adhere to dress code policies for their scheduled shift
• Compile and balance cash receipts at the end of the day or shift
• Train and supervise workers in service, sanitation and safety procedures
• Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards
• Observe and evaluate work procedures in order to ensure quality standards and service
• Schedule staff hours and assign duties, responsibilities and workstations in accordance with work requirements
• Ensure guests receive indulgent service by maintaining a properly staffed restaurant
• Monitor employee and patron activities to ensure liquor regulations are obeyed
• Demonstrate a working understanding of labor cost control through effective scheduling and proactive management
• Follow inventory standards and procedures to consistently conduct an accurate inventory
• Perform personnel actions, consulting with HR and other managers as necessary
• Ensure staff has a complete understanding of their job requirements and training before holding them accountable for results
• Maintain awareness of documentation needed and retained in employee files
• Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems
• Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in dining facilities
• Ensure open lines of communication with staff, all departments and upper management at all times via email, logbooks, meetings, etc., to ensure all needs of the hotel are met
• Adhere to all standards of operations, policies and procedures, manuals, training material, memos and verbal instruction
• Ensure that all equipment is maintained in good, safe working condition
• Maintain an increased awareness of safety issues throughout the property
• Keep abreast of safety and emergency procedures and OSHA requirements
• Attend relevant meetings

Job Type: Full-time

Salary: $60,000.00 - $70,000.00 per year

Benefits:

• Employee discount
• Health insurance

Experience level:

• 2 years
• 3 years

Restaurant type:

• Casual dining restaurant
• Fine dining restaurant

Shift:

• 10 hour shift
• 12 hour shift

Weekly day range:

• Every weekend
• Monday to Friday

Experience:

• Bar Manager or AGM: 2 years (Preferred)

Work Location: In person