- Guest Service & Employee Relations
- Promote, work, and act in a manner consistent with the mission of The Dirty Buffalo.
- Manage all guest-related issues for dining room and carryout patrons while on duty.
- Fill-in for fellow employees where needed to ensure guest service standards are met.
- Maintain in-depth knowledge of all menu items, ingredients and service standards and be capable of performing both front and back of the house positions with expertise.
- Make the schedule for all FOH staff and ensure that all positions in the restaurant are covered during shifts in which s/he is the manager on duty.
- Instruct, train, and manage service staff in accordance with The Dirty Buffalo standards.
- Make employment decisions including recruiting, interviewing, hiring, evaluating, and disciplining service personnel as appropriate. Escalate termination referrals to General Manager.
- Monitor and properly document all employee-related issues (injuries, falls, violations of company policy, disciplinary actions).
- Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
- Oversee and ensure that restaurant policies regarding personnel are followed, and administer prompt, fair and consistent corrective action for all violations of company policies, rules, and procedures.
- Provide orientation of company and department rules, policies and procedures to new service employees.
- Oversee the continuous training of service employees on service standards, upselling, pitching specials, pivot points, and menu items and additions.
- Monitor employee and guest activities to ensure liquor regulations are obeyed.
- Safety, Sanitation and Maintenance
- Monitor sanitation practices to ensure that employees follow standards and regulations.
- Create and maintain appropriate cleaning schedules for dining room floors, walls, bathrooms, tables, chairs, booths, server stations, and storage areas.
- Promptly report service area maintenance needs, such as, pest control issues, or plumbing back-ups to general manager.
- Ensure that food services regulations are being followed by all service employees.
- Cost Control
- The service manager is the primary person responsible for the following expenses that contribute to the restaurant’s prime costs: soft beverage costs and liquor/beer/wine costs, and labor cost in the FOH.
- The service manager is also the primary person responsible for the following expenses that contribute to the restaurant’s overall operating costs: tableware and smallware (including silverware)
- Control liquor/beer/wine cost and soft beverage cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.
- Conduct inventory of liquor/beer/wine and soft beverages and record and document inventory on inventory spreadsheets.
- Prepare labor budgets and schedule personnel as required for anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
- Marketing and Growth
- Schedule trivia nights and other marketing events
- Plan menus and food utilization for group events, based on anticipated number of guests, nutritional value, palatability, popularity, and costs.
- Order and purchase equipment and supplies.
- Day to Day Operations
- Follow up on previous day operation.
- Complete opening checklists for both front and back of house.
- Complete closing checklists for both front and back of house.
- Manage daily labor for both FOH and BOH employees.
- Complete floor plan for front of house employees.
- Cash operations to include open and close cash, complete bank runs, and manage checkouts.
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