Restaurant Manager

The Restaurant Manager is responsible for creating an excellent guest service experience in the restaurant. This role leads colleagues including hosts, servers, bartenders, food runners, assistant servers, and is a key collaborator for service and culinary teams. The Service Manager sets the highest example for hospitality, gracious service, and welcoming guests into the restaurant by implementing menu programming, training staff on food & beverage, training staff on guest services, and daily planning like working with host and service teams to set up optimal floor plans and timing. The Service Manager is responsible for ensuring steps of service in the restaurant. The Service Manager hires, schedules, trains, and leads the service team. Team members are:

• Are passionate about teamwork, hospitality, guest experience, and great food & beverage
• Are fully knowledgeable of the menu including ingredients, allergens, and wine recommendations
• Work as part of a service team to take care of all guests in the restaurant
• Focused on ensuring a positive guest experience

Compensation & Benefits:

• $82,000 - $87,000
• 401(k) with company match
• Health, dental and vision insurance for full-time team members
• Vacation time for full-time team members
• Paid Sick Time
• Flexible schedule with limited late nights
• Daily staff meal

Summary of Service Manager Responsibilities

• Lead service team to create the most welcoming and hospitable environment for guests in the restaurant
• Train service team and implement points of service to ensure timely, hospitality, and gracious food and beverage service in the restaurant
• Learn and grow regular clientele, and train service team to learn and grow regular clientele
• Utilizes and knows Toast Point of Sale to make sure system assists in providing great service including setting up table plans and seat numbers so that service and culinary teams have all the correct information. Be able to trouble point of sale challenges to assist service team
• Act as a professional point of contact for guests and communicate with colleagues across the restaurant including service team, management, and culinary
• Professionally receive, manage, and respond to customer feedback
• Leads and trains staff on allergen awareness and guest communications and guest service regarding allergens and dietary restrictions
• Works with culinary and service colleagues to accommodate allergen needs and dietary restrictions
• Work with beverage and culinary managers to manage inventory and control costs
• Remain composed while working with a sense of urgency and focus
• Ensure safety and compliance with health, safety, and quality control rules and regulations
• Set the best examples for professionalism, guest service, and passion for hospitality
• Other responsibilities as needed to deliver an excellent hospitality service

Required Qualifications

• Leadership qualities including great listening skills; positivity, able to motivate colleagues and build teamwork; respect for and tolerance of others; professional communication skills to communicate effectively with colleagues
• Good judgement, the ability to make independent decisions without constant direction from others, and to solve problems as they arise within the workplace.
• Excellent guest service skills.
• Strong communication skills and hospitality skills
• Able to grasp and reach overhead
• Must be able to lift, move, and carry 50 lbs
• Must be able to work 8 hours a day on feet
• Servsafe allergen certified and Servsafe food handler (or willing to be certified prior to start date, company pays classes) and TIPS certification, crowd control, and choke saver certifications
• Minimum 5 Years Experience in management hospitality

GC Fine Catering provides hospitality food, drink, and events services at restaurants and special events. The company is based in Boston.