Objective:   The service manager is responsible to plan, organize, control, and direct the work of the front of house staff.   The service manager is responsible for ensuring the highest level of guest satisfaction, employee engagement, and financial performance. 

Responsibilities:

Leadership Effectiveness

·         Leads employees by setting a positive example of operational discipline and inspired hospitality. 

·         Accomplishes restaurant human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, and counseling employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures

·          Supports the continuous growth and development of all FOH employees. 

·         Provides a superior hospitality and culinary experience for all restaurant guests.  Assists the general manager with implementing, and reinforcing operational standards, procedures and systems to ensure a superior guest hospitality experience. 

Business Effectiveness

·         Understands restaurant performance against company operating standards and metrics, including guest satisfaction, employee engagement, net revenue, cost control & NOI performance and health, safety and sanitation standards.

·         Monitors daily scheduling process to ensure appropriate staffing levels to maintain customer service levels and profit goals

·         Ensures that all service staff members and bartenders serve and handle alcohol responsibly and in accordance with federal, state and local guidelines

·         Manages the safety, sanitation, and cleanliness practices of all FOH operations in the restaurant

·         Maintains a superior understanding of food and beverage standards and trends; guides and protects the food, beverage, and service experience, has relevant knowledge of the latest trends and opportunities for program growth and evolution. 

·         Manages and rectifies guest complaints, issues, and concerns.

·         Ensures the adequate security of all company human and financial capital and assets.

·         Identifies and resolves operational challenges and issues.

Personal Effectiveness

·         Ensures the highest level of integrity and accountability in all business dealings; serves as a role model for excellence in all he/she does.  Follows through on all commitments.  

·         Seeks personal development and opportunities to grow as a leader and business person.  Participates in educational and personal development activities on an ongoing basis

Interpersonal Effectiveness

·         Builds and sustains positive relationships with all stakeholder groups, including employees, guests, partners, shareholders and the surrounding community.  Serves as an ambassador of the restaurant to all stakeholder groups. 

·         Ensures that inspired hospitality and service are our top priority; constantly explores and implements ways to enhance employee and guest satisfaction.  Maintains a positive attitude and generates excitement for the restaurant.

·         Prioritizes and reinforces teamwork and mutual cooperation and respect as hallmarks of restaurant performance.  Manages personalities, preserves equity and cooperation, and resolves conflict as needed. 

·         Communicates consistently, candidly, and constructively to all stakeholder groups.   

·         Performs related duties as required.

Knowledge and Skill Requirements:

·         Minimum two years of management experience.

·         Bachelors degree preferred but not required

·         Experience working in a fast paced, fine dining environment.

·         Ability to communicate effectively.