Restaurant Service Manager

Reports To: Food & Beverage Director

Directly Manages: All Front of House Service Staff

• Duties: The Service Manager-Supervisor is responsible for the management of service in the manner most pleasing to members and their guests. Assures a high standard of appearance, hospitality and service in personnel and cleanliness of the area. Supervises and trains staff, manages within budgetary constraints and develops/implements programs to increase sales through repeat business and higher check averages.

Specifically the Service Manager - Supervisor must:

• Must have full-service restaurant leadership experience**

· Schedule personnel and plan service area set-up based upon anticipated guest counts and client needs.

· Check table reservation schedules.

· Ensure members and guests are greeted and welcomed by appropriate staff.

· Carefully supervise to help assure proper service; pour coffee and take orders when necessary.

· Inspect staff daily to ensure proper and clean uniforms at all times.

· Hire, train and supervise service staff.

· Provide appropriate reports concerning employee hours, scheduled, pay rates, job changes, tip pools, etc.

· Receive and handle complaints concerning food, beverages or service.

· Serve as a liaison between the service area and kitchen staffs.

· Assure that all side work is accomplished and all cleaning of equipment and storage areas is completed according to schedule.

· Direct pre-meal meetings with personnel to relay information and policy changes.

· Assure the correct appearance, cleanliness and proper set-up, check the maintenance of all equipment and report defects.

· Make suggestions about improvements in service area procedures and layout.

· Produce daily/meal period sales analysis and other reports from the electronic data machine(s) used in the revenue centers; audit all waitstaff tickets to eliminate overages or shortages.

· Assure that the dining room and other club areas are secure at the end of the business day.

· Keep inventory of service items including silverware, coffee pots, water pitchers, salt and pepper holders and sugar bowls.

· Develop and maintain the guest reservation system.

· Develop and implement an on-going marketing program to increase dining room business.

· Develop and supervise the sales income control system.

· Monitor labor and supply budget; make adjustments as necessary to achieve financial goals.

· Be able to stand and walk for up to five (5) hours without sitting.

· Be able to push, pull, lift or carry up to 50 pounds. Able to push, pull, lift or carry 100 pounds of weight from storage areas to service areas with a hand dolly.

· Be able to work flexible schedule to accommodate business needs.

Please note this job description is not designed to cover or contain a comprehensive listing of all activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice. Employee must be able to perform the essential functions of the position with or without reasonable accommodations. Reasonable accommodations may be made to enable individuals with disabilities to perform all the essential functions of this position.

Job Type: Full-time

Pay: $ $28.00 per hour

Benefits:

• 401(k)
• Dental insurance
• Employee discount
• Flexible schedule
• Health insurance
• Paid time off
• Paid training
• Vision insurance

Work Location: In person