Service Manager

Responsible for daily operations of the front-of-the-house functions in the restaurant, including appearance, presentation, guest experience and professional leadership and direction to front-of-the-house employees, bartenders, waitstaff, backwaiters and host. Effectively communicating and upholding policies/procedures, steps of service, standards of hospitality, daily features, promotions, etc. will be expected on a daily and per shift basis. Being a leader with confidence, yet humility, maintaining a calm demeanor when faced with adversity and stress and always maintaining a positive attitude as you communicate expectations, handle challenges and in finding solutions and removing obstacles, is a non-negotiable standard and expectation. The clear goal and philosophy of the management team is to take care of our people, creating a safe, functional and consistent work environment. Service Managers are instrumental in building business and expected to develop clientele, participate in community and marketing activities/opportunities and always have a responsibility to carry on a demeanor that reflects well upon the identity of the restaurant, even outside of normal working hours.

Essential Duties:

- Assists with staffing level and determining which staff are assigned to each shift and work location
- Manages all employees to maintain high employment quality standards including hiring, development, counseling, promotion, discipline and termination, as appropriate
- Enforces safety and sanitary practices and maintenance for front-of-the-house
- Ensures compliance with operational standards, company policies, federal/state/local laws, and ordinances; all health inspections meet required state standards
- Actively participates as a member of the management team; contributes regularly to weekly and monthly meetings
- Responds to guest comments and seeking opportunity to build guest count while educating and empowering others to act in similar capacity
- Sets excellent guest service and work examples
- Demonstrates knowledge of entire menu and preparation
- Maintains current and accurate collateral in areas in front-of-the-house
- Carries out specific departmental assignments/roles/responsibilities
- Engages in community and market-related opportunities at the restaurant

Management Team Benefits:

- Annual reviews, development plan and goal-oriented quarterly performance management
- Medical/Dental/Prescription drug coverage
- Dining discounts
- Paid Time Off
- Flexible schedules
- Closed on Thanksgiving and Christmas
- Career advancement opportunities

Experience/Skills Required:

- Minimum of 3 years of previous polished casual or fine dining experience
- Minimum of 1 year prior salaried management experience
- Strong and stable work history with wine & spirits knowledge
- Availability to work a flexible schedule (days, nights, weekends, and holidays)
- Background check
- Legal authorization to work in the United States
- Must be at least 21 years of age
- Basic POS and computer proficiency required