Service Manager

Position Purpose: this person is responsible for managing all service staff, providing excellent service, and building guest relationships.

Key Responsibilities/Accountabilities:

• Oversee the service in the entire restaurant by being present and active on the floor.
• Ensure logistics efficiency – correct set up for success, adequate staffing for particular shift (in conjunction w/GM), neat and accurate product display, etc.
• Support dining room staff to resolve any service-related issues.
• Lead by example - use guest’s name, build relationships with loyal guests, check on satisfaction by being involved, touch every single table, and adhere to the mechanical standards of service.
• Ensure accuracy and cleanliness of all menus used in bar and lounge and POS postings.
• Monitor quality of all beverages and food and communicate shortcomings in a productive way.
• Monitor proper pour levels of beverages and wine.
• Personally respond to all guest requests
• Assist guests with food and beverage selections during service and oversee quality of service.
• Refrain from use of cell phone at all times while on the floor and ensure that staff does the same.

• Continually review sales and staff performance – sales and revenues, most and least selling items, promotional items, bottle sales, food items, new hire competencies, staff’s service level and engagement with guests, etc.
• Continually review policies and procedures for efficiency/accuracy – liquor stocking, side stations organization, inventory counts, spot checking on check tenders, cleanliness of storage areas, etc.
• Keep all dining and lounge literature up to date including, but not limited to:
  1. Job Descriptions for service staff
  2. Training materials and daily line up communication in coherence with inside service staff and events
• Conclude all notes regarding daily operation in Avero report/log at the end of the day.
• Handle beverage and food updates in POS system and menus when asked by General manager.

• Responsible for all staff beverage and food training including materials generation.
• Understand, follow and direct others in current safety procedures.
• Monitor and make sure that all beverages are correctly punched into POS system on specific guest’s checks.
• Participate on daily pre-shift meetings in the main dining room.
• Communicate all service-related issues to the appropriate service staff and resolve any possible miscommunication or tension between staff, always update and when you can involve General Manager.
• Be accessible to the staff to answer all menu questions.
• Follow procedure as written on our training manuals and communicate the same to all staff who handle or serve food and beverages.
• Always maintain professional demeanor with all staff

Minimal Essential Requirements:

• The ability to work as part of a team, and personal cleanliness.
• Very basic food handling, preparation, and cleaning skills are welcomed.
• Time management and ability to work under pressure to manage high volume of production.
• Active listening and learning skills.
• Reading and speaking comprehension skills
• Discipline to follow set standards.
• Ability to lift up to 30lbs.

ADA: SA Hospitality Group will make reasonable accommodations in compliance with the Americans with Disabilities Act of 1990.

This job description will be reviewed periodically as duties and responsibilities change with business necessity. Essential and marginal job functions are subject to modification.
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