Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Benefits
Health Insurance
Paid Time Off
Employee Discounts
Retirement Plan
Meal Allowances
Job Description
The hiring establishment is a reputable restaurant known for its commitment to excellent customer service and high standards in the hospitality industry. As a key player in the vibrant food service sector, this restaurant prides itself on delivering memorable dining experiences and maintaining a professional yet warm environment for both guests and staff. Operating in a dynamic and fast-paced setting, the restaurant values teamwork, leadership, and a deep understanding of front-of-house operations.
The role of Service Manager / Front of House Assistant Manager is central to the restaurant's success, reporting directly to the Restaurant General Manager. This position embodies leadership and operational responsibility, requiring the individual to act as the manager in the absence of the general manager. The Service Manager collaborates with management and general office staff to ensure smooth restaurant operations. This role is vital in supervising and directing all dining room employees while enforcing company policies, federal and state labor laws, and health department regulations. The candidate must also be familiar with kitchen and dish room procedures to coordinate effectively with kitchen staff.
Key to this position is the ability to manage front-of-house activities, including scheduling, training, and maintaining exceptional customer service standards that exceed guest expectations. The role demands an individual who can uphold housekeeping standards for the dining and restroom areas, ensure staff appearance and behavior meet company guidelines, and oversee safety policies. This position holds accountability for food safety, food preparation, and front-of-house cost controls, emphasizing operational excellence and cost efficiency.
In addition to these responsibilities, the Service Manager must handle administrative duties pertinent to the role and participate actively in weekly staff meetings, promoting communication across all teams. The ideal candidate will have at least two years of diverse experience in front-of-house roles such as server, host, cashier, trainer, or shift lead, with excellent communication skills to interact effectively with managers, kitchen personnel, dining staff, and guests. This is a pivotal managerial position in the restaurant, offering opportunities to impact the overall guest experience positively and contribute to the establishment's reputation and profitability.
The role of Service Manager / Front of House Assistant Manager is central to the restaurant's success, reporting directly to the Restaurant General Manager. This position embodies leadership and operational responsibility, requiring the individual to act as the manager in the absence of the general manager. The Service Manager collaborates with management and general office staff to ensure smooth restaurant operations. This role is vital in supervising and directing all dining room employees while enforcing company policies, federal and state labor laws, and health department regulations. The candidate must also be familiar with kitchen and dish room procedures to coordinate effectively with kitchen staff.
Key to this position is the ability to manage front-of-house activities, including scheduling, training, and maintaining exceptional customer service standards that exceed guest expectations. The role demands an individual who can uphold housekeeping standards for the dining and restroom areas, ensure staff appearance and behavior meet company guidelines, and oversee safety policies. This position holds accountability for food safety, food preparation, and front-of-house cost controls, emphasizing operational excellence and cost efficiency.
In addition to these responsibilities, the Service Manager must handle administrative duties pertinent to the role and participate actively in weekly staff meetings, promoting communication across all teams. The ideal candidate will have at least two years of diverse experience in front-of-house roles such as server, host, cashier, trainer, or shift lead, with excellent communication skills to interact effectively with managers, kitchen personnel, dining staff, and guests. This is a pivotal managerial position in the restaurant, offering opportunities to impact the overall guest experience positively and contribute to the establishment's reputation and profitability.
Job Requirements
- Minimum of 2 years experience in front-of-house roles
- strong communication skills
- ability to supervise staff
- knowledge of company policies and labor laws
- familiarity with kitchen and dishroom operations
- ability to schedule shifts and breaks
- capability to enforce safety procedures and standards
- strong organizational skills
Job Qualifications
- Minimum of 2 years of experience in varied front-of-the-house positions including server, host/cashier, trainer/shift lead
- must be able to communicate clearly with managers, kitchen and dining room personnel and guests
Job Duties
- Supervise dining room employees and operations
- ensure customer service exceeds guests' expectations
- schedule and co-ordinate shift schedules
- write work schedules
- recruit, select, orientate, and supervise training of dining room employees
- direct and delegate work of all dining room employees and those of kitchen staff in absence of chef or general manager
- maintain dining room/restrooms/waiting room housekeeping standards
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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