ROLE: Service Manager
REPORTING TO:General Manager
RESPONSIBILITY OVERVIEW:
Reporting to the General Manager, the Service Manager is accountable for the overall operations and results in the dining room and bar. This includes Culture, employee skills and development, achieving high levels of service and food/beverage quality, labour cost, execution, cleanliness, adherence to standards, and being 100% guest obsessed. You will be responsible for delivering expected financial results that contribute to overall profits of the business. As other managers will be contributing to the Front of House success, you will also be responsible for contributing to the success of all other areas of the restaurant.
WORKING RELATIONSHIPS:
Role executed in conjunction with the following departments and or external service providers. General Manager, Kitchen Manager, Suppliers, Vendors, Support Center.
Business Acumen – Opportunity Spotting and Problem Solving
- Utilize Net Promoter scores and guest feedback to improve the overall execution in the front of house and enhance the guest experience
- Identify opportunities in the front of house and kitchen to improve profitability
- Achieve and maximize profits through management of line by line controls
- Successfully implement new menu rollouts and training
- Achieve planned labour targets through proper forecasting and management
- Achieve planned COGS targets through system utilization and follow up
- Strong understanding of financial P&L
Coaching and Teaching
- Provide ongoing development and coaching for your employees around all aspects of the business.
- Ensure all training tools are being utilized and testing completed on time.
- Perform reviews on all the front of house employees along with aligning and implementing an individual development plan for each employee
- Consistent weekly communication around successes and opportunities
- Daily 1-on-1’s with your team, focused on strength acknowledgement and opportunity for improvement
Leading, Motivating, and Inspiring while managing Culture
- Establish and achieve clear business goals and financial targets with your General Manager, which is then filtered down to your front of house employees
- Developing a comprehensive manpower plan to effectively meet execution needs for ongoing operations, new restaurant development, and turnover
- Demonstrate guest-led focus by regularly engaging guests and staff
- Make tough people and business decisions that will allow us to continue to improve our brand health
- Not only identify gaps in execution and standards, but always be looking to improve on the status quo during every shift
- Must be able to inspire, teach, motivate, and drive business initiatives with the employees
- Must have a passion for executing amazing food and service and look to incorporate fun into every shift
Compliance
- Conduct audits on your restaurant
- All food safety and HACCP guidelines met and followed daily
- Health and Safety boards up to date
- Must maintain all brand standards
If you have at 5 years experience with proven success as a Front of House Manager and know you would fit in with our Culture, we’d love to hear from you and will be more than willing to make time to meet you.
*Lone Star Texas Grill welcomes applications from persons with disabilities and provides accommodations, upon request, at all stages of the recruitment/selection process.
Work remotely
Job Type: Full-time
Pay: From $58,000.00 per year
Benefits:
- Dental care
- Discounted or free food
- Extended health care
- Flexible schedule
- Life insurance
Experience:
- Restaurant management: 5 years (required)
Work Location: In person
