Restaurant Service Manager

<p>Description</p><p>&nbsp;</p><p>Position Summary:</p><p>The Service Manager is responsible for managing daily operational responsibilities, typically in support of the GM or AGM. This position focuses on growing as a leader in the space while learning</p><p>administrative duties. This manager oversees the host stand, assists the VIP Concierge, and acts as a liaison for the Reservations &amp; Marketing Departments.</p><p>Operational Responsibilities:</p><ul><li>Oversee the staff setup and breakdown the restaurant, assigning and checking daily side work</li><li>Create server sections and strategizing on the management plan for service</li><li>Meet with Chefs daily to review menu changes, print daily menus and ensure they are ready for service</li><li>Hold daily line ups with staff to review reservations, nightly focus, and menu changes.</li><li>Maintain POS menus and settings and troubleshoot when necessary.</li><li>Ensure OpenTable is maximized diligently, cover counts are accurate, and tables are finished on time to provide accurate reporting</li><li>Ensure ERHG service and hospitality standards are met during every service</li><li>Send daily performance summary emails to management.</li><li>Ensure a safe working and guest environment to reduce the risk of injury and accidents.</li><li>Complete accident reports promptly in the event that a guest or employee is injured.</li><li>Ensure positive guest service in all areas. Respond to complaints, taking all appropriate actions to turn dissatisfied guests into return guests.</li><li>Be a leader in hospitality. Set the example for the rest to follow.</li><li>Build lasting relationships with our guests by touching tables and making connections.</li><li>Be an ambassador of our product and service. Tell the story of what makes us special to our guests and team members.</li><li>Update the restaurant’s website with current menu</li><li>Update Dropbox with recent party menus for Events Team</li><li>Handle physical gift card requests and mailing and respond to guest reviews</li><li>Monitor email inbox as needed (based on Reservations team taking vacation)</li><li>Work with the VIP Concierge to strategize and execute VIP gifts</li><li>Acts as an on-site liaison for the Marketing and Reservations department.</li></ul><p>Accountabilities:</p><ul><li>Keep GM and AGM fully informed of all issues (i.e. problems, unusual matters of significance and positive events) and takes prompt corrective action when able</li><li>Complete job responsibilities and performance objectives in a timely and effective manner and in accordance with company policies and procedures.</li><li>Maintain a favorable working relationship with all company employees to promote a harmonious work environment, boosting morale, productivity, and efficiency/effectiveness.</li><li>At all times provides a favorable image of ERHG, including restaurant cleanliness (inside and out) and upholding staff appearance standards.</li><li>Attend bi-weekly FOH/BOH meeting to keep management communication strong</li><li>Perform other duties and responsibilities as required or requested by corporate and partners.</li></ul><p>Financial Responsibilities:</p><ul><li>Constantly drive sales through OpenTable efficiencies, staff training, community outreach working diligently with the events &amp; reservations and marketing teams.</li><li>Help manage daily cash flow</li><li>Attend bi-weekly manager meetings with partners and corporate to analyze weekly profit &amp; loss statement.</li></ul><p>Food &amp; Beverage Requirements:</p><ul><li>Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen, bars, and dining areas. Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances.</li><li>Maintain professional restaurant image, including restaurant cleanliness (inside and out), proper uniforms, and appearance standards.</li><li>Must be ServSafe Manager certified and uphold all ServSafe guidelines and TABC certified.</li></ul><p>Staff Responsibilities:</p><ul><li>Constantly work towards high team morale and a healthy positive work culture.</li><li>Provide direction to employees regarding operational and procedural issues.</li><li>Develop employees by providing ongoing feedback, and acting as a leader of hospitality in the space</li></ul><p>Personal Requirements:</p><ul><li>Passion for food, beverage, and hospitality</li><li>Self-discipline, initiative, leadership ability and pleasant, approachable nature</li><li>Ability to lead by example with a neat and clean appearance.</li><li>Ability to motivate employees to work as a team and maintain engagement</li><li>Must be a problem solver and multi-tasker, able to handle the pressures of coordinating restaurant operations and staff while finding appropriate solutions to restaurant problems.</li><li>Must possess good communication skills</li><li>Posses a can-do, team-oriented, flexible attitude</li></ul><p>Working Conditions:</p><ul><li>A typical work week for this position is 55 hours. Hours may vary if the manager must fill in for his/her employees or if emergencies arise.</li><li>Ability to perform all functions at the restaurant level.</li><li>Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion.</li><li>Work with hot, cold, and hazardous equipment as well as operates phones, computers, fax machines, copiers, and other office equipment.</li></ul><p>Benefits:</p><ul><li>3 Weeks PTO annually (15 days)</li><li>3 Sick Days annually</li><li>$3000 Educational Stipend annually</li><li>Employer Contribution to Health Insurance, $200/month</li><li>50% discount at all ERHG Restaurants&nbsp;</li><li>Wine Exam Reimbursement &amp; Employee Wine Purchase Program - Cost + 20%</li><li>8 Weeks Paid Parental Leave&nbsp;</li><li>Up to 5 days Bereavement Leave</li><li>5 Year Retention Bonus of $3,000 and 10 Year Retention Bonus of $10,000</li></ul>