RESTAURANT SERVICE MANAGER

JOB SUMMARY

Senior management team member reporting to the General Manager. Participates in and is accountable for quality staffing, employee education, cultural of values, service standards, operational excellence, quality of food and drink, guest satisfaction, client relations, vendor relations, health & safety standards, communication & teamwork, facility maintenance, inventory & asset protection, and financial performance. Primary educator and role model for our Story Worth Living and our values of Why, How, and What.

CORE MANAGEMENT SKILLS

· Self-Awareness & Management

· Communication & Delegation

· Problem Solving & Decision Making

· Operational Leadership & Team Building

PRIMARY RESPONSIBILITIES & EXPECTATIONS

OPERATIONAL EXECUTION

Assure consistently executed shifts lead by specific management shift leader that achieves our goal of 100% guest satisfaction and an undeniable team win.

GUEST EXPERIENCE

Cultivate positive guest experience from reservation process, host stand welcome, steps of service, quality food and drink, recognition, and a gracious goodbye.

MANAGEMENT OF MANAGERS

Lead a dedicated and engaged team with a high degree of partnership, open communication, trust, and solution-oriented thinking.

MANAGEMENT OF STAFF

Recruit, hire, train, guide, and coach a team of hospitality hearted professionals that are constantly learning while delivering standard setting shifts and positive guest experiences.

TEAM BUILDING

Builds a culture of teamwork and acts as a harmonizing influence through quality relationships.

MANAGEMENT OF MEETINGS

Fosters an environment on constant, open, interested, and collaborative communication and planning that leads to a proactive, prepared, successful business machine.

DEVELOPMENT OF MANAGERS

Responsible for the ongoing development of the management and supervisory team so that each manager is competent in their job, succeeding in their role, and working from clear job descriptions

EMPLOYEE REVIEW & JOB SATISFACTION PROCESS

Conducts review process for all FOH staff and managers in a timely manner every year. Hold 6-month review follow-up meetings to check status of agreed upon improvements.

SECONDARY RESPONSIBILITIES & EXPECTATIONS

BEVERAGE PROGRAM MANAGEMENT

Lead an empowered Bar Manager or Lead Bartender to deliver a ‘Best in Class’ Wine, Beer, Spirits & Cocktail Program by ensuring the following standards are met through open communication and teamwork.

CULINARY PARTNERSHIP

Work in partnership with Executive Chef to create a positive, open, and professional relationships with culinary team so that the following standards are met.

CONFLICT & CRISIS MANAGEMENT

Be the absolute leader and ‘buck stops here’ force in intervening when necessary to resolve disagreements or disputes between.

SPECIAL EVENTS & GROUP DINING

Work with Chefs to assist in planning and executing all special events, large reservations, and holiday menus.

PLANNING & BUDGETING

Works with owners and Chef on the annual business planning process to create an annual budget

FINANCIAL MANAGEMENT

Increasingly grow business acumen and decision making based on business metrics to be a fully rounded business leader that is challenged to succeed in The Game of Business.

FACILITIES

Manage repair and maintenance for the building, equipment, furniture & fixtures. Promote Health, Safety & Sanitation through compliance of daily, weekly, monthly cleaning tasks and enforcing health codes. Responsible for cleanliness, organization, and maintenance of entire facility

COMMUNICATION & MARKETING

Seek out creative sales initiatives to drive new traffic. Effective participation in daily / weekly social media content generation. Disseminate all company communications to staff to with regard to special events, policy updates, company updates, improvement plans and initiatives.

TECHNOLOGY

Ensure managers know where and how to troubleshoot technology interruptions. Secure all information through passwords and access levels. Proper use, maintenance, and training of current business systems and apps.

QUALIFICATIONS

Ability to work in a high-energy and physically demanding environment. Demonstrates strong leadership skills, work ethic, and integrity. Actively participates in problem solving, accountability & development of all employees. Excellent organizational skills and accuracy in managing cash & financial transactions. Solid math, computer, POS & reservation system skills. Minimum 3-5 years of relevant work experience in restaurant management position. Awareness of local, state and federal health & sanitation laws.

Job Type: Full-time

Pay: $64,000.00 - $72,000.00 per year

Benefits:

• Employee discount
• Flexible schedule
• Health insurance
• Paid time off
• Paid training

Experience level:

• 3 years

Restaurant type:

• Bar
• Casual dining restaurant
• Fine dining restaurant

Shift:

• 10 hour shift
• 8 hour shift

Weekly day range:

• Rotating weekends
• Weekend availability

Ability to commute/relocate:

• Burlington, VT 05401: Reliably commute or planning to relocate before starting work (Required)

Shift availability:

• Night Shift (Required)

Work Location: One location

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