Service Manager | Growing Steakhouse Brand | NYC
OVERVIEW
The Restaurant Manager is responsible for working with the rest of the management team to run a profitable restaurant, where the quality of service, food, and beverages are continually challenged and improved and where an environment that fosters creativity, free-thinking, and intelligent decision-making is encouraged.
ESSENTIAL RESPONSIBILITIES
Leadership
− Responsible for working as a member of a cohesive management team that supports each other’s decisions and presents a united front to the staff.
− Functions as a role model to staff. A Manager maintains a positive, “win-win” attitude, always working to improve the restaurant.
− Coach and develop the FOH hourly staff members to improve performance and ensure all standards are being achieved.
Build the Business
− Increase guest counts by ensuring excellence and instill this philosophy to every employee. − Understand the expectations for food and beverage quality to actively manage product quality and consistency. − Maintain quality operations with attention to detail; paying particular attention to temperature, lighting, music levels, and the overall ambiance of the restaurant.
− Understand the front door operations to help actively manage the flow of guests into the restaurant, to help maximize revenue and ensure service remains smooth.
− Maximize hospitality on the floor while ensuring that the hourly team delivers consistent service and professionalism.
− Possess a working knowledge of the systems used within our company.
− The Manager must be proficient in the following:
− Opening and closing procedures − Producing accurate monthly inventories
− Food knowledge
− Beverage knowledge
− POS System
− ADP Recruiting ATS & Onboarding platforms − Service Channel
− Reservation Platforms such as OpenTable and Resy
Build the Team
− Assisting the General Manager with overseeing all aspects of the staffing of the restaurant and supervision of hourly employees. In particular:
o Recruiting & Hiring
• Determine appropriate staffing levels.
• An awareness of staffing trends, upcoming seasonal business changes, and any other events, or issues which may have an impact on business, is essential.
• Interviewing and selection of all employees, seeking out individuals who will continually improve the level of service and whose diversity would benefit the staff.
o Training
• Training of all new employees.
• Daily feedback and review of training with every trainee shift by shift.
• Continually develop the staff through the identification of ongoing training needs and the
implementation of the necessary programs.
o Day to Day Supervision
• Supervision of between 2 and 60 front-of-house hourly staff members, including in areas such as: scheduling, policy compliance, work performance, attendance, disciplinary action and conflict
resolution.
• Assess trends in customer volume and make daily staffing decisions based upon such volume.
Deliver Results (Financial & Profitability)
− Maximize sales and optimize profits through the management of all cost centers.
− Remain abreast of the budget and understand the reasons behind why budgeted targets were or were not met. − May be responsible for a particular cost center (i.e. the bar - liquor and wine cost).
QUALIFICATIONS
− A minimum of 1 year of management experience in a culinary and hospitality-driven restaurant. − Strong leadership and management skills, with the ability to motivate, coach, and inspire service team members. − In-depth knowledge of proper professional service techniques and dining room organization. − General knowledge of food preparation methods and culinary terminology.
− Excellent communication and critical thinking skills.
− Experience hiring, training, and mentoring a diverse hourly staff.
− Basic PC knowledge and comprehension and prior familiarity with POS, ALOHA, Resy or OpenTable software systems is highly preferred.