Manager / Service Manager

Description

POSITION SUMMARY   

The Manager is a passionate individual who cares deeply about every aspect of service and inspires the team to deliver on our mission through their presence, attention to detail, and coaching. This individual embodies our values in action and leads by making decisions in alignment with those values. They are uncompromising in their care for our three stakeholders: the guest, the team, and the business. 

CORE DUTIES & RESPONSIBILITIES

LEADERSHIP & CULTURE

• Demonstrates self-awareness and self-management in order to be a great leader and teammate.
• Leads with a positive and productive mindset, influencing and coaching each team toward our service standards, goals and objectives on each shift.
• Expert and utmost authority on what is expected of the frontline staff and able and willing to hold the line.
• Uses their resources to bring clarity and resolution to any situation presented.

SERVICE & HOSPITALITY

• Passionate and consciously aware of what it takes to set the tone and maintain the tempo for an impeccable shift. Uses all their senses to dial in the experience.
• Highly engaged in service, present and connecting with guests and the team equally to ensure we're meeting our mission.
• An expert on the steps of service and keenly watching every table and guest face to know how their experience is going - able to intervene with hospitality to ensure excellent service every time. 

VALUES IN ACTION

• Lives and breathes hospitality. Operates with intention and respect.
• Committed to personal and professional evolution in order to stay connected to self and those they lead.
• Evaluates and holds the team accountable through the lens of our values.
• Demonstrates a high degree of professionalism and integrity at all times.

OPERATIONS

• Ensuring all functions of the restaurant are operating in flow and supporting each department throughout each shift; knowing where to be and when to be there. 
• Prioritizes the importance of following good processes consistently in order to run an efficient restaurant.
• Identifies, communicates and solves problems that arise that affect service in any way.

STAFF RELATIONS

• Leads the team through inspiration and passion. Curates their style to meet the needs of the individual in front of them.
• Unwilling to compromise on our values and expectations, as they know that is what creates our culture.
• Takes responsibility for the overall performance of the team and actively supports, coaches, and holds team members accountable for their role & impact on service.
• Takes pride in educating the staff on all aspects of the restaurant (menu specifications, drinks, products/vendors, etc.) and narrates the purpose behind each step of service.

FINANCIAL GROWTH

• Makes decisions based on budgets and Profit & Loss statements.
• Understands the impact that decisions have on the bottom line.
• Upholds and oversees clock-in efficiency and accuracy.
• Ensures productivity of our greatest resource (our people).
• Responsible for watching waste and taking action to correct it.
• Contributes and implements ideas for ways to add value, increase sales and productivity, and how to save money for the business.
• Look for opportunities to increase guest check average and maximize our seating.

ADMINISTRATIVE 

• Accurately manage POS transactions, end of day reporting, cash handling procedures, and all other essential business functions.
• Takes responsibility and follows-through with urgency to ensure issues are resolved that occur on shift, communicating with the Accounting Team and other stakeholders as needed.

SAFETY & SANITATION

• Maintain safe, secure, and healthy facilities by establishing and enforcing sanitation standards, health department regulations and procedures and maintaining security systems.

PHYSICAL REQUIREMENTS

• Must be able to stand and walk for long periods of time during events.
• Must be able to lift up to 25 pounds at times.
• Must be able to work a variety of hours in order to accommodate events.

 WHAT WE ARE LOOKING FOR

• Education in hospitality field and/or 1-2 years experience managing in a fine dining restaurant or upscale hotel.  
• Must have strong communication skills, verbal and non-verbal. 
• Demonstrate ability to multitask and handle a large volume of incoming inquiries, calls, and needs. Work with purpose and a sense of urgency.
• Able to self-manage priorities and demonstrates self-accountability 
• Empowered, takes responsibility 
• Manages confidential information with discretion
• Always takes a values-based approach to decision making and growth 
• Organized and detail-oriented with the ability to keep many stakeholders informed 
• A polished, personable and professional appearance and attire whenever on-site
• Ability to build relationships with guests and team members at all levels of the organization
• Adaptive organizational skills and the ability to change plans to meet new circumstances
• Able to use Canva and make updates to materials.

Requirements