Service Manager

Position Summary: The Service Manager oversees all front-of-house (FOH) operations, including the bar and dining areas, to ensure excellent service, operational efficiency, and profitability. This role involves supervising staff, enforcing standards, managing cash and labor, and supporting the General Manager in achieving restaurant objectives. Key Responsibilities: Guest Experience & Service Quality: Ensure all food and beverages are consistently prepared, portioned, and served according to company recipes and standards. Maintain a positive, productive environment that supports guest satisfaction and team performance. Fill in where needed to ensure guest service standards and operational efficiency are maintained. Team Leadership & Training: Supervise and train front-of-house staff to achieve high performance and customer satisfaction. Administer prompt, fair, and consistent corrective action for any violations of company policies or standards. Maintain clear communication with all FOH personnel and collaborate effectively with BOH and management teams. Operations & Compliance: Supervise bar operations to maximize profitability, minimize legal liability, and comply with alcohol regulations. Monitor cash handling, reconciliation procedures, and POS operations to ensure accuracy. Schedule labor according to anticipated business activity while controlling labor costs. Ensure equipment, workstations, and service areas are clean, safe, and properly maintained. Verify all deliveries meet quality standards and receiving procedures are followed. Comply with all federal, state, county, and municipal health, safety, and labor regulations. Financial & Marketing Support: Assist in executing restaurant marketing, advertising, and promotional campaigns. Prepare required paperwork, reports, and schedules accurately and on time. Support the GM in achieving sales, service, quality, cleanliness, and profitability objectives. Job Requirements: Minimum 21 years of age. Ability to communicate in and understand the predominant language(s) of the restaurant’s trading area. At least three years of front-of-house operations or assistant management experience. Knowledge of food and beverage service standards and operations. Strong math skills and experience operating a POS or cash register system. Ability to stand, bend, stoop, and lift up to 50 lbs frequently. Stamina to work 50–60 hours per week in a fast-paced, high-energy environment. Ability to thrive in a Real, Fresh, Fun environment. Physical Requirements: Stand and move throughout the restaurant during shifts. Lift, bend, and stoop frequently during long shifts. Work in a fast-paced, busy FOH environment for extended periods. Equal Employment Opportunity: Santa Fe Cattle Co. provides equal employment opportunities to all team members and applicants for employment without regard to race, color, religion, sex (including pregnancy, sexual orientation, and gender identity), national origin, age, disability, genetic information, veteran status, or any other protected status in accordance with applicable federal, state, and local laws. DISCLAIMER: This is not necessarily an exhaustive list of all responsibilities, duties, skills, efforts, requirements or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed as assigned. #J-18808-Ljbffr