Service Manager

FOH Manager

Understand completely all policies, procedures, standards, specifications, guidelines and training programs.

Supervise operation of bar to maximize profitability, minimize legal liability, and conform to alcoholic beverage regulations.

Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking, and serving standards.

Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.

Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.

Fill in where needed to ensure quest service standards and efficient operations

Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner.

Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurants preventative maintenance programs

Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurants receiving policies and procedures.

Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.

Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures.

Fully understand and comply with all federal, state, county, and municipal regulations that pertain to health, safety, and labor requirements of the restaurant, employees and guests.

Carry out restaurant marketing, advertising, and promotional activities and campaigns.

Perform other duties as assigned by General Manager

Requirements:

Must be 21 years of age.

Be able to communicate and understand the predominate language(s) of the restaurant's trading area.

Have knowledge of service and food and beverage, generally involving at least three years of front-of-house operations and/or assistant management positions.

Possess excellent basic math skills and have the ability to operate a cash register or POS system.

Be able to work in a standing position for long periods of time.

Be able to reach, bend, stoop and frequently lift up to 50 lbs.

Must have the stamina to work in a positive environment 50-60 hours a week.

Be able to work in a Real, Fresh, Fun environment!