Service Manager

The Service Manager supports and ensures that the restaurant activities are consistent with and supportive of the restaurant’s mission, core values, and operating philosophy & principles. Service Managers are strongly focused on the effective operation of the restaurant through proper staffing levels, training & development, and overall communication. The Service Manager achieves results by maximizing productivity of Krewe, planning, problem-solving, communicating, delegating, and following up.

Essential Functions:

External Guest Satisfaction & Community Involvement

• Oversees and ensures the highest of standards in customer service to deliver consistent and memorable guest experiences.

• Supports Guest relations by investigating & resolving concerns of food quality and service effectively and efficiently.

• Empower, coach, and communicate with Krewe on proper efforts and appropriate actions to resolve, satisfy, and retain guests.

• Identify and support local store marketing strategies that attract new business and maximize sales.

Internal Guest Development & Satisfaction

• Strong “People Management” skills used to manage and motivate a diverse group of individuals while fostering an environment of teamwork.

• Strong interaction with Krewe and serves as a go-to person for requests and inquiries.

• Responsible for attracting, interviewing, training, and retaining top talent to build high performing teams through internal recruiting efforts, quality interviews, identification of internal talent, and continuous development discussions and performance evaluations.

• Champions our Krewe Development Program and prepares qualified Krewe for promotion and cross-training.

• Manages and oversee the staffing levels to ensure schedules meet the needs of the business so that a great Guest experience is delivered and labor is utilized effectively.

• Area of Responsibility include managing and organizing Server and Bartender scheduling

Effective Operations & Business Management

• Partners with peer Managers in efforts to maximize financial performance and profit.

• Partners with the Peer Managers in maintaining cost controls in regards to food, beverage, and labor goals.

• Role models operating standards and behaviors consistent with our company’s values.

• Responsible for upholding company’s systems, standards, routines, & recipes.

Safety, Security & Appropriate Business Practices

• Upholds and enforces the highest standards of cleanliness, hygiene, food safety, food handling, and sanitation in compliance with company policies and health/legal regulations.

• Follows appropriate procedures to maintain the safety and security of all internal & external guests and company assets.

• Maintain and manage the store appearance, maintenance, and atmosphere.

• Ensures business and personnel practices are within the law and consistent with company policies and procedures (labor laws, etc.).

Desired Qualifications:

• Combination of practical experience and education; systems oriented with experience in a high volume scratch cook kitchen and spec recipe management & adherence

• Strong “People Management” and communication skills used to manage, train, develop, and motivate a diverse employee group on a daily basis with a team effort orientation

• Approachable to guests and Krewe with a servant’s heart leadership style

• Moderate P&L knowledge and ability to manage financial goals and objectives is preferred

• Ability to work with peer Managers on carrying out action plans to improve financial controls (food costs, labor costs, and controllable expenses)

• Ability to train, coach, and develop Krewe

• Sanitation certification; ability to ensure highest standards of hygiene, cleanliness, safety, and sanitation throughout the entire restaurant

• Must be flexible in work schedule and hours based on operational needs

• Heart of House Management Experience is optional