Server Manager

*** Hourly Pay Range is based on average payout to our Server Employees with base hourly rate plus tips***

I. Summary of the main function/purpose of the position:

A server takes orders, answers questions about the menu and food, sells the restaurant's food and drinks, takes payments, communicates orders with the kitchen staff, and provides friendly customer service while keeping a clean and organized work environment. Server Managers are also responsible for supervising general service procedures and standards, hiring/training/termination of service staff, scheduling service staff according to provided budgets and labor goals, and accurately closing the numbers at the end of the shift when closing MOD.

II. Principal duties/responsibilities:

• Complete Opening/Closing duties assigned per shift

• Ensure intended overall atmosphere is in place before doors open

• Greet tables, take orders, and keep organized in the POS

• Prepare water, napkins, silverware, condiments, etc. for your tables

• Pre-bus tables. Every table, any time you walk by with empty hands.

• Bus and sanitize all tables after guests have left

• Keep pints, ice, and pitchers at the server station stocked

• Estimate and communicate food wait times to customers

• Maintain an accurate 86 lists and offer alternatives to guests

• Have a complete understanding of food and drink menus and be able to relay information to

guests in a concise and informative manner

• Creating, upholding, and maintaining patron relations

• Maintaining proper sanitation and cleanliness of the restaurant and its functions regarding FOH

operations

• Upholding requirements for food service standards

• Quality control of food and beverage provided to guests

• Consistency in quality of food and drinks

• Creation, oversight, and implementation of policy, procedure, and accountability for FOH staff

• Establishing and maintaining standards of service and conduct

• Delegation and oversight of responsibilities to FOH staff

• Weekly scheduling for all FOH employees

• Balance a schedule for 10 staff members

• Correct employee time adjustments if clock in/out times are not recorded properly

• Checking the Liberty email regularly to respond to customer concerns/comments as well as

coordinating events that may be requested

• Organizing and coordinating opportunity for events related to brand promotion and business

expansion

• Coordinating promotional and social media content relating to FOH programs or employment

opportunities with contracted service provider\

• POS: be able to correctly ring in items and have a good command of the POS system in general

• Have a firm knowledge of how the host stand is run; managing the waitlist and rotation

• Make cuts to service staff at appropriate times, and ensure opening/closing sidework is

completed

• Enforce policy and procedure and communicate with upper management about staff

performance and disciplinary actions when enforced

• End of Day Procedures:

• Be able to do an end-of-day close out correctly

• Check server banks after they’ve completed checkout

• Complete end of shift report sheet and calculate tip out for staff

III. Occasional duties or projects which may be performed at irregular intervals:

• Inform guests of specials and sell them as needed

• Handle/resolve any unsatisfied guests or problems

• Run food when there’s no support staff or when called to assist

• Answer phone calls and input to-go orders when able

• Uploading all new food items into the Linga system

• Hiring, training, disciplining and termination of all front of house employees

• Host, Expo, Server

• Onboarding all new employees into the Linga system with a clock-in number and rate

of pay

• Completing employee reviews when prompted

• Perform any additional tasks as assigned by supervisor or ownership

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IV. Accountability: Areas in which the position is accountable/responsible:

Records: Responsible for keeping track of all payments and receipts, as well as entering tips into the POS system accurately.

Tip Out Calculations: Accurately calculate the tip out & tip share amounts when closing brunch shifts and fill out appropriate form.

Safety: Ensures customer payment information remains confidential. Follow alcohol and food safety rules and regulations to ensure a clean and safe dining environment. Customer Service: Maintains excellent rapport with customers.

V. Supervisory Responsibility:

When no superior management is scheduled, the employee will be responsible for supervision of all FOH service staff, end of shift money duties [when applicable], and overseeing customer relations.

VI. Business-Related Contacts:

External: Social Media Management Company, Vendors

Internal: All Liberty managers, Owner, Office Managers

VII. Educational and/or equivalence in experience requirements:

5 years Hospitality experience

1-3 years Management experience

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Specialized or technical educational requirements:

• Ability to read, analyze, and interpret general business information.

• Ability to organize and complete end of night reports that require basic arithmetic.

• Ability to problem solve.

• Ability to organize and write reports and business correspondence.

• Ability to effectively present information and respond to questions from managers.

• Ability to work with mathematical concepts such as budget information.

Certification or licensing requirements:

• Valid Florida Driver’s License or dependable transportation when and where

public transportation is not available.

• Valid (Manager) Food Handlers Certification

VIII. Specialized equipment or machines used in the course of the duties of the position.

• POS system

• Knives

• Ware-washing equipment

• Computer

• Calculator

• Juicers

• Hot Plates

• Dehydrators

• Blenders

• Peelers

IX. Physical demands:

While performing the duties of this job, the employee is regularly required to use hands, and is required to talk and hear at full capacity. The employee is constantly required to stand and walk for up to 8 hour stretches. The employee is required to reach with hands and arms up to 72 inches. Specific vision abilities required by this job include close vision, peripheral vision, and ability to adjust focus. Front of house positions are required to be able to lift and carry 40-50lbs and back of house positions are required to be able to lift and carry 50-60lbs.

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

X. Work Environment:

Moderate to loud noise level.

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

XI. Additional Remarks:

This position requires the ability to work in a fast-paced environment and mentally prioritize and anticipate the needs of the entire FOH staff as well as customers. This position also requires the ability to work with a high degree of autonomy.

Job Type: Full-time

Pay: $32.00 - $40.00 per hour

Benefits:

• Employee discount

Restaurant type:

• Casual dining restaurant

Shift:

• Day shift
• Evening shift
• Night shift

Weekly day range:

• Every weekend

Work Location: In person