Associate Service Manager

Guest Service & Employee Relations

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  Promote, work, and act in a manner consistent with the mission of The Dirty Buffalo.
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  Investigate and resolve complaints regarding food quality, service, or accommodations.
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  Manage all guest-related issues for dining room and carryout patrons while on duty.
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  Coordinate and execute catering orders for large parties.
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  Promote The Dirty Buffalo’s Family Meals, Large Combos, and catering menu for delivery.
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  Maintain in-depth knowledge of all menu items, ingredients and service standards and be capable of performing all front of the house positions with expertise.
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  Ensure that all host/hostess, carryout and delivery shifts are covered throughout the week. Make sure that each employee is scheduled within his or her availability, taking notice of any requested time off.
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  Instruct, train, and manage department staff in accordance with The Dirty Buffalo standards.
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  Make employment decisions including recruiting, interviewing, hiring, evaluating, and disciplining service personnel as appropriate and with guidance from the General Manager. Escalate termination referrals to General Manager.
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  Monitor and properly document any and all employee-related issues (injuries, falls, violations of company policy, disciplinary actions)
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  Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
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  Oversee and ensure that restaurant policies regarding personnel are followed, and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules, and procedures.
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  Oversee the continuous training of Carryout and Delivery employees on service standards, upselling, pitching specials, pivot points, and menu items and additions.
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  Monitor employee and guest activities to ensure liquor regulations are obeyed.

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  Monitor sanitation practices to ensure that employees follow standards and regulations.
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  Ensure that opening, closing, sidework, and weekly and monthly cleaning and/or maintenance duties are followed.
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  Ensure that dining room and carryout out room are all kept tidy and “broom-clean,” by periodically surveying those areas and assigning tasks to staff as necessary.
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  Promptly report service area maintenance needs, such as, pest control issues, or plumbing back-ups to general manager.
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  Ensure that food services regulations are being followed by all service employees.

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  The Associate Service Manager is the primary person responsible for the following expenses that contribute to the restaurant’s prime costs: merchandise costs and labor costs in the Carryout/Delivery departments.
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  Control merchandise cost by following proper requisition of products from storage areas, product storage procedures and waste control procedures.
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  Conduct inventory of merchandise and record and document inventory in MarginEdge.
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  Prepare labor budgets and schedule personnel as required for anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.

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  Plan menus and food utilization for catering and group events, based on anticipated number of guests, nutritional value, palatability, popularity, and costs.

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  Order and purchase equipment and supplies to support catering and delivery sales.

Able to communicate effectively with managers, kitchen and dining room personnel, and guests