FOH - Service Manager

Saho Hospitality Group•New York, NY

20h•Onsite

About The Position

This person is responsible for managing all service staff, providing excellent service, and building guest relationships. The role involves overseeing service in the entire restaurant, ensuring logistics efficiency, supporting dining room staff, leading by example in guest interaction, and monitoring the quality of food and beverages. Administratively, the manager will review sales and staff performance, continually review policies and procedures, keep dining and lounge literature up to date, conclude daily operation notes, and handle beverage and food updates in the POS system. For staff development, the manager is responsible for all staff beverage and food training, ensuring safety procedures are followed, monitoring POS entries, participating in daily pre-shift meetings, communicating service-related issues, and being accessible to staff for menu questions, while always maintaining a professional demeanor.

Requirements

The ability to work as part of a team, and personal cleanliness.
Very basic food handling, preparation, and cleaning skills are welcomed.
Time management and ability to work under pressure to manage high volume of production.
Active listening and learning skills.
Reading and speaking comprehension skills.
Discipline to follow set standards.
Ability to lift up to 30lbs.

Responsibilities

Oversee the service in the entire restaurant by being present and active on the floor.
Ensure logistics efficiency – correct set up for success, adequate staffing for particular shift (in conjunction w/GM), neat and accurate product display, etc.
Support dining room staff to resolve any service-related issues.
Lead by example - use guest’s name, build relationships with loyal guests, check on satisfaction by being involved, touch every single table, and adhere to the mechanical standards of service.
Ensure accuracy and cleanliness of all menus used in bar and lounge and POS postings.
Monitor quality of all beverages and food and communicate shortcomings in a productive way.
Monitor proper pour levels of beverages and wine.
Personally respond to all guest requests.
Assist guests with food and beverage selections during service and oversee quality of service.
Refrain from use of cell phone at all times while on the floor and ensure that staff does the same.
Continually review sales and staff performance – sales and revenues, most and least selling items, promotional items, bottle sales, food items, new hire competencies, staff’s service level and engagement with guests, etc.
Continually review policies and procedures for efficiency/accuracy – liquor stocking, side stations organization, inventory counts, spot checking on check tenders, cleanliness of storage areas, etc.
Keep all dining and lounge literature up to date including, but not limited to: Job Descriptions for service staff Training materials and daily line up communication in coherence with inside service staff and events.
Conclude all notes regarding daily operation in Avero report/log at the end of the day.
Handle beverage and food updates in POS system and menus when asked by General manager.
Responsible for all staff beverage and food training including materials generation.
Understand, follow and direct others in current safety procedures.
Monitor and make sure that all beverages are correctly punched into POS system on specific guest’s checks.
Participate on daily pre-shift meetings in the main dining room.
Communicate all service-related issues to the appropriate service staff and resolve any possible miscommunication or tension between staff, always update and when you can involve General Manager.
Be accessible to the staff to answer all menu questions.
Follow procedure as written on our training manuals and communicate the same to all staff who handle or serve food and beverages.
Always maintain professional demeanor with all staff.