Restaurant Service Manager

Yamashiro Hollywood•Los Angeles, CA

3d•$31 - $33

About The Position

We are seeking a highly organized and customer-focused individual to join our team as a Restaurant Floor Manager. The Restaurant Floor Manager will be responsible for overseeing the day-to-day operations of the dining area, ensuring excellent customer service, and maintaining a smooth flow of operations. The ideal candidate should have strong leadership skills, exceptional communication abilities, and a passion for delivering an exceptional dining experience. Starting at $31 - $33 hour

Requirements

Previous experience in a supervisory or management role within the restaurant industry.
Strong leadership skills and the ability to motivate and guide a diverse team.
Excellent communication and interpersonal skills.
Exceptional customer service abilities with a customer-centric approach.
Strong problem-solving skills and the ability to handle challenging situations.
Knowledge of food safety and hygiene regulations.
Flexibility to work in a fast-paced, dynamic environment, including evenings, weekends, and holidays.

Responsibilities

Manage the dining area: Ensure smooth operations and efficient utilization of resources.
Monitor table turnover and maintain appropriate seating arrangements.
Coordinate with the kitchen staff to ensure timely delivery of food and beverages.
Address any customer concerns or issues promptly and professionally.
Supervise the front-of-house staff: Provide training, guidance, and support to the waitstaff, hosts, and other front-of-house employees.
Assign and delegate tasks, and ensure adherence to standards and procedures.
Monitor staff performance, provide feedback, and conduct regular performance evaluations.
Maintain exceptional customer service: Interact with customers to ensure their satisfaction and address any inquiries or complaints.
Implement strategies to enhance customer service and improve the overall dining experience.
Handle difficult customer situations with professionalism and resolve conflicts when necessary.
Ensure cleanliness and organization: Maintain high standards of cleanliness and hygiene in the dining area.
Oversee the setup and breakdown of tables, chairs, and other dining area equipment.
Monitor inventory levels of supplies, such as utensils, glassware, and condiments, and place orders as needed.
Collaborate with other departments: Work closely with the kitchen staff to ensure efficient communication and coordination between front-of-house and back-of-house operations.
Collaborate with the management team to develop and implement strategies for business growth and customer satisfaction.