Restaurant Service Manager

Curio by Hilton (Kinseth Hospitality)•Omaha, IL

About The Position

The Restaurant Service Manager supervises and coordinates dining room employees who provide courteous, prompt service to customers. The role includes staffing, training, guest service, beverage service, supply ordering, complaint resolution, compliance with safety and liquor regulations, expense control, and promotional planning. The manager directly supervises 1–30 Front of the House employees and performs supervisory duties in accordance with company policies and applicable laws. These duties include interviewing, hiring, training, assigning and directing work, appraising performance, recognizing and disciplining employees, and resolving complaints and problems. The employee is responsible for following Kinseth Hotel Corporation policies and property-specific standards, maintaining a professional image, and reporting to work as scheduled.

Requirements

Bachelor's degree from a four-year college or university, or one to four years of related experience and/or training, or an equivalent combination of education and experience.
Ability to perform each essential duty satisfactorily.
May require franchise-specific certification and federal, state, or local food service certifications.
Regularly stand, walk, use hands to handle, grasp, or type, reach with hands and arms, and talk or hear.
Frequently climb or balance; stoop, kneel, crouch, bend, or twist; taste or smell; and push, pull, or lift over 10 pounds.
Occasionally sit.
Frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds.
Have close, distance, and peripheral vision, depth perception, and ability to adjust focus.

Responsibilities

Hire, orient, schedule, coach, train, and motivate staff.
Develop and implement training goals and objectives related to operations.
Take orders from customers or wait staff and suggestively sell beverages and food.
Check identification of patrons who appear under the legal drinking age and refuse to serve alcohol to minors.
Serve non-alcoholic beverages, mixed drinks, wine, and draught or bottled beer courteously to support guest satisfaction.
Inventory, estimate, and order china, glass, linen, and silver supplies according to purchasing guidelines.
Address customer complaints about service, food, and beverages.
Inspect the establishment and observe workers and patrons to ensure compliance with occupational, health, and safety standards and local liquor regulations.
Communicate with other departments about maintenance, food preparation, banquets, cleanliness, safety, marketing, motivation, retention, and future planning.
Control departmental expenses according to budget and prevent waste and spoilage.
Stay informed about competitors, market position, and market segments.
Clean and maintain an organized work area.
Plan and arrange promotional programs and advertisements.
Follow KHC policies, the employee handbook, property-specific guidelines, dress code, safety and performance standards; maintain a professional image and report to work as scheduled.
Interview, hire, train, assign and direct work, appraise performance, reward and discipline employees, and address complaints and resolve problems.
Follow proper safety precautions to avoid injuries.