Restaurant Service Manager

Pullman Market•San Antonio, TX

9d•Onsite

About The Position

The Service Manager is responsible for managing daily operational responsibilities, typically in support of the GM or AGM. This position focuses on growing as a leader in the space while learning administrative duties. This manager oversees the host stand, assists the VIP Concierge, and acts as a liaison for the Reservations & Marketing Departments.

Requirements

Must be ServSafe Manager certified and uphold all ServSafe guidelines and TABC certified.
Passion for food, beverage, and hospitality
Self-discipline, initiative, leadership ability and pleasant, approachable nature
Ability to lead by example with a neat and clean appearance.
Ability to motivate employees to work as a team and maintain engagement
Must be a problem solver and multi-tasker, able to handle the pressures of coordinating restaurant operations and staff while finding appropriate solutions to restaurant problems.
Must possess good communication skills
Posses a can-do, team-oriented, flexible attitude

Responsibilities

Oversee the staff setup and breakdown the restaurant, assigning and checking daily side work
Create server sections and strategizing on the management plan for service
Meet with Chefs daily to review menu changes, print daily menus and ensure they are ready for service
Hold daily line ups with staff to review reservations, nightly focus, and menu changes.
Maintain POS menus and settings and troubleshoot when necessary.
Ensure OpenTable is maximized diligently, cover counts are accurate, and tables are finished on time to provide accurate reporting
Ensure ERHG service and hospitality standards are met during every service
Send daily performance summary emails to management.
Ensure a safe working and guest environment to reduce the risk of injury and accidents.
Complete accident reports promptly in the event that a guest or employee is injured.
Ensure positive guest service in all areas. Respond to complaints, taking all appropriate actions to turn dissatisfied guests into return guests.
Be a leader in hospitality. Set the example for the rest to follow.
Build lasting relationships with our guests by touching tables and making connections.
Be an ambassador of our product and service. Tell the story of what makes us special to our guests and team members.
Update the restaurant’s website with current menu
Update Dropbox with recent party menus for Events Team
Handle physical gift card requests and mailing and respond to guest reviews
Monitor email inbox as needed (based on Reservations team taking vacation)
Work with the VIP Concierge to strategize and execute VIP gifts
Acts as an on-site liaison for the Marketing and Reservations department.
Keep GM and AGM fully informed of all issues (i.e. problems, unusual matters of significance and positive events) and takes prompt corrective action when able
Complete job responsibilities and performance objectives in a timely and effective manner and in accordance with company policies and procedures.
Maintain a favorable working relationship with all company employees to promote a harmonious work environment, boosting morale, productivity, and efficiency/effectiveness.
At all times provides a favorable image of ERHG, including restaurant cleanliness (inside and out) and upholding staff appearance standards.
Attend bi-weekly FOH/BOH meeting to keep management communication strong
Perform other duties and responsibilities as required or requested by corporate and partners.
Constantly drive sales through OpenTable efficiencies, staff training, community outreach working diligently with the events & reservations and marketing teams.
Help manage daily cash flow
Attend bi-weekly manager meetings with partners and corporate to analyze weekly profit & loss statement.
Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen, bars, and dining areas. Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances.
Maintain professional restaurant image, including restaurant cleanliness (inside and out), proper uniforms, and appearance standards.
Constantly work towards high team morale and a healthy positive work culture.
Provide direction to employees regarding operational and procedural issues.
Develop employees by providing ongoing feedback, and acting as a leader of hospitality in the space