Service Manager

Beer Barrel Pizza & Grill•Fort Wayne, IN

13d•$48,000 - $52,000•Onsite

About The Position

The Service Manager's primary goal is to enhance the guest experience by preventing stressors and continuously improving the quality of the greeting experience, timeliness of table service, efficiency of drink delivery, knowledge and courtesy of the service team, and sales practices. The aim is to allow guests to dine and drink with ease, building return guests through smooth operations and a memorable, extraordinary experience. This role ensures the store's service operation adheres to company standards. Performance is measured by guest satisfaction ratings, beverage cost of goods, FOH staffing, FOH cleanliness, health and sanitation, check count growth, check average growth, and the FOH training program.

Requirements

A minimum of 3 years of supervisory or management experience is required for this role.
Experience in a high-volume restaurant with a full-service bar is strongly preferred.
Knowledge of or certification in safe food handling procedures, as well as knowledge of or certification in safe alcohol and bar procedures is preferred.
Experience leading diverse teams of people and training and mentoring new staff will best set candidates up for success in the Service Manager role.
The ability to use discretion in decision making and exercise good judgment to solve problems, set and achieve goals is a must-have skill for the Service manager position.
Candidates with a positive and upbeat personality that are capable of inspiring others will be given preference.
Basic business math skills and computer literacy are also necessary skills to be successful as a Service Manager.

Nice To Haves

Experience in a high-volume restaurant with a full-service bar is strongly preferred.
Knowledge of or certification in safe food handling procedures, as well as knowledge of or certification in safe alcohol and bar procedures is preferred.
Candidates with a positive and upbeat personality that are capable of inspiring others will be given preference.

Responsibilities

Hold the service team accountable for exceptional and quick service to ensure the guest experience is at the top of everyone's mind every shift in collaboration with the FOH supervisor, if applicable
Primarily responsible for scheduling, coordinating, and successfully hosting charitable events (ie Dine & Donate) in alignment with company initiatives and guidelines for such events.
Responsible for keeping beverage costs at or below company goals by weekly ordering and inventory and actively using Margin Edge to track COG progress while actively adjusting your processes to align with store goals
Ensure FOH staffing levels are met by actively hiring for terminations and seasonal help – complete all steps for successful onboarding and training for new hires
Build relationships with your staff, be flexible with their scheduling needs, create a welcoming and enjoyable workplace, and provide praise performance feedback and developmental plans through timely evaluations to keep employee turnover to a minimum
Responsible for all FOH interpersonal staff conflicts, including call-offs, progressive disciplinary action, and terminations, while collaborating with your General Manager
Build weekly FOH schedules that align with labor budgets, are fair for staff, and work with the business flow
Communicate on an ongoing basis with your GM and maintenance team to flag high priority needs and follow through until the task is completed
Keep cleanliness as an ongoing project with weekly and daily cleaning, identify and assign larger tasks checklists, and follow through
Uphold server tip credit and dual jobs compliance
Uphold standards on BB Basics – attendance, uniforms, atmosphere, and environment.
100% table touches through the dot program
Communicate to the BOH manager and GM food quality issues or guest suggestions.
Responsible for drive-time and carryout accuracy
Ongoing training of FOH staff – G.R.A.C.E. training, GFR Rewards, developing leaders and promotions from within your team
Directly oversees the Guest Service Specialist (GSS) team
Responsible for maintaining all up-to-date menus, food, drink, seasonal, tabletop promotional advertisements, and current promotional and entertainment posters throughout the restaurant; responsible for ordering menu page and cover replenishment through commissary as needed