Lucilles - Service Manager/PIC

Hofman Hospitality Group•Brea, CA

19d•$19 - $23

About The Position

The Service Manager assists with managing the front-of-house operations of a full-service, fast-paced restaurant in accordance with standardized policies, with the goal of achieving efficient, friendly service and profitable operations. The role contributes to staffing, department operations, purchasing and inventory, team leadership, guest service, financial administration, safety and sanitation, reporting, and cost control. The position also supports other team members when needed and collaborates with sales and catering teams to promote and book events. The position is part-time and located at Lucilles BBQ Brea in Brea, California. It requires a high school diploma or GED, at least one year of restaurant management or supervisory experience, and the ability to work evenings, holidays, and weekends. The job involves standing throughout the shift and frequent physical activity, including carrying trays weighing up to 50 pounds and occasionally lifting and carrying tubs or cases weighing up to 75 pounds.

Requirements

Must be at least 21 years old at the time of application.
High school diploma or GED equivalent required.
At least one year of previous restaurant management or supervisory experience required.
Ability to successfully pass a post-offer, pre-employment background check.
Excellent verbal and written communication skills.
Excellent interpersonal, negotiation, and conflict-resolution skills.
Excellent organizational skills and attention to detail.
Excellent time-management skills and a proven ability to meet deadlines.
Moderate supervisory and leadership skills, including evaluating performance, appraising, and taking disciplinary action when necessary.
Ability to read and analyze financial data, figures, and computer-generated transcriptions.
Ability to use restaurant management equipment and tools, including point-of-sale systems, HRIS, and draft beer systems.
Knowledge of and ability to comply with and enforce health, safety, and personal hygiene policies, standards, and laws.
Knowledge of full-service restaurant operations, food, and alcoholic beverages.
Must be able to speak, read, write, and understand English.
Must possess basic computational ability.
Proficiency with Microsoft Office Suite or related software.
Ability and willingness to work evenings, holidays, and weekends.

Nice To Haves

Two to five years of previous restaurant management or supervisory experience preferred.
An associate, bachelor’s, or other advanced degree preferred.
ServSafe or equivalent Food Safety Manager Certification.

Responsibilities

Contribute to staffing, including hiring, training, scheduling, performance management, and separation.
Assist in leading a department, including operations, planning, development, ordering, inventory, and scheduling.
Assist with purchasing, storing, using, and rotating food, beverage products, and supplies while minimizing waste and loss.
Create a positive team atmosphere that encourages accountability and high standards of food, beverage, service, and hospitality.
Manage and engage team members, promote cooperation and good morale, treat team members fairly and respectfully, and lead with commitment and passion.
Deliver excellent guest service, including greeting and engaging guests personally.
Resolve guest complaints politely, effectively, and in a friendly manner.
Participate in administrative requirements, including cash handling, financial reporting, posting, goal setting and achievement, governmental compliance, and legally required reporting.
Maintain a safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and workplace safety procedures, including food handling, storage, and temperature requirements; perform daily safety inspections and comply with IIPP and legal regulations.
Provide regular, accurate, computerized reports of operations to executive management.
Help perform other team members’ duties, such as front desk, server, or cook duties, when needed because of an unexpected absence or extra volume.
Assist in achieving or exceeding financial objectives by analyzing variances and recommending corrective actions.
Control costs by reviewing portion control and preparation quantities, minimizing waste, and ensuring high-quality preparation.
Collaborate with sales and catering teams to promote and book events.
Adhere to and enforce applicable local, state, and federal laws, rules, and regulations.
Perform other duties as assigned.