Service Manager- Beer Barrel Pizza & Grill

On The Table•Fort Wayne, IN

1d•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.
Experience in a high-volume restaurant with a full-service bar.
Knowledge of or certification in safe food handling procedures.
Knowledge of or certification in safe alcohol and bar procedures.
Experience leading diverse teams of people.
Experience training and mentoring new staff.
Strong judgment which can be used to set and achieve goals.
A positive and upbeat personality, capable of inspiring others.
Basic business math skills and computer literacy.

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.
Keep beverage costs at or below company goals by weekly ordering and inventory and actively using Margin Edge to track COG progress while actively adjusting 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 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.
Manage all FOH interpersonal staff conflicts, including call-offs, progressive disciplinary action, and terminations, while collaborating with the 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 the GM and maintenance team to flag high priority needs and follow through until the task is completed.
Maintain cleanliness as an ongoing project with weekly and daily cleaning, identify and assign larger tasks using checklists, and follow through.
Uphold server tip credit and dual jobs compliance.
Uphold standards on BB Basics – attendance, uniforms, atmosphere, and environment.
Ensure 100% table touches through the dot program.
Communicate to the BOH manager and GM food quality issues or guest suggestions.
Ensure drive-time and carryout accuracy.
Conduct ongoing training of FOH staff – G.R.A.C.E. training, GFR Rewards, developing leaders and promotions from within the team.
Directly oversee the Guest Service Specialist (GSS) team.
Maintain all up-to-date menus, food, drink, seasonal, tabletop promotional advertisements, and current promotional and entertainment posters throughout the restaurant; order menu page and cover replenishment through commissary as needed.