Lucilles - Service Manager/PIC

POSITION SUMMARY

The Service Manager is responsible for assisting with managing front-of-house operations of a full-service, fast-paced restaurant in accordance with standardized policies in order to achieve efficient, friendly services and profitable operations.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Contributing to staffing responsibilities, including hiring, training, scheduling, performance management, and separation
• Assist in leading a specific department including but not limited to operations, planning, development, ordering, inventory, scheduling, etc.
• Assisting with the purchasing, storage, usage, and rotation of food and beverage products and supplies while minimizing waste and/or loss
• Creating a positive team atmosphere among team members that encourages accountability and achieves the highest standards of food, beverage, service and hospitality
• Managing and engaging all team members; promoting cooperative effort, a team spirit, and good morale among team members; treating team members fairly and with respect; ability to lead with commitment and passion
• Delivering excellent guest service including personally greeting and engaging with guests
• Resolving complaints from guests in a polite, effective, and friendly manner
• Participating in administrative requirements including cash handling, financial reporting, posting, goal setting and achievement, governmental compliance, and various reporting as required by law
• Maintain a safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and workplace safety procedures including food handling, storage, and temperature; performing daily safety inspections and complying with IIPP; complying with legal regulations
• Providing regular, accurate, computerized reports of operations to executive management
• Helping with the duties of other team members (e.g., front desk, server, cook, etc.) when necessary because of an unexpected absence or extra volume
• Assist with achieving or exceeding financial objectives; analyzing variances; recommending corrective actions
• Minimizing and controlling costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation
• Collaborating with sales and catering teams to promote and book events
• Adhere to and enforce all applicable local, state and federal laws, rules, and regulations
• Performing other duties as assigned