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

KNOWLEDGE, SKILLS, AND ABILITIES

• Excellent verbal and written communication skills.
• Excellent interpersonal, negotiation skills, and conflict resolution skills.
• Excellent organizational skills and attention to detail.
• Excellent time management skills with a proven ability to meet deadlines.
• Moderate supervisory and leadership skills including, but not limited to, evaluating performance, appraising, and taking disciplinary action when necessary
• Ability to read and analyze financial data, figures, and transcriptions prepared on and generated by a computer
• Ability to use all equipment and tools associated with managing a restaurant, including but not limited to: point of sale system, HRIS, draft beer system, etc.
• Knowledge of and ability to comply and enforce all health, safety, and personal hygiene policies, standards, and laws
• Knowledge of full-service restaurant operations
• Knowledge of food and alcoholic beverages
• Must be able to speak, read, write and understand English
• Must possess basic computational ability
• Proficient with Microsoft Office Suite or related software.
• Ability and willingness to work evenings, holidays, and weekends

MINIMUM QUALIFICATIONS

• Must be 21 years of age or older at the time of application
• High school diploma or G.E.D. equivalent required
• Previous restaurant management/supervisory experience; 1 year required; 2 to