Service Manager - tán NYC

Position Title: Service Manager - tán by Chef Richard Sandoval

Reports to: General Manager

Date: May 2023

Classification:

Summary

Supervise and oversee all activities concerning BOH, F&B operations and personnel for Restaurant. Responsible for ensuring an efficient quality finished product throughout the restaurant operation. Responsible for keeping all Restaurant costs within budget. Assume all duties of the Executive Chef of in their absence.

Essential Functions

1. Interview, hire, evaluate, reward, and discipline FOH personnel.
2. Orientate, motivate, train, and educate all FOH personnel in Restaurant policies, procedures, and rules
3. Ensure proper coverage is in place depending on business volumes for each area of the restaurant during your shifts
4. Effectively supervise floor staff to ensure professional service and guest satisfaction during hours of operation.
5. Educate FOH personnel in product awareness and cultivate long-term service knowledge.
6. Hold line level employees accountable to the systems and standards of the company
7. Engage with guests throughout service to ensure the highest guest satisfaction possible
8. Build rapport with Restaurant guests and ensure an enjoyable and memorable experience.
9. Ensure that all Restaurant signage is accurate and in keeping with the theme of Restaurant
10. Responsible for accurately reporting payroll
11. Responsible for the end of night closeout and cash drop
12. Responsible for keeping all signage up to date
13. Maintain the POS database with accurate items and prices
14. Assist in maintaining employee files.
15. Perform all daily tasks as indicated on opening and closing checklists
16. Ultimately responsible for cleanliness and repair of Restaurant and office.
17. Attend and contribute to weekly manager meetings and cost calls when asked.
18. Work closely and with all management staff.
19. Foster a culture in which customer satisfaction is the primary concern.
20. Establish open lines of communication between FOH and BOH at all times.
21. Establish role as a spokesperson for the Restaurant within the community and with Restaurant’s guests.
22. Become entrepreneurial in all endeavors with a view to increasing sales and guest satisfaction
23. Maintain knowledge of local competition and general industry trends.
24. Ensure adherence to all budget line items
25. Bring your own personal style and energy to the brand-supplied talking points and program.
26. Conduct consumer-facing activities.
27. Generate brand awareness and positive product impressions to increase sales.
28. Must have and maintain extensive product knowledge.
29. Create weekly and monthly features to promote the restaurant.