Restaurant Service Manager

RESTAURANT SERVICE MANAGER

IOWA

CITY, IA

$55k - $60k per year What we offer: Health, Dental, Vision and other benefits available after 60 days DailyPay 401k Paid Training Paid PTO Referral program Discounts at all Kinseth Hotel Corporation hotels and restaurants SUMMARY Supervises and coordinates activities of dining room employees engaged in providing courteous and rapid service to customers by performing the following duties.

ESSENTIAL DUTIES AND RESPONSIBILITIES

include the following. Other duties may be assigned. Hires, orients, schedules, coaches, trains and motivates staff. Develops and implements training goals and objectives in regards to operations. Takes order from customers or wait staff and suggestively sell beverages/food to guests. Cards all patrons that appear to be under the legal drinking age and refuses to serve alcohol to minors. Serves non-alcoholic beverages, mixed drinks, wine and draught or bottled beer in a friendly courteous manner to ensure guest satisfaction. Inventories, estimates and orders china, glass, linen and silver supplies per purchasing guidelines. Addresses customer'splaints concerning service, food, and beverages to ensure guest satisfaction. Inspects establishment and observes workers and patrons to ensurepliance with occupational, health, and safety standards and local liquor regulations. Communicates with other departments on items including but not limited to maintenance needs, food preparation, banquets, cleanliness, safety, marketing, motivation, retention and future planning. Controls departmental expenses according to budget and prevention of waste/spoilage. Knows thepetition, market position and market segments. Cleans and maintains ananized work area. Plans and arranges promotional programs and advertisements.

KHC POLICIES

 Responsible for following all KHC policies and procedures as set forth in the KHC handbook and property specific guidelines/standards. These policies include dress code, safety and performance standards. Employees must also maintain a professional image and report to work as scheduled.

SUPERVISORY RESPONSIBILITIES

 Directly supervises 1-30 employees in the Front of the House. Carries out supervisory responsibilities in accordance with theanization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressingplaints and resolving problems.

QUALIFICATIONS

 To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. EDUCATION and/or

EXPERIENCE

 Bachelor's degree (BA) from four-year college or university; or one to four years related experience and/or training; or equivalentbination of education and experience.

CERTIFICATES, LICENSES, REGISTRATIONS

 May require franchise specific certification as well as any federal/state/local food service certifications.

PHYSICAL DEMANDS

 The physical demands described are representative of those that must be met by an employee to successfully perform the essential functions of this job. All employees must follow proper safety precautions at all times to avoid injuries. While performing the duties of this job, the employee is regularly required to stand; walk; use hands to handle, grasp or type; reach with hands and arms; and talk or hear. The employee frequently is required to climb or balance; stoop, kneel, crouch, bend or twist; taste or smell; and to push, pull or lift over 10 pounds. The employee is occasionally required to sit. The employee must frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perception, and ability to adjust focus.