A Restaurant or Food Service Manager oversees daily operations at a restaurant or an institution that serves meals such as a college or hospital. Hires, trains and supervises food service workers, manages meal and work schedules, supervises supply orders, food preparation and the quality of food and service, and monitors compliance with health regulations.
Fine Dining Service Manager - Front of the House 801 Chophouse Clayton, MO Job Details Full-time $60,000 - $70,000 a year 21 hours ago Benefits Disability insurance Dental insurance Paid time off Vision insurance 401(k) matching Employee discount Flexible schedule Qualifications Accounting systems Store opening/closing procedures Hospitality industry experience Invoice data entry
Full Job Description Benefits:
Bonus (annual) based on individual performance Bonuses (quarterly) based on restaurant performance Paid Parking Short Term & Long-Term Disability Insurance Health/Dental/Vision Insurance 401(k) matching Employee discounts Flexible schedule Paid time off 801 Chophouse St. Louis is hiring for a Front-of-the-House Service Manager! Don't miss your chance to join the front-of-house management team at our well-established, highly successful steakhouse in Clayton! This is a full-time, entry-level management position that supports and assists with the front of the house (FOH) service operations of a high-end chophouse. The ideal candidate is a detail-oriented, highly motivated professional with a strong sense of hospitality, excellent communication and interpersonal skills, and a true passion for fine service, food and wine.
Total Compensation Package:
801 Restaurant Group offers a competitive total compensation package. Service Manager receives an annual base salary in the range of $60,000 - $70,000 (depending on experience) plus potential combined quarterly bonuses and annual bonus estimated at $8,000 - $10,000 total. Position Requirements/Desired Experience for
FOH Service Manager:
Minimum of 1 year, but preferably at least 2 years of restaurant management experience in a full-service, fine dining establishment. Basic understanding of and ability to become proficient with restaurant accounting & financial systems, including opening & closing paperwork, inventory, invoice entry, weekly submittals, etc. Advanced knowledge of beer/wine/spirits is preferred. Experience managing a beverage/wine program is preferred. Experience in restaurant marketing/sales/business development is preferred. Ability to remain calm, professional and use good judgment under pressure. Ability to communicate clearly and demonstrate hospitality, warmth, and expertise to guests and staff in a busy, sometimes fast-paced / high-stress environment. Must be available 7 days per week, including day/evenings, weekends & some holidays. Regular, predictable and reliable attendance. Physical requirements include, but are not limited to: Physical ability to work on your feet, alertly, for extended periods of time Ability to maintain balance of food and drink service trays Physical ability to frequently lift up to 50lbs Ability to bend, reach, squat, kneel, climb and twist
Primary Responsibilities of Service Manager:
Support and assist GM/AGM with management of operations for the restaurant, including wine program, wine list, bar operations (menus, trainings, organization), inventory, purchasing, restaurant & staff cleanliness, staff performance management/training/retention, staff schedule management, menu development, restaurant organization, guest interaction, purveyor relations, etc. Assist with managing the FOH Labor, Food Cost, Pour Cost and other operating expenses to remain in line with company standards. Ensure restaurant team understands and follows SOPs for service and 801's human resources policies and procedures. Conduct pre-shift meetings with restaurant co-managers and staff. Assist with recruitment of FOH staff for restaurant.
