Service Manager

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's complaints concerning service, food, and beverages to ensure guest satisfaction. Inspects establishment and observes workers and patrons to ensure compliance 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 the competition, market position and market segments. Cleans and maintains an organized work area. Plans and arranges promotional programs and advertisements.