Manager/Server

at  Chambar Restaurant

Job description

THE ROLE:

The Service Leader is a part time variable or full time developmental role on the Chambar FOH Service Team whose goal and responsibility is to ensure that the operations of daily floor service is executed to the highest standard as outlined in the Table Service Procedure. The focus of this role is on overall guest experience, providing an atmosphere of comfortable ambiance and professional service. At all times, the Service Leader represents Chambar by making decisions and performing in such a way that adheres to the standards set forth by Chambar’s Mission and Vision Statement, Core Values and Ethics.

DESCRIPTION OF ROLE:

1. Guest Experience
   a. Ensures total guest satisfaction while on the floor during service.
   b. Acknowledges all guests entering and exiting the restaurant, even if not directly involved in their service.
   c. Ensures guests are seated in the restaurant to support a comfortable and welcoming environment.
   d. Responsible for managing guest quality concerns.
2. Service Quality
   a. Ensures that the Table Service Procedures are met and adhered to.
   b. Monitors FOH Service Team during service to provide exceptional guest service.
   c. Supervises the quality of service and product related to all FOH Service Team members.
   d. Maintains an active floor presence during all scheduled hours.
   e. Reports any service issues to General Management.
   f. Maintains a high level of spatial awareness when walking the restaurant floor and quickly identifies/follows up with any missteps in the Table Service Procedure.
   g. Maintains a level of pace on the floor consistent with the flow of the room.
   h. Ensures the FOH Service Team is expediting and delivering food accurately and with urgency in order to maintain Chambar’s high food quality standards.
3. Communication
   a. Ensures any communication between themselves and members of the FOH Service Team members is reported to the General Management to be documented and filed accordingly while upholding employee confidentiality at all times.
   b. Implements directives from General Management in a timely manner.
   c. Brings to the attention of the Kitchen or Bar any guest quality concerns.
   d. Regularly provides feedback on quality to Kitchen and Bar Managers/Team heads.
   e. Regularly communicates flow of the restaurant, details of set menus, and guest issues to General Management and the kitchen.
   f. Utilizes established Chambar communication tools to report and follow through on any opening, closing or other service oriented checklists.
4. Atmosphere Management
   a. In communication with MOD, ensures the interior décor standards, including cleanliness, music, lighting, décor, and room temperature are adjusted and continually monitored for ultimate guest comfort.
   b. Consistently monitors the cleanliness standards of all areas visible to customers, inside and outside of the restaurant, especially bathrooms and walkways.
   c. Supervises the quality of polished silverware and glassware exiting the polishing area.
   d. Ensures table alignment and setting placement is up to standards for varying service times.
   e. Ensures all maintenance issues are promptly reported to General Management.
   f. Works to minimize breakage while promoting proper handling and care of all restaurant plate ware, glassware, equipment and furniture by all FOH Service Team members.