Service Manager - tán NYC at Tan

New York, New York, United States -

Full Time

Start Date

Immediate

Expiry Date

02 Jun, 26

Salary

80000.0

Posted On

04 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Supervision, Food And Beverage Operations, Personnel Management, Cost Control, Hiring, Training, Guest Satisfaction, Product Awareness, Accountability, Cash Handling, Payroll Reporting, Communication, Organizational Skills, Time Management, Sales Skills, Product Knowledge

Industry

Description

Description 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 Interview, hire, evaluate, reward, and discipline FOH personnel. Orientate, motivate, train, and educate all FOH personnel in Restaurant policies, procedures, and rules Ensure proper coverage is in place depending on business volumes for each area of the restaurant during your shifts Effectively supervise floor staff to ensure professional service and guest satisfaction during hours of operation. Educate FOH personnel in product awareness and cultivate long-term service knowledge. Hold line level employees accountable to the systems and standards of the company Engage with guests throughout service to ensure the highest guest satisfaction possible Build rapport with Restaurant guests and ensure an enjoyable and memorable experience. Ensure that all Restaurant signage is accurate and in keeping with the theme of Restaurant Responsible for accurately reporting payroll Responsible for the end of night closeout and cash drop Responsible for keeping all signage up to date Maintain the POS database with accurate items and prices Assist in maintaining employee files. Perform all daily tasks as indicated on opening and closing checklists Ultimately responsible for cleanliness and repair of Restaurant and office. Attend and contribute to weekly manager meetings and cost calls when asked. Work closely and with all management staff. Foster a culture in which customer satisfaction is the primary concern. Establish open lines of communication between FOH and BOH at all times. Establish role as a spokesperson for the Restaurant within the community and with Restaurant’s guests. Become entrepreneurial in all endeavors with a view to increasing sales and guest satisfaction Maintain knowledge of local competition and general industry trends. Ensure adherence to all budget line items Bring your own personal style and energy to the brand-supplied talking points and program. Conduct consumer-facing activities. Generate brand awareness and positive product impressions to increase sales. Must have and maintain extensive product knowledge. Create weekly and monthly features to promote the restaurant. Requirements Education: Must have at least a high school diploma or GED. Experience: - Previous F&B experience is required with at least 2 years of Management experience or above. - Experience with Toast POS is a plus Competency: Work well under pressure and be self-motivated. Must have good organizational, time management, and sales skills. Good communication skills—both written and verbal. Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is regularly required to: Sitting, handling, eye-hand coordination, walking, standing, stooping, and kneeling. This position may on occasion be required to assist with set up which may require the lifting, carrying, pulling or pushing of approximately 21—50 pounds. Position Type/Expected Hours of Work: Full Time Salaried (45-50 hours/week)

Responsibilities

The Service Manager is responsible for supervising and overseeing all Back of House (BOH) and Food & Beverage (F&B) operations and personnel, ensuring efficient quality finished products and keeping restaurant costs within budget. This role also involves interviewing, hiring, training, and disciplining Front of House (FOH) personnel while ensuring professional service and high guest satisfaction during operating hours.