Front of House Service Manager & Training Lead

NORMS Restaurants, LLC.; Anaheim (CA); Hybrid; USD 50,000 - 70,000; Full time

Job summary

NORMS Restaurants, LLC. in Anaheim, CA is seeking a Service Manager / Front of House Assistant Manager to lead dining room operations in partnership with the Restaurant General Manager. You will supervise staff, ensure guest satisfaction, and maintain service standards.

The role requires coordinating shifts, training and coaching team members, and enforcing safety and health guidelines. You will manage front-of-house cost controls and support daily administration while upholding NORMS

Qualifications

• Minimum 2 years in varied front-of-house roles (server/host/trainer/lead).
• Strong communication with managers, kitchen staff, and guests.

Responsibilities

• Supervise dining room staff and operations.
• Ensure guest service exceeds expectations.
• Schedule and coordinate shifts.
• Recruit, orientate, and train dining room staff.
• Direct and delegate work in absence of chef or GM.
• Ensure staff appearance and attitude meet standards.
• Ensure safety procedures and policies are followed.
• Maintain Front of House cost controls.
• Oversee food safety and preparation as needed.

Skills

Front-of-house supervision

Customer service

Staff scheduling

Training & coaching

Communication

Job description

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process.

Service Manager / Front of House Assistant Manager

Full Time Anaheim, CA, US

30+ days ago Requisition ID: 1008

Job Title: Service Manager / Front of House Assistant Manager

Reports To: Restaurant General Manager

Summary of Position:

Work in concert with restaurant general manager and in the absence of such manager; assume responsibility of restaurant and its staff. Work in co-operation with all members of management and general office staff. Supervise and direct dining room employees.

Know and enforce company policy and procedure. Work within the confines of federal and state labor laws and health department requirements. Be familiar with kitchen and dish room operations and procedures. Attend and participate in weekly staff meeting.

Duties & Responsibilities:

• Supervise dining room employees andoperations
• Ensure customer service exceeds guests’expectations
• Schedule and co-ordinate shiftschedules
• Recruit, select, orientate, and supervise training of dining roomemployees
• Direct and delegate work of all dining room employees and those of kitchen staff in absence of chef or generalmanager
• Ensure that staff skills meet company standards as outlined in Hospitality and Standards Manual \
• Ensure that staff projects an amiable and cordial attitude to guests
• Ensure that staff appearance meets standards as outlined in Hospitalityand StandardsManual
• Follow through on training and re-training
• Ensure safety procedures and policies are followed
• Schedule meal and rest breaks
• Accountable for maintaining various administration duties and functions assigned to the Service Manager
• Accountable for maintaining and controlling Front of the House Cost Controls
• Accountable for Food Safety and Food Preparation

Qualifications :

• A minimum of 2 years of experience in varied front-of-the-house positions including server, host/cashier, trainer/shiftlead.
• Must be able to communicate clearly with managers, kitchen and dining room personnel and guests.