Guest Experience & Service Leader

LOGAN; Lynchburg (VA); On-site; USD 42,000 - 60,000; Full time

Benefits offered by this job

Flexible schedules

Job summary

LOGAN is seeking a Service Manager to deliver exceptional guest service, monitor guest satisfaction, and drive dining room revenue while fostering a collaborative, productive team. You will oversee front- and back-of-house operations, supervise staff, ensure sanitation and safety compliance, manage costs, and maintain vendor relationships.

This hands-on leadership role emphasizes staff training, scheduling, performance coaching, and upholding a positive brand image and culture of service

Qualifications

• High school diploma or GED
• 3+ years of restaurant experience
• Prior Front of House & Back of House Manager experience
• Supervisory experience
• Strong leadership and management skills
• Meets all company service standards
• Energetic and flexible
• Follows direction with focused attention
• Ability to positively motivate employees to work as a team to ensure that food and service meet appropriate standards
• Excellent communication

Responsibilities

• Deliver superior service and maximize customer satisfaction.
• Continuously touch tables and get to know guests.
• Respond efficiently and accurately to customer complaints.
• Regularly review product quality and research new vendors.
• Train and develop team members to ensure competency and high standards of customer service.
• Train, motivate, and mentor team members by providing guidance, coaching, and performance feedback.
• Ensure compliance with sanitation and safety regulations.
• Manage restaurant’s image and suggest improvements.
• Control operational costs and identify waste reduction measures.
• Adhere to ServSafe Alcohol, Food, OSHA, and HACCP standards.

Skills

Leadership

Management

Communication

Supervisory experience

Customer service orientation

Team motivation

Computer skills

Education

High school diploma or GED

Job description

LOGAN is seeking a Service Manager to deliver exceptional guest service, monitor guest satisfaction, and drive dining room revenue while fostering a collaborative, productive team. You will oversee front- and back-of-house operations, supervise staff, ensure sanitation and safety compliance, manage costs, and maintain vendor relationships.

This hands-on leadership role emphasizes staff training, scheduling, performance coaching, and upholding a positive brand image and culture of service