Guest Experience & Service Leader (Flexible Schedules)

LOGAN; Illinois; On-site; USD 42,000 - 64,000; Full time

Job summary

LOGAN in Illinois seeks a Service Manager to drive exceptional guest experiences and strengthen relationships with patrons. You will solve problems efficiently and contribute to revenue growth by maintaining high service standards.

You will lead both Front of House and Back of House teams, train staff, ensure sanitation and safety, manage scheduling and costs, and uphold brand excellence to promote a positive dining environment.

Qualifications

• High school diploma or GED.
• 3+ years of restaurant experience.
• Front of House and Back of House managerial experience.
• Supervisory experience.
• Strong leadership and communication skills.
• Ability to motivate employees and maintain service standards.
• Follows directions with focused attention.
• Had food handler and alcohol dispensing certifications.

Responsibilities

• Deliver superior service and maximize customer satisfaction.
• Interact with guests and handle complaints effectively.
• Train and develop team members to ensure high standards of service.
• Oversee day-to-day restaurant operations, scheduling, and shift management.
• Monitor sanitation, safety, and compliance with regulations.
• Manage inventory, food, and beverage costs to optimize profitability.
• Maintain relationships with vendors and ensure timely, cost-effective deliveries.
• Uphold brand policies and maintain a positive workplace culture.

Skills

Strong leadership and management

Excellent communication

Customer service orientation

Team motivation and development

Problem solving

Calm under pressure

Computer skills

Education

High school diploma or GED

Supervisory experience

Tools

POS system experience

Job description

LOGAN in Illinois seeks a Service Manager to drive exceptional guest experiences and strengthen relationships with patrons. You will solve problems efficiently and contribute to revenue growth by maintaining high service standards.

You will lead both Front of House and Back of House teams, train staff, ensure sanitation and safety, manage scheduling and costs, and uphold brand excellence to promote a positive dining environment.