Lucilles - Service Manager/PIC

Hofman Hospitality Group; Montebello (CA); On-site; USD 80,000 - 100,000; Part time

Job summary

An established industry player in the hospitality sector is seeking a dedicated Service Manager to oversee front-of-house operations at a bustling restaurant. This role involves managing staff, ensuring high standards of service, and creating a welcoming environment for guests. The ideal candidate will possess strong communication and leadership skills, with a focus on teamwork and accountability. Join a dynamic team that values excellence in service and offers opportunities for growth in a fast-paced setting. If you thrive in a vibrant environment and are passionate about delivering exceptional dining experiences, this position is perfect for you.

Qualifications

• 1+ years of restaurant management experience required; 2-5 years preferred.
• Excellent communication and organizational skills are essential.

Responsibilities

• Manage front-of-house operations and ensure excellent guest service.
• Assist with staffing responsibilities and maintain a positive team atmosphere.

Skills

Verbal and written communication

Interpersonal skills

Negotiation and conflict resolution

Organizational skills

Time management

Supervisory and leadership skills

Financial data analysis

Basic computational skills

Education

High school diploma or G.E.D.

Associates or Bachelors degree

Tools

POS systems

HRIS

Draft beer systems

Microsoft Office Suite

Job description

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Job Details

• Job Location: Lucilles BBQ Montebello - Montebello, CA
• Position Type: Part Time
• Education Level: High School
• Salary Range: $19.00 - $23.00 Hourly
• Travel Percentage: None
• Job Shift: Any
• Job Category: Restaurant - Food Service

Description

The Service Manager is responsible for assisting with managing front-of-house operations of a full-service, fast-paced restaurant in accordance with standardized policies to achieve efficient, friendly services and profitable operations.

Essential Duties And Responsibilities

• Contributing to staffing responsibilities, including hiring, training, scheduling, performance management, and separation.
• Assist in leading a specific department including but not limited to operations, planning, development, ordering, inventory, scheduling, etc.
• Assist with purchasing, storage, usage, and rotation of food and beverage products and supplies while minimizing waste and/or loss.
• Create a positive team atmosphere among team members that encourages accountability and high standards of food, beverage, service, and hospitality.
• Manage and engage all team members; promote cooperation, team spirit, and good morale; treat team members fairly and respectfully; lead with commitment and passion.
• Deliver excellent guest service, including greeting and engaging with guests.
• Resolve guest complaints politely, effectively, and friendly.
• Participate in administrative tasks such as cash handling, financial reporting, goal setting, governmental compliance, and other reports as required by law.
• Maintain a safe, secure, and healthy environment by following sanitation standards and safety procedures, performing daily safety inspections, and complying with legal regulations.
• Provide regular, accurate, computerized reports of operations to management.
• Assist with duties of other team members when necessary due to absence or volume.
• Help achieve or exceed financial objectives; analyze variances; recommend corrective actions.
• Control costs by reviewing portion control, minimizing waste, and ensuring high-quality preparation.
• Collaborate with sales and catering teams to promote and book events.
• Adhere to and enforce all applicable laws, rules, and regulations.
• Perform other duties as assigned.

Qualifications

Knowledge, Skills, and Abilities

• Excellent verbal and written communication skills.
• Strong interpersonal, negotiation, and conflict resolution skills.
• Excellent organizational skills and attention to detail.
• Effective time management skills with the ability to meet deadlines.
• Moderate supervisory and leadership skills, including performance evaluation and disciplinary actions.
• Ability to read and analyze financial data.
• Proficiency with restaurant equipment and tools, including POS systems, HRIS, draft beer systems, etc.
• Knowledge of health, safety, and hygiene policies and laws.
• Knowledge of restaurant operations, food, and beverages.
• Fluent in English (reading, writing, speaking).
• Basic computational skills.
• Proficient with Microsoft Office Suite or similar software.
• Willingness to work evenings, holidays, and weekends.

Minimum Qualifications

• Must be 21 years or older.
• High school diploma or G.E.D. required.
• 1+ years of restaurant management/supervisory experience; 2-5 years preferred.
• Ability to pass a background check.

Preferred Qualifications

• Associates, Bachelors, or higher degree preferred.
• ServSafe or equivalent Food Safety Manager Certification.

Physical Demands and Work Environment

This role requires standing for long periods, reaching, bending, lifting up to 75 pounds, and frequent communication. The environment is moderate to loud with exposure to heat, cold, and sanitation hazards. Reasonable accommodations can be made for individuals with disabilities.

Note

This description is not exhaustive and may be modified to accommodate individuals with disabilities. All duties are essential and subject to change. Hofs Hut Restaurants, Inc. is an Equal Opportunity Employer, drug-free workplace, and complies with ADA regulations.