Restaurant Service Manager

Horizonte Humano; Dallas (TX); Presencial; USD 45.000 - 65.000; Jornada completa

Ventajas ofrecidas por este puesto de trabajo

Birthday day off

Shift meals and dining discounts

Paid vacation after one year

Descripción de la vacante

Horizonte Humano is seeking an energetic Restaurant Service Manager to lead FOH operations in a fast-paced, guest-focused environment. You will supervise servers, hosts, bussers, and food runners, coordinate seating, manage opening/closing duties, and collaborate with kitchen leadership to ensure timely service and food quality.

The role requires coaching staff, driving sales, controlling labor costs, and ensuring compliance with food safety standards.

Formación

• Minimum 2–3 years of restaurant supervisory or management experience in high-volume dining.
• Fully bilingual (English/Spanish) required.
• Availability to work evenings, weekends, and holidays.
• Proficiency with POS systems and scheduling software.
• Strong leadership, communication, and guest-centric mindset.
• Food safety certifications (ServSafe Manager) required or willingness to obtain.

Responsabilidades

• Direct and supervise FOH staff to ensure high service standards.
• Manage host stand seating, reservations, and floor assignments.
• Oversee opening/closing duties and cash handling.
• Coordinate with kitchen on ticket times, order accuracy.
• Oversee to-go, delivery, and catering orders.
• Drive daily sales strategies and labor cost control.
• Reconcile POS end-of-day reports and approve voids/discounts.
• Monitor FOH supplies and assist with reordering.
• Lead daily pre-shift meetings.

Conocimientos

Leadership

Guest service

Team coaching

Bilingual English/Spanish

POS systems

Scheduling software

Inventory management

Conflict resolution

Communication

Customer focus

Herramientas

POS systems

Shift scheduling software

Inventory management tools

Descripción del empleo

Schedule: Flexible schedule including evenings, weekends, and holidays (Two consecutive or set weekdays off)

Position Overview

We are seeking an energetic, guest-focused Restaurant Service Manager to lead and oversee our Front-of-House (FOH) operations. Reporting directly to the Restaurant General Manager, you will drive daily sales, control labor costs, cultivate a culture of exceptional hospitality, and maintain smooth dining room flow. The ideal candidate is a proactive leader who thrives in a fast-paced environment, excels at coaching team members, and maintains high standards of food safety and service.

Key Responsibilities

Operational Leadership & Floor Management

• Floor Supervision: Direct and supervise servers, hosts, bussers, and food runners during shifts to ensure high service standards and positive guest experiences.
• Floor Flow Management: Manage host stand operations, including guest seating rotations, waitlists, reservation systems, and server section assignments.
• Open & Close Duties: Handle daily opening and closing operations, including securing the building, cash handling, drawer reconciliations, and end-of-day reporting.
• Kitchen Coordination: Partner closely with kitchen leadership to monitor ticket times, order accuracy, and food quality.
• Off-Premise Orders: Coordinate to-go, delivery, and catering orders to ensure smooth execution alongside dining room service.
• Sales Goals: Execute daily sales strategies and motivate staff to meet or exceed targets.
• Labor Cost Control: Schedule FOH staff efficiently to match labor budgets with anticipated sales volume.
• POS & Administrative Approvals: Reconcile POS end-of-day reports; manage and approve voids, comps, and discounts according to company policy.
• Inventory Control: Monitor FOH supply levels (paper goods, service items, utensils) and assist with reordering to prevent shortages.

Team Building, Training & People Management

• Recruitment & Hiring: Lead interviewing, hiring, and onboarding processes for FOH talent.
• Training & Coaching: Conduct initial and ongoing training for FOH staff, providing continuous performance feedback and coaching.
• Shift Meetings: Lead daily pre-shift meetings to align the team on daily sales goals, menu features, and service focus areas.
• Performance Management: Document employee performance, handle corrective action, and manage disciplinary procedures when necessary.

Guest Relations & Quality Control

• Guest Engagement: Actively greet guests, build rapport, and handle guest complaints promptly to ensure total satisfaction.
• Reputation Management: Monitor online guest reviews and feedback platforms, conducting timely follow-up to resolve service issues.
• Safety & Compliance: Enforce local health department food safety guidelines, sanitation standards, and responsible alcohol service regulations (ServSafe / Responsible Beverage Service).
• Incident Reporting: Document and immediately report all guest or employee accidents, injuries, and property incidents to the General Manager.

Qualifications & Requirements

• Experience: Minimum 2-3 years of restaurant supervisory or management experience in high-volume dining environments.
• Language: Fully bilingual (English / Spanish) required.
• Schedule: Must be available to work evenings, weekends, and peak holiday periods.
• Skills:
• Strong leadership, communication, and interpersonal skills.
• Professional presentation and guest-centric mindset.
• Proficiency with POS systems, shift scheduling software, and inventory management tools.
• Ability to multi-task, stay calm under pressure, and resolve conflicts swiftly.
• Certifications: Valid Food Handler / ServSafe Manager Certification and Responsible Alcohol Service Certification (or willingness to obtain prior to hire).
• Paid Time Off: Paid vacation after one (1) year of continuous employment.
• Meal Plan: Shift meals and dining discounts provided.
• Special Perks: Designated day off for your Birthday.
• Growth: Opportunities for professional development and career advancement.