Restaurant Service Manager — Guest Experience & Growth

LOGAN; Leeds (AL); On-site; USD 42,000 - 64,000; Full time

Job summary

LOGAN in Alabama is seeking a Service Manager to deliver exceptional guest service, monitor satisfaction, and drive revenue growth in a fast-paced restaurant environment.

You will lead both front-of-house and back-of-house teams, train staff, ensure safety standards, manage costs, and maintain a positive brand image while building vendor relationships and analyzing sales to meet goals.

Qualifications

• High school graduate required, with at least basic literacy and math skills.
• Experience leading front-of-house and back-of-house teams in a restaurant setting.
• 3+ years of restaurant experience and prior supervisory duties.
• Strong leadership and management abilities with ability to motivate staff.
• Excellent communication and problem-solving capabilities.
• Follows direction with focused attention and maintains composure in challenging situations.
• Proficiency with computer systems and basic accounting concepts.
• Must hold food handler and alcohol service certifications and comply with uniforms.

Responsibilities

• Deliver superior service and maximize customer satisfaction.
• Train and develop team members to ensure competency and high service standards.
• Respond promptly to customer complaints and resolve issues.
• Monitor product quality and vendor relationships for cost efficiency.
• Manage daily operations including scheduling, cash handling, and shift management.
• Maintain sanitation, safety, and HACCP standards across operations.
• Protect brand image and lead by example to foster a positive culture.
• Oversee inventory, food and beverage costs, and waste reduction.

Skills

Leadership

Communication

Customer service standards

Flexibility

Team motivation

Computer skills

Calm under pressure

Team training

Education

High school diploma or GED

Tools

POS systems

Job description

LOGAN in Alabama is seeking a Service Manager to deliver exceptional guest service, monitor satisfaction, and drive revenue growth in a fast-paced restaurant environment.

You will lead both front-of-house and back-of-house teams, train staff, ensure safety standards, manage costs, and maintain a positive brand image while building vendor relationships and analyzing sales to meet goals.