Restaurant Service Manager: Guest Experience & Growth

LOGAN; Shreveport (LA); On-site; USD 52,000 - 64,000; Full time

Job summary

LOGAN is seeking a Service Manager to deliver exceptional guest service, lead both front and back of house teams, and drive revenue while maintaining a safe, compliant operation. You will build relationships with guests, coach staff, and uphold brand standards across service, food quality, and cleanliness.

Expect strong leadership, problem solving, scheduling, and cost controls to minimize waste and optimize profitability in a fast-paced dining environment.

Qualifications

• High school diploma or GED certificate.
• Prior Front of House & Back of House Manager experience.
• 3 plus years of restaurant 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.
• Maintains a calm, tactful demeanor when dealing with difficult situations.
• Strong computer skills.
• Completes all ongoing certifications/validations (LTO, new menu, etc.).
• Forms strong working relationships within team.
• Must possess proper food handler and alcohol dispensing certifications.
• Adhere to company Uniform Attire & Appearance standards.

Responsibilities

• Deliver superior service and maximize customer satisfaction.
• Continuously touching tables and getting 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 to foster a positive work environment and promote employee development
• Ensure compliance with sanitation and safety regulations.
• Manage restaurant’s good image and suggest ways to improve it.
• Control operational costs and identify measures to cut waste.
• Adhere to ServSafe Alcohol, Food, OSHA, and HACCP standards.
• Safeguarding their team members and facility by ensuring all Safey & Security Policies are adhered
• Maintain relationships with vendors/ suppliers to ensure timely and cost-effective deliveries.
• Have a general understanding of budgets and how to analyze sales data to meet revenue goals while controlling cost from food waste and labor.
• Assist General Managers in overseeing the proper handling of cash including accurate DSR, petty cash, and making bank deposits and logging all deposits using the Cash Deposit Log
• Manage day-to-day operations of the restaurant, including opening and closing procedures, staff scheduling, and shift management.
• Uphold company policies, procedures, and values, promoting a positive brand image and culture of excellence among team members.
• Maintain inventory levels, order supplies, and manage food and beverage costs to optimize profitability and minimize waste.
• Understand Areas of Responsibility as assigned by General Manager.
• Monitor food and beverage preparation, presentation, and quality standards, ensuring compliance with recipes, portion sizes, and food safety regulations.
• Ensure all facilities concerns are reported to the General Manager and submit maintenance/repairs through the proper channels.

Skills

Leadership

Communication

Supervisory experience

Team motivation

Customer service

Flexibility

Calm demeanor

Problem solving

Attention to detail

Education

High school diploma or GED

Tools

Strong computer skills

Job description

LOGAN is seeking a Service Manager to deliver exceptional guest service, lead both front and back of house teams, and drive revenue while maintaining a safe, compliant operation. You will build relationships with guests, coach staff, and uphold brand standards across service, food quality, and cleanliness.

Expect strong leadership, problem solving, scheduling, and cost controls to minimize waste and optimize profitability in a fast-paced dining environment.