Restaurant Service Manager — Lead Guest Experience & Growth

LOGAN; Martinsburg (WV); Sur place; USD 42 000 - 60 000; Plein temps

Résumé du poste

LOGAN is seeking a Service Manager to deliver exceptional guest service, manage day-to-day restaurant operations, and drive revenue growth. You will supervise front-of-house and back-of-house teams, mentor staff, and ensure compliance with safety and sanitation standards.

The role emphasizes customer interaction, vendor relations, budgeting awareness, and maintaining a positive brand image within 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.

Responsabilités

• 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.

Connaissances

Leadership

Management

Communication

Customer service

Problem solving

Budgeting / Cost control

Food safety

Sanitation compliance

Vendor relations

Team motivation

Cash handling

Computer skills

Formation

High school diploma or GED certificate

Outils

POS systems

MS Office / Excel

Description du poste

LOGAN is seeking a Service Manager to deliver exceptional guest service, manage day-to-day restaurant operations, and drive revenue growth. You will supervise front-of-house and back-of-house teams, mentor staff, and ensure compliance with safety and sanitation standards.

The role emphasizes customer interaction, vendor relations, budgeting awareness, and maintaining a positive brand image within a fast-paced dining environment.