Service Manager

Cream City Concepts; Milwaukee (WI); Sur place; USD 30 000 - 47 000; Plein temps

Avantages offerts par ce poste

Competitive hourly pay plus tips.

Discounted employee meals.

Flexible scheduling.

Leadership development and a real path

Résumé du poste

Cream City Concepts is Milwaukee’s hospitality group operating Oak Barrel Public House, Who’s on Third, Who’s on Layton, Cream City Catering, and 3rd Street Retreat. The Service Manager role is a hands‑on, senior FOH leader who works as a server and bartender while owning daily operations, systems, numbers, and standards.

You will lead by example on the floor, manage shifts as MOD, and support the GM/AGM in building and developing the team.

Qualifications

• Must be at least 18 years old and able to obtain a Wisconsin operator’s license.
• 1–2 years of restaurant management or supervisory experience, or several years as a bartender, server, or shift lead.
• Knowledge of both FOH and BOH operations.
• Natural leader who can inspire, coach, and hold others accountable by example.
• Trustworthy and accurate with cash, the drawer, pours, comps, and closing paperwork.
• Comfortable with POS, Pop Menu, scheduling/communication tools (e.g., 7shifts), and inventory/audit tools (e.g., Bevinco).
• Strong critical thinking, problem‑solving, organizational, and communication skills.
• Reliable and punctual, with flexible availability including nights, weekends, holidays, and closing shifts.
• Must be legally authorized to work in the United States.

Responsabilités

• Serve, bartend, and run floor‑managing shifts as assigned — a working lead, not a desk manager.
• Jump in wherever the room needs it — expo, food running, the bar, the door.
• Run in‑person pre‑ and post‑shift meetings: specials, promotions, changes, and expectations for the day.
• Monitor service and food quality to standard, and do table touches throughout the shift (bar or floor).
• Address guest complaints promptly and professionally.
• Manage 7shifts posts — staff messages, shift‑meeting recaps, and checklist posts.
• Conduct pre‑shift inspection of FOH areas — cleanliness, stock levels, equipment, and menus.
• Keep Pop Menu and POS updated and accurate — menu items, 86’d items, and back‑in‑stock items.
• Check and replenish inventory and FOH kitchen stations to the right par and product.
• Review Manager Plans, Daily Floor Plans, and Cut Plans with the GM, and assist with the Business Staffing Analysis.
• Manage daily and weekly side‑work; you may be the final sign‑off on checklists.
• Review, track, and post the Bevinco score, and flag variances.
• On close: log sales, stock usage, and discrepancies (PC tracking, deposit tracking, receipts); organize FOH deep cleaning; and lock up to procedure.
• Hold and use a manager code to authorize comps, voids, and discounts within company policy.
• Own every comp and void entered under your code — a valid reason, the right approval, and accurate documentation, every time.
• Never use your code to give away product, under‑ring, or comp outside policy; watch for and flag misuse.
• Ensure accurate cash handling, deposits, and close‑out paperwork.
• Assist with interviewing and selecting FOH staff.
• Help run training and onboarding for new FOH hires.
• Assist with coaching, write‑ups, and 30/60/90 performance evaluations, and help address underperformance with the GM.
• Foster a positive, productive culture, and work with the GM on staff incentives and contests.
• Ensure FOH equipment is serviced and in good working condition, and maintain a safe environment for staff and guests.
• Keep the FOH compliant with health, safety, and alcohol‑service laws.
• Report incidents and equipment issues to the GM/AGM.
• Acts as Manager‑on‑Duty (MOD) and directs servers, bartenders, barbacks, hosts, and runners during the shift.
• Holds a manager code and authorizes comps, voids, and discounts within company policy; accountable for every entry under their code.
• May be the final sign‑off on the team’s checklists at close; responsible for cash, deposits, and securing the building on closing shifts.
• Assists the GM/AGM with interviewing, training, onboarding, coaching, write‑ups, and performance evaluations — does not independently hire, fire, schedule, or finalize reviews; the GM/AGM owns those decisions.

Connaissances

Optimistic Warmth

Curious Intelligence

Work Ethic

Empathy

Self‑Awareness & Integrity

Outils

POS

Pop Menu

Scheduling

Audits

Bevinco

7shifts

Description du poste

About Us

Cream City Concepts is Milwaukee’s hospitality group built for the energy of a packed house. We run Oak Barrel Public House, Who’s on Third, Who’s on Layton, Cream City Catering, and 3rd Street Retreat — craft food, cold drinks, game days, date nights, big events, and a place to stay, all over the city. The pace is fast, the standards are high, and the people are what make it work.

About the Role

The Service Manager is a senior, hands‑on leader of the Front of House — a working server and bartender who also carries real operational responsibility. You run shifts as Manager‑on‑Duty, keep service and the floor to standard, own the day‑to‑day office and operations work, and support the GM and AGM in building and developing the team. It’s an hourly leadership role with a foot in both worlds: in the weeds with the team, and trusted with the systems, the numbers, and the standards.

One Team, One Floor

In our venues, nobody stands around while the room needs something — least of all the lead. You set the example: you serve, bartend, run food, jump on the bar or the door, and go wherever the room needs a hand. We run as one team, not separate jobs.

Lead From the Floor

You lead by doing. You’re a working server and bartender first — in the weeds with the team, never an empty hand — and a leader at the same time. You don’t ask anyone to do what you won’t, you hold the standard by living it, and when you’re the MOD, the shift runs like a manager is there — because one is.

What We’re Hiring For

Skills can be told. These five can’t — they’re the bar in every CCC venue, every shift.

• Optimistic Warmth — You set the tone for the whole Front of House. You bring positive, professional energy and you’re the steady lead the team looks to — even when it’s slammed.
• Curious Intelligence — You know the floor, the bar, the numbers, and the systems — POS, Pop Menu, scheduling, and audits — you read the reports and you spot what to fix.
• Work Ethic — You’re a working lead — you serve, bartend, and run the floor, and you handle the office work too. You lead by example and never let ‘I’m the manager’ mean ‘I stop working.’
• Empathy — You develop your people and read your guests — you coach with care, hold the line kindly, and turn a complaint into a comeback.
• Self‑Awareness & Integrity — You protect cash, pours, and comps. You’re honest with the drawer and your manager code, you run clean audits, and you do it right whether or not anyone’s watching.

Key Responsibilities

Work the Floor & Bar

• Serve, bartend, and run floor‑managing shifts as assigned — a working lead, not a desk manager.
• Jump in wherever the room needs it — expo, food running, the bar, the door.

Lead the Shift (Manager‑on‑Duty)

• Run in‑person pre‑ and post‑shift meetings: specials, promotions, changes, and expectations for the day.
• Monitor service and food quality to standard, and do table touches throughout the shift (bar or floor).
• Address guest complaints promptly and professionally.
• Manage 7shifts posts — staff messages, shift‑meeting recaps, and checklist posts.

Opening, Office & Operations

• Conduct pre‑shift inspection of FOH areas — cleanliness, stock levels, equipment, and menus.
• Keep Pop Menu and POS updated and accurate — menu items, 86’d items, and back‑in‑stock items.
• Check and replenish inventory and FOH kitchen stations to the right par and product.
• Review Manager Plans, Daily Floor Plans, and Cut Plans with the GM, and assist with the Business Staffing Analysis.
• Manage daily and weekly side‑work; you may be the final sign‑off on checklists.
• Review, track, and post the Bevinco score, and flag variances.
• On close: log sales, stock usage, and discrepancies (PC tracking, deposit tracking, receipts); organize FOH deep cleaning; and lock up to procedure.

Cash, Comps & Manager Codes

• Hold and use a manager code to authorize comps, voids, and discounts within company policy.
• Own every comp and void entered under your code — a valid reason, the right approval, and accurate documentation, every time.
• Never use your code to give away product, under‑ring, or comp outside policy; watch for and flag misuse.
• Ensure accurate cash handling, deposits, and close‑out paperwork.

People (in support of the GM)

• Assist with interviewing and selecting FOH staff.
• Help run training and onboarding for new FOH hires.
• Assist with coaching, write‑ups, and 30/60/90 performance evaluations, and help address underperformance with the GM.
• Foster a positive, productive culture, and work with the GM on staff incentives and contests.

Maintenance, Safety & Reporting

• Ensure FOH equipment is serviced and in good working condition, and maintain a safe environment for staff and guests.
• Keep the FOH compliant with health, safety, and alcohol‑service laws.
• Report incidents and equipment issues to the GM/AGM.

Authority & Scope

• Acts as Manager‑on‑Duty (MOD) and directs servers, bartenders, barbacks, hosts, and runners during the shift.
• Holds a manager code and authorizes comps, voids, and discounts within company policy; accountable for every entry under their code.
• May be the final sign‑off on the team’s checklists at close; responsible for cash, deposits, and securing the building on closing shifts.
• Assists the GM/AGM with interviewing, training, onboarding, coaching, write‑ups, and performance evaluations — does not independently hire, fire, schedule, or finalize reviews; the GM/AGM owns those decisions.

Qualifications

• Must be at least 18 years old and able to obtain a Wisconsin operator’s (bartender’s) license.
• 1–2 years of restaurant management or supervisory experience, or several years as a bartender, server, or shift lead.
• Knowledge of both FOH and BOH operations.
• A natural leader who can inspire, coach, and hold others accountable by example.
• Trustworthy and accurate with cash, the drawer, pours, comps, and closing paperwork.
• Comfortable with POS, Pop Menu, scheduling/communication tools (e.g., 7shifts), and inventory/audit tools (e.g., Bevinco).
• Strong critical thinking, problem‑solving, organizational, and communication skills.
• Reliable and punctual, with flexible availability including nights, weekends, holidays, and closing shifts.
• Must be legally authorized to work in the United States.
• Able to stand and move quickly for long stretches; bend, reach, and lift up to 50 lbs (kegs, cases, ice); and work in a loud, crowded, fast‑paced environment.

Success in This Role Means

• Shifts run smooth and on‑standard, and guests are taken care of — with issues resolved on the spot.
• Service, food, and the floor stay sharp and consistent.
• Cash, pours, and comps are tight and honest — audits are clean and paperwork is accurate.
• The team is trained, supported, and developed, and the culture stays positive.
• The GM/AGM can count on you to run the FOH like an owner would.

Benefits & Perks

• Competitive hourly pay plus tips.
• Discounted employee meals.
• Flexible scheduling.
• Leadership development and a real path into salaried management (AGM and GM).

Equal Opportunity Employer

Cream City Concepts is an Equal Opportunity Employer. We do not discriminate based on race, color, religion, gender, sexual orientation, gender identity, national origin, age, disability, pregnancy, veteran status, or any other protected class. This job description does not constitute a contract of employment. Employment remains at‑will. Duties and responsibilities may change at any time based on business needs.

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