Service Manager

LOGAN; Mishawaka (IN); On-site; USD 42,000 - 66,000; Full time

Job summary

LOGAN is seeking a Service Manager to deliver exceptional customer service, monitor guest satisfaction, and improve dining experiences in Mishawaka, IN. The role emphasizes building lasting guest relationships, training staff, and maintaining a productive work environment while driving revenue growth.

Key responsibilities include managing daily restaurant operations, maintaining high standards of sanitation and safety, and ensuring compliance with regulatory requirements.

Qualifications

• Strong leadership and management skills.
• Excellent communication and customer service abilities.
• Ability to motivate and develop team members.
• Follows direction with focused attention.

Responsibilities

• Deliver superior service and maximize customer satisfaction.
• Continuously touching tables and getting to know guests.
• Respond efficiently and accurately to customer complaints.
• train, motivate, and mentor team members to foster a positive work environment.
• Manage day-to-day operations of the restaurant, including scheduling and shift management.
• Uphold company policies and maintain a positive brand image.

Skills

Leadership

Customer service

Communication

Team motivation

Problem solving

Education

High school diploma or GED

Job description

Position Summary: The Service Manager will strive to deliver exceptional customer service while monitoring guest satisfaction and developing ways to improve the dining experience. The Service Manager will work to build and maintain lasting relationships with guests and provide effective and efficient problem solving should a situation arise. Additionally, the service manager plays a significant role in driving revenue growth and maintaining a supportive, productive work environment.

Essential Job Functions:

• 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.

The above-cited duties and responsibilities describe the general nature and level of work performed by people assigned to the job. They are not intended to be an exhaustive list of all the duties and responsibilities that an incumbent may be expected or asked to perform.

Education/Experience/Job Requirements:

• 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.

Physical Demands:

• 100 % Stand or walk.
• 80% Communicate with other line position.
• 75% Work at Approx. 36" table/stove and reach in approx. 36".
• 75% Reach (6" to overhead) bend, stoop and wipe.
• 60% Perform job at continuous high pace, under pressure, while maintaining quality & speed standards.
• 50% Lift and carry sacks, boxes, product up to 50 pounds from floor to above waist level, approx.
• 20 feet and sometimes involving stairs.

Flexible Schedules