Service Manager In Training

1830 Chophouse; Lebanon (IN); On-site; USD 25,000 - 36,000; Full time

Benefits offered by this job

Bonus based on performance

Competitive salary

Employee discounts

Flexible schedule

Free food & snacks

Free uniforms

Opportunity for advancement

Paid time off

Training & development

Job summary

1830 Chophouse in Lebanon, IN is offering a Service Manager in Training program that combines hands-on roles (server, bartender, line cook) over 30+ day phases to prepare you for a Front of House Manager role.

Upon completion, you will oversee cash handling, scheduling, training, customer experience, inventory, and community relations, reporting to the General Manager. Starting pay is $22 per hour with opportunities for advancement and ongoing development.

Qualifications

• Must have leadership and communication skills.
• Experience in fast-paced dining environments preferred.
• Excellent problem-solving abilities.
• Willingness to learn and adapt to various roles.

Responsibilities

• Cash Handling: Manage daily cash transactions and ensure accuracy.
• Scheduling: Create and manage staff schedules to ensure optimal coverage.
• Training: Oversee and conduct training for new and existing staff members.
• Customer Experience: Ensure a high level of customer satisfaction and address any issues promptly.
• Inventory Management: Oversee inventory levels, including ordering and stocking supplies.
• Community Relations: Build and maintain positive relationships with the local community.
• Collaboration: Work closely with other management staff to achieve labor, food, liquor, beer, wine, and sales goals.

Skills

Leadership

Communication

Fast-paced environment

Problem solving

Job description

Benefits

• Bonus based on performance
• Competitive salary
• Employee discounts
• Flexible schedule
• Free food & snacks
• Free uniforms
• Opportunity for advancement
• Paid time off
• Training & development

Position Overview

The Service Manager in Training (MIT) will embark on a comprehensive training program designed to equip them with the skills and knowledge needed to excel as a Front of House Manager. This program includes hands-on experience in various roles within the restaurant, including server, bartender, and line cook. Each training phase will last for approximately 30 days or more, depending on the candidate’s progress. When training is completed you have acquired the Following Credentials:

• ServSafe
• Food Protection Management
• Certified HR Training

Training Phases

1. Server Training
   • Learn and perform all server duties.
   • Understand and deliver exceptional customer service.
   • Gain knowledge of our menu and wine pairings.
   • Duration: 30 days or more.
2. Bartender Training
   • Master the art of mixology and beverage service.
   • Maintain a clean and organized bar.
   • Develop an understanding of inventory management for the bar.
   • Duration: 30 days or more.
3. Line Cook Training
   • Train in various kitchen positions to understand food preparation and presentation.
   • Ensure adherence to food safety and sanitation standards.
   • Collaborate with kitchen staff to maintain a smooth operation.
   • Duration: 30 days or more.

Upon Completion

After successfully completing the training phases, the candidate will be promoted to the position of Front of House Manager. In this role, they will be responsible for:

Key Responsibilities

• Cash Handling: Manage daily cash transactions and ensure accuracy.
• Scheduling: Create and manage staff schedules to ensure optimal coverage.
• Training: Oversee and conduct training for new and existing staff members.
• Customer Experience: Ensure a high level of customer satisfaction and address any issues promptly.
• Inventory Management: Oversee inventory levels, including ordering and stocking supplies.
• Community Relations: Build and maintain positive relationships with the local community.
• Collaboration: Work closely with other management staff to achieve labor, food, liquor, beer, wine, and sales goals.

Qualifications

• Previous experience in the full service dining restaurant industry of two years.
• Strong leadership and communication skills.
• Ability to work in a fast-paced environment.
• Excellent problem-solving skills.
• Willingness to learn and adapt to various roles.

Compensation

• Starting pay is $22 a hour.
• Agrresive Bonuos, Based On Sales & Labor Goals
• Salary Negoations at the End of training.

Reports To

• General Manager