Service Manager

Pay- Hourly or Salary - dependent on past experience.

Job Summary
Oversee, direct, and coordinate the planning, organizing, training, and leadership of restaurant staff necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation.

Activities & Responsibilities

• Trust and aligning with Olive & Thyme's mission and values.

• Ensure that all restaurant policies, procedures, standards, specifications, guidelines, and training programs and followed and completed on a timely basis.

• Monitor compliance with health and fire regulations regarding food preparation & serving and building maintenance.

• Achieve company objectives in sales, service, quality, appearance of facility, sanitation and cleanliness through training of employees and creating a positive, productive working environment.

• Monitor food preparation methods, portion sizes, garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.

• Ensure compliance with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees, and guests.

• Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.

• Count money and make bank deposits.

• Investigate and resolve complaints regarding food quality, service, or accommodations.

• Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.

• Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.

• Review financial statements, sales or activity reports, or other performance data to measure productivity or goal achievement or to identify areas needing cost reduction or program improvement.

• Schedule and receive food & beverage deliveries, checking delivery contents to verify product quality and quantity.

• Monitor budgets, payroll records and review financial transactions to ensure that expenditures are authorized and budgeted.

• Maintain food & equipment inventories and keep inventory records.

• Schedule staff hours and assign duties.

• Establish standards for personnel performance and customer service.

• Perform service tasks, such as clearing tables, and serving food and drinks when necessary.

• Keep records required by government agencies regarding sanitation or food subsidies.

• Test cooked food by tasting and smelling it to ensure palatability and flavor conformity.

• Organize and direct worker training programs, resolve personnel problems, make hiring and termination decisions and evaluate employee performance.

• Be knowledgeable of restaurant policies regarding personnel

• Administer prompt, fair and consistent corrective action for all violations of company policies, rules and procedures.

• Continually strive to develop staff in all areas of managerial and professional development.

• Order and purchase equipment and supplies.

• Review work procedures and operational problems to determine ways to improve service, performance, or safety.

• Assess staffing needs and recruit staff.

• Arrange for equipment maintenance and repairs, and coordinate a variety of services, such as waste removal and pest control.

• Review menus and analyze recipes to determine labor and overhead costs and assign prices to menu items.

• Attend all scheduled employee meetings and offers suggestions for improvement.

• Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.

• Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.

Supplemental

• Monitor employee and guest activities to ensure liquor regulations are obeyed.

• Schedule use of facilities or catering services for events such as buyouts or on and off site catering and negotiate details of arrangements with clients.

• Develop, plan, and implement restaurant marketing and promotional ideas.

• Estimate food, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned.

• Coordinate repair and maintenance and any necessary communication with vendors.

Tools and Technology

• Cash registers

• Notebook computers

• Personal computers

• Point-of-sale terminals and workstations (Toast)

• Accounting software

• Calendar and scheduling software

• Electronic mail software (Microsoft Outlook)

• Inventory management software

• Office suite software (Google Workspace)

• Spreadsheet software (Microsoft Excel, Google Sheets )

Minimum Qualifications

• Be 21 years of age or older

• Three or more years of front-of-house operations and/or experience as an assistant manager in the service or food and beverage industries

• Proficiency in Spanish is a plus for this position

• Proficient in basic mathematics

• Able to handle money and operate a point-of-sale system

• Able to work in a standing position for long periods of time (up to 5 hours)

• Able to reach, bend, stoop, and frequently lift to 50 pounds

• Stamina and availability to work 50 to 60 hours per week

*Olive & Thyme is an equal opportunity employer.

We are an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status or any other characteristic protected by law.

Pay: $60,000.00 - $70,000.00 per year

Benefits:

• Employee discount
• Flexible schedule

Work Location: In person