As the Restaurant Service Manager for BLU you will lead all aspects of our front of the house operations. You will deliver a high-quality menu and motivate our staff to provide excellent customer service.
As Restaurant Service Manager your responsibilities include maintaining the restaurant’s revenue, profitability, and quality goals. You will ensure efficient restaurant operation, as well as maintain high production, productivity, quality, and customer-service standards. You will also be responsible for property oversight and coordination with facilities maintenance team to ensure proper care and maintenance is being performed.
To be successful in this role, you’ll need management skills and experience in front of the house operations. You will need to be proficient in the management of all Front of the House Duties such as overseeing the dining room, check-in with customers and balance seating capacity.
Staffing duties include placing advertisements and interviewing prospective workers. Managing employees requires training and communicating restaurant policies to the workers, scheduling shifts, and calling in workers when there is a gap in shift coverage. Floor management may also pitch in during peak dining hours.
Customer service duties for the Restaurant Service Manager include taking complaints and greeting customers. Floor managers are physically present on the restaurant floor and in the kitchen to monitor the quality of the service and the food. The individual must also ensure the restaurant complies with local health and safety codes for eating and drinking establishments. Restaurant Service Managers must also perform the administrative duties for the facility at some times, such as ordering inventory and supplies.
Responsibilities
Coordinate daily Front of the House restaurant operations as well as oversee the Culinary Team in the absence of BOH Leadership.
Deliver superior service and maximize customer satisfaction
Respond efficiently and accurately to customer complaints
Regularly review product quality and research new vendors
Organize and supervise shifts
Appraise staff performance and provide feedback to improve productivity
Estimate future needs for goods and retail merchandise
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
Promote the brand in the local community through word-of-mouth and restaurant events
Recommend ways to reach a broader audience (e.g. discounts and social media ads)
Train new and current employees on proper customer service practices
Implement policies and protocols that will maintain future restaurant operations
We’ll expect you to lead by example and uplift our staff during busy moments in our fast-paced environment. Ultimately, you will ensure our restaurant runs smoothly and customers have pleasant dining experiences. As a leader in the organization the scope and responsibilities of your role may be changed or modified due to the needs of the organization and the Team.
Ocean City MD United States