Job Opportunities in United States
November 5, 2024
301 South Academy Management
Cary
FULL TIME
Service Manager
Description:
Our Why
We prioritize quality, kindness, and community to provide a respite in downtown Cary, where all feel welcome.
Our Core Values INSPIRE WONDER Innovation and Creativity | Surprise and Delight
FOSTER HOSPITALITY Inclusive Culture | Home Away from Home
PURSUE EXCELLENCE Exceptional Experiences | Attention to Detail | Focus on Quality DEMONSTRATE INTENTIONALITY Empathetic Engagement | Anticipatory Service | Sense of Ownership
CULTIVATE COMMUNITY Team Collaboration | Community Engagement | Take Time to Celebrate
POSITION SUMMARY:
The service manager will collaborate with the Director of F&B and other service managers in managing the daily operations of the food and beverage operation, including guest service, finance, inventory, safety, and human resources tasks. The Service Manager needs to possess the ability to move in between any of our revenue centers, which include the Peck & Plume Restaurant and Lounge and all catering, banquet, and special event venues at The Mayton Hotel. This role assists the Director of Food & Beverage and the General Manager in delivering results that contribute to the mission and overall success of the hotel by accomplishing performance objectives focused on driving revenue, controlling costs, providing guest and associate satisfaction, and delivering product and service quality.
DUTIES AND RESPONSIBILITIES: Manage floor shifts
QUALIFICATIONS:
High School Diploma / GED required. Higher education degree in hospitality management or related field or equivalent work experience a plus.
PHYSICAL ABLITIES:
This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor.
Our Why
We prioritize quality, kindness, and community to provide a respite in downtown Cary, where all feel welcome.
Our Core Values INSPIRE WONDER Innovation and Creativity | Surprise and Delight
FOSTER HOSPITALITY Inclusive Culture | Home Away from Home
PURSUE EXCELLENCE Exceptional Experiences | Attention to Detail | Focus on Quality DEMONSTRATE INTENTIONALITY Empathetic Engagement | Anticipatory Service | Sense of Ownership
CULTIVATE COMMUNITY Team Collaboration | Community Engagement | Take Time to Celebrate
POSITION SUMMARY:
The service manager will collaborate with the Director of F&B and other service managers in managing the daily operations of the food and beverage operation, including guest service, finance, inventory, safety, and human resources tasks. The Service Manager needs to possess the ability to move in between any of our revenue centers, which include the Peck & Plume Restaurant and Lounge and all catering, banquet, and special event venues at The Mayton Hotel. This role assists the Director of Food & Beverage and the General Manager in delivering results that contribute to the mission and overall success of the hotel by accomplishing performance objectives focused on driving revenue, controlling costs, providing guest and associate satisfaction, and delivering product and service quality.
DUTIES AND RESPONSIBILITIES: Manage floor shifts
- Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers
- Interact with guests to obtain feedback on quality of service and food in outlet
- Resolve guest complaints and coordinate with other department leaders to resolve service delivery or quality breakdowns
- Reconcile daily audit materials. (i.e., timesheet authorizations, perpetual inventories, void transaction reports, cash drops, and guest ledger entries)
- Conducts effective pre-shift meetings during every shift, including guest feedback, service areas of focus, daily assignments, relevant changes, Downtown Cary events
- Assist expo and kitchen in the window as needed
- Address, resolve, and communicate staff issues that occur and handle in a timely and professional matter
- Effectively run banquets as directed through BEO and sales team
- Interview, coach, and support associates, ensuring they perform in accordance with established brand or hotel standards and consistent with TMH core values
- Implement detailed and ongoing training programs, establishing goals for team members, holding each accountable for the success of the department and overall operation
- Advocate and maintain a team culture built on service excellence, professionalism, teamwork, and an environment to have fun, learn and succeed
- Ensure that food quality is consistent, appealing, and prepared to guest specifications
- Enforces all food safety policies and procedures to ensure compliance with the laws, codes, and guidelines set forth by the FDA and Health Department
- Promote higher Guest Satisfaction Survey results and exceed company-based bench line criteria by uncovering and resolving inconsistencies in FOH serving practices
- Communicates areas that need attention to staff and follows up to ensure understanding
- Coordinates cleaning program in all F&B areas (including General clean), identifying trends and making recommendation for improvements
- Enforces company human resources policies in all aspects of the manager and teammate experience
- Manage employee schedules and punch clocks to eliminate unnecessary labor overages and to ensure that guest service, operational needs, and financial objectives are met
- Communicate between operating departments to ensure that all areas of the hotel are advised of actions, programs and initiatives happening in the Food & Beverage Outlets
- Update and print food and beverage menus and server descriptions as needed
- Assist with liquor, beer and wine ordering, storage, and maintenance
- Prepare payroll along with Director of F&B
- Maintain and place linen and paper product orders
QUALIFICATIONS:
- Minimum of 3 years restaurant management experience preferred
- Extensive customer service experience with strong leadership skills to train, coach, develop and motivate others
- Possess or ability to obtain Food Handlers and Tips Certification within six months of commencement of employment
- Experience with Micros point of sales system strongly preferred
- Excellent communication skills including writing and speaking
- Exceptional organizational and operational skills
- Detail-oriented with proven time management
- Excellent interpersonal skills, including tact and professionalism in dealing with staff, customers, and management
- Highest level of integrity
- Must have open availability and be willing to work various shifts, including holidays, nights, and weekends; Hours per week may vary depending on business needs
High School Diploma / GED required. Higher education degree in hospitality management or related field or equivalent work experience a plus.
PHYSICAL ABLITIES:
- Ability to be on your feet and alert for extended periods of time
- Ability to lift up to 35 lbs. as needed
- Continuous use of hands and arms
- Continuous bending, reaching, and twisting
This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor.
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