Las Vegas - Service Mgr./FOH Asst. Mgr. - New Restaurant Opening

Work in concert with restaurant general manager and in the absence of such manager; assume responsibility of restaurant and its staff. Work in co-operation with all members of management and general office staff. Supervise and direct dining room employees.

Know and enforce company policy and procedure. Work within the confines of federal and state labor laws and health department requirements. Be familiar with kitchen and dish room operations and procedures. Attend and participate in weekly staff meeting.

Duties & Responsibilities:

Supervise dining room employees and operations

Ensure customer service exceeds guests’ expectations

Schedule and co-ordinate shift schedules

Write work schedules

Recruit, select, orientate, and supervise training of dining room employees

Direct and delegate work of all dining room employees and those of kitchen staff in absence of chef or general manager

Maintain dining room/restrooms/waiting room housekeeping standards

Ensure that staff skills meet company standards as outlined in Hospitality and Standards Manual \

Ensure that staff projects an amiable and cordial attitude to guests

Ensure that staff appearance meets standards as outlined in Hospitality and Standards Manual

Follow through on training and re-training

Ensure safety procedures and policies are followed

Schedule meal and rest breaks

Accountable for maintaining various administration duties and functions assigned to the Service Manager

Accountable for maintaining and controlling Front of the House Cost Controls

Accountable for Food Safety and Food Preparation

Qualifications:

A minimum of 2 years of experience in varied front-of-the-house positions including server, host/cashier, trainer/shift lead.

Must be able to communicate clearly with managers, kitchen and dining room personnel and guests.