The Service Director/AGM will work with the management team and ownership to ensure service standards are met, and will guide staff education, mentorship, feedback, and development, as well as take a leadership role in ensuring the highest quality experience for our guests. Along with the rest of the management team, the Service Director will be responsible for establishing and maintaining a workplace culture that is warm, professional, and energetic, and guided by a shared respect for our work and for one another.
The Service Director s responsibilities will include:
- Leading the front-of-house team before, during, and after service to ensure that we are meeting high standards of service. The Service Director will work to maintain a workplace culture that is motivated by a shared respect for all members of the team, and develop a warm, energetic style of service that is responsive to a wide variety of guest needs and expectations.
- Developing and refining systems for staff training and education, as well as offering ongoing feedback, and creating pathways for professional development.
- Active involvement in recruiting, interviewing, hiring, and training new staff.
- Modeling inspired hospitality for front-of-house staff by being a dynamic presence on the floor.
- Contributing to employee training materials, and building resources for our staff to maintain and improve performance.
- Coordinating with our management team to hold regular employee reviews. Identify and provide opportunities to address areas for growth for hourly staff.
- Opening duties, including but not limited to: leading pre-shift meetings, liaising with the kitchen to stay informed on menu changes and service notes, adjusting staffing according to cover counts and spread of reservations, ensuring service staff and dining room are prepared for service.
- Active participation during service, including directing the flow of service, providing direction and delegating responsibilities, running food and beverages, and communicating with the kitchen and door teams. Overseeing service and attending to technical or facilities issues as they arise. Taking steps to course correct any negative guest experiences.
- Closing duties, including: recording staff tips and hours, reconciling cash, writing service recap, checking service team closing duties and performing a final walkthrough of the restaurant.
- Recognizing and cultivating relationships with current and future regulars
- Helping to develop systems and resources such as opening and closing checklists, supply pars, etc. that will contribute to the overall efficiency and organization of the restaurant.
- Creating a positive work environment and strong bridge between front-of-house and back-of-house teams.
- Handle Communications with clients in a timely fashion. Actively participate in client communication and mapping of daily reservations on Resy, manage emails and event app communications requesting group reservation, special events on and off premises,.
- Manage events - onsite or offsite when needed - from enquiry to event day
- Actively seek out new clients, build relationships
- Liaise with Chef and GM on menus, pricings and offerings for groups and events
Communicate with Chef and FOH Management all scheduling, ordering and renting needs and all relevant information relating to Events, Group reservations, Holidays etc
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