Service Manager In Training

In-Lebanon-mid

OtherManager In Training

0 views0 saves0 applied

Apply Now

Quick Summary

Key Responsibilities

Cash Handling: Manage daily cash transactions and ensure accuracy. Scheduling: Create and manage staff schedules to ensure optimal coverage.

Requirements Summary

Previous experience in the full service dining restaurant industry of two years. Strong leadership and communication skills. Ability to work in a fast-paced environment.

Technical Tools

OtherManager In Training

Benefits:

Bonus based on performance
Competitive salary
Employee discounts
Flexible schedule
Free food & snacks
Free uniforms
Opportunity for advancement
Paid time off
Training & development

Position Overview:
The Service Manager in Training (MIT) will embark on a comprehensive training program designed to equip them with the skills and knowledge needed to excel as a Front of House Manager. This program includes hands-on experience in various roles within the restaurant, including server, bartender, and line cook. Each training phase will last for approximately 30 days or more, depending on the candidate’s progress. When training is completed you have acquired the Following Credentials:

ServSafe
Food Protection Management
Certified HR Training

Training Phases:

Server Training:
- Learn and perform all server duties.
- Understand and deliver exceptional customer service.
- Gain knowledge of our menu and wine pairings.
- Duration: 30 days or more.

Bartender Training:
- Master the art of mixology and beverage service.
- Maintain a clean and organized bar.
- Develop an understanding of inventory management for the bar.
- Duration: 30 days or more.
Line Cook Training:
- Train in various kitchen positions to understand food preparation and presentation.
- Ensure adherence to food safety and sanitation standards.
- Collaborate with kitchen staff to maintain a smooth operation.
- Duration: 30 days or more.

Upon Completion:
After successfully completing the training phases, the candidate will be promoted to the position of Front of House Manager. In this role, they will be responsible for:

Key Responsibilities:

Cash Handling: Manage daily cash transactions and ensure accuracy.
Scheduling: Create and manage staff schedules to ensure optimal coverage.
Training: Oversee and conduct training for new and existing staff members.
Customer Experience: Ensure a high level of customer satisfaction and address any issues promptly.
Inventory Management: Oversee inventory levels, including ordering and stocking supplies.
Community Relations: Build and maintain positive relationships with the local community.
Collaboration: Work closely with other management staff to achieve labor, food, liquor, beer, wine, and sales goals.

Qualifications:

Previous experience in the full service dining restaurant industry of two years.
Strong leadership and communication skills.
Ability to work in a fast-paced environment.
Excellent problem-solving skills.
Willingness to learn and adapt to various roles.

Compensation: