The Service Manager oversees daily operations, ensuring adherence to policies, procedures, and safety standards.
They supervise bar activities to maximize profitability, minimize legal risks, and comply with alcohol regulations.
The role involves maintaining food quality, service standards, cleanliness, and sanitation through staff training.
They control cash handling, prepare reports, and ensure equipment and product quality.
Scheduling staff to meet business needs while managing labor costs is essential.
The manager enforces personnel policies, administers corrective actions, and ensures compliance with health, safety, and labor regulations.
Additional duties include supporting marketing efforts and executing promotional activities.
Requirements include at least three years of front-of-house or management experience, strong math skills, physical stamina to lift up to 50 lbs, and the ability to work 50-60 hours weekly in a positive environment.