Service Manager - Santa Monica, United States - Birdie G's

Description

Tucked away within Santa Monica's historic Bergamot Station, this fun, neighborhood restaurant opened in late June 2019 from Jeremy Fox.

It takes inspiration from Jeremy's Eastern European roots and California's abundant produce, and imbues a sense of nostalgia, no matter when and where you grew up.

He and Executive Chef Matthew Schaler's comforting menu features a variety of California wood-grilled meats and fish, beautiful seasonal vegetable dishes and salads, handmade pastas and whimsical mashups like the "World Famous" Rose Petal Pie.

The 250+ wine list, overseen by Sommelier Demetria Lewis, also features over 90 half bottle options, and the bar (aka "The Bird's Nest") is the perfect spot to post up for one of Bar Manager Stephanie Reading's wildly creative cocktails or a classic Martini.

In this capacity, you are responsible for setting the establishment's ambiance, orchestrating the training and supervision of the service staff to ensure adherence to procedures and deep product knowledge.

Central to your role is the creation of an inviting and warm environment that radiates hospitality for our esteemed guests.

We look to the Floor Manager as the beacon of expertise concerning our offerings and protocols on the dining floor.

Additionally, in the absence of the General Manager and Asst. General Manager, you will assume the crucial responsibility of overseeing daily restaurant operations.

RC Family Guiding Principles

• Serve delicious, thoughtful food using the best local ingredients.
• Create an environment for guests where they feel like they are being taken into our home and cared for.
• Take care of ourselves and each other so we can feel proud about the work that we do.

Benefits Include:

• Participation in quarterly bonus program
• Fully Covered Healthcare
• 401k Savings Program
• Monthly Cellphone Reimbursment Stipend
• Annual Continued Education Stipend
• Paid Time off
• Paid Sick Time
• Dining Discounts
• Growth Opportunities

Responsibilities:

• Financial stewardship and adept cash handling
• Initiating restaurant opening and closure procedures
• Ensuring comprehensive readiness for service commencement
• Directing floor service operations with keen oversight
• Help oversee and operate all restaurant operations.
• Collaboratively create standards and processes that meet or exceed guest and staff expectations in line with our company culture and philosophy.
• Oversee all front of house staff including: interviewing, hiring, training, scheduling, communication, management of front of house labor cost,, firing, discipline, etc.
• Oversee and execute HR related tasks (communicating about coaching and counseling, etc.) with the guidance from the General Manager.
• Embody, Teach and Manage to the RCRG Five Principles of Hospitality:
• Warmth: We believe in creating welcoming and inviting environments and experiences through genuine acts of hospitality, from the moment a guest arrives to the moment they leave
• Kowledge: We believe in being experts in our story, our food and menus and the values that define our culture
• Attentiveness: We believe in putting the needs of others before ourselves and anticipating our guests' needs through attention to detail and a present approach to service
• Generosity: We believe in abundance, both in action and in spirit, and a selfless approach to hospitality. We always charitably give our guests the benefit of the doubt and go to great lengths to provide unique and memorable experiences
• Kindness: We believe in treating ourselves, our guests and our community with genuine empathy, interest and care
• Management of floor staff to include a monthly staff meeting with a heavy focus on continuing education and pursuing excellence as a team. All FOH staff members should receive biannual reviews with development plans made after each review.
• Continue the growth and development of the hourly staff with an emphasis on elevating standards, cultivating growth and achieving operational excellence and independence.
• Supporting organization and management of supplies and nonfood related inventories
• Making sure store remains stocked with all necessary items/tools (i.e. as plates, flatware, glassware, printer paper/ink, office supplies, service tools like tea/coffee pots, etc.).
• Supporting Restaurant Cleanliness and Maintenance
• Making sure restaurant, office and areas surrounding restaurant are kept clean. Includes an overview of the cleaning companies and ensuring that all restaurant equipment is kept in good working order.
• Execute administrative tasks for the venue. For example, gift cards, copy of receipt transactions, replying to donation requests, etc.
• Adequately staffing the restaurant at all times to ensure adequate coverage and service expectations are being met
• Supporting New Menu Updates
• Changing menus on a daily basis, including printed menus, pdf's on website, menu tool on website, updating POS.
• Communication with ma