OVERVIEW

The Service Manager is setting the stage for the future of Park Tavern on Washington Square - inspiring staff, sharing the vision, and supporting the business’ day-to-day tasks. The Service Manager will support the GM in relationship-building, the creation of positive and memorable guest experiences, and finding new and interesting ways to engage the community while not just meeting the budget but finding new revenue opportunities along the way.

WHAT YOU’LL DO

Cultivate one of the most welcoming spaces in San Francisco - a place to see and be seen by locals and tourists alike, ensuring a fun time is had by all.
Recruit, onboard, mentor, train, and coach team members, oversee new hires, and track team training.
Drive the culture of hospitality, guide and inspire exceptional team performance, and mentor supervisors, and team members. Show how it’s done.
Own the private and semi-private events programming at Park Tavern on Washington Square. Ensure proper billing and reporting for all events.
Maintain a focus on the front door and with guest relations. Coordinate training as needed and work with management team to develop and support host staff.
Oversee opening and closing procedures, ensuring completion of all side work before and after service.
Cover the basics: cleanliness, timeliness, and consistency; follow the laws and mandates, demonstrate the qualities of a respectful leader of a business in our San Francisco community.
Seek opportunities for enhancing guest experience and fostering memorable moments of hospitality.
Find new and fun ways to ensure profitability - consider quality and community as key levers to pull.
Participate in the daily workflow of the business - oversee standards adherence, scheduling, coverage, and service quality, understand and support budgets & profits, payroll, and tip sharing.
Build team capability, knowledge, and resources to meet short and long-term objectives.
Develop innovative solutions to enhance communication of guest and service information.
Collaborate with Owner and GM to develop annual and quarterly business goals.
Other duties as assigned by ownership.

WHO YOU ARE

Warm & personable.
A "lead from the front,” hands-on leader.
Your sense of ownership helps you identify pain points in operations steps to fill voids and build infrastructure for future success and stability.
Your emotional intelligence and interpersonal skills enable you to build strong working relationships with team members and stakeholders at all levels.
You’re a team player who can set your ego aside and find win-for-all solutions.
You easily connect with others.
Feels energized by creating a fun place where people connect and have a good time.
Highly service trained - you can effortlessly show others how to serve in an unpretentious, yet high quality food & beverage environment.
An eye for hospitality - you notice the alignment of napkins, spoons and forks, a body stance and how that welcomes or hinders guests from entering.
A resourceful, self-motivated leader who’s comfortable navigating ambiguity and carving a new path.

KNOWLEDGE, SKILLS, & ABILITIES

Strong background in Guest Relations management or past Maître D’ experience at a high caliber.
Listen, speak, and write clearly in order to negotiate, follow through, and effect change. It is essential to have the ability to apply what is heard from staff and guests into solutions best for all.
High emotional maturity & ability to connect with others.
Excellent interpersonal and negotiation skills to strive in a team environment.
Excellent hands-on organizational skills and attention to detail.
Excellent time management skills with a proven ability to meet deadlines.
Strong analytical and problem-solving skills.
Strong supervisory and leadership skills.
Ability to adapt to the needs of the organization and employees.
Ability to prioritize tasks and to delegate them when appropriate.
Basics of G Suite & scheduling software.
Proficient with POS Systems and reservation systems.

EDUCATION AND EXPERIENCE:

High School Diploma or equivalent.
At least two (2) years of Food & Beverage management and/or Maitre D’ experience required.
Event execution experience a plus.
SF restaurant experience preferred, opening experience a plus.
SF Department of Health certification (obtained at hire or shortly thereafter).

WORK ENVIRONMENT

While performing the duties of this job, the employee is regularly required to bend, push, pull, stand, walk, talk, or hear.
Frequently required to use hands to handle, or feel objects.
Long hours sometimes required to include weekends and holidays.
Medium work – exerting up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.

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