Mcguire Moorman Hospitality - Austin, TX

posted 4 months ago

Full-time - Mid Level
Austin, TX
Professional, Scientific, and Technical Services

About the position

At McGuire Moorman Lambert Hospitality, we strive to create the world's most memorable experiences, blending food, service, and design seamlessly under the leadership of Liz Lambert, Larry McGuire, and Tom Moorman. Our refined hospitality is achieved through storytelling, attention to detail, and exceptional dining and retail experiences. MML is continuously expanding, managing, and owning hotels, such as the Hotel Saint Vincent in New Orleans, with new projects in Texas, Colorado, and California currently under development. We also provide F&B consultation for the Austin Proper Hotel, overseeing three restaurants, in-room dining, and banquets throughout the property. MML owns and operates all its properties and only takes on projects that align with our vision and values. MML Hospitality is seeking a talented and passionate Service Manager to supervise the overall dining experience for our guests. The Service Manager will lead and manage the front-of-house team to promote professionalism, teamwork, and guest satisfaction. This role involves providing exceptional service by engaging with guests, offering recommendations, and ensuring a seamless experience. The Service Manager will monitor and maintain service standards, promptly addressing issues or concerns to enhance overall guest satisfaction. Additionally, the Service Manager will assist with creating effective schedules and ensuring the restaurant is well-staffed during peak hours, collaborating with the management team to develop and implement strategies for improving service quality and guest experience. The position requires overseeing table reservations, seating arrangements, and guest flow to optimize seating capacity and minimize wait times. The Service Manager will handle guest inquiries, feedback, and complaints, resolving issues promptly and professionally. Training and mentoring staff on service techniques, product knowledge, and customer engagement to deliver exceptional dining experiences is also a key responsibility. Continuous monitoring of industry trends, emerging products, and customer preferences is essential to stay ahead in the competitive hospitality landscape. Coordination with the kitchen team for seamless communication and coordination between front-of-house and back-of-house operations is crucial, along with managing inventory and POS systems administration. The Service Manager will develop and enforce standard operating procedures (SOPs) for service staff to ensure efficient and smooth service operations while ensuring compliance with health and safety regulations and maintaining cleanliness and organization.

Responsibilities

  • Lead and manage the front-of-house team to promote professionalism, teamwork, and guest satisfaction.
  • Provide exceptional service by engaging with guests, offering recommendations, and ensuring a seamless experience.
  • Monitor and maintain service standards, promptly addressing issues or concerns to enhance overall guest satisfaction.
  • Assist with creating effective schedules and ensuring the restaurant is well-staffed during peak hours.
  • Collaborate with the management team to develop and implement strategies for improving service quality and guest experience.
  • Oversee table reservations, seating arrangements, and guest flow to optimize seating capacity and minimize wait times.
  • Handle guest inquiries, feedback, and complaints, resolving issues promptly and professionally.
  • Train and mentor staff on service techniques, product knowledge, and customer engagement to deliver exceptional dining experiences.
  • Continuously monitor industry trends, emerging products, and customer preferences to stay ahead.
  • Coordinate with the kitchen team for seamless communication and coordination between front-of-house and back-of-house operations.
  • Manage inventory and POS systems administration.
  • Develop and enforce standard operating procedures (SOPs) for service staff to ensure efficient and smooth service operations.
  • Ensure compliance with health and safety regulations and maintain cleanliness and organization.

Requirements

  • Previous experience in a supervisory or managerial role within the restaurant industry.
  • In-depth food and beverage operations knowledge, including service techniques and product knowledge.
  • Proficient in managing inventory, cost control, and analyzing sales data.
  • Familiarity with health and safety regulations in the restaurant industry.
  • Certified in Texas Alcoholic Beverage Commission + Texas Food Management.
  • Strong leadership skills with the ability to motivate and inspire a team.
  • Excellent communication and interpersonal skills to interact with guests, staff, and management.
  • Strong attention to detail and organizational abilities.
  • Flexibility to work evenings, weekends, and holidays as required.

Benefits

  • Disability insurance
  • Relocation assistance
  • Health insurance
  • Dental insurance
  • Tuition reimbursement
  • Paid time off
  • Parental leave
  • Vision insurance
  • Retirement plan
  • Pet insurance
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