Service Director
2 weeks ago
At Atelier Crenn, we are driven by our core values of humanity, sustainability, artistry, and equity. Our mission is to create exceptional culinary experiences that challenge conventions while prioritizing the well-being of our planet. We strive to foster an inclusive environment, from our suppliers to our team members, and are committed to equal opportunities for all applicants.
Key ResponsibilitiesService- Assist in researching guests prior to dinner service, utilizing online platforms and social media.
- Verify reservations and assign tables to hosts.
- Print reservation reports and guest tickets for service meetings.
- Support the reservationist with email, phone calls, and other requests as needed.
- Maintain high standards of service and adhere to the Service Manual.
- Ensure the restaurant's cleanliness and organization tasks are completed by FOH staff.
- Control lighting, background music, and ambiance to create a welcoming atmosphere.
- Address guest complaints and update food, beverage, and service training plans for staff.
- Assist with inventory and ordering of supplies, including menu collateral and POS paper products.
- Attend food and beverage training classes to coach other managers on training techniques.
- Lead FOH staff during opening and closing duties, providing direction, coaching, and leadership.
- Maintain thorough knowledge of service standards, menu descriptions, and Crenn philosophy.
- Meet with the kitchen team daily to discuss menu changes.
- Be present on the floor during service and provide wine pairing recommendations.
- Encourage and mentor FOH staff to enhance their skills and knowledge in wine selections and philosophy.
- Support all FOH staff in various service aspects.
- Act as a liaison between FOH and the Chef, communicating guest information and preferences.
- Develop strategic plans for optimized productivity and efficiency.
- Review and improve organizational effectiveness by developing processes, overseeing employees, and creating a motivated work environment.
- Uphold standards of excellence and seek opportunities for expansion and growth.
- Provide guidance and feedback to help others strengthen specific knowledge and skill areas.
- Conduct regular reviews of FOH employees and maintain healthy relationships with providers.
- Ensure proper training of new hires and maintain good customer and public relations within the community.
- Communicate pre-training information to new employees and provide access to training materials and expectations.
- Participate in conducting the beverage inventory.
- Consult with the Chef de Cuisine regarding menu changes and verbiage.
- Maintain menu cleanliness and update menu descriptions and training.
- Provide menu descriptions for all dishes and ensure allergy modifications are available daily.
- Familiarize and assist with updating wine lists and wine pairing takeaways.
- Attend daily meetings and discuss menu, guest information, and service issues.
- Respond to communication within 72 hours of the original date of inquiry.
- Attend manager meetings, prepared with talking points, maintenance issues, and other concerns in a respectful and professional manner.
- Review FOH labor schedules and ensure labor numbers fit within the budget.
- Check daily to ensure employees have proper clock-in, clock-out, and breaks.
- Assist during closing shifts to fill out the tip calculator.
- Train staff on basic safety procedures for the DOH in California.
- Assign tasks to FOH staff to maintain regular cleaning procedures.
- Ensure proper sanitation and personal hygiene are maintained.
- Provide feedback on employee performance.
- Perform employee evaluations and provide a succession and training program.
- Direct team members in accurate time-keeping and time-clock practices and policies.
- Ensure the company's culture and core values are translated to all employees.
- Reflect the Atelier Crenn mission statement and demonstrate a positive attitude and energy in front of the team.
- Represent Atelier Crenn professionally through personal appearance, communication, and respect for others.
- Strive to exceed all standards and demonstrate ownership of job responsibilities.
- Act with integrity, honesty, and knowledge, working towards achieving personal fulfillment.
- Demonstrate a good attitude by working collaboratively with colleagues to identify positive solutions to problems or issues.
- Take responsibility for maintaining a clean, neat, and orderly work environment.
- Use equipment, supplies, and other materials with a focused effort to reduce waste and increase safety.
- Welcome suggestions and new ideas as an opportunity to learn, grow, and improve services.
- Anticipate and respond to guests' needs in a respectful and timely manner.
- Strive to establish a benefit for our guests, each other, the restaurant, and the overall industry into the future.
- Demonstrate a determined commitment to service standards for all positions in the front of the house.
- Remember names and faces of regular guests and greet them by name.
- Provide a high level of service to all guests.
- Direct staff through modeling performance on the floor.
- Maintain extensive knowledge of wine and wine pairing.
- Knowledge of the menu and its nuances to help guests with restrictive diets.
- Possess a passive ego to address guest complaints without escalating the situation.
- Empathize with staff members and help them develop to their next level.
- View the restaurant with the same goals as the owner/operators.
- Foster teamwork and motivate teams to sustain exceptional levels of performance.
- Take on any role in the FOH at any time for the overall success of the team.
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