Service Manager

Chef Evan Funke is a steward of Italian cooking traditions and culture. At Mother Wolf, he pays tribute to Rome’s mythological origin story of Remus, Romulus and the Lupa Capitolina. With Rome as the singular inspiration for Mother Wolf, Funke’s rich and soulful cooking is a mosaic of the ancient, pastoral and urban culinary heritage of la cucina Romana. The menu echos themes of shepherds, popes, farmers and artisans with wafer-thin wood fired pizzas, hyper-seasonal antipasti and the exceptional pastas for which Funke is renowned. Many of the Roman classics are featured - Carbonara, all’Amatriciana, alla Gricia, al Burro, Arrabiata and more.

Position Summary

Service Managers are responsible for managing all front of house operations with particular interest paid to the supervision of the front of house employees. They ensure our steps of service are being executed properly, and the overall experience is positive for our internal and external guests.

Daily Responsibilities

• Ensures great guest service and delivery of hospitality standards by holding team accountable to steps of service, maintaining positive guest relationships including obtaining regular feedback through table visits and executing show quality standards.
• Trains and conveys brand clarity through menu, wine, and beverage knowledge.
• Promotes a positive work environment through hiring/selection of team members, maximizing productivity and morale through team member engagement and maintaining appropriate staffing levels per business needs.
• Monitors staff performance through ongoing team and individual feedback through evaluation, coaching, counseling, and progressive discipline.
• Maintains healthy relationship with resort leadership.
• Maintains state, federal and business compliance, including but not limited to responsible alcohol service guidelines, safety and sanitation standards and client requirements.
• Engages in the financial goals of the operation with support from the General Manager.
• Exceeds health department guidelines while maintaining a clean work environment.
• All other duties as assigned.

Physical Requirements

• Must be able to stand, walk, lift, and bend for extended periods of time.
• Must be able to bend and lift up to 40 lbs.
• Role may include job duties or tasks requiring repetitive motions.
• Exposure to hot kitchen elements or cleaning materials.

Skills/Experience

• At least three (3) years of restaurant management experience in a fine dining restaurant is required.
• Current food handler card.
• Proficient with computers, including Microsoft Products, email, POS technology.
• Strong interpersonal skills and financial acumen.
• Ability to think proactively and creatively, have decision making and analytical skills and be effective in written and verbal communication.
• Must be self-motivated with the ability to thrive in a fast-paced environment, effectively multi-task, and drive results.
• Ability to work a flexible schedule including evenings, weekends, and holidays when required.

This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. This document does not create an employment contract, implied or otherwise, other than an “at will” employment relationship.

Qualifications