Job Description
Job Description
Description :
The Service Director is a seasoned hospitality professional dedicated to delivering exceptional guest experiences through strategic planning, meticulous attention to detail, and a commitment to high standards.
They excel in preparation, organization, and team development, fostering a culture of transformational hospitality and world-class service.
RESPONSIBILITIES
LEADERSHIP
- Coach and develop staff at all levels to uphold excellence and company values.
- Ensure management and staff deliver consistent, high-quality service and maintain a positive work environment.
- Implement and oversee new programs and events, ensuring smooth execution and clear procedures.
SERVICE
- Establish and refine SOPs and Steps of Service for each dining concept.
- Assess and address service needs, ensuring daily preparedness and high standards.
- Observe service touchpoints and use insights to enhance service quality and achieve financial goals.
HOSPITALITY
- Create memorable guest experiences through proactive care and attention.
- Optimize reservations and collaborate with the front door team for a seamless guest arrival.
- Manage and innovate the Hospitality Toolbox to continually enhance guest interactions.
PRESENCE
- Maintain a visible and impactful presence on the floor, guiding and directing team members.
- Ensure your presence positively affects team dynamics, guest experience, and business outcomes.
TRAINING + DEVELOPMENT
- Oversee all aspects of the employee lifecycle, including hiring, training, and development.
- Develop and update training materials, ensuring consistency and adherence to service standards.
FINANCIALS
Drive financial performance by enhancing guest satisfaction, increasing check averages, and promoting effective salesmanship.
ADDITIONAL EXPECTATIONS
- Leading, coaching and developing leaders around service & hospitality expectations
- Initiate regular meetings with GM to align goals and plan around running service together
- Initiate meetings with EC / Partner to align service goals and plans with the kitchen
- Schedule flexibility and fluidity
- Present for all major launches / events / holidays in order to direct and guide service
- Increased sense of awareness on all things that affect service, guest experience and perception of the restaurant
- Using your influence to the circumstances when needed, not accept them
- Directs cross functional service related plans and initiatives
Requirements :
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