Position Summary
The Service Manager is responsible for overseeing daily hotel service and kitchen-related operations to ensure exceptional guest satisfaction, efficient service delivery, food quality standards, and compliance with health and safety regulations. The role involves managing service staff, coordinating with kitchen teams, resolving guest concerns, and maintaining operational excellence.
Key Responsibilities
- Manage and supervise daily front-of-house and service operations.
- Coordinate closely with kitchen staff to ensure timely and high-quality food service.
- Monitor guest satisfaction and address complaints or service issues promptly.
- Train, coach, and evaluate service employees to maintain high performance standards.
- Ensure compliance with food safety, sanitation, and health regulations.
- Monitor inventory levels and coordinate with procurement teams when necessary.
- Develop and implement service procedures to improve efficiency and guest experience.
- Schedule staff shifts and manage workforce productivity.
- Prepare operational reports and monitor key performance indicators.
- Support budget management and cost-control initiatives.
- Maintain excellent communication between service, kitchen, and management teams.
Qualifications
- Bachelor's degree in Hospitality Management, Hotel and Restaurant Management, Business Administration, or a related field (preferred).
- 35+ years of experience in hotel, restaurant, kitchen, or hospitality operations.
- Previous supervisory or management experience in food service or hotel operations.
- Strong knowledge of food safety and sanitation standards.
- Proficiency in hotel or restaurant management systems.
- Excellent customer service and leadership skills.
