Service Director

GENERAL MANAGER

Primary Responsibilities:

• Our Service Director must have a high level of hospitality that they bring to every interaction with Members, Guests, and our team.
• Organizes and directs restaurant’s team of FOH staff (servers, runners, hosts), working closely with each to understand operational needs, provide training and motivation.
• Total operational and financial responsibility, directly perform hands-on work on an ongoing basis to ensure proper employee training, ownership over guest experience, managing the restaurant flow from communication with BOH team and management & FOH, trouble-shooting guest issues and assisting at all levels of the restaurant.

STAFF DIRECTION

• Direct hiring, training, disciplining and scheduling of FOH team. Conduct performance review, take disciplinary action to ensure company standards are met by all employees, motivate and train staff daily.
• Enforce sanitary practices for food handling, general cleanliness, and maintenance of service and dining areas.
• Communicates values, strategies, and objectives; assigns duties and promotes within when possible.
• Planning, monitoring, and appraising performance results; developing incentives for staff to promote positive work environment.
• collaborate with the Executive Chef to prepare and conduct effective pre-shift/ pre-event meetings communicating pertinent information to the associates relating beverage, members, guests, and daily operations.

FRONT OF HOUSE GUEST SERVICE

• Ensures all guests consistently receive courteous and efficient service from all team members. Responds positively and quickly to customer concerns and complaints.
• Oversee Host Team by maintaining door presence, especially in peak business hours, assuring reservations are sat in a timely fashion, maximizing turn times and seating accommodations.
• Control and oversee all events working closely with executive team.

OFFICE DUTIES/BACK OF HOUSE

• Handle weekly schedule for all front of house
• Proactively manage FOH labor costs to maximize cost efficiencies. Maintain and enforce proper time keeping policies and procedures consistent with wage and hour regulations. Work Closely with BOH and Bar team to ensure labor costs in all departments are within budget.
• Maintain and update POS for food program and staff members.
• Reviews financial statements and other performance data to measure productivity and goal achievement and to determine areas needing cost reduction and program improvement.

ABOUT US:
American Brass is a modern waterfront restaurant in the heart of Long Island City, offering a relaxed yet refined dining experience. Set directly across from the iconic Long Island City Gantries, our space celebrates both the industrial heritage and the creative future of the neighborhood. We take pride in sustainable practices, seasonal menus, and partnerships with New York farms that fill our pantry and inspire our kitchen.

WE WILL BE HOSTING INTERVIEWS FOR QUALIFIED APPLICANTS ON AS SOON AS POSSIBLE!

YOU:
Uphold the highest level of DOH standards and safety, as well as company standards
are detail-oriented and able to get the little jobs done while maintaining a clear view of the big picture.
Have a passion for training and development of others
Are influential, team oriented leadership style
Are flexible and adaptive to rapidly changing priorities and work demands
Have Strong written and computer skills; to include Microsoft Office (Word, Excel and Power Point), E-mail and adobe indesign
Have the ability to comfortably lead a team in a busy atmosphere.
Contribute to the entire service team!
GREAT PERSONALITY AND NOT SHY
Have at LEAST 3 years of NYC experience
Have a strong service background
Possess advanced customer service skills
Have a strong command of your role
High level of organization skills