The Director of Service creates, directs and oversees all aspects of service standards and training and education of hospitality, service protocols and wine, beverage and culinary education for restaurant and catering staff.
Must establish and ensure adherence to policies and SOPs to deliver high quality guest service and efficiencies. Must implement systems to capture and report metrics and feed back and determine best practices and troubleshoot any operational or service issues.
Reports to the Director of Operations to support decision making, planning that align operations to meet brand standards, Will create functional strategies to support restaurant and on and off-site catering operations.
Scope:
Ensure signature guest experiences for key corporate, social and private clients.
Create and lead all aspects of customer service protocols, training and operational initiatives.
Write and develop and train using visuals, role paying, and other training tools.
Coach manager and employees by sharing goals and how to execute best in class service and hospitality
Reward, recognize and develop employees.
Ensure a respectful workplace adhering to safety, and sanitation and compliance with all DOH and DOL laws.
