Service Manager

At Bar Oliver, we believe strongly in growth from within. There is always room to learn, evolve, take on more responsibility, and grow with the company.

We operate with an open-book mentality and value people who are curious, engaged, and excited to understand not just their own role, but how the entire restaurant works. We want team members who ask questions, care about improving, and are motivated to continue developing their skills over time.

The AGM role is an important leadership position within the restaurant, with the opportunity to grow alongside Bar Oliver as the company continues to develop.

• Promote, work, and act in a manner consistent with our core goals

• Coordinate activities between all departments for smooth and efficient implementation of food and beverage initiatives, service initiatives, operational updates, and training programs.
  
  
• Identify training needs and initiate development of all staff
  
  
• Lead the design, implementation, and integration of new and existing training programs, operations manuals, continuing education, assessments, resources, processes, and initiatives that establish a brand wide culture of continuous learning.
  
  
• Establish or implement departmental policies, goals, objectives, or procedures in conjunction with board members, organization officials, or staff members.
  
  
• Attend weekly meetings with ownership to discuss follow-up on all important items discussed in prior meetings and those that are directly/related to the company objectives.
  
  
• Facilitate open discussions and communication with team members, and other business or vendor partners to improve organizational efficiencies and practices.
  
  
• Create and maintain a safe and positive work environment for all staff.
  
  
• Ensure that all staff are in proper uniform and are appropriately prepared for their shift.
  
  
• Ensure that all stations are set for service, cleaned, and broken down properly.

• Manage all staff during service.

• Initial training of new staff including orientation and trailing.

• Help coordinate training and ensure staff’s thorough understanding of food products in conjunction with the owner and chef.

• Training staff on sales techniques and developing and maintaining customer loyalty as well as check averages.

• Adjust clock-in times weekly to maintain payroll.

• Adjusting clock-in times for employees when needed on a daily basis in conjunction with New York State Labor Laws.

• Maintain the cleanliness and organization of all areas of the cafe at all times (bar, service stations, bathroom).

• Complete knowledge of all menu items. Train all staff for the same.

• Being on the floor for all services (within the limits of agreed upon schedule) to guide staff, troubleshoot and work on any issues with service.
  
  
• Promote, work, and act in a manner consistent with our core goals

• Coordinate activities between all departments for smooth and efficient implementation of food and beverage initiatives, service initiatives, operational updates, and training programs.

• Identify training needs and initiate development of all staff

• Lead the design, implementation, and integration of new and existing training programs, operations manuals, continuing education, assessments, resources, processes, and initiatives that establish a brand wide culture of continuous learning.

• Establish or implement departmental policies, goals, objectives, or procedures in conjunction with board members, organization officials, or staff members.

• Attend weekly meetings with ownership to discuss follow-up on all important items discussed in prior meetings and those that are directly/related to the company objectives.

• Facilitate open discussions and communication with team members, and other business or vendor partners to improve organizational efficiencies and practices.

• Create and maintain a safe and positive work environment for all staff.

• Ensure that all staff are in proper uniform and are appropriately prepared for their shift.

• Ensure that all stations are set for service, cleaned, and broken down properly.

• Manage all staff during service.

• Initial training of new staff including orientation and trailing.

• Help coordinate training and ensure staff’s thorough understanding of food products in conjunction with the owner and chef.

• Training staff on sales techniques and developing and maintaining customer loyalty as well as check averages.

• Adjust clock-in times weekly to maintain payroll.

• Adjusting clock-in times for employees when needed on a daily basis in conjunction with New York State Labor Laws.

• Maintain the cleanliness and organization of all areas of the cafe at all times (bar, service stations, bathroom).

• Complete knowledge of all menu items. Train all staff for the same.

• Being on the floor for all services (within the limits of agreed upon schedule) to guide staff, troubleshoot and work on any issues with service.