Service Manager, MML Hospitality
At McGuire Moorman Lambert Hospitality, we strive to create the world's most memorable experiences, blending food, service, and design seamlessly under the leadership of Liz Lambert, Larry McGuire, and Tom Moorman. Our refined hospitality is achieved through storytelling, attention to detail, and exceptional dining and retail experiences. MML is continuously expanding, managing, and owning hotels, such as the Hotel Saint Vincent in New Orleans, with new projects in Texas, Colorado, and California currently under development. We also provide F&B consultation for the Austin Proper Hotel, overseeing three restaurants, in-room dining, and banquets throughout the property. MML owns and operates all its properties and only takes on projects that align with our vision and values.
What we are looking for:
MML Hospitality is seeking a talented and passionate Service Manager to supervise the overall dining experience for our guests.
Why you'll want to work for MML:
- Competitive Salary + Bonus Potential
- Beverage Education Reimbursement
- Paid Time Off
- MML Property Discounts (Hotel, Restaurant, Retail)
- Fitness and Health Benefits
- Medical, Dental, Vision, Disability, Life, and Pet Insurance
- Retirement Benefits
- Parental Leave
- Advancement and Promotion Opportunities
- Community Service Opportunities
- Relocation Assistance
What you'll do:
- Lead and manage the front-of-house team to promote professionalism, teamwork, and guest satisfaction.
- Provide exceptional service by engaging with guests, offering recommendations, and ensuring a seamless experience.
- Monitor and maintain service standards, promptly addressing issues or concerns to enhance overall guest satisfaction.
- Assist with creating effective schedules and ensuring the restaurant is well-staffed during peak hours.
- Collaborate with the management team to develop and implement strategies for improving service quality and guest experience.
- Oversee table reservations, seating arrangements, and guest flow to optimize seating capacity and minimize wait times.
- Handle guest inquiries, feedback, and complaints, resolving issues promptly and professionally.
- Train and mentor staff on service techniques, product knowledge, and customer engagement to deliver exceptional dining experiences - educate on service techniques
- Continuously monitor industry trends, emerging products, and customer preferences to stay ahead.
- Coordinate with the kitchen team for seamless communication and coordination between front-of-house and back-of-house operations.
- Manage inventory and POS systems administration.
- Develop and enforce standard operating procedures (SOPs) for service staff to ensure efficient and smooth service operations.
- Ensure compliance with health and safety regulations and maintain cleanliness and organization.