The Dixboro Project
Service Director
The Dixboro Project, Ann Arbor, Michigan, us, 48113
The Service Director is a seasoned hospitality professional dedicated to delivering exceptional guest experiences through strategic planning, meticulous attention to detail, and a commitment to high standards. They excel in preparation, organization, and team development, fostering a culture of transformational hospitality and world-class service.
RESPONSIBILITIES
LEADERSHIP
Coach and develop staff at all levels to uphold excellence and company values.
Ensure management and staff deliver consistent, high-quality service and maintain a positive work environment.
Implement and oversee new programs and events, ensuring smooth execution and clear procedures.
SERVICE
Establish and refine SOPs and Steps of Service for each dining concept.
Assess and address service needs, ensuring daily preparedness and high standards.
Observe service touchpoints and use insights to enhance service quality and achieve financial goals.
HOSPITALITY
Create memorable guest experiences through proactive care and attention.
Optimize reservations and collaborate with the front door team for a seamless guest arrival.
Manage and innovate the Hospitality Toolbox to continually enhance guest interactions.
PRESENCE
Maintain a visible and impactful presence on the floor, guiding and directing team members.
Ensure your presence positively affects team dynamics, guest experience, and business outcomes.
TRAINING + DEVELOPMENT
Oversee all aspects of the employee lifecycle, including hiring, training, and development.
Develop and update training materials, ensuring consistency and adherence to service standards.
FINANCIALS
Drive financial performance by enhancing guest satisfaction, increasing check averages, and promoting effective salesmanship.
ADDITIONAL EXPECTATIONS
Lead, coach, and develop leaders around service & hospitality expectations.
Initiate regular meetings with GM to align goals and plan around running service together.
Initiate meetings with EC/Partner to align service goals and plans with the kitchen.
Schedule flexibility and fluidity.
Be present for all major launches/events/holidays to direct and guide service.
Maintain an increased sense of awareness on all things that affect service, guest experience, and perception of the restaurant.
Use your influence to change circumstances when needed, not accept them.
Direct cross-functional service-related plans and initiatives.
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RESPONSIBILITIES
LEADERSHIP
Coach and develop staff at all levels to uphold excellence and company values.
Ensure management and staff deliver consistent, high-quality service and maintain a positive work environment.
Implement and oversee new programs and events, ensuring smooth execution and clear procedures.
SERVICE
Establish and refine SOPs and Steps of Service for each dining concept.
Assess and address service needs, ensuring daily preparedness and high standards.
Observe service touchpoints and use insights to enhance service quality and achieve financial goals.
HOSPITALITY
Create memorable guest experiences through proactive care and attention.
Optimize reservations and collaborate with the front door team for a seamless guest arrival.
Manage and innovate the Hospitality Toolbox to continually enhance guest interactions.
PRESENCE
Maintain a visible and impactful presence on the floor, guiding and directing team members.
Ensure your presence positively affects team dynamics, guest experience, and business outcomes.
TRAINING + DEVELOPMENT
Oversee all aspects of the employee lifecycle, including hiring, training, and development.
Develop and update training materials, ensuring consistency and adherence to service standards.
FINANCIALS
Drive financial performance by enhancing guest satisfaction, increasing check averages, and promoting effective salesmanship.
ADDITIONAL EXPECTATIONS
Lead, coach, and develop leaders around service & hospitality expectations.
Initiate regular meetings with GM to align goals and plan around running service together.
Initiate meetings with EC/Partner to align service goals and plans with the kitchen.
Schedule flexibility and fluidity.
Be present for all major launches/events/holidays to direct and guide service.
Maintain an increased sense of awareness on all things that affect service, guest experience, and perception of the restaurant.
Use your influence to change circumstances when needed, not accept them.
Direct cross-functional service-related plans and initiatives.
#J-18808-Ljbffr