Now Hiring Service Director

About Russo’s On The Bay:

At Russo’s On The Bay, we take immense pride in crafting extraordinary events that leave a lasting imprint. With more than three decades of unwavering dedication, we have excelled in curating exquisite weddings, corporate gatherings, and social events for our esteemed clients and guests. We derive great joy from creating countless memorable occasions and fostering enduring relationships with satisfied customers who trust us implicitly with their most cherished moments – time and time again. From our committed and passionate team to our unwavering pursuit of excellence, every facet comes together effortlessly to create truly unforgettable experiences.

About the Service Director Role:

As the Service Director for our Front of House (FOH) catering and hospitality division, you will work closely with the General Manager, and will have the important task of ensuring the highest level of service excellence. Your role will be pivotal in achieving this goal. Your responsibilities will include:

Lead, inspire, and support a diverse team of Front of House (FOH) service professionals to consistently deliver outstanding service quality and maintain the company's high standards.

Administer FOH team member training programs as determined by GM.

Work together with Service/Banquet Managers to build and cultivate a talented and energetic Front of House (FOH) seasonal team. Play an active role in the hiring process by conducting enjoyable interviews and providing thorough assistance and training. Encourage team members to thrive in their roles by enhancing their skills and celebrating their achievements.

Coordinate with Service/ Banquet Managers to ensure development of FOH team members by upholding performance expectations, providing ongoing feedback, and offering input for regular performance reviews. 

Oversee the execution of catering events from open to closing, ensuring meticulous attention to detail, and superior service delivery.

Offer timely support to the service team by promptly resolving any issues or concerns that may arise.

Build and maintain strong relationships with clients, understanding their needs, and ensuring their expectations are exceeded.

Monitor performance and service quality and, under the guidance of the General Manager, execute enhancements to elevate guest satisfaction.

Collaborate closely with different departments, specially BOH and FOH, to guarantee smooth coordination for successful events and delightful guest experiences.

Requirements

Bachelor’s degree in Hospitality Management, Event Management, or a similar field.

4 -5 years of progressive experience in catering and hospitality, with 3 years in a managerial or leadership role.

Proven track record of delivering exceptional service and managing high-profile events or venues.

Strong leadership skills with the ability to inspire and develop a service-oriented team.

Strong communication, organizational, and problem-solving skills.

Proficient in Microsoft Suite

Knowledge of TimePro, MailChimp (preferred not required)

Work Schedule:

Weekdays, Weekends, Holidays, Day, Evening, Night 8 to12 hour shifts

Compensation Details

Compensation: Salary ($70,000 - $80,000)/yr

(Salary commensurate with experience)

Disclaimer

This Job Description is only a summary of the typical functions of the job, not an exhaustive or comprehensive list of all possible job responsibilities, tasks, and duties.

Benefits

Paid Time Off, Commuter Benefit, Retirement Benefit, Dining Discounts