FOH Service Manager

Legacy Restaurant Group•St. Augustine, FL

7d•Onsite

About The Position

The FOH Service Manager is a newly created leadership role overseeing front-of-house service across The French Pantry and Little Miss Ha in a restored 1880s building in Historic Downtown St. Augustine. The operation includes two distinct dining concepts, roughly 200 seats, and service spanning breakfast, lunch, and dinner. The Service Manager sits between the General Manager and Floor Manager and works alongside the Director of Operations, with the guest experience as the role’s central focus. The manager leads service across both dining rooms, develops the FOH team, and oversees scheduling, labor, service systems, and daily operations. They are expected to be a visible, hands-on floor leader during busy service; maintain each concept’s distinct identity; coach and mentor staff; and improve service standards and operational performance. When the General Manager is off, the Service Manager steps in as the senior leader on site. The role owns the guest-facing sequence of service, from pre-shift lineup through post-shift debrief, and is accountable for service recovery, room standards, team accountability, and continuous improvement. The Service Manager also works with the Executive Chef, ownership, and the Director of Operations to coordinate service and implement operational ideas. Compensation is a competitive salary commensurate with experience.

Requirements

At least 3 years of restaurant management experience.
Experience ideally as a Service Manager, Restaurant Manager, or senior floor leader in high-volume upscale casual or fine dining.
A record of measurable impact, such as raising a service standard, building a team, or controlling costs.
Calm, decisive, hands-on leadership during busy service, with a floor-focused rather than office-focused approach.
Strong command of labor management, scheduling, POS systems, and P&L basics.
Ability to coach and develop employees and uphold high standards respectfully.
Genuine hospitality instincts and polish when engaging guests, private-event clients, and ownership.
Availability to work nights, weekends, and holidays.
Food handler and responsible alcohol service certification, or ability to obtain them.

Nice To Haves

Multi-concept or multi-outlet experience.
Event and private dining management experience.
Wine knowledge and confidence guiding guests through a wine list.

Responsibilities

Lead breakfast, lunch, and dinner service across The French Pantry and Little Miss Ha, often running both dining rooms simultaneously.
Maintain the distinct service identity of each restaurant concept.
Provide a visible, hands-on presence during peak service, engage with guests, read the room, and resolve issues promptly.
Serve as the senior leader on site when the General Manager is off.
Hire, train, and coach servers, hosts, and support staff.
Mentor the Floor Manager and develop future leaders.
Build and maintain training systems that improve service standards.
Work closely with the Executive Chef to coordinate kitchen and FOH operations.
Own FOH scheduling, labor management, and daily operational checklists.
Track sales and labor and take action based on performance data.
Oversee opening and closing procedures, cash handling, and POS management.
Maintain health, safety, and alcohol-service compliance across the operation.
Present ideas to ownership and the Director of Operations and oversee their implementation.
Own, teach, and refine the sequence of service and hold the team accountable to it on every shift.
Conduct pre-shift lineups covering specials, unavailable items, reservations, VIPs, allergies, and a service focus.
Ensure prompt, warm guest welcomes, table approaches, beverage recommendations, and clear communication of dietary needs to the kitchen.
Monitor course pacing, conduct manager table visits, and ensure table maintenance and timely check processing.
Resolve guest concerns before guests leave and follow up when appropriate.
Maintain knowledge of both menus and beverage offerings and guide guests through them.
Check lighting, music, temperature, table settings, and restrooms before and during service.
Review guest feedback and reviews weekly, identify patterns, and propose improvements to the General Manager and Director of Operations.
Audit and improve side work, opening and closing checklists, and service flow.
Complete shift reports and meet labor targets.
Log guest feedback and issues after service and identify an improvement for the following day.