FOH Service Manager

Legacy Restaurant Group•Saint Augustine, FL

9d•Onsite

About The Position

The French Pantry & Little Miss Ha is hiring a salaried, full-time FOH Service Manager in St. Augustine, Florida. This newly created leadership role focuses on guest experience and service standards across two distinct restaurant concepts operating in a restored 1880s building. The Service Manager sits between the General Manager and Floor Manager and works alongside the Director of Operations, leading service across breakfast, lunch, and dinner and often managing both dining rooms at once. The role includes stepping in as the senior leader on site when the General Manager is away, developing the front-of-house team, and managing operational performance. The manager will own, teach, and refine the guest service sequence, maintain standards throughout service, and identify improvements to service and operations. The wider venue includes two restaurants, a cocktail lounge, a cooking studio, and a private dining room.

Requirements

At least 3 years of restaurant management 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 a cost.
Calm, decisive, hands-on leadership during busy service, with a floor-focused approach.
Strong command of labor management, scheduling, POS systems, and P&L basics.
Ability to coach and develop people while holding them to high standards respectfully.
Genuine hospitality instincts and the polish to connect with 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

Experience managing multiple concepts or outlets.
Event and private dining management experience.
Wine knowledge and confidence guiding guests through a wine list.

Responsibilities

Lead the floor during breakfast, lunch, and dinner across The French Pantry and Little Miss Ha, often running both rooms simultaneously.
Maintain the distinct identity and service style of each concept.
Be a visible, hands-on presence during peak service, visit tables, monitor the dining rooms, and resolve problems promptly.
Serve as the senior on-site leader 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 raise service standards.
Coordinate with the Executive Chef to align kitchen and front-of-house operations.
Manage front-of-house scheduling, labor, and daily operational checklists.
Track sales and labor results and act on the information.
Oversee opening and closing procedures, cash handling, and POS management.
Maintain health, safety, and alcohol-service compliance throughout the venue.
Present operational ideas to ownership and the Director of Operations and lead their implementation.
Own, teach, and refine the guest service sequence, including pre-shift lineups, guest welcome and seating, order guidance, pacing, check-backs, table maintenance, manager visits, check processing, farewells, and post-shift debriefs.
Maintain strong floor presence and resolve guest concerns before guests leave, with follow-up when appropriate.
Maintain fluency in both menus and beverage offerings and guide guests through them.
Check and maintain room conditions and standards, including lighting, music, temperature, table settings, and restrooms.
Review guest reviews and feedback weekly, identify patterns, and propose fixes 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.