FOH Service Manager

36 Granada•Saint Augustine, FL

23d•$55,000 - $65,000•Onsite

About The Position

The FOH Service Manager leads the guest experience and front-of-house operations across The French Pantry and Little Miss Ha, two dining concepts operating in a restored 1880s building in Historic Downtown St. Augustine. The operation serves breakfast, lunch, and dinner across roughly 200 seats, with both dining rooms sometimes running simultaneously. The Service Manager works between the General Manager and Floor Manager and alongside the Director of Operations, stepping in as the senior leader on site when the General Manager is off. This is a hands-on floor leadership role focused on maintaining each restaurant’s distinct identity, improving service, developing the team, and refining operations. The manager leads service, coaches front-of-house staff and the Floor Manager, establishes and reinforces training systems, and coordinates closely with the Executive Chef. They also oversee scheduling, labor management, sales and labor tracking, operational checklists, opening and closing, cash handling, POS management, and health, safety, and alcohol-service compliance. The Service Manager owns and continually improves the guest-service sequence, from pre-shift lineup and greeting through order guidance, pacing, check-backs, table maintenance, manager visits, payment, farewell, and post-shift debrief. The role requires an active presence during peak service, effective guest recovery, strong knowledge of both menus and beverage offerings, and ongoing attention to room standards, guest feedback, operational procedures, shift reporting, and labor targets. The position covers two restaurants as well as a cocktail lounge, cooking studio, and private dining room. It is a newly created role with scope to help define service standards across the building. Compensation is a competitive salary commensurate with experience.

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 improving a service standard, building a team, or controlling costs.
Calm, decisive, hands-on leadership during busy service, with a floor-first 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

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 at once.
Maintain the distinct identity and service style of each restaurant.
Be a visible, hands-on presence during peak service, engage with guests, monitor the rooms, and resolve problems 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 floor 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 throughout the operation.
Bring ideas to ownership and the Director of Operations and lead their implementation.
Own, teach, and refine the sequence of service and hold the team accountable to it on every shift.
Lead pre-shift lineups covering specials, unavailable items, reservations, VIPs, allergies, and a service focus.
Ensure guests are welcomed, seated, and promptly approached by their server.
Ensure menus, allergies, and guest preferences are communicated clearly to the kitchen.
Monitor pacing across both dining rooms and ensure courses are timed to the table.
Ensure timely check-backs, table maintenance, manager visits, and prompt check processing.
Ensure guests are thanked and invited back, and that post-shift feedback and improvement items are recorded.
Own and resolve guest concerns before guests leave, with follow-up when appropriate.
Check 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 GM and Director of Operations.
Audit and improve side work, opening and closing checklists, and service flow.
Complete shift reports and meet labor targets.