Restaurant Manager

The June•Jacksonville, FL

77d•Onsite

About The Position

The June is seeking a polished, hands-on Restaurant Manager to lead daily floor operations for our club with four separate outlets and the culinary heart of the club. This role owns service execution, staff performance, and the guest experience on the floor, ensuring every shift reflects the standard of hospitality members expect from The June. The ideal candidate is a seasoned operator who leads from the floor, holds a high bar for service and presentation, and can balance the discipline of running a tight, profitable operation with the warmth and discretion expected in a private club setting.

Requirements

4+ years of restaurant management experience in fine dining, luxury hospitality, private clubs, or premium lifestyle brands.
Proven track record leading FOH teams and delivering consistent, high-level service.
Strong knowledge of wine, spirits, and beverage service standards.
Experience managing labor costs, scheduling, and shift-level financial performance.
Working knowledge of POS, reservation, and inventory management systems.
Current food safety/alcohol service certifications (or ability to obtain upon hire).
Flexibility to work evenings, weekends, and holidays as required by the service schedule.

Nice To Haves

Experience within a private membership club or Michelin-caliber dining environment.
Familiarity with French or coastal Mediterranean food and beverage programs.
Experience supporting private events, buyouts, or member programming alongside regular service.

Responsibilities

Own day-to-day floor operations across all meal periods, ensuring consistent, elevated service standards.
Lead pre-shift briefings, manage the floor during service, and step in on the line, host stand, or table side as needed.
Maintain steady, gracious hospitality under pressure, handling member and guest concerns with poise and discretion.
Ensure seamless coordination between FOH, kitchen, and bar during service.
Uphold cleanliness, safety, and presentation standards across the dining room, bar, and service areas.
Recruit, hire, train, and develop FOH staff, building a team that reflects The June's standards of service and professionalism.
Own onboarding and ongoing training for service, wine and beverage knowledge, and member/guest etiquette.
Set and manage staff schedules to ensure appropriate coverage while managing labor costs.
Conduct regular performance check-ins, coaching, and discipline as needed, in partnership with the General Manager and Executive Chef.
Foster a culture of accountability, teamwork, and pride in the work.
Manage FOH labor costs, scheduling efficiency, and shift-level P&L performance.
Partner with the Executive Chef and GM on menu execution, pricing, and service flow.
Monitor inventory, par levels, and ordering for FOH supplies, glassware, linens, and service items.
Track and report on covers, sales, and service metrics to identify trends and opportunities.
Ensure compliance with health, safety, and liquor licensing regulations.
Build genuine relationships with members, learning their preferences and anticipating their needs.
Be a visible, approachable presence on the floor, the person members know and trust.
Partner with the Events Manager and Programming team to ensure private dining, buyouts, and programming nights run seamlessly alongside regular service.
Gather and act on member feedback to continuously elevate the dining experience.