Service Manager, June's All Day - Austin

MML Hospitality•Austin, TX

7d•$60,000 - $65,000•Onsite

About The Position

June's All Day is a neighborhood cafe and bar located on South Congress Avenue, serving breakfast, brunch, and all-day bistro dishes with a focus on coffee, pastries, and a dynamic wine and bar program. The atmosphere is lively, warm, and Parisian-inspired, with a long marble bar, banquette seating, a vintage jukebox, and a dog-friendly patio, aiming to provide memorable experiences that encourage guests to return.

Requirements

2+ years of front-of-house management or supervisory experience in a high-volume, full-service restaurant.
Demonstrated passion for hospitality with a calm and positive demeanor under pressure.
Strong leadership and communication skills.
Proven track record of training and developing a team.
Working knowledge of wine, cocktails, and food.
Comfort with POS and reservation systems (e.g., Toast, OpenTable), scheduling tools, and basic P&L concepts.
TABC and Texas Food Handler certifications, or the ability to obtain them before the start date.
Availability for early mornings, late nights, weekends, and holidays.
Ability to stand and walk for a full shift and lift up to 50 lbs.

Nice To Haves

Interest in French bistro fare.
Sommelier or Cicerone certification.
Bilingual English/Spanish skills.

Responsibilities

Lead service as manager on duty for all shifts, including weekends and holidays.
Conduct pre-shift meetings covering specials, menu changes, VIPs, large parties, and service focus points.
Manage the flow of the dining room, including reservations, waitlists, table turns, and seating arrangements.
Engage with tables, address guest feedback promptly, and resolve issues to ensure positive experiences.
Coordinate with the kitchen regarding timing, item availability, and dietary restrictions.
Recruit, interview, and onboard front-of-house staff.
Train and coach servers, bartenders, hosts, bussers, and runners on service standards, menu knowledge, and restaurant policies.
Provide regular, constructive feedback to team members to support their professional growth.
Create and manage weekly front-of-house schedules within labor budget constraints.
Oversee restaurant opening and closing procedures, including cash handling, tip reporting, and end-of-day reports.
Monitor labor costs, complimentary items, and voids, contributing to sales and cost targets.
Assist the beverage team with wine and bar inventory and ordering.
Ensure compliance with health, safety, TABC, and sanitation standards, maintaining readiness for inspections.
Maintain the appearance and upkeep of the dining room, patio, and bar areas.