Service Manager, Lamberts

MML Hospitality•Austin, TX

About The Position

At McGuire Moorman Lambert Hospitality, we strive to create the world's most memorable experiences, blending food, service, and design seamlessly under the leadership of Liz Lambert, Larry McGuire, and Tom Moorman. Our refined hospitality is achieved through storytelling, attention to detail, and exceptional dining and retail experiences. MML is continuously expanding, managing, and owning hotels, such as the Hotel Saint Vincent in New Orleans, with new projects in Texas, Colorado, and California currently under development. MML owns and operates all its properties and only takes on projects that align with our vision and values. What we re looking for: Lamberts is seeking an energetic Service Manager position who will be responsible for assisting with the quality of guest experience, food & service, financial performance, and maintenance of the property and all staff within it. If you're a hospitality-driven leader ready to be part of a vibrant, high-energy team, we’d love to hear from you!

Requirements

Previous experience in a supervisory or managerial role within the restaurant industry.
In-depth food and beverage operations knowledge, including service techniques and product knowledge.
Proficient in managing inventory, cost control, and analyzing sales data.
Familiarity with health and safety regulations in the restaurant industry.
Certified in Texas Alcoholic Beverage Commission + Texas Food Management
Strong leadership skills with the ability to motivate and inspire a team.
Excellent communication and interpersonal skills to interact with guests, staff, and management.
Strong attention to detail and organizational abilities.
Flexibility to work evenings, weekends, and holidays as required.

Responsibilities

Lead and manage the front-of-house team to ensure professionalism, teamwork, and exceptional guest service.
Deliver a seamless dining experience through guest engagement, timely issue resolution, and service excellence.
Oversee staffing, scheduling, and daily floor operations, including reservations and guest flow management.
Collaborate with the management and kitchen teams to enhance communication and service quality.
Train and mentor staff on service standards, hospitality best practices, and product knowledge.
Monitor industry trends and customer preferences to inform service strategies.
Manage POS systems, inventory tracking, and maintain compliance with all health, safety, and cleanliness standards.
Develop, implement, and uphold SOPs to ensure efficient and consistent service operations.