FOH Service Manager

Benefits: Opportunity for advancementPaid time offVision insuranceCompetitive salaryDental insuranceEmployee discounts The French Pantry & Little Miss Ha St. Augustine, FL | Full-Time | Salaried, Commensurate with Experience Two Dining Rooms. One Standard. Yours to Set. The morning starts with French-Mediterranean breakfast in The French Pantry. By lunch, Little Miss Ha’s dining room fills with family-rooted Vietnamese cooking. By evening, both rooms run side by side at full volume: upscale French brasserie, and a lively Vietnamese experience, all inside a restored 1880s building in the heart of Historic Downtown St. Augustine. That’s five menus a day, seven days a week, across roughly 200 seats. Business is strong, and we’re creating a new leadership role to match it. The Service Manager sits between our General Manager and our Floor Manager and works alongside our Director of Operations. The role is built around one thing: the guest experience. We’re always working to improve it and to refine how we operate, and we need a leader who walks in, sees what could be better, and makes it better. The structure is already here: invested local ownership, a chef-driven culinary program across both concepts, and a front-of-house team that knows how to perform under pressure. What we need is a leader who raises the ceiling on the guest experience and sharpens the team on the floor. Where You Will Lead Service Leadership Across Two Concepts Lead the floor during breakfast, lunch, and dinner service across The French Pantry and Little Miss Ha, often running both rooms at onceKeep each concept’s identity distinct on the floor, from the pacing of a French-Mediterranean dinner to the warmth of a family-rooted Vietnamese mealBe a visible, hands-on presence during peak volume: touching tables, reading the room, and solving problems before guests notice themStep in as the senior leader on site whenever the General Manager is off Team Development Hire, train, and coach servers, hosts, and support staffMentor our Floor Manager and build a bench of future leadersBuild training systems that lift service standards and hold them thereWork closely with the Executive Chef so the kitchen and floor move as one team Operations & Business Performance Own FOH scheduling, labor management, and daily operational checklistsTrack sales and labor, and act on what the numbers showOversee opening and closing procedures, cash handling, and POS managementMaintain health, safety, and alcohol-service compliance across every spaceBring ideas to ownership and the Director of Operations, then own their rollout Our Steps of Service You will own, teach, and refine the sequence every guest experiences, and hold the team to it on every shift. Pre-shift lineup: specials, 86'd items, reservation notes, VIPs, allergies, and one service focus for the shift Welcome: every guest greeted within 30 seconds of arrival, by name when we know it, and seated with a warm handoff to their server First approach: server at the table within 2 minutes, water poured, and a beverage offered with a confident recommendation Guiding the order: menus explained, not recited; allergies and preferences confirmed and communicated clearly to the kitchen Pacing: courses timed to the table, not the ticket, with the manager tracking the flow of both dining rooms Check-back: within two bites or two minutes of each course, with any issue fixed on the spot Table maintenance: pre-bussing, crumbing, and resetting silverware between courses without interrupting conversation Manager touch: a manager visits every table during the meal The finish: dessert, digestif, and coffee offered with intention, never as an afterthought The check: presented promptly when requested and processed within 2 minutes Farewell: every guest thanked and invited back on the way out the door Post-shift debrief: guest feedback logged, issues noted, and one improvement named for tomorrow What Excellent Looks Like Presence: on the floor through peak service, composed, well-presented, and approachable Guest recovery: every concern owned and resolved before the guest leaves, with follow-up when it matters Knowledge: fluent in both menus and our beverage offerings, and able to guide any guest through them Room standards: lighting, music, temperature, table settings, and restrooms checked and right before and during every service Continuous improvement: guest reviews and feedback reviewed weekly, patterns identified, and fixes proposed to the GM and Director of Operations Operational refinement: side work, opening and closing checklists, and service flow audited regularly and tightened wherever they slow the team down Accountability: shift reports completed and labor targets met The Right Fit 3+ years in restaurant management, ideally as a Service Manager, Restaurant Manager, or senior floor leader in high-volume upscale casual or fine diningA record of measurable impact: a service standard you raised, a team you built, or a cost you brought under controlCalm, decisive, and hands-on during busy service; you lead from the floor, not the officeStrong command of labor, scheduling, POS systems, and P&L basicsA natural coach who develops people and holds them to a high standard with respectGenuine hospitality instincts and the polish to connect with guests, private-event clients, and ownership alikeAvailability for nights, weekends, and holidaysFood handler and responsible alcohol service certification (or ability to obtain) What will set you apart Multi-concept or multi-outlet experienceEvent and private dining managementWine knowledge and the confidence to guide guests through a list Why 36 Granada You won’t be fighting fires or rebuilding from scratch. You’re joining a proven operation with the volume, reputation, and leadership already in place, which frees you to focus on making a visible difference. Real scope: two restaurants, a cocktail lounge, a cooking studio, and a private dining room A newly created role: you help define it and shape the service standard across the entire building Invested ownership: local owners who are on site, care about craft, and back good ideas A setting like no other: a restored 1880s building in the heart of Historic Downtown St. Augustine, steps from the Lightner Museum and Flagler College Personal hospitality is our way. As Service Manager, you help set what that means for every guest who walks through our doors. Compensation: Competitive salary, commensurate with experience. To apply: [insert application link, email, or contact instructions]. Tell us in a few lines about one change you made that improved a restaurant you worked in.