Service Manager

About Parry’s At Parry’s Pizzeria & Taphouse, we create memorable dining experiences through CraveablyCrafted™ Food & Beer and Uncommon Hospitality. Our restaurants are high-energy, community-driven, and guest-focused, and our leaders are expected to run great shifts that balance hospitality, sales, and operational excellence. Parry’s restaurants are busy, fast‑paced, and built around strong teams. Service Managers have consistent hours, meaningful leadership responsibility, and the opportunity to directly impactsales, culture, and guest loyalty. This is a hands‑on role for leaders who want to be on the floor, not behind a desk. Role Overview Service Managers are responsible for Front of House execution, guest experience, and sales performance. This role requires actively leading the door, floor, bar, and window while coaching teams in real time. Service Managers are expected to apply CHEERSevery shift — not as a concept, but as a set of observable behaviors that drive flow, hospitality, and results. Hospitality at Parry’s is intentional, proactive, and directly connected to sales and repeat business. Responsibilities + Duties Lead all FOH operations with accountability for guest experience, sales, and shift execution Apply CHEERS consistently throughout the shift: Cheerful Prompt Greet: Set the tone at the door by greeting guests immediately and managing waitlists and quote times accurately Hospitality First: Step in where needed to support the experience — pre-bussing, running food, pouring beers, or sliding into dishes Engage Guests: Talk to every table with purpose by making genuine connections, noticing details, and building rapport Ease Their Needs: Anticipate guest needs before they ask — pacing, refills, boxes, kids’ needs, desserts Ready for ’Em: Stay ahead of the flow by managing sections, tablet data, table turns (ideal 45 minutes), cleanliness, and communication Swipe That Card – Say Goodbye: Close every experience intentionally by thanking guests, inviting them back, and promoting future visits Run shifts using strong time management and floor awareness (door > floor > bar > window) Drive sales through purposeful table visits, upselling, and connecting guests to future visits, fundraisers, or events Maintain FOH cleanliness, pre-bussing standards, and safety/sanitation practices Conduct bar line checks and monitor product quality Control labor through effective scheduling, coaching, and in‑shift adjustments Coach and mentor FOH team members in real time; CHEERS is taught and reinforced on the floor Hold the line on uniform, appearance, and accountability standards Partner with leadership on hiring, onboarding, and training FOH team members Communicate proactively with BOH, expo, and leadership to maintain promise times and flow Qualifications + Skills 2+ years of restaurant management experience preferred Proven ability to lead FOH operations in a high‑volume environment Comfortable owning sales results and guest experience outcomesStrong communication and coaching skills Systems‑minded: understands flow, labor control, and execution Ability to work nights, weekends, and peak business periods Able to stand for extended periods and lift up to 50 lbs. as needed Coachable, accountable, and confident leading from the floor Perks + Benefits Company‑sponsored health benefits, including medical, dental, and vision Accrued paid time off (PTO) 401(k) with company match Company‑paid life insurance, short‑term disability (STD), and long‑term disability (LTD) Ongoing leadership training and career growth opportunities Free shift meals + 50% off all other times #J-18808-Ljbffr