Service Manager

We’re looking for a strong floor person who knows what good service looks like and enjoys making it happen.

This is not a management job where you spend most of the day in an office. We want someone who is present in the dining room—watching service, talking to guests, helping the team, catching problems before they become problems, and setting the tone for the shift.

You should be able to walk into a dining room and notice things. Is the lighting right? Is the music too loud? Does the room look sharp? Is a table waiting too long? Is a server overwhelmed? Is someone on the team especially good and ready for more responsibility?

Just as importantly, you need to know what to do about it.

We’re particularly interested in someone who:

• Has a very good eye for detail and the physical condition of the restaurant
• Can recognize the difference between an average server and a great one
• Knows how to coach someone who is struggling
• Can motivate a team without constantly policing them
• Is comfortable giving clear, direct feedback
• Understands the pace and pressure of a busy NYC restaurant
• Likes being on the floor and interacting with guests
• Believes hospitality applies to employees as much as it does to guests

Our restaurants are casual and approachable, but they are professionally run. Good service doesn't happen by accident. It comes from preparation, attention to detail, clear expectations, and people who care about doing things well.

Most of your time will be spent supporting the restaurant and the people working in it. You'll lead pre-shifts, work the floor during service, coach the FOH team, handle guest issues, and help make sure each shift runs the way it should.

You'll also share responsibility for the less glamorous—but important—parts of running a restaurant: scheduling, labor, supplies and smallwares, DOH compliance, communication, and keeping the building in good shape.

You'll work closely with the Chef and BOH leadership. We don't believe in running the kitchen and dining room as two separate businesses.

Restaurant experience matters to us. We're looking for someone who has spent at least three years working FOH—ideally as a server, bartender, captain, sommelier, maître d', or in a combination of those roles.

You should also have at least one year of management or leadership experience in a busy NYC restaurant.

Experience with Toast, OpenTable, 7shifts, Microsoft Office, and other restaurant technology is helpful. You don't need to be a technology expert, but you do need to be comfortable learning and using systems as part of the job.

A NYC Food Protection Certificate is required or must be obtained within 90 days of starting.

More than anything, we're looking for someone with good judgment, high standards, a strong work ethic, and the ability to get people to want to do a great job.

We are an equal opportunity employer and are committed to creating a workplace where people are treated fairly and with respect.

Please send us your resume along with a short note telling us about the restaurants you've worked in, the size and pace of those operations, and what you're looking for in your next role.