Service Manager

The Dining Room Service Manager supports the daily front-of-house operation of The Henri, a modern French-Belgian bistro near the White House featuring a wood-fired Bonnet rotisserie, a 50-seat bar, and six private dining rooms. Reporting to the General Manager, this position leads assigned lunch, dinner, and private-event shifts and is responsible for maintaining consistent service standards across the main dining room, bar, and private dining spaces.

The role oversees service execution, guest flow, team coordination, and real-time problem-solving while partnering closely with culinary and events leadership. It also supports staff coaching, scheduling, labor management, operating systems, and shift communication. Given The Henri's prominent clientele and significant private-events business, the Floor Manager is expected to exercise sound judgment, discretion, composure, and attention to detail while ensuring that both daily dining and group experiences are executed smoothly.

DUTIES & RESPONSIBILITIES

The following list includes essential functions of this position as well as additional responsibilities.

Floor & Service Leadership

• Own the floor for assigned shifts — lunch, dinner, and private events — from pre-shift lineup through closeout, setting the pace and standard for the entire service team.
• Run daily pre-shift meetings that prepare the team: menu changes, 86'd items, VIP and allergy notes, private dining logistics, and reservation notes for the shift.
• Manage the floor plan, reservations, and seating flow in OpenTable to balance the main dining room, bar, and private rooms against staffing and kitchen pace.
• Step in on the floor — expo, greet, run food, jump on a table — whenever the shift needs it rather than managing from the sidelines.
• Resolve guest concerns in the moment, with the judgment to know what to comp, what to escalate, and how to send a guest home wanting to come back.
• Partner with kitchen leadership on ticket times, course pacing, and communication so the dining room and kitchen run as one operation, not two.

Private Dining & Group Functions

• Serve as the point person for the service team during private dining and group events, from initial room walk-throughs through final execution — a core, ongoing part of this role given six private rooms and a steady calendar of buyouts.
• Review event orders (BEOs) in advance and translate them into a staffing plan, room setup, and timeline that the floor team can execute without a hitch.
• Run multi-course prix-fixe service for private groups to the same standard as the main dining room, including tableside wine service where called for.
• Coordinate directly with the private dining/events team and, where relevant, outside planners and client contacts, so expectations are aligned before the event starts.
• Manage multiple concurrent events and a full main-dining room service on the same night, keeping each experience distinct and unhurried.
• Be the on-the-floor client contact during an event — the calm, capable presence a host or corporate planner can rely on.

Team Leadership

• Supervise, schedule, and coach servers, bartenders, and support staff, holding the floor to Henri's standards of service and presentation.
• Help onboard new team members and reinforce steps of service, POS (Toast) proficiency, and menu knowledge through hands-on coaching during service.
• Deliver direct, specific feedback in the moment and follow up after the shift; support the General Manager in performance reviews and disciplinary conversations.
• Track the team's food safety and responsible alcohol service certifications and flag renewals before they lapse.

Guest Experience & Atmosphere

• Exercise discretion and judgment with VIP, political, and repeat guests, keeping notes on preferences and history so every visit feels anticipated, not scripted.
• Monitor décor, lighting, music, and general ambiance throughout service to keep the room feeling like The Henri at every hour.
• Walk the room throughout service — not just during problems — to read tables, anticipate needs, and reinforce standards in real time.

Administrative & Operational Support

• Support scheduling, labor tracking, and shift coverage in partnership with the General Manager.
• Keep Toast, OpenTable, and internal checklists current and accurate for the FOH team.
• Support beverage par levels, ordering, and inventory counts alongside the beverage director/GM, and hold the floor to standard on wine and cocktail service.
• Complete shift reports and communicate handoff notes clearly to the next manager on duty.

QUALIFICATIONS & REQUIREMENTS

To perform this job successfully, an individual must be able to satisfactorily perform the duties & responsibilities above. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. The requirements below are representative of the experience, knowledge, skill, and ability required.

• Minimum 3–5 years of floor/front-of-house management experience in a high-volume, full-service restaurant; fine dining or upscale bistro experience strongly preferred.
• Direct, hands-on experience managing private dining and group functions — BEOs, multi-course group service, and simultaneous events — is required.
• Comfort and discretion working with a high-profile clientele, including political, diplomatic, and corporate guests.
• Solid working knowledge of wine, cocktails, and beer sufficient to guide guests and hold the floor to service standards; formal beverage certification (WSET, Court of Master Sommeliers, or equivalent) is a plus, not a requirement.
• Experience coaching or training front-of-house staff is a plus, though this role is about running a strong floor first.
• Proficiency with restaurant technology — Toast POS, OpenTable, and general scheduling/labor tools.
• Excellent written and verbal communication skills, with the presence to lead pre-shift and direct the floor mid-service. Fluency speaking Spanish is strongly preferred.
• Composure and clear decision-making under pressure during high-volume lunch, dinner, and private event service.
• Flexible availability including evenings, weekends, and holidays as service demands.

Certifications/Licensing

Certified (or able to be certified) in food safety & sanitation and responsible alcohol service as required by DC law.

Environment & Physical Demands

This role requires daily presence on the restaurant floor, including frequent movement throughout FOH and private dining spaces. The individual must be able to stand or walk for extended periods, lift and carry up to 30 pounds, and perform tasks related to service, setup, and general upkeep. The environment includes exposure to typical restaurant conditions such as elevated noise, warm temperatures, and high guest volume during peak service. The role also involves regular use of POS and reservation systems.

TEAM REQUIREMENTS

• Monitor industry and market trends and recommend adjustments accordingly.
• Suggest creative ideas to leadership to enhance the restaurant's image and brand.
• Interact with department and company team members, management, and vendors professionally and positively.
• Provide each guest with a personalized experience that is genuine and approachable.
• Act with integrity, honesty, and knowledge, working toward the success of the team rather than personal recognition.
• Welcome suggestions and new ideas as an opportunity to learn, grow, and improve service.
• Represent The Henri professionally through personal appearance, communication, and respect for others; strive to exceed the standards of cleanliness.
• Encourage strong relationships, promote team spirit, and ensure effective two-way communication.
• Adhere to company policies and procedures and comply with The Henri's Code of Conduct.
• Remain well-mannered and well-groomed per department and company standards.

COMPENSATION & BENEFITS

Compensation: $75,000 - $85,000 + bonus potential

Benefits:   The Henri offers medical, dental and vision insurance; paid time off and paid sick and safe leave;; complimentary shift meals; dining discounts; professional-development opportunities; and reimbursement for required certifications. Eligibility requirements and employer contributions vary by benefit.