Service Manager

Job Details: Job Location: Arlington, VA 22201 About Wagamama: From bowl to soul isn’t just how we serve food, it’s how we show up for our people. At Wagamama, every dish we make and every shift we work is guided by one belief: we can always be better today than we were yesterday—that’s kaizen in our heart. We’re a place where your work has purpose, your voice matters, and your growth is taken seriously. Bold ideas are welcomed, effort is noticed, and learning never stops. You won’t just clock in—you’ll build skills, confidence, and a career alongside people who care deeply about what they do and who they do it with. If you’re looking for more than a job and want to be part of something that feeds your future as much as it feeds our guests, this is your sign. About this role The Bar + Service Manager oversees all guest-facing operations, including the bar program, in a high-volume pan‑Asian restaurant. This role ensures strong hospitality, consistent beverage execution, smooth service flow, and effective team performance. The manager acts as the primary link between the dining room, bar, and kitchen to deliver a seamless and memorable guest experience while supporting financial and Wagamama standards. Guest experience + service leadership Deliver warm, energetic, and personable guest service while creating a welcoming Wagamama dining experience. Engage with guests, manage feedback, and resolve issues promptly. Monitor service flow and pacing to optimize guest experience and table turns. Ensure service standards are consistently followed at every touchpoint. Bar + beverage oversight Oversee all bar operations, including cleanliness, organization, and execution. Ensure accurate recipes, proper presentation, and consistent portioning. Train and develop bartenders on cocktails, beer, wine, sake, and juice offerings. Support team upselling through strong knowledge of beverage pairings. Monitor alcohol service to ensure legal and responsible service practices. Manage bar inventory, ordering, costs and vendor relationships. Track comps, discounts, voids, spills and bar reporting to ensure accuracy and accountability. Team leadership + development Recruit, hire, train, and coach front‑of‑house staff. Set performance expectations, provide regular feedback and corrective action. Lead pre‑shift meetings to communicate priorities, menu updates, and beverage features. Promote a culture of teamwork, accountability, and guest‑first service. Operations + floor coordination Oversee daily front‑of‑house operations including seating flow and reservations. Ensure staffing levels meet forecasted business needs across dining room and bar. Coordinate with kitchen leadership to maintain pacing and resolve service bottlenecks. Support menu knowledge, allergen awareness, and proper service styles across the team. May perform other duties as needed to support restaurant operations. Financial performance + controls Manage labor to budget through scheduling and shift oversight. Drive revenue through strong service standards, upselling, and beverage program execution. Support cost control by monitoring comps, voids, discounts, and beverage waste. Compliance + standards Ensure compliance with health, safety, sanitation, and alcohol regulations. Ensure the front of house and bar are clean, organized, and inspection ready. Enforce company policies, procedures, and local/state labor laws. Maintain sanitation and food safety certification, local/state laws. Administrative + reporting Assist with schedules, payroll, and operational reporting. Track key performance indicators such as sales, labor %, beverage cost %, and guest satisfaction. Oversee front of house and bar inventory and ordering needs. Qualifications 2-5+ years of restaurant management experience, including bar oversight. Strong knowledge of bar operations, beverage programs, and responsible alcohol service. Demonstrated leadership and team development skills. Financial acumen with experience managing labor and beverage cost controls. Speak and understand English. Strong communication, problem‑solving and organizational skills. Physical + work environment + availability Ability to stand and walk for extended periods (potentially 10+ hours). Ability to lift and carry up to 25-40 lbs as needed. Availability to work days, nights, weekends, and holidays in a fast‑paced environment. Depending on business needs, requires up to 55 hours per week. Potential of 5% travel. #J-18808-Ljbffr Wagamama