Service Manager

Company Description Juniper and Ivy is a nationally acclaimed restaurant and Michelin Guide Bib Gourmand destination located at the edge of San Diego’s Little Italy. The kitchen delivers an ever-changing menu featuring hand-selected, seasonal ingredients from local farmers and fishermen. The team is dedicated to precision, passion, and creativity, resulting in one of the most refined yet imaginative dining experiences in the city. Guests also enjoy next-level service and an award-winning wine program curated by leading local sommeliers. Juniper and Ivy offers a dynamic, high-performance environment for hospitality professionals who value excellence and innovation. Role Description The Service Manager is a full-time, on-site role based in San Diego, CA, responsible for overseeing daily front-of-house operations and ensuring a consistently exceptional guest experience. This role coordinates and leads the service team, including scheduling, pre-shift meetings, floor management, and real-time problem solving during service. The Service Manager collaborates closely with the culinary and beverage teams to maintain seamless communication, uphold service standards, and support menu and wine education for staff. Responsibilities include training and coaching team members, handling guest feedback, monitoring compliance with health and safety protocols, and assisting with reservations flow, special events, and overall service strategy. The role requires active presence on the floor, modeling professional conduct, and helping foster an inclusive, respectful work environment. Qualifications Demonstrated front-of-house leadership experience in a high-volume, chef-driven or fine dining restaurant, with strong floor management and staff supervision skills. Proficiency in guest service excellence, conflict resolution, and handling feedback in a calm, solutions-focused manner. Knowledge of food, wine, and beverage service fundamentals; interest in expanding wine and culinary knowledge to support team education. Strong organizational and time-management abilities, including scheduling, opening/closing procedures, and coordinating service logistics. Clear, professional communication skills, with the ability to collaborate effectively with culinary, beverage, and operations teams. Commitment to maintaining health, safety, and cleanliness standards in line with local regulations and company policies. Ability to stand and move on the floor for extended periods, and to work evenings, weekends, and holidays as required by restaurant operations. Previous experience as a supervisor, captain, or manager in hospitality; exposure to reservation or POS systems is beneficial. Formal training or education in hospitality management or a related field is a plus but not required; a focus on inclusive, team-oriented leadership is essential. #J-18808-Ljbffr Juniper and Ivy