Head of Services - Support and Managed

Service Manager

The Dixboro Project is a visionary concept in the historic village of Dixboro, Michigan. The Dixboro House is the restaurant arm of this unique project - carved out of the bones of the original barn structure originally erected in 1880. The century old barn has been restored to feature exposed 140 year old timbers, a gambrel vaulted ceiling and the original stone fireplace, and modern kitchen providing a familiar comfort to our guests.

The Boro is the our side-door takeout arm of The Dixboro Project - An all day café featuring woodfired pizzas, takeaway meals, a full range of expertly baked goods, Roos Roast coffee, adult beverages, and much much more.

Our service is guided by our commitment to excellence. We are serious about our service - working with synchronicity to stage and deliver a consistently excellent experience for each guest that walks through our doors. We act out every step of service with intention and soigné. We're looking for a Service Manager who leads from the floor, sets the tone for hospitality, and thrives in a fast-paced, high-volume environment. This role is responsible for executing service at a high level, developing the team in real time, and ensuring every guest experience is consistent, thoughtful, and memorable.

You'll work closely with leadership to bring our standards to life each day - supporting the team, managing the flow of service, and holding the bar high across every shift.

Lead the dining room during service, managing flow, pacing, and overall guest experience from open to close.

Coach and develop team members in real time, reinforcing service standards and holding accountability.

Run pre-shift meetings that clearly communicate priorities, expectations, and goals for the shift.

Monitor all areas of the dining room, stepping in to support service and resolve issues as they arise.

Ensure consistency in the sequence of service and overall guest experience across every table.

Support opening and closing procedures, cash handling, and end-of-day reporting.

Anticipate service needs and proactively adjust staffing, pacing, and support to ensure smooth execution throughout the shift.

Partner with kitchen and bar teams to maintain strong communication and alignment, ensuring a seamless experience across all areas of the restaurant.

$Health, dental, and vision benefits with company contributions.

Retirement plans with a company match.

1-2+ years of experience in a service leadership role within a high-volume or upscale restaurant environment.

Full-time role requiring evenings, weekends, and holidays in a high-volume, fast paced environment.

Leadership presence on the floor is essential for success in this role.

Demonstrates strong organizational skills and the ability to manage multiple priorities in real time.

Exercises sound judgment and discretion when handling sensitive or confidential information.

Remains on feet for extended periods of time, actively moving throughout the dining room during service.

Lifts and carries up to 40–50 pounds occasionally, including glassware, service equipment, and product.

Performs repetitive motions such as using POS systems, handling plates and glassware, and completing administrative tasks.

Works evenings, weekends, and holidays in a high-energy environment with varying noise levels and temperatures.