Service Assistant ManagerThe Service Manager / Assistant Manager is responsible for leading daily front-of-house operations, supporting the General Manager, and ensuring every shift is executed with strong service, clear standards, and consistent leadership. This is a hands-on management role for someone who can lead from the floor, coach team members, solve problems quickly, and keep the restaurant moving with urgency and professionalism. What Success Looks LikeA successful Service Manager creates strong shifts, develops strong people, protects the guest experience, and makes the restaurant better through consistent leadership, accountability, and execution. Responsibilities: Lead daily front-of-house and bar operations during assigned shifts. Manage service flow, staffing, sections, breaks, floor coverage, and shift deployment based on business needs. Lead, coach, train, and develop servers, bartenders, and service team members while holding them accountable to company standards. Deliver a consistent, high-quality guest experience and resolve guest concerns quickly and professionally. Maintain cleanliness, organization, safety, and presentation standards throughout the restaurant. Oversee bar execution, beverage standards, stocking, organization, and waste control. Monitor labor, beverage waste, comps, and overall operational efficiency; make adjustments based on business levels. Support hiring, onboarding, scheduling, training, and performance management. Oversee opening, closing, cash-handling, and Manager-on-Duty responsibilities. Work closely with kitchen leadership to support ticket times and smooth service execution. Communicate staffing, performance, and operational needs to the General Manager. Assist the General Manager with scheduling, staffing, operational priorities, and restaurant performance. Help build and maintain a positive, professional, hospitality-focused, and accountable team culture. Lead each shift with urgency, professionalism, hospitality, and accountability. Qualifications: 2+ years of restaurant leadership experience preferred. Experience leading front-of-house and bar operations. Strong leadership, coaching, communication, and team-building skills. Ability to coach team members, provide feedback, and hold staff accountable to company standards. Ability to manage labor, staffing, floor coverage, and shift execution. Strong guest-service and problem-solving skills with a solutions-oriented approach. Strong organizational and decision-making skills, with the ability to remain effective under pressure in a fast-paced, high-volume environment. Working knowledge of beverage service and responsible alcohol service practices. Reliable, professional, and able to lead by example from the floor. Strong sense of ownership, urgency, and accountability. Availability to work nights, weekends, and holidays as required. Compensation: $52,000

• Lead daily front-of-house and bar operations during assigned shifts. • Manage service flow, staffing, sections, breaks, floor coverage, and shift deployment based on business needs. • Lead, coach, train, and develop servers, bartenders, and service team members while holding them accountable to company standards. • Deliver a consistent, high-quality guest experience and resolve guest concerns quickly and professionally. • Maintain cleanliness, organization, safety, and presentation standards throughout the restaurant. • Oversee bar execution, beverage standards, stocking, organization, and waste control. • Monitor labor, beverage waste, comps, and overall operational efficiency; make adjustments based on business levels. • Support hiring, onboarding, scheduling, training, and performance management. • Oversee opening, closing, cash-handling, and Manager-on-Duty responsibilities. • Work closely with kitchen leadership to support ticket times and smooth service execution. • Communicate staffing, performance, and operational needs to the General Manager. • Assist the General Manager with scheduling, staffing, operational priorities, and restaurant performance. • Help build and maintain a positive, professional, hospitality-focused, and accountable team culture. • Lead each shift with urgency, professionalism, hospitality, and accountability.