Salary: $80,000 – $90,000
Reports to: General Manager and Partners
FLSA Classification: Exempt
Key Relationships: FOH Management, Executive Chef and Chef de Cuisine
Landmarked restaurant in Brooklyn and re-opened under current ownership is looking for a leader in New York City’s legendary culinary scene. Our new Service Manager/Director will be an important member of our compassionate, intelligent, and hard-working team, and will be critical to the success of our business.
Recruit and hire all FOH candidates
Schedule all training for all new employees, ensuring they are matched successfully during the
Maintain and update all training materials for FOH staff
Uphold and update all service standards and SOPs
Become completely familiar with all of our menus — cocktails, wine and spirits, food, etc.
Understand where our food and drink comes from, and why. Ensure staff has complete
knowledge of our products through regular education, and verify this knowledge through tests and
Maintain and update all FOH side work for all positions
Maintain and update all Toast POS features as menu items change and service features are
either added or removed from service. Update all service modifiers to support clear
communication between stations for ordering items via kitchen and bar
Schedule meetings for all new FOH line staff at the end of a 90-day probationary period
Schedule annual meetings for all FOH line staff for formal review of performance, and provide
candid and constructive feedback
Create a system for tracking job applicants, from recruiting through full employment
Provide coaching and corrective feedback to all FOH employees as needed
Our Service Director will also be a manager-on-duty (MOD) in the dining room and bars during regular
service. As an MOD, our Service Manager/Director will:
Ensure excellent maintenance and cleanliness of the dining room at all times
Organize and complete the administrative set up and break down of service (including but not
limited to: creation of floor plans, menus, employee check in, employee cash outs, bank close out
Maintain effective and timely communication to all FOH/BOH and team members
Maintain positive working relationships with kitchen leaders and line staff throughout service
Ensure excellent service and hospitality is provided for all guests, community, vendors, and
Continuously provide support to all service staff and actively participate in the cycle of service as
Cultivate regulars and continue to find ways to strengthen the restaurant’s community
Demonstrate knowledge of and adherence to Department of Health (DOH) standards
Service and Guest Experience
• Work with the FOH management team to execute the proper steps of service with efficiency and
grace while maintaining a sense of urgency throughout service
• Ensure constant communication among the staff with regard to:
o Food and beverage changes throughout the shift
o The transfer of guest checks to bar and dining room tables
o Regulars and comps
o Special requests regarding food and/or service.
o Stocking needs for the floor
o Guests who exhibit potentially problematic behavior (with or without the involvement of
Time and Attendance / Image Guidelines / Policies
• Arrive on time and “floor-ready” for all scheduled shifts.
• Arrive to work following image guidelines and standards.
• Abide by all policies. Information on these policies is available in the service
• Attend all mandatory staff meetings and training.