FOH Service Manager

Legacy Restaurant Group; Saint Augustine (FL); On-site; USD 60,000 - 90,000; Full time

Benefits offered by this job

Opportunity for advancement

Paid time off

Vision insurance

Competitive salary

Dental insurance

Employee discounts

Job summary

The French Pantry & Little Miss Ha in St. Augustine, FL, a two-concept restaurant group, seeks a Service Manager to oversee front-of-house across The French Pantry and Little Miss Ha.

You’ll lead a high-volume operation, maintaining distinct identities for each dining room and elevating guest experiences. With 3+ years in restaurant management, you’ll hire and mentor staff, design training systems, and collaborate with the Executive Chef to keep service seamless between kitchen and floor.

Qualifications

• 3+ years in restaurant management in upscale casual or fine dining.
• Proven track record of improving service standards and coaching teams.
• Strong command of labor scheduling and POS systems.
• Availability for nights, weekends, and holidays.
• Food handler and responsible alcohol service certification (or ability to obtain).

Responsibilities

• Lead the floor during breakfast, lunch, and dinner across The French Pantry and Little Miss Ha.
• Hire, train, and coach servers and hosts.
• Own FOH scheduling, labor management, and daily operational checklists.
• Monitor sales and labor to drive performance.
• Ensure health, safety, and alcohol-service compliance across every space.
• Collaborate with Executive Chef to move kitchen and floor as one team.

Skills

Restaurant management

Guest experience

Team leadership

Scheduling & labor management

P&L basics

Food handler certification

Tools

POS systems

Job description

Benefits:

• Opportunity for advancement
• Paid time off
• Vision insurance
• Competitive salary
• Dental insurance
• Employee discounts

The French Pantry & Little Miss Ha
St. Augustine, FL | Full-Time | Salaried, Commensurate with Experience

Two Dining Rooms. One Standard. Yours to Set.

The morning starts with French-Mediterranean breakfast in The French Pantry. By lunch, Little Miss Ha’s dining room fills with family-rooted Vietnamese cooking. By evening, both rooms run side by side at full volume: upscale French brasserie, and a lively Vietnamese experience, all inside a restored 1880s building in the heart of Historic Downtown St. Augustine.

That’s five menus a day, seven days a week, across roughly 200 seats. Business is strong, and we’re creating a new leadership role to match it.

The Service Manager sits between our General Manager and our Floor Manager and works alongside our Director of Operations. The role is built around one thing: the guest experience. We’re always working to improve it and to refine how we operate, and we need a leader who walks in, sees what could be better, and makes it better.

The structure is already here: invested local ownership, a chef-driven culinary program across both concepts, and a front-of-house team that knows how to perform under pressure. What we need is a leader who raises the ceiling on the guest experience and sharpens the team on the floor.

Where You Will Lead

Service Leadership Across Two Concepts

• Lead the floor during breakfast, lunch, and dinner service across The French Pantry and Little Miss Ha, often running both rooms at once
• Keep each concept’s identity distinct on the floor, from the pacing of a French-Mediterranean dinner to the warmth of a family-rooted Vietnamese meal
• Be a visible, hands-on presence during peak volume: touching tables, reading the room, and solving problems before guests notice them
• Step in as the senior leader on site whenever the General Manager is off

Team Development

• Hire, train, and coach servers, hosts, and support staff
• Mentor our Floor Manager and build a bench of future leaders
• Build training systems that lift service standards and hold them there
• Work closely with the Executive Chef so the kitchen and floor move as one team

Operations & Business Performance

• Own FOH scheduling, labor management, and daily operational checklists
• Track sales and labor, and act on what the numbers show
• Oversee opening and closing procedures, cash handling, and POS management
• Maintain health, safety, and alcohol-service compliance across every space
• Bring ideas to ownership and the Director of Operations, then own their rollout

Our Steps of Service

You will own, teach, and refine the sequence every guest experiences, and hold the team to it on every shift.

1. Pre-shift lineup: specials, 86'd items, reservation notes, VIPs, allergies, and one service focus for the shift
2. Welcome: every guest greeted within 30 seconds of arrival, by name when we know it, and seated with a warm handoff to their server
3. First approach: server at the table within 2 minutes, water poured, and a beverage offered with a confident recommendation
4. Guiding the order: menus explained, not recited; allergies and preferences confirmed and communicated clearly to the kitchen
5. Pacing: courses timed to the table, not the ticket, with the manager tracking the flow of both dining rooms
6. Check-back: within two bites or two minutes of each course, with any issue fixed on the spot
7. Table maintenance: pre-bussing, crumbing, and resetting silverware between courses without interrupting conversation
8. Manager touch: a manager visits every table during the meal
9. The finish: dessert, digestif, and coffee offered with intention, never as an afterthought
10. The check: presented promptly when requested and processed within 2 minutes
11. Farewell: every guest thanked and invited back on the way out the door
12. Post-shift debrief: guest feedback logged, issues noted, and one improvement named for tomorrow

What Excellent Looks Like

• Presence: on the floor through peak service, composed, well-presented, and approachable
• Guest recovery: every concern owned and resolved before the guest leaves, with follow-up when it matters
• Knowledge: fluent in both menus and our beverage offerings, and able to guide any guest through them
• Room standards: lighting, music, temperature, table settings, and restrooms checked and right before and during every service
• Continuous improvement: guest reviews and feedback reviewed weekly, patterns identified, and fixes proposed to the GM and Director of Operations
• Operational refinement: side work, opening and closing checklists, and service flow audited regularly and tightened wherever they slow the team down
• Accountability: shift reports completed and labor targets met

The Right Fit

• 3+ years in restaurant management, ideally as a Service Manager, Restaurant Manager, or senior floor leader in high-volume upscale casual or fine dining
• A record of measurable impact: a service standard you raised, a team you built, or a cost you brought under control
• Calm, decisive, and hands-on during busy service; you lead from the floor, not the office
• Strong command of labor, scheduling, POS systems, and P&L basics
• A natural coach who develops people and holds them to a high standard with respect
• Genuine hospitality instincts and the polish to connect with guests, private-event clients, and ownership alike
• Availability for nights, weekends, and holidays
• Food handler and responsible alcohol service certification (or ability to obtain)

What will set you apart

• Multi-concept or multi-outlet experience
• Event and private dining management
• Wine knowledge and the confidence to guide guests through a list

Why 36 Granada

You won’t be fighting fires or rebuilding from scratch. You’re joining a proven operation with the volume, reputation, and leadership already in place, which frees you to focus on making a visible difference.

• Real scope: two restaurants, a cocktail lounge, a cooking studio, and a private dining room
• A newly created role: you help define it and shape the service standard across the entire building
• Invested ownership: local owners who are on site, care about craft, and back good ideas
• A setting like no other: a restored 1880s building in the heart of Historic Downtown St. Augustine, steps from the Lightner Museum and Flagler College

Personal hospitality is our way. As Service Manager, you help set what that means for every guest who walks through our doors.

Compensation: Competitive salary, commensurate with experience.

To apply: [insert application link, email, or contact instructions]. Tell us in a few lines about one change you made that improved a restaurant you worked in.