Front-of-House Leader: Dual-Concept Dining

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

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.