Front of House Service Leader — Guest Experience & Growth

Becomearoadie; Conroe (TX); On-site; USD 52,000 - 76,000; Full time

Benefits offered by this job

Medical plans

Dental Insurance

Vision Insurance

Paid Vacation

Parental Leave

401(k) Retirement Plan

Disability Insurance

Life Insurance

Employee Assistance

Profit Sharing

Adoption Assistance

Holiday bonus

Job summary

Bubba’s 33 is seeking a Service Manager to oversee all Front of House daily operations, manage Front of House employees, and ensure Legendary Food and Legendary Service for guests. You will drive guest satisfaction, train staff, and lead scheduling while enforcing safety and liquor policies.

The role emphasizes leadership, performance coaching, and developing key team members, with a focus on maintaining a dynamic, guest-centric dining experience in a fast-paced environment.

Qualifications

• Minimum of several years in restaurant or front-of-house management.
• Experience coaching and evaluating staff performance.
• Knowledge of liquor laws and safe food handling.
• Ability to manage schedules and high-volume service.

Responsibilities

• Driving sales, steps of service, and guest satisfaction
• Overseeing Front of House staffing and training
• Scheduling and assigning tasks across open hours
• Hiring Front of House employees and reviewing applications
• Controlling liquor costs and ensuring compliance with liquor laws
• Fostering a fun, safe environment aligned with core values
• Ensuring food safety procedures are followed

Skills

Front of House leadership

People management

Customer service

Training & development

Scheduling & planning

Education

High school diploma or equivalent

Tools

POS systems

Job description

Bubba’s 33 is seeking a Service Manager to oversee all Front of House daily operations, manage Front of House employees, and ensure Legendary Food and Legendary Service for guests. You will drive guest satisfaction, train staff, and lead scheduling while enforcing safety and liquor policies.

The role emphasizes leadership, performance coaching, and developing key team members, with a focus on maintaining a dynamic, guest-centric dining experience in a fast-paced environment.