Lead Service Manager: High-Volume Dining

The Pulpo Group; Ann Arbor (MI); On-site; USD 65,000 - 75,000; Full time

Benefits offered by this job

Paid time off (80 hrs/year)

Sick time (72 hrs/year)

Paid parental leave

Health, dental, vision benefits

Retirement plan with company match

Employee dining discounts

Growth opportunities

Collaborative culture

Job summary

The Pulpo Group in Ann Arbor is seeking a Service Manager to lead the dining room, coach the team in real time, and ensure an exceptional guest experience across all shifts. You will collaborate with leadership to uphold standards, manage service flow, and support opening/closing procedures in a fast-paced environment.

Ideal candidates have 1–2+ years on the floor in a high-volume restaurant, strong communication, and the ability to manage priorities under pressure, with evenings/weekends

Qualifications

• 1-2+ years of experience in a service leadership role within a high-volume restaurant.
• Full-time role requiring evenings, weekends, and holidays in a fast-paced environment.
• Leadership presence on the floor is essential for success.
• Strong communication, coaching, and accountability abilities.
• Ability to manage multiple priorities in real time.

Responsibilities

• Lead the dining room during service, managing flow, pacing, and guest experience from open to close.
• Coach and develop team members in real time, reinforcing service standards and accountability.
• Run pre-shift meetings communicating priorities, expectations, and shift goals.
• Monitor dining room areas and support service, resolving issues as they arise.
• Ensure consistency of service across all tables and coordinate with kitchen/bar teams.

Skills

Service leadership

Communication

Team coaching

Organizational skills

Leadership presence

Tools

POS systems

Job description

The Pulpo Group in Ann Arbor is seeking a Service Manager to lead the dining room, coach the team in real time, and ensure an exceptional guest experience across all shifts. You will collaborate with leadership to uphold standards, manage service flow, and support opening/closing procedures in a fast-paced environment.

Ideal candidates have 1–2+ years on the floor in a high-volume restaurant, strong communication, and the ability to manage priorities under pressure, with evenings/weekends