Manager

Good Salt Restaurant Group; Orlando (FL); On-site; USD 50,000 - 55,000; Full time

Job summary

GoodSalt Restaurant Group is seeking a Service Manager to supervise front-of-house operations in Orlando, FL. You will lead staff scheduling, hiring, onboarding, and ongoing training to uphold service standards and guest satisfaction.

As MOD, you’ll coach your team, manage events, and ensure smooth daily operations while maintaining a clean, organized, and welcoming dining room environment. This role reports to management and emphasizes teamwork and accountability.

Qualifications

• Leadership and team development experience
• Strong organizational and time-management abilities
• Excellent communication and guest-service mindset

Responsibilities

• Create, finalize and post weekly FOH staff schedules.
• Manage staff availability, time-off, and coverage.
• Lead front-of-house onboarding and training for new hires.
• Maintain menu knowledge and service standards.
• Enforce opening/closing procedures and daily checklists.
• Act as Manager on Duty with real-time coaching.
• Coordinate events and special operations with management.
• Oversee cleaning, maintenance, and accountability tasks.
• Maintain administrative organization and documentation.

Skills

Staff scheduling

Recruiting & interviews

Onboarding & training

Menu knowledge

Operations & floor mgmt

Coaching & guest service

Job description

Salary Range: $50,000.00 To $55,000.00 Annually

Service Manager – Job Description

GoodSalt Restaurant Group

Position Summary

The Service Manager is responsible for supporting the daily operations of the front of house (FOH), ensuring exceptional guest experiences, maintaining operational standards, and fostering a positive, accountable, and growth-oriented team environment. This role oversees staff scheduling, hiring and onboarding, team development, service execution, and administrative organization while working closely with management to ensure smooth and efficient restaurant operations.

Key Responsibilities

1. Staff Scheduling and Management

• Create, finalize, and post weekly staff schedules every Thursday for the following week.
• Manage staff availability, unavailability, and time-off requests while maintaining appropriate staffing levels.
• Plan for holidays, high-volume periods, and designated blackout dates when time off may be limited.
• Balance business needs with staff requests to ensure adequate coverage and efficient service.

2. Recruiting and Interviews

• Conduct interviews for front-of-house positions, including servers, hosts, support staff, and baristas.
• Coordinate with management to interview and evaluate bar candidates as needed.
• Assist in identifying candidates who align with GoodSalt’s culture, service standards, and team expectations.

3. New-Hire Onboarding and Training

• Lead onboarding for new team members, including reviewing company standards, policies, procedures, and required paperwork.
• Coordinate training schedules to ensure new hires receive structured, consistent, and role-specific instruction.
• Set clear expectations for service, professionalism, teamwork, and operational procedures.
• Support new employees throughout the training process to promote confidence, consistency, and long-term success.

4. Menu Knowledge and Team Education

• Keep staff informed and prepared for menu updates, seasonal changes, and new offerings.
• Conduct brief menu reviews and knowledge checks during pre-shift meetings.
• Reinforce product knowledge and service standards to ensure staff can confidently communicate menu details and make informed recommendations to guests.

5. Operational Standards and Procedures

• Ensure opening and closing procedures are completed accurately and consistently.
• Reinforce adherence to established protocols, checklists, and daily operational expectations.
• Monitor front-of-house readiness, cleanliness, organization, and overall execution of service standards.
• Identify operational gaps and follow up with team members to maintain consistency and accountability.

6. Floor Management and Guest Experience

• Serve as Manager on Duty (MOD), overseeing front-of-house operations and maintaining an effective floor presence during service.
• Provide real-time coaching, direction, and support to staff throughout each shift.
• Address guest concerns promptly and professionally, working toward positive resolutions and exceptional hospitality.
• Monitor service flow, team communication, guest satisfaction, and overall dining room execution.
• Support the continued learning, professional development, and growth of the front-of-house team.

7. Events and Special Operations

• Coordinate with management and service staff to ensure event details, staffing, and service expectations are communicated effectively.
• Support operational adjustments needed for special events and downtown activities that may affect business volume.

8. Cleaning, Maintenance, and Accountability

• Assist in coordinating scheduled front-of-house and bar deep-cleaning projects.
• Prepare and distribute cleaning task sheets, assigning responsibilities to individual team members.
• Follow up to ensure assigned cleaning duties are completed to established standards.
• Help maintain a clean, organized, and professional environment throughout the restaurant.

9. Administrative and Operational Organization

• Maintain the office calendar and TripleSeat with relevant downtown events, local activities, sporting events, and other occasions that may affect reservations, staffing, and business volume.
• Keep office files and administrative records organized and up to date.
• File invoices and maintain accurate, accessible documentation.
• Keep staff report boxes current and organized to support effective communication between management and team members.
• Assist with additional administrative and operational duties as needed to support the restaurant’s overall success.

The Service Manager is expected to lead by example, communicate clearly, maintain high standards of hospitality, and promote a culture of teamwork and accountability. This role requires strong organizational skills, attention to detail, sound judgment, and the ability to balance administrative responsibilities with active floor leadership.

The Service Manager works collaboratively with the management team to maintain GoodSalt standards, improve operational efficiency, develop team members, and deliver a consistently positive guest experience.