Premium Dining Club Manager — Four-Outlet Operations

Restaurants; Jacksonville (FL); Hybrid; USD 65,000 - 90,000; Full time

Job summary

The June in Jacksonville seeks an experienced Restaurant Manager to lead daily floor operations across its four outlets. You will coordinate front-of-house, kitchen, and bar service and work with the General Manager, Executive Chef, Events Manager, and Programming team.

Four+ years in fine dining or luxury hospitality, strong wine and beverage knowledge, and the ability to manage events and members are essential. Evening, weekend, and holiday work are required.

Qualifications

• Minimum four years of restaurant management in fine dining or luxury hospitality.
• Experience with private clubs or premium lifestyle brands preferred.
• Strong wine, spirits, and beverage-service knowledge required.
• Evening, weekend, and holiday shifts expected.

Responsibilities

• Direct service execution, staff performance, member relationships, and day-to-day operating controls.
• Lead floor execution across four outlets and coordinate pre-shift briefings.
• Ensure cleanliness, safety, and consistent service standards across outlets.
• Recruit, train, coach, and develop front-of-house staff; monitor performance during service.
• Coordinate private events, buyouts, and club programming with events and programming teams.

Skills

FOH leadership

Wine & beverage knowledge

Labor scheduling

Private club experience

Fine dining experience

Tools

POS systems

Reservation systems

Job description

• Restaurant Manager: The June in Jacksonville

Restaurant Manager: The June in Jacksonville

The June's Restaurant Manager leads daily floor operations across four outlets in Jacksonville, Florida . The full-time role coordinates service across front-of-house, kitchen, and bar teams during every meal period. The manager works with the General Manager, Executive Chef, Events Manager, and Programming team.

The June is hiring a restaurant manager with at least four years of experience in fine dining , luxury hospitality, private clubs, or premium lifestyle brands. The role directs service execution, staff performance, member relationships, and day-to-day operating controls. Strong wine, spirits, and beverage-service knowledge is required. Evening, weekend, and holiday work follows the service schedule.

Applicants have their restaurant-management history, examples of labor and scheduling oversight, and food-safety or alcohol-service certification details ready. Candidates also settle whether their experience covers private-club service, premium dining, private events, or member programming before applying.

Four Outlets And All Meal Periods

Four separate outlets require one operating standard across different service periods. The manager leads floor execution, runs pre-shift briefings, monitors service-floor performance, and keeps front-of-house, kitchen, and bar teams aligned while guests are being served. Cleanliness and safety remain part of each shift's operating control.

Private dining, buyouts, and programming nights add event work to regular service. The manager coordinates those occasions with the club's operating teams and responds to member feedback after service. The schedule includes evenings, weekends, and holidays because the club serves across those periods.

The manager recruits, hires, trains, develops, schedules, coaches, and disciplines front-of-house staff. Staff development covers the service behaviors, product knowledge, and shift habits required in a premium dining environment. The manager also monitors performance during service and addresses problems while the team is working.

The role's people-management work includes:

• Recruiting and selecting front-of-house employees.
• Training staff and developing their service skills.
• Building schedules around service needs and staffing levels.
• Coaching employees through performance issues.
• Maintaining service standards across each outlet.

Labor, Inventory, And Service Metrics

Labor costs, scheduling efficiency, and shift-level profit-and-loss performance are part of the manager's operating duties. The role tracks covers, sales, and service metrics so staffing and floor decisions connect to measurable results. Ordering and inventory control extend that work beyond the dining room.

Point-of-sale, reservation, and inventory systems support the manager's daily controls. A manager who understands those systems can connect reservations to expected covers, staffing plans to demand, and product movement to ordering decisions. The June requires experience with these tools as part of restaurant management.

Fine-Dining And Club Experience

The role requires four or more years of restaurant management experience in fine dining, luxury hospitality, private clubs, or premium lifestyle brands. Proven front-of-house leadership and high-level service delivery are part of the experience profile. Wine, spirits, and beverage-service knowledge also belong to the day-to-day work.

Private membership club experience is preferred, as is work with Michelin-caliber dining, French or coastal Mediterranean food and beverage programs, private events, or buyouts. These settings require managers to connect product knowledge with table service, event timing, and the standards of a membership-based operation.

Food Safety And Alcohol Compliance

The manager ensures compliance with health, safety, and liquor-license requirements. Current food-safety and alcohol-service certifications qualify, while candidates without them must be able to obtain the required certifications after hire. Clean work areas, controlled service practices, and documented procedures give managers the daily checkpoints needed to protect guests and staff.

Active managerial control means using establishment policies and procedures to control foodborne-illness risk factors. The June's manager applies that control alongside health, safety, and liquor-license compliance. Restaurant food-safety training also covers hygiene, safe preparation and cooking, and serving food at appropriate temperatures through programs described by the National Restaurant Association .

General Manager, Chef, And Programming Team

The Restaurant Manager partners with the General Manager and Executive Chef on service execution and restaurant operations . The chef partnership connects floor service with food and beverage delivery, while the general manager partnership keeps staffing, financial controls, and guest experience aligned.

Events and programming add a second coordination track. The Events Manager and Programming team work with the restaurant manager on private events , buyouts, and club programming nights. Member relationships remain part of the role because feedback from club members informs service decisions.

Multi-Outlet Management Skills

Multi-outlet restaurant managers divide attention between immediate service decisions and the systems that keep later shifts ready. A pre-shift briefing establishes staffing assignments, service priorities, and known event conditions before the floor opens. During service, the manager watches guest flow, staff coverage, food and beverage coordination, and unresolved issues at the same time.

That operating pattern builds judgment in sequencing decisions. A staffing change affects labor cost and service coverage, an inventory shortage affects ordering and menu execution, and a private event affects the timing of regular service. Managers who can connect those decisions keep the General Manager, Executive Chef, and service teams working from the same operating picture.

Before a service period opens, restaurant managers verify staffing assignments, reservations, product readiness, and known event conditions. After close, they reconcile sales, labor, inventory, incidents, and handoff notes so the next service period starts with documented operating facts.

Each handoff turns floor observations into the next shift's decisions. Covers, sales, member feedback, and staff performance notes give the manager concrete inputs for coaching, purchasing, and deployment across the club's outlets.

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