Restaurant Service Manager

Landed; Boston (MA); On-site; USD 39,000 - 44,000; Full time

Benefits offered by this job

Health insurance

Paid time off

Staff meals

Employee dining privileges

Professional development

Job summary

Pearl & Law Hospitality’s Ama at The Atlas in Boston is seeking a Restaurant Service Manager to lead front‑of‑house operations across breakfast, lunch, dinner, in‑room dining, and lobby service. You will work with the AGM and F&B Director to ensure guests receive thoughtful, consistent hospitality and adherence to Ama’s standards.

This hands‑on role requires 2–3 years FOH experience, 1 year in supervision, and strong coaching skills.

Qualifications

• At least 2–3 years of FOH experience in a full‑service restaurant.
• At least 1 year of experience as a supervisor, shift lead, service manager, or similar leadership role.
• Experience training and coaching front‑of‑house employees.
• Working knowledge of restaurant POS and reservation systems; Toast and OpenTable experience preferred.
• Strong communication, organization, and problem‑solving skills.
• Knowledge of food safety, allergen awareness, and responsible alcohol service practices.

Responsibilities

• Lead restaurant service as Manager on Duty, including opening, pre‑shift, active floor management, and closing responsibilities.
• Manage the flow of service, including sections, seating, pacing, ticket times, table touches, and communication with the kitchen and bar.
• Ensure the dining room is clean, organized, properly set, and prepared for each service.
• Maintain consistent execution of Ama’s service standards and operating procedures.
• Lead guest recovery and resolve service concerns professionally and promptly.
• Ensure clear communication and handoffs between shifts and management.

Skills

Front-of-house leadership

Staff coaching

POS systems

Communication

Problem solving

Multitasking

Toast

OpenTable

Tools

Toast

OpenTable

Job description

Job description

STATUS: Regular, Full-Time, Non-Exempt

DEPARTMENT: Front of House

SUPERVISOR: Assistant General Manager / Food & Beverage Director

COMPENSATION: Starting at $28.00 per hour

We Lead With Intention

Pearl & Law Hospitality, founded by Biplaw Rai and Nyacko Pearl Perry, is the home of Comfort Kitchen - recognized as Best New Restaurant by both Boston Magazine and The Boston Globe, named one of the Top 50 Restaurants in America by The New York Times, and nominated for Best New Restaurant by the James Beard Foundation.

Our restaurants are rooted in creating deeply intentional dining experiences that bring people home to themselves and to one another. We honor the roots, stories, and daily life that shape our food, our team, and our spaces.

Position Overview

The Restaurant Service Manager at Ama at The Atlas is a hands‑on front‑of‑house leader responsible for supporting the daily execution of restaurant service across breakfast, lunch, dinner, in‑room dining, and lobby service.

Working closely with the Assistant General Manager and Food & Beverage Director, the Service Manager leads the floor as Manager on Duty, supports and develops the front‑of‑house team, maintains service standards, and ensures guests receive thoughtful, consistent, and professional hospitality.

This is a floor‑focused management position. The Service Manager is expected to remain visible and engaged during service, lead pre‑shifts, support opening and closing procedures, coach employees in real time, and help ensure each shift is organized, prepared, and operating to Ama’s standards.

General Expectations

• Act with integrity, professionalism, and respect while representing the values and mission of Ama and Pearl & Law Hospitality.
• Ensure guests feel welcomed and receive gracious, attentive, and responsive service.
• Lead by example and maintain an active presence on the floor.
• Communicate effectively with the service, culinary, bar, and leadership teams.
• Maintain a culture of accountability, respect, teamwork, and professional development.
• Identify challenges early and bring forward solutions.
• Maintain consistency, organization, and attention to detail throughout service.

Duties & Responsibilities

Service & Floor Leadership

• Lead restaurant service as Manager on Duty, including opening, pre‑shift, active floor management, and closing responsibilities.
• Manage the flow of service, including sections, seating, pacing, ticket times, table touches, and communication with the kitchen and bar.
• Ensure the dining room is clean, organized, properly set, and prepared for each service.
• Maintain consistent execution of Ama’s service standards and operating procedures.
• Lead guest recovery and resolve service concerns professionally and promptly.
• Ensure clear communication and handoffs between shifts and management.

Team Leadership & Development

• Coach and support FOH employees during service while setting clear expectations for performance and hospitality.
• Assist leadership with interviewing, onboarding, and training servers, hosts, bussers, runners, barbacks, and other FOH employees.
• Conduct ongoing training in service standards, menu knowledge, beverage knowledge, allergy awareness, and restaurant procedures.
• Provide timely, constructive feedback and elevate performance concerns to the AGM or Food & Beverage Director when appropriate.
• Support shift coverage, call‑outs, breaks, and daily staffing adjustments.
• Help develop shift leads and team members interested in additional responsibility.

Guest Experience & Standards

• Deliver thoughtful and personalized hospitality to guests throughout the restaurant.
• Build relationships with regular guests, hotel guests, neighbors, and VIPs.
• Monitor guest feedback and communicate recurring issues or opportunities to leadership.
• Maintain high standards of food, beverage, service, cleanliness, and restaurant presentation.
• Support the execution of large parties, restaurant events, and special experiences as assigned.

Operations & Administration

• Maintain accurate opening and closing checklists, side‑work, cleaning standards, and other FOH systems.
• Ensure POS, reservation, and service information is accurate and communicate necessary corrections to leadership.
• Complete required shift reports, cash procedures, comps/void documentation, and end‑of‑day reporting.
• Monitor FOH supplies, smallwares, and operating needs and communicate ordering needs to leadership.
• Support labor awareness by maintaining efficient staffing and communicating staffing concerns to the AGM.
• Ensure compliance with health, sanitation, allergen, responsible alcohol service, safety, and company policies.

Qualification Standards

Experience

• At least 2-3 years of front‑of‑house experience in a full‑service restaurant, hotel restaurant, or comparable hospitality environment.
• At least 1 year of experience as a supervisor, shift lead, service manager, or similar leadership role preferred.
• Demonstrated ability to lead a busy restaurant floor while maintaining hospitality and service standards.
• Experience training and coaching front‑of‑house employees.
• Working knowledge of restaurant POS and reservation systems; Toast and OpenTable experience preferred.
• Strong communication, organization, and problem‑solving skills.
• Knowledge of food safety, allergen awareness, and responsible alcohol service practices.

Certifications

• Massachusetts Allergen Awareness certification, or ability to obtain within 30 days of hire.
• TIPS or ServSafe Alcohol certification, or ability to obtain within 30 days of hire.
• ServSafe Manager certification preferred.

General Requirements

• Communicate effectively and professionally with guests, employees, and leadership.
• Remain calm and solutions‑oriented during high‑volume or challenging services.
• Multitask and prioritize responsibilities in a fast‑paced restaurant environment.
• Attend required meetings and training sessions.
• Maintain professional appearance and grooming standards.
• Maintain confidentiality of employee, guest, and company information.
• Work collaboratively while also being comfortable making decisions as Manager on Duty.
• Perform other reasonable duties related to restaurant service as assigned by management.

Physical & Scheduling Requirements

• Ability to stand and walk for extended periods during service.
• Ability to lift or move up to 50 pounds occasionally and approximately 20 pounds regularly as needed.
• Availability to work approximately 40 hours per week based on business needs.
• Schedule may include mornings, evenings, weekends, holidays, and special events.
• Overtime may be required based on business needs and will be handled in accordance with applicable law and company policy.

Benefits Overview

We list the top of our compensation range for new roles to ensure fairness, consistency, and alignment with our values - independent of an individual's ability to negotiate.

Starting Rate: $28.00 per hour

Health & Wellness Benefits

• Health, dental, and vision insurance with 75% employer contribution, subject to eligibility requirements.

Retirement Benefits

• Eligibility to participate in the company’s 401(k) Retirement Plan.
• Employee contributions are permitted, with potential employer matching in accordance with company policy.

Paid Time Off

• Two (2) weeks of paid vacation per year.
• Paid sick time in accordance with company policy and applicable law.

Additional Benefits

• Complimentary staff meals during work shifts.
• Employee dining privileges across Pearl & Law Hospitality concepts.
• Opportunities to participate in hospitality events, collaborations, and industry partnerships.
• Professional development and opportunities for advancement within Pearl & Law Hospitality.

Success in This Role

A successful Restaurant Service Manager helps create an operation where:

• Every service begins prepared and on time.
• The floor remains organized and supported during service.
• Employees understand the standards and receive consistent coaching.
• Guest concerns are addressed quickly and thoughtfully.
• Communication between FOH, BOH, bar, and leadership is clear.
• Service standards remain consistent across dayparts.
• Opening, closing, and shift reporting are accurate and complete.
• Guests leave feeling genuinely cared for.

Please Note

This list of responsibilities is not intended to capture every task performed in the role. As Ama and Pearl & Law Hospitality continue to grow and evolve, responsibilities may be adjusted based on the needs of the business and the development of the team.

Pearl & Law Hospitality is an equal opportunity employer. We welcome applicants of all backgrounds and are committed to building a team that reflects the communities we serve.