Restaurant Service Manager I: Lead Guest Experience

Din Tai Fung North America; New York (NY); On-site; USD 82,000 - 119,000; Full time

Benefits offered by this job

Competitive pay and benefits

Medical, dental, vision insurance

HSA and 401(k) with company match

Employee meal discounts

PTO and paid sick leave

Wellness days

Job summary

Din Tai Fung North America is seeking a Service Manager I to oversee greeter and server teams, ensuring exceptional guest experiences and strict adherence to brand standards. This role emphasizes coaching, goal setting, and collaboration with FOH leadership to optimize service quality and labor efficiency.

The position requires strong leadership, a background in restaurant management, and the ability to thrive in a fast-paced environment with physical demands such as standing for long periods

Qualifications

• High school diploma or equivalent.
• 3+ years restaurant management experience.
• 1+ years of restaurant lead or supervisory experience preferred.
• Ability to stand for long periods.
• Ability to lift 20+ lbs.
• Comfortable with being exposed to hot and cold temperatures.

Responsibilities

• Oversee greeters and servers to ensure a welcoming guest experience and maintain brand standards from arrival to seating and service.
• Train and coach servers and greeters for performance excellence and model company values.
• Set clear goals for teams, monitor performance, provide feedback, and administer corrective actions as needed.
• Collaborate with FOH leadership to maximize server-driven sales and manage labor costs; handle call-outs and shift coverage while maintaining service excellence.
• Assist with FOH inventory (menus, server tools, POS supplies) and communicate needs proactively.

Skills

Leadership

Guest service

Training & coaching

Communication

Education

High school diploma or equivalent

Job description

Din Tai Fung North America is seeking a Service Manager I to oversee greeter and server teams, ensuring exceptional guest experiences and strict adherence to brand standards. This role emphasizes coaching, goal setting, and collaboration with FOH leadership to optimize service quality and labor efficiency.

The position requires strong leadership, a background in restaurant management, and the ability to thrive in a fast-paced environment with physical demands such as standing for long periods