Restaurant Service Manager — Lead FOH & Guest Experience

Kpot; Ypsilanti (MI); On-site; USD 55,000 - 75,000; Full time

Job summary

KPOT in Ypsilanti, MI seeks a Restaurant Service Manager to lead front-of-house operations and coach staff while delivering our All-You-Can-Eat dining experience.

You will oversee service standards, train teams, manage shifts, monitor guest flow, and ensure brand adherence while partnering with the Operations Manager to hit KPIs.

Evenings and weekends are required as part of a fast-paced, guest-first environment that rewards high-energy leadership and career growth.

Qualifications

• 2+ years leading full-service restaurant operations and bartending.
• State-mandated Food Handlers Certification.
• Proficient in Toast POS and scheduling/inventory systems.
• Strong communication and team leadership.
• Knowledge of P&L and cost control.

Responsibilities

• Recruit, train, and coach FOH team members.
• Conduct pre-shift meetings focused on service, upselling, and brand standards.
• Maintain expert knowledge of brand standards, plate presentation, recipe adherence, and procedures.
• Oversee floor operations, shift management, labor targets, and guest engagement for exceptional service.
• Lead all front-of-house operations during assigned shifts.
• Ensure consistent execution of KPOT’s interactive dining model.
• Monitor table turns, wait times, and guest flow.
• Address and resolve guest concerns promptly and professionally.
• Maintain communication with Franchise Partner on daily operations and performance.
• Partner with Operations Manager to align on KPIs, labor targets, and brand compliance.

Skills

FOH Leadership

Bartending

Toast POS

Communication

P&L Management

Tools

Toast POS

Scheduling software

Inventory software

Job description

KPOT in Ypsilanti, MI seeks a Restaurant Service Manager to lead front-of-house operations and coach staff while delivering our All-You-Can-Eat dining experience.

You will oversee service standards, train teams, manage shifts, monitor guest flow, and ensure brand adherence while partnering with the Operations Manager to hit KPIs.

Evenings and weekends are required as part of a fast-paced, guest-first environment that rewards high-energy leadership and career growth.