Service Manager

Wagamama; Boston (MA); On-site; USD 60,000 - 80,000; Full time

Job summary

wagamama in Boston is seeking a Service Manager to lead front-of-house and bar operations in a high-volume setting, ensuring guest experiences and strong team performance.

You will oversee staffing, scheduling, training, inventory, payroll, and cost controls while maintaining wagamama standards and a culture of growth and accountability.

Qualifications

• 2–5+ years restaurant management experience, including bar leadership.
• Strong knowledge of beverage programs and responsible alcohol service.
• Leadership, coaching, and team development skills.

Responsibilities

• Lead guest-facing operations and ensure exceptional hospitality standards.
• Oversee bar operations, inventory, ordering, cost controls, and responsible alcohol service.
• Recruit, train, coach, and develop front-of-house and bar team members.
• Manage daily service flow, staffing, reservations, and coordination with kitchen leadership.
• Support labor management, sales growth, beverage costs, and profitability goals.
• Ensure compliance with health, safety, sanitation, and company policies.
• Assist with scheduling, payroll, reporting, and inventory management.

Skills

Restaurant management

Bar leadership

Staff training

Labor management

Cost controls

Beverage program

Job description

At wagamama, from bowl to soul reflects how we care for our guests and our people. Guided by our philosophy of kaizen—always striving to be better—we foster a culture where growth, teamwork, and continuous learning thrive. Join a team where your voice matters, your development is supported, and your work has a meaningful impact.

About the Role

The Service Manager leads front‑of‑house and bar operations in a high‑volume restaurant, ensuring exceptional guest experiences, seamless service, and strong team performance. This role oversees bar operations, steps of service, staffing, training, and financial performance while maintaining wagamama standards and excellence.

Key Responsibilities

• Lead guest‑facing operations and ensure exceptional hospitality standards.
• Oversee bar operations, inventory, ordering, cost controls, and responsible alcohol service.
• Recruit, train, coach, and develop front‑of‑house and bar team members.
• Manage daily service flow, staffing, reservations, and coordination with kitchen leadership.
• Support labor management, sales growth, beverage costs, and profitability goals.
• Ensure compliance with health, safety, sanitation, and company policies.
• Assist with scheduling, payroll, reporting, and inventory management.

Qualifications

• 2–5+ years of restaurant management experience, including bar leadership.
• Strong knowledge of beverage programs and responsible alcohol service.
• Proven leadership, coaching, and team development skills.
• Experience managing labor, inventory, and cost controls.
• Strong communication, organizational, and problem‑solving abilities.

Physical Requirements & Availability

• Ability to stand for extended periods and lift up to 50 lbs.
• Flexible availability, including days, nights, weekends, and holidays.
• Ability to work up to 55 hours per week, depending on business needs.
• Occasional off‑site support and up to 10% travel may be required.