Service Manager/Front of House Manager

ChopHouse Thirteen; Jacksonville (FL); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Competitive compensation

Paid vacation

Sick days

Bereavement

Advancement opportunities

Collaborative workplace

Job summary

Chophouse Thirteen is seeking a Service Manager / Front of House Manager to lead our front‑of‑house team and uphold luxury service standards in Jacksonville. You will train staff, manage guest relations, reservations, and seating flow, and collaborate with culinary and beverage teams.

A minimum of 3 years in luxury dining and impeccable communication are required, with flexible evenings and weekends. This role offers competitive pay, vacation, sick days, bereavement, and opportunities for

Qualifications

• 3+ years of management experience in luxury or fine dining.
• Excellent communication, team leadership, and organizational skills.
• Detailed knowledge of wine, spirits, and luxury hospitality etiquette.
• Ability to cultivate warmth, professionalism, and genuine care.
• Flexible schedule including evenings, weekends, and holidays.

Responsibilities

• Oversee all front‑of‑house activities to ensure refined service at every interaction.
• Inspire, train, and guide service staff to deliver excellence and professionalism.

Skills

Leadership

Hospitality

Communication

Team management

Wine knowledge

Job description

Service Manager / Front of House Manager

At Chophouse Thirteen, we are dedicated to crafting memorable experiences for our guests through impeccable service and refined hospitality. We invite applicants with a passion for luxury dining and exemplary leadership to apply for the role of Service Manager / Front of House Manager.

Position Overview

In this pivotal position, you will lead our front‑of‑house team, ensuring seamless operations and genuine guest satisfaction. You will play an integral role in upholding our restaurant's elevated standards, while fostering a supportive and engaging environment for staff and guests alike.

Key Responsibilities

• Oversee all front‑of‑house activities to guarantee attentive, refined service at every interaction.
• Inspire, train, and guide service staff to consistently deliver excellence and professionalism.
• Orchestrate guest relations, reservations, and table assignments to optimize flow and experience.
• Work collaboratively with culinary and beverage teams to ensure impeccable timing and presentation.
• Enforce strict compliance with health regulations and uphold our internal service standards.
• Respond to guest inquiries and feedback promptly, demonstrating discretion and grace.

Qualifications

• Minimum 3 years of management experience in a luxury or fine dining setting.
• Exceptional communication, team leadership, and organizational skills.
• Detailed knowledge of wine, spirits, and luxury hospitality etiquette.
• Ability to cultivate a culture of warmth, professionalism, and genuine care.
• Flexible schedule, including availability on evenings, weekends, and holidays.

What We Offer

• Competitive, experience-based compensation and performance incentives.
• Paid Vacation, Sick Days, Bereavement
• Advancement opportunities within an esteemed hospitality group.
• A welcoming and collaborative workplace committed to the pursuit of culinary and service excellence.