Service Manager: Private Dining & Events Lead

The Henri; Washington (District of Columbia); On-site; USD 75,000 - 85,000; Full time

Benefits offered by this job

Medical, dental and vision insurance

Paid time off

Paid sick and safe leave

Complimentary shift meals

Dining discounts

Professional development opportunities

Certification reimbursement

Job summary

The Henri, a modern French‑Belgian bistro near the White House, seeks an experienced Floor Manager to lead lunch, dinner, and private‑event shifts. This role ensures consistent service across the dining room, bar, and six private rooms, while coaching staff and maintaining guest satisfaction.

You will partner with culinary and events leadership, manage reservations, and drive smooth floor operations with discretion and composure during high‑volume service.

Qualifications

• Minimum 3–5 years of floor/front‑of‑house management experience in a high‑volume, full‑service restaurant; fine dining or upscale bistro experience strongly preferred.

Responsibilities

• Own the floor for assigned shifts — lunch, dinner, and private events — setting the pace and standard for the service team.
• Run daily pre‑shift meetings covering menu changes, VIP/allergy notes, private dining logistics, and reservation notes.
• Manage floor plan, reservations, and seating flow in OpenTable to balance dining spaces with staffing and kitchen pace.
• Step in on the floor as needed, expo, greet, run food, or table‑touch to maintain smooth service.
• Coordinate with kitchen leadership on ticket times and course pacing, ensuring the dining room and kitchen operate as one.

Skills

FOH Management

Private Dining & Events

Staff Coaching

Guest Service Excellence

Tools

Toast POS

OpenTable

Job description

The Henri, a modern French‑Belgian bistro near the White House, seeks an experienced Floor Manager to lead lunch, dinner, and private‑event shifts. This role ensures consistent service across the dining room, bar, and six private rooms, while coaching staff and maintaining guest satisfaction.

You will partner with culinary and events leadership, manage reservations, and drive smooth floor operations with discretion and composure during high‑volume service.