Upscale Dining Service Manager - Elevate Guest Experience

Creole Cuisine Restaurant Concepts; New Orleans (LA); On-site; USD 55,000 - 65,000; Full time

Benefits offered by this job

Total compensation: $55,000-$65,000

Weekly pay

Medical, Dental, Vision

Performance bonus potential

401(k) with company match

Paid parking

Paid time off

Career growth opportunities

Dedicated in-house support teams

Job summary

Creole Cuisine Restaurant Concepts in New Orleans seeks an experienced Service Manager to lead a front-of-house team in a casual fine dining setting, ensuring warm, polished hospitality and consistent service standards.

You’ll manage schedules, mentor staff, oversee dining and bar operations, monitor guest satisfaction, and contribute to budgeting, P&L, and labor management while promoting health and safety compliance.

Qualifications

• Strong leadership and team mentoring abilities
• Hands-on management style focused on service excellence
• Experience in upscale casual or fine dining preferred
• Ability to juggle multiple priorities in a fast-paced setting
• Solid knowledge of food, wine, and beverage service standards
• Financial acumen for budgeting, P&L, and labor management

Responsibilities

• Lead and inspire a front-of-house team delivering warm, genuine hospitality
• Ensure every guest feels welcome, valued, and cared for
• Train and develop staff to maintain high service standards
• Oversee daily operations of bar and dining room
• Drive guest satisfaction, employee engagement, and business success
• Manage schedules, resolve guest concerns, and support restaurant excellence
• Uphold health, safety, and quality standards

Skills

Leadership

Front-of-house management

Service excellence

Multi-priority management

Food & beverage knowledge

Budgeting & P&L

Labor management

Job description

Creole Cuisine Restaurant Concepts in New Orleans seeks an experienced Service Manager to lead a front-of-house team in a casual fine dining setting, ensuring warm, polished hospitality and consistent service standards.

You’ll manage schedules, mentor staff, oversee dining and bar operations, monitor guest satisfaction, and contribute to budgeting, P&L, and labor management while promoting health and safety compliance.