FOH Service Manager
Camaraderie
FOH Service Manager
Full Time • Camaraderie
Benefits:
- Opportunity for advancement
- Paid time off
- Vision insurance
- Competitive salary
- Dental insurance
- Employee discounts
The French Pantry & Little Miss Ha
St. Augustine, FL | Full-Time | Salaried, Commensurate with Experience
St. Augustine, FL | Full-Time | Salaried, Commensurate with Experience
Two Dining Rooms. One Standard. Yours to Set.
The morning starts with French-Mediterranean breakfast in The French Pantry. By lunch, Little Miss Ha’s dining room fills with family-rooted Vietnamese cooking. By evening, both rooms run side by side at full volume: upscale French brasserie, and a lively Vietnamese experience, all inside a restored 1880s building in the heart of Historic Downtown St. Augustine.
That’s five menus a day, seven days a week, across roughly 200 seats. Business is strong, and we’re creating a new leadership role to match it.
The Service Manager sits between our General Manager and our Floor Manager and works alongside our Director of Operations. The role is built around one thing: the guest experience. We’re always working to improve it and to refine how we operate, and we need a leader who walks in, sees what could be better, and makes it better.
The structure is already here: invested local ownership, a chef-driven culinary program across both concepts, and a front-of-house team that knows how to perform under pressure. What we need is a leader who raises the ceiling on the guest experience and sharpens the team on the floor.
Where You Will Lead
Service Leadership Across Two Concepts
- Lead the floor during breakfast, lunch, and dinner service across The French Pantry and Little Miss Ha, often running both rooms at once
- Keep each concept’s identity distinct on the floor, from the pacing of a French-Mediterranean dinner to the warmth of a family-rooted Vietnamese meal
- Be a visible, hands-on presence during peak volume: touching tables, reading the room, and solving problems before guests notice them
- Step in as the senior leader on site whenever the General Manager is off
Team Development
- Hire, train, and coach servers, hosts, and support staff
- Mentor our Floor Manager and build a bench of future leaders
- Build training systems that lift service standards and hold them there
- Work closely with the Executive Chef so the kitchen and floor move as one team
Operations & Business Performance
- Own FOH scheduling, labor management, and daily operational checklists
- Track sales and labor, and act on what the numbers show
- Oversee opening and closing procedures, cash handling, and POS management
- Maintain health, safety, and alcohol-service compliance across every space
- Bring ideas to ownership and the Director of Operations, then own their rollout
Our Steps of Service
You will own, teach, and refine the sequence every guest experiences, and hold the team to it on every shift.
- Pre-shift lineup: specials, 86'd items, reservation notes, VIPs, allergies, and one service focus for the shift
- Welcome: every guest greeted within 30 seconds of arrival, by name when we know it, and seated with a warm handoff to their server
- First approach: server at the table within 2 minutes, water poured, and a beverage offered with a confident recommendation
- Guiding the order: menus explained, not recited; allergies and preferences confirmed and communicated clearly to the kitchen
- Pacing: courses timed to the table, not the ticket, with the manager tracking the flow of both dining rooms
- Check-back: within two bites or two minutes of each course, with any issue fixed on the spot
- Table maintenance: pre-bussing, crumbing, and resetting silverware between courses without interrupting conversation
- Manager touch: a manager visits every table during the meal
- The finish: dessert, digestif, and coffee offered with intention, never as an afterthought
- The check: presented promptly when requested and processed within 2 minutes
- Farewell: every guest thanked and invited back on the way out the door
- Post-shift debrief: guest feedback logged, issues noted, and one improvement named for tomorrow
What Excellent Looks Like
- Presence: on the floor through peak service, composed, well-presented, and approachable
- Guest recovery: every concern owned and resolved before the guest leaves, with follow-up when it matters
- Knowledge: fluent in both menus and our beverage offerings, and able to guide any guest through them
- Room standards: lighting, music, temperature, table settings, and restrooms checked and right before and during every service
- Continuous improvement: guest reviews and feedback reviewed weekly, patterns identified, and fixes proposed to the GM and Director of Operations
- Operational refinement: side work, opening and closing checklists, and service flow audited regularly and tightened wherever they slow the team down
- Accountability: shift reports completed and labor targets met
The Right Fit
- 3+ years in restaurant management, ideally as a Service Manager, Restaurant Manager, or senior floor leader in high-volume upscale casual or fine dining
- A record of measurable impact: a service standard you raised, a team you built, or a cost you brought under control
- Calm, decisive, and hands-on during busy service; you lead from the floor, not the office
- Strong command of labor, scheduling, POS systems, and P&L basics
- A natural coach who develops people and holds them to a high standard with respect
- Genuine hospitality instincts and the polish to connect with guests, private-event clients, and ownership alike
- Availability for nights, weekends, and holidays
- Food handler and responsible alcohol service certification (or ability to obtain)
What will set you apart
- Multi-concept or multi-outlet experience
- Event and private dining management
- Wine knowledge and the confidence to guide guests through a list
Why 36 Granada
You won’t be fighting fires or rebuilding from scratch. You’re joining a proven operation with the volume, reputation, and leadership already in place, which frees you to focus on making a visible difference.
- Real scope: two restaurants, a cocktail lounge, a cooking studio, and a private dining room
- A newly created role: you help define it and shape the service standard across the entire building
- Invested ownership: local owners who are on site, care about craft, and back good ideas
- A setting like no other: a restored 1880s building in the heart of Historic Downtown St. Augustine, steps from the Lightner Museum and Flagler College
Personal hospitality is our way. As Service Manager, you help set what that means for every guest who walks through our doors.
Compensation: Competitive salary, commensurate with experience.
To apply: [insert application link, email, or contact instructions]. Tell us in a few lines about one change you made that improved a restaurant you worked in.
We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law.
MISSION:
To provide a unique and extraordinary experience to all in a manner that earns loyalty from guests and team members.
VISION:
We will be recognized as an extraordinary leader in the hospitality industry through the passionate pursuit of excellence across all our endeavors.
VALUES:
🔑 Integrity
We will be open and honest in all activities. We will always do the right thing.
🌟 Guest Focus
We are engaging, responsive, and flexible in providing the highest level of extraordinary hospitality to our guests.
🤝 Respect
We value the team, and the guests, while embracing diversity and treating individuals with courtesy and politeness in all interactions.
🏙️ Community Volunteerism
Our business decisions are guided by a shared commitment to being active and responsible members of the communities in which we work and live.
🛡️ Loyalty
We are dedicated to the mission of Legacy Restaurant Group, and we are all personally accountable for upholding and advancing its vision.
🚀 Pursuit of Excellence
We will seek excellence in everything we do in an effort to create an extraordinary culture that achieves the highest levels of success by all performance measures.
The success of our restaurants is a direct reflection of the talent and dedication of our extraordinary team members.
From the kitchen to the dining room, every team member plays a vital role in our pursuit of the perfect guest experience. We are committed to attracting the best in the industry while treating each person with respect and dignity. You will be entering an environment where your hard work truly makes a difference and helps us in our pursuit of exceptional quality. We value the skills, strengths, and perspectives of our diverse team, and depend upon each other to cultivate an atmosphere that is disciplined as well as rewarding. We are continually sharing ideas and learning in order to improve our organization and ourselves.
Hospitality is a key ingredient for creating an exceptional dining experience, and great hospitality begins with a simple smile and genuine warmth. Smiles not only impress and welcome our guests, but also energize our teammates.
We approach food and service as an art form requiring grace, finesse, and sophistication. Acting with care ensures that efficiency never becomes haste and quality never suffers for convenience. Through thoughtful presentation of oneself and our food, we show respect for our ingredients, our buildings, our guests, and our colleagues.
Attention to detail is most important in hospitality and service. Often times the smallest things are the most memorable part of a guests visit. Every detail contains an opportunity to leave a lasting impression.
We hope your time with us will be fulfilling on many levels. It is our sincere wish to share the message of hospitality with you as a tool not only for the restaurant, but also for your daily life.
(if you already have a resume on Indeed)
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Health Insurance after 30 days
Company pays half of medical (salaried managers)
PTO on an accrual basis
Starting with 10 days the first year (salaried managers)
Company paid $25,000 life insurance policy
(salaried managers)
Health Insurance after one year at 30+ hours per week
Partial company contribution (hourly employees)
401k available to employees 21 years old and older after 6 months/500 hours
(all employees)