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Closed listing

36 Granada

FOH Service Manager

St. Augustine, FL, United States

$55,000 to $65,000 USD / year

This opening has closed.

The original listing is kept below for reference.

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About employer

Job details

Pay: $55,000 to $65,000 USD / year
Posting language: English
Posted: Oct 19, 2026

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Original job description

Archived listing. The details below describe a past opening.

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 | Salary range contingent upon 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.

About employer

More about this job

Skills

Guide staff
Scheduling
Sales
Opening and closing procedures
Cash handling
Regulatory compliance
Allergies
Process improvement
Restaurant Manager
Point of sale
Food Handler Certificate
Leadership
Cooking

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Work requirements

Jobs in the United States