Join the team at Dink and Dine, where food, fun, and exceptional guest experiences meet! We’re looking for a passionate Restaurant Service Manager to lead a dynamic team in delivering unreasonable hospitality!
POSITION SUMMARY
The Restaurant Service Manager at Dink and Dine plays a critical leadership role in driving daily operations, championing our values, and cultivating an atmosphere of exceptional hospitality. This individual leads by example, inspires their team, and ensures consistent execution of service, food quality, cleanliness, and cost control standards. The Service Manager is accountable for driving guest satisfaction, staff development, and the overall performance of the restaurant during their shifts.
KEY RESPONSIBILITIES
Leadership & Culture
- Live, model, and consistently reinforce Dink and Dine’s core values, hospitality standards, and service culture.
- Foster a collaborative, respectful, and inclusive work environment that promotes accountability, teamwork, and continuous personal and professional improvement.
- Be a consistent and visible leader on the floor, actively engaging with both team members and guests.
- Recognize and celebrate wins, both big and small, to motivate the team and reinforce positive behaviors.
Team Development
- Recruit, hire, train, and onboard service team members in alignment with brand standards.
- Provide ongoing coaching, performance feedback, and professional development opportunities for all front-of-house staff.
- Lead by example in service execution, guest interaction, and adherence to procedures.
- Administer progressive discipline and corrective action when necessary, always in a respectful and constructive manner.
Operational Excellence
- Ensure every shift runs smoothly by setting clear expectations, assigning roles, and proactively solving problems.
- Maintain a sharp focus on cleanliness, organization, and presentation throughout all guest-facing and back-of-house areas.
- Monitor and uphold food and beverage quality, presentation, and timing standards in coordination with the kitchen and bar leadership.
- Conduct opening, mid-shift, and closing duties/ meetings according to standard operating procedures.
Guest Experience
- Serve as a hospitality champion, resolving guest concerns with empathy and urgency while empowering staff to do the same.
- Implement strategies to elevate the guest experience based on feedback, trends, and in-the-moment observations.
- Manage the floor presence during peak times to optimize table turns, guest flow, and service timing.
Financial & Administrative Responsibilities
- Assist with managing labor costs and other controllable expenses in accordance with budgeted goals.
- Oversee inventory processes, including accurate ordering, receiving, and waste tracking of supplies and disposables.
- Create and manage staff schedules to optimize coverage, control labor spend, and deliver exceptional guest service.
- Ensure compliance with company systems, policies, and all applicable federal/state/local regulations, including health, safety, and alcohol service.
Communication & Collaboration
- Collaborate cross-functionally with kitchen, bar, and corporate teams to execute promotions, events, and service initiatives.
- Lead effective pre-shift meetings and team huddles to align on goals, service focus areas, and staffing needs.
- Maintain clear documentation of operational issues, incidents, and follow-up actions using established reporting tools.
QUALIFICATIONS & SKILLS
- Must be 21 years of age or older.
- Food Handler and Alcohol Service Certified (or ability to obtain within 30 days).
- Demonstrated ability to inspire, coach, and lead a diverse team in a fast-paced environment.
- Excellent verbal and written communication skills with the ability to connect across all levels.
- Strong conflict resolution and guest recovery skills.
- Self-motivated, hands-on, and detail-oriented with a passion for hospitality.
- Comfortable using scheduling, POS, and inventory software systems.
- Strong financial acumen and ability to interpret P&L statements, labor reports, and sales data.
- Organized and disciplined, with strong time management and multi-tasking abilities.
- Able to adapt to change, embrace feedback, and lead with positivity under pressure.
EXPERIENCE & EDUCATION
- High school diploma or GED required; college degree in hospitality or business preferred.
- Minimum 2-5 years of experience as a high volume restaurant manager
- Experience in a high-volume, culinary and guest-focused restaurant is highly desirable.
ESSENTIAL PHYSICAL REQUIREMENTS
- Must be able to work a minimum of 50 hours per week, including nights, weekends, and holidays.
- Ability to stand and walk for extended periods—up to 8 hours per shift.
- Must be able to lift, carry, and move items up to 40 lbs.
- Frequent bending, stooping, reaching, and fine motor tasks required.
- Comfortable working in varying temperatures (indoor/outdoor, kitchen heat, cooler conditions).
- Tolerate high noise levels and fast-paced environments.
- May be exposed to food allergens including but not limited to peanuts, shellfish, dairy, gluten, soy, and eggs.
