Service Manager

3 years

SERVICE MANAGER

Kent Hospitality Group is actively hiring a Service Manager as part of the operation team supporting Printemps at One Wall Street in New York City.

ABOUT PRINTEMPS:
Storied French luxury retailer, Printemps, is preparing to open its first ever US location at One Wall Street in the heart of the Financial District.

Located in the historic 50-story landmark, Printemps will have five distinct food and beverage concepts ranging from a casual cafe to a fine dining restaurant. Food and beverage is helmed by Top Chef alumnus and 3-time James Beard Award Winner, Chef Gregory Gourdet.

Directly Reports to: Director of Operations, Food & Beverage, Printemps

Reports to: General Manager, Printemps

Works in tandem with: Wine Director & Bar Director

The Service Director is responsible for overseeing the front-of-house operations to ensure an exceptional guest experience in alignment with the restaurants service standards. This leadership role manages the host, server, bar, and support staff teams, with a focus on hospitality, training, and operational efficiency.

• Recruit, train, schedule, and supervise front-of-house staff.
• Foster a culture of excellence, accountability, and continuous improvement.
• Conduct regular team meetings and one-on-one check-ins.
• Maintain and enforce high service standards, ensuring every guest receives outstanding hospitality.
• Handle customer feedback and resolve complaints promptly and professionally.
• Monitor dining areas to ensure service flows smoothly and staff interactions align with brand expectations.
• Collaborate with the kitchen and bar teams to coordinate service delivery.
• Maintain cleanliness, safety, and sanitation standards in all front-of-house areas.
• Oversee reservations, guest flow, and table management systems.
• Monitor labor costs and manage staffing to align with sales trends.
• Track and report on front-of-house performance metrics (e.g., guest satisfaction scores, average ticket size).
• Create educational documents for training staff on service, food, beverage etc. in Misebox
• Assist with budgeting, inventory, and vendor relationships as needed.
  Develop and implement onboarding and ongoing training programs.
  Coach staff on service techniques, menu knowledge, and conflict resolution.
  Ensure compliance with health, safety, and labor regulations.
  
  

• Minimum 35 years of restaurant management or high-level service experience.
• Michelin experience in New York preferred
• Strong leadership, communication, and interpersonal skills.
• Proven ability to manage high-volume operations and lead diverse teams.
• Deep understanding of hospitality, guest service principles, and conflict resolution.
• Working knowledge of Toast, Resy, Triple Seat and Microsoft programs
• Must be able to lift and carry at least 50 pounds.
• Must be able to stand for long extended periods of time.
• Must be comfortable with repetitive motions (such as walking, bending & standing).
• Must have full schedule availability.

Compensation: Salary ($75,000.00 - $85,000.00)

Team Management

Conflict Management

Customer service excellence

Operational Efficiency

Training Development

Performance Monitoring

Problem Solving

Effective Communication

Adaptability

Time Management

Attention to Detail

Crisis Management

Collaboration

Strategic Planning

Staff Motivation

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