We are in search of those who are passionate about food, wine, and service. Oriole is an inclusive and collaborative team that thrives on each member's input and enthusiasm. 


The Service Manager assists the General Manager in organizing the activities of the restaurant to maintain the highest standards of food & beverage quality and service. This individual will focus most of their time on the dining room operations, assisting the service staff and ensuring that the guests receive the best quality of Oriole’s service standards. Working under the Executive Chef and General Manager, this role oversees and coordinates the planning, organizing, training and leadership necessary to achieve objectives in sales, costs, employee retention, guest services and satisfaction, and cleanliness and sanitation. The Service Manager serves as the connection between the culinary staff and dining room staff during Oriole's service.

REQUIREMENTS: 

• Minimum 2 years management experience in tasting menu format restaurants or establishments of similar caliber.
• High School Diploma, or equivalent level of education, required (Must be able to add, subtract, multiply, and divide in all units of measure)
• Excellent verbal and written communication skills.
• Ability to read, speak and interpret documents in clear English.
• Must possess basic computer skills (Word, Email, Excel)  and working knowledge of reservation management systems
• Must be able to exert well-paced ability in limited space and to reach other locations of the restaurant in a timely basis.
• Must be able to multi-task and manage in high volume, and high stress environments.
• Must have manual dexterity to use and operate all necessary equipment.
• Must be able to reach, bend, stoop, and stretch. Can frequently lift up to 30 pounds, as well as work in a standing position for long periods of time (up to 10 hours).
• Must be able to work a flexible schedule. (including mornings, nights, weekends, and holidays)