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.
JOB DESCRIPTION
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 restaurant’s service standards. This leadership role manages the host, server, bar, and support staff teams, with a focus on hospitality, training, and operational efficiency.
JOB RESPONSIBILITIES
- 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.
CANDIDATE REQUIREMENTS
- Minimum 3–5 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.
• Calm under pressure and skilled in dynamic, fast-paced environments.
• Ability to inspire and energize staff through positive leadership.
