Service Manager

SERVICE MANAGER POSITION

Beaumont’s is seeking a Service Manager to join our opening team. This is a landmark, dual-concept restaurant project in Lincoln Park. Anticipated Start Date April 2026.

Beaumont’s is an old-school, tavern-driven American restaurant. As we hope to open a neighborhood institution that stands the test of time and pay homage to the building’s rich history, both the space and concept as a whole lean into a bygone era.

The menu features American classics alongside French and Italian staples, from handmade pastas to charcoal fired steak frites. The beverage program is driven by classic cocktails while featuring predominantly American, French, and Italian wines, all while maintaining a warm and approachable atmosphere at an accessible price point.

The second floor houses the second concept – The Bull Moose, a steakhouse and cocktail lounge. With two fireplaces, big tufted booths, a little bar and dim lighting, The Bull Moose is an intimate Chicago steakhouse, stuck in the past.

Join the Team
With an employee-centric focus, our goal is to build a team as passionate about people as we are. We seek leaders that provide genuine, warm, friendly, and approachable experiences both to our guests AND to our staff. We look for people that need to work in a positive, team-driven environment. We want people that truly care about the guest, about each other, and about creating a great restaurant. An exceptional work ethic and a bright personality are both required and a good sense of humor is encouraged and appreciated.

Management must provide consistent, predictable leadership. The right candidate is a critical thinker that has sound judgment and strong values. They must be reliable, committed, charismatic, and coachable and lead by example every day. 

Responsibilities

All FOH managers will work at the direction of the general manager and partners to ensure smooth day-to-day operations. This scope includes, but is not limited to:

• Leadership & Culture
  • Exemplify Beaumont’s hospitality ethos.
  • Coach, train, organize, and motivate a large team.
  • Drive company culture to foster a stimulating, accountable, and professional environment while retaining the soul and identity of the organization.
  • Communicate professionally and warmly with all guests, staff, and leadership.
• Staffing & HR
  • Assist in recruiting, training, onboarding, and development of FOH team members.
  • Maintain accurate employee records.
• Operations
  • Serve as principal service manager, overseeing and directing opening, closing, and service execution.
  • Uphold steps of service and drive workflow to produce a well-run restaurant and a clean and orderly organization.
  • Maintain floor presence during business hours.
  • Draft floor plans and conduct preshift meetings.
  • Assist in private dining planning and execution.
  • Eagerly and happily help staff members and departments in need.
• Systems, Technology & Administration
  • Effectively and efficiently troubleshoot technical challenges.
  • Maintain accurate information across digital platforms (POS, scheduling software, inventory management).
  • Produce daily manager logs and reports.
  • Maintain product and recipe documentation, order guides, and other product information as required.
• Financial
  • Demonstrate comprehensive awareness of operating costs that translate into both revenue and expense conscious decisions.
  • Collect, verify, and record shift reviews; complete daily financial reports and cash management duties.

Minimum Requirements

• 7+ years of restaurant experience, 1+ year management experience are required; prior opening experience preferred.
• Strong administrative and systems capacity—Toast POS, OpenTable, Microsoft Word and Excel proficiency, and excellent written communication are required.
• Valid ServSafe Manager, Allergen, and Sexual Harassment prevention certifications are required before opening.
• Ability to work demanding hours, stand for extended periods, and lift 50+ lbs.
• Average 55 hours/week (fluctuates between 50-60 hours depending on the season).

Compensation & Benefits

• Salary: $70,000 - $75,000 per year, pending position, ability, and experience.
• PTO: 2 weeks (10 business days)
• Health insurance: Blue Cross Blue Shield; 35% employer coverage.
• Dining discounts.