Dining Room Manager

Sonico will be a new upscale dining concept from the Avondale Hospitality team. Located in the heart of West Hollywood, Sonico will be an energetic addition to the neighborhood's dining and nightlife scene. 

Built on the deep experience of our team, we’ve distilled the best of our past experiences and shaped them into something new. Our cuisine combines traditional Japanese techniques with modern, globally inspired flavors, creating a dining experience that is both unique and unforgettable

The Operations & Service Manager plays a pivotal role in ensuring that front-of-house service operations run smoothly, efficiently, and in alignment with our brand standards. They are responsible for maintaining exceptional service execution while optimizing guest flow, table turns, and overall dining experience. 

This position requires strong collaboration with the Management Team to uphold excellent service standards through continuous training, feedback, and building/refining SOPs.

Service Excellence:

• Maintain and enforce Avondale Hospitality’s service standards, ensuring a world-class dining experience.
• Conduct pre-shift briefings to communicate service expectations, VIP reservations, special events, and operational updates.
• Monitor guest interactions throughout the restaurant, leading by example and ensuring a high level of hospitality is upheld at all times.
• Ensure service consistency across all shifts by working closely with supervisors and floor managers.
• Conduct table visits and engage with guests to gather feedback, address concerns, and enhance the overall experience.
• Help maintain budget expectations through labor oversight and scheduling. 

Operational Management & Coordination:

• Oversee dining room operations, ensuring seamless table turns, guest flow, and reservation efficiency to maximize revenue.
• Maintain direct communication with the kitchen, ensuring timely execution of dishes and smooth coordination between FOH and BOH.
• Work closely with local store managers to align on best practices, troubleshoot operational challenges, and maintain consistency in guest service.
• Ensure floor plans, staffing assignments, and shift timing are optimized to support peak dining hours and special events.
• Implement strategies to reduce wait times, minimize service errors, and improve overall efficiency.
• Supervise and support service staff, providing hands-on guidance, coaching, and real-time problem-solving.

Guest Relations & Experience Management:

• Address guest complaints and service-related concerns with a proactive and solution-oriented approach.
• Foster strong relationships with VIP guests, regulars, and Noble Members, ensuring their expectations are consistently met or exceeded.
• Work closely with the Maitre d’ & Membership Manager to enhance guest recognition, personalized service, and table allocations.
• Utilize guest feedback and post-dining reviews to refine service strategies and identify areas of improvement.

Training & Staff Development:

• Serve as a liaison between the Training & Development Team and the restaurant to ensure all service staff are consistently trained to Noble 33 standards.
• Conduct shadow shifts, one-on-one coaching, and performance evaluations to identify strengths and areas for improvement among the team.
• Facilitate service training workshops, tastings, and protocol refreshers for FOH staff in collaboration with the training team.
• Ensure new hires are onboarded effectively, receiving the necessary training before integrating into live service.

Collaboration & Continuous Improvement:

• Maintain an open dialogue with the Lead Bartender, Events Manager, and Chef to ensure all departments are aligned on service execution.
• Attend weekly management meetings to review service performance, discuss feedback, and strategize for upcoming events and high-volume shifts.
• Proactively identify operational bottlenecks and implement solutions that improve service quality, efficiency, and overall guest experience.
• Keep a pulse on competitors, and hospitality industry trends to continuously refine the service model at Avondale.

Success Metrics & Performance Indicators:

• Service Execution: Maintaining guest satisfaction ratings, low service-related complaints, and high-quality execution.
• Staff Training & Development: Ensuring staff retention, engagement, and F&B knowledge 
• Operational Efficiency: Optimizing table turns, reducing wait times, and improving guest flow.
• Collaboration & Communication: Ensuring seamless coordination with the management team, and all FOH/BOH departments.
• Fluency with all F&B offerings, including allergies, specials, pairings, and event offerings

Physical Requirements

• Ability to remain on feet for extended periods during service.
• Ability to lift and carry trays, plates, glassware, and service items safely.
• Ability to bend, stoop, reach, and move quickly through a crowded dining room.
• Ability to work nights, weekends, holidays, and extended shifts based on business needs.