Find & Apply For Restaurant / Food Service Manager Jobs in Orion charter Township, Michigan

Dining Room Manager - Training and Growth Opportunity Palazzo di Bocce is looking for a responsible, ambitious, and guest-focused person who is ready to take the next step in their restaurant career. This is an excellent opportunity for an experienced server, bartender, host, shift leader, or other front-of-house professional who wants to learn restaurant management. Previous management experience is not required, but meaningful restaurant experience and a solid understanding of front-of-house service are important. We are prepared to teach the right person. In return, we are looking for someone who is dependable, communicates well, enjoys working with guests and employees, and genuinely wants to develop as a hospitality leader. About Palazzo di Bocce Palazzo di Bocce is a unique Italian restaurant and entertainment venue featuring dining, private and group events, banquet service, and indoor bocce courts. Our dining room team plays an essential role in creating an experience that is welcoming, organized, efficient, and enjoyable. We want a manager who takes pride in helping both guests and employees have a positive experience. What You Will Learn This position offers hands-on training in: Leading front-of-house restaurant operations Training, coaching, and developing employees Creating an organized and guest-friendly dining room Improving service standards and dining-room efficiency Wine, beverage, and menu knowledge Guest relations and service recovery Opening, closing, cash-handling, and management procedures Building a positive and accountable workplace culture This is a working management position. You will be present on the dining-room floor, interacting with guests, supporting employees, solving problems, and helping service run smoothly. Responsibilities Lead dining-room floor shifts and help coordinate front-of-house operations. Welcome guests and ensure they receive friendly, attentive, and professional service. Regularly interact with guests and respond appropriately to questions or concerns. Train, coach, and follow up with servers, hosts, bartenders, and other front-of-house employees. Communicate service standards, policies, procedures, and daily expectations. Assign duties and confirm that opening, shift, and closing responsibilities are completed. Maintain dining-room cleanliness, organization, readiness, and productivity. Monitor food and beverage service for quality, timing, and presentation. Support the team wherever needed during busy periods. Assist with cash handling, receipts, and closing procedures. Provide employees with constructive feedback and continued training. Help create a professional, respectful, and positive working environment. Support compliance with health, safety, sanitation, and workplace standards. Communicate effectively with guests, employees, kitchen staff, event staff, and management. What We Are Looking For The ideal candidate will have: At least two years of restaurant or hospitality experience preferred. Experience as a server, bartender, host, shift leader, or similar front-of-house employee. A genuine interest in learning restaurant management and hospitality leadership. A friendly, confident, and professional manner with guests and employees. Strong communication and interpersonal skills. The ability to give direction, provide feedback, and follow up respectfully. Dependability, good judgment, and personal accountability. Strong organization and attention to detail. An interest in developing wine, beverage, menu, and service knowledge. Basic math and cash-handling skills. The ability to learn restaurant point-of-sale and management systems. The ability to remain calm and productive in a busy restaurant environment. Availability to work Tuesday through Saturday, primarily afternoons and evenings. The ability to stand for extended periods and occasionally lift up to 50 pounds. A minimum age of 21. Hospitality, restaurant, business, or management education is helpful but not required. Schedule Full-time Approximately 40-45 hours per week. Less in the Summer and more in December. Five shifts per week Tuesday through Saturday Mostly afternoon and evening shifts Sundays and Mondays normally off Most major holidays off Benefits and Opportunities Hands-on restaurant management training Opportunity to develop wine and beverage knowledge Food benefits Most major holidays off Potential healthcare benefits after 90 days Potential retirement benefits after 90 days Opportunity to grow into a larger management role A distinctive restaurant and entertainment environment where every shift is different Job Type Full-time Experience Level Restaurant experience required; previous management experience is not required.

Pay:

$40,000.00 - $50,000.00 per year

Benefits:

Dental insurance Employee discount Flexible schedule Health insurance Paid time off Paid training

Work Location:

In person