A Restaurant or Food Service Manager oversees daily operations at a restaurant or an institution that serves meals such as a college or hospital. Hires, trains and supervises food service workers, manages meal and work schedules, supervises supply orders, food preparation and the quality of food and service, and monitors compliance with health regulations.
Service Manager - Upscale Restaurant Juliette Oyster Bar & Steakhouse | Norman, OK Full-Time | $45,000-$50,000/year, depending on experience Juliette Oyster Bar & Steakhouse is looking for a Service Manager to join our leadership team. We have built a strong, experienced staff with a culture centered around hospitality, teamwork, professionalism, and taking pride in what we do. We are not looking for someone to come in and reinvent our restaurant. We are looking for a confident, approachable leader who can become part of our culture, support our team, protect our standards, and confidently lead service when ownership is not present. The Position The Service Manager is responsible for leading front-of-house operations during service and ensuring our guests receive the level of hospitality expected at Juliette. This is a hands-on, highly visible position. We want a manager who enjoys being on the dining room floor, interacting with guests, supporting the staff, solving problems, and creating memorable experiences.
Responsibilities include:
Lead FOH operations during dinner service Maintain an active presence throughout the dining room Touch tables and build relationships with guests Identify and resolve guest concerns before they become larger issues Handle guest recovery, comps, and service-related decisions Support and coach servers, bartenders, hosts, and support staff Coordinate reservations, seating, pacing, and dining room flow Communicate closely with kitchen leadership throughout service Handle normal staffing issues and call-outs Maintain Juliette's service, cleanliness, and hospitality standards Oversee FOH side work and closing procedures Complete end-of-night cashouts and closing responsibilities Secure and close the restaurant Communicate significant service, guest, or staffing issues to ownership Assist with FOH training and development Leadership Structure Juliette operates with a collaborative leadership structure. Our Service Manager leads Front of House , while our Chef de Cuisine leads Back of House . These positions are peers and work together to ensure successful service. Both report directly to ownership. We expect our leaders to respect each other's areas of responsibility, communicate directly, and solve problems together in the best interest of the guest and restaurant. Who We're Looking For The right person is a confident, approachable leader who earns trust through consistency, good judgment, and respect for the team. We're particularly interested in someone who: Has previous upscale, fine-dining, steakhouse, hotel, or chef-driven restaurant experience Has management, assistant management, captain, lead server, or supervisory experience Understands genuine hospitality and guest recovery Remains calm and professional during high-volume service Can make good decisions independently Communicates effectively between FOH and BOH Leads by example and is willing to step in wherever needed Earns respect rather than demands it Values teamwork and an established positive staff culture Takes pride in details, cleanliness, consistency, and professionalism Enjoys developing relationships with regular guests Is interested in growing with an independent hospitality company Knowledge of wine, steaks, oysters/seafood, and fine-dining service is highly valued, but we are willing to teach the right person our specific food and beverage program. Training This position will receive approximately 2-3 weeks of hands-on training with ownership, FOH staff, and kitchen leadership. Training will include our service standards, menu and beverage program, POS, reservations, guest recovery philosophy, closing procedures, restaurant systems, and leadership expectations. Just as importantly, this training period gives our new Service Manager time to learn our staff, culture, and how Juliette operates before independently leading shifts. Schedule This is a full-time management position primarily consisting of afternoon and evening shifts. Friday and Saturday availability is required. Juliette is currently open Tuesday through Saturday and closed Sunday and Monday. Compensation $45,000-$52,000 annually, depending on experience. We are looking for someone who wants to become an important part of Juliette's leadership team and grow with us as the restaurant continues to develop. What Success Looks Like Success in this position means our guests are taken care of, our staff feels supported, our standards are maintained, and good decisions are made even when ownership isn't in the building. If you're a hospitality professional who enjoys leading a strong team, taking care of guests, and being actively involved in service, we'd like to meet you.
