Service Manager, Jeffrey's

Description

At McGuire Moorman Lambert Hospitality, we create memorable experiences by seamlessly blending food, service, and design. Under the leadership of Liz Lambert, Larry McGuire, and Tom Moorman, our hospitality philosophy centers on exceptional quality, storytelling, and thoughtful detail.

Located in Austin’s historic Clarksville neighborhood, Jeffrey’s is an iconic fine-dining restaurant known for exceptional steaks, refined cuisine, an award-winning wine program, and warm, highly personalized service. Every detail—from the dining room and tableside experience to the final farewell—is designed to make guests feel genuinely cared for.

Jeffrey’s is seeking an experienced and hospitality-driven Service Manager to help lead daily front-of-house operations. This individual will maintain a strong presence on the floor, guide the service team, and ensure every guest receives the polished, attentive experience for which Jeffrey’s is known.

The ideal candidate is a confident and composed leader with a strong fine-dining background, excellent service instincts, and a genuine passion for developing people. This role requires someone who can balance operational discipline with gracious hospitality while supporting a high-performing team in a fast-paced environment.

• →Lead front-of-house operations during service and maintain a visible, hands-on presence in the dining room.
• →Set the tone for warm, polished, and personalized hospitality.
• →Support the General Manager and leadership team with daily restaurant operations.
• →Lead pre-shift meetings and communicate reservations, VIPs, menu updates, service priorities, and operational needs.
• →Coach and develop employees through real-time feedback, training, and consistent follow-up.
• →Ensure the team follows Jeffrey’s service standards, steps of service, and fine-dining procedures.
• →Build meaningful relationships with guests and confidently address questions, special requests, and service concerns.
• →Coordinate closely with the culinary, beverage, host, and support teams to ensure smooth and well-paced service.
• →Assist with scheduling, labor management, payroll review, and other administrative responsibilities.
• →Support recruiting, interviewing, onboarding, and training for front-of-house employees.
• →Maintain accurate opening and closing procedures, cash handling, reporting, and manager logs.
• →Monitor restaurant cleanliness, organization, maintenance, and overall presentation.
• →Help manage reservations, table flow, and guest seating to maximize both the experience and operational efficiency.
• →Support beverage service and uphold standards related to wine, spirits, and responsible alcohol service.
• →Ensure compliance with company policies and all applicable health, safety, and employment regulations.

• At least 2–3 years of restaurant management experience, preferably in fine dining, luxury hospitality, or a high-touch service environment.
• Strong knowledge of elevated service standards and front-of-house operations.
• A hands-on leadership style with a genuine desire to be present on the floor during service.
• Experience training, coaching, and holding employees accountable with professionalism and respect.
• Excellent communication, organization, and problem-solving skills.
• The ability to remain calm, thoughtful, and decisive in a fast-paced environment.
• Strong guest-recovery skills and a natural ability to anticipate guest needs.
• Working knowledge of scheduling, labor management, restaurant financials, and operational controls.
• Wine and beverage knowledge is strongly preferred.
• Availability to work evenings, weekends, and holidays as required.
• TABC and Food Manager certifications, or the ability to obtain them.

• Guests consistently receive warm, polished, and memorable service.
• The management team maintains a strong and supportive presence on the floor.
• Employees understand expectations and receive regular coaching and development.
• Service runs smoothly through clear communication between the dining room, bar, and kitchen.
• Operational standards are consistently maintained across every shift.
• Guest concerns are resolved quickly, thoughtfully, and professionally.

• Competitive compensation
• Medical, dental, and vision insurance
• Paid time off
• Employer-paid short-term disability and basic life insurance
• Employee dining benefits across MML Hospitality restaurants
• Opportunities for professional development and advancement within a growing hospitality group

This position requires prolonged periods of standing and walking in a fast-paced restaurant environment. The Service Manager must be able to bend, reach, and lift up to 30 pounds, with or without reasonable accommodation.

MML Hospitality is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive workplace for all employees.