Service Manager

Who We Are
Join the team at Jon & Vinny’s, where passion for great food and genuine hospitality come together in a fast-paced, energetic environment! We’re looking for dedicated, team-oriented individuals who thrive in a dynamic setting and take pride in delivering exceptional guest experiences. Whether you’re a seasoned hospitality professional or eager to grow in the industry, we offer a supportive and inclusive workplace with opportunities for career advancement. If you love working with great people, enjoy a lively atmosphere, and want to be part of a restaurant that values quality, teamwork, and community, we’d love to hear from you!

Jon & Vinny’s is a fast-paced, high-volume, all-day restaurant serving several Los Angeles communities 7 days a week. Known for our welcoming vibe, delicious food, and exceptional wine and cocktail offerings, we’ve become a neighborhood favorite where guests come to celebrate everything from casual dinners to special occasions. With a bustling atmosphere, we’re dedicated to delivering the kind of hospitality that makes every guest feel like a VIP.

Our concept is simple yet refined—a place for families, friends, first dates, and everything in between. We focus on creating joyful experiences with comforting food, great wine, and a vibrant atmosphere. If you’re someone who thrives in a high-energy environment and wants to be part of a dynamic, growing brand, this is the perfect place for you.

Service Manager Job Description

The Service Manager is an entry-level management position responsible for supporting the day-to-day front-of-house (FOH) operations, with a focus on service execution, team training, and beverage program standards. They play a key role in delivering a positive guest experience, ensuring the cleanliness and readiness of the facility, and maintaining a professional, positive working environment for all employees. This role is a vital link between hourly staff and senior leadership, with a strong focus on service execution, team development, and systems mastery.

Service Managers lead from the floor — bringing presence, intention, and accountability to every shift. They must understand and embody the spirit of our hospitality while helping others do the same. This role is ideal for someone passionate about service, energized by training, and excited to grow as a leader within our company.

Core Values: Our Foundation

At the heart of this position is the expectation that the Service Manager will understand, model, and actively reinforce the company’s core values every day:

• Hospitality - Hospitality is who we are; it's the kindness we extend to each other; it's the friendly and genuine reception of our guests. Hospitality is the excitement & enthusiasm with which we approach our guests, our spaces, each other, and our positions. We expect our team members to execute our concept every day and hold hospitality paramount.
• Intention - The best things in life are built and created with intention. Our concept is beautifully designed. When we approach our work with intention and thoughtfulness, it encourages everyone to create an exceptional experience for our guests and for each other.
• Respect - Respect is fundamental to who we are. We respect our guests, ourselves, our team, our products, our resources, our peers, our leaders, and our space. We hold ourselves to the highest standards of integrity and moral principles.
• Teamwork - We value our commitment to working with and listening to each other as a team; kindness and generosity are an integral part of our professional relationships. Teamwork is essential to provide a great experience to our guests.
• Determination & Readiness - We are determined to make our guests happy and we are ready to pivot and adapt at any time. We are determined to keep our restaurants clean, organized and on a path of improvement. As a team, we are able to improvise, adapt and overcome any situation for our team and our guests. We have a readiness to satisfy the guests and meet and exceed their expectations.

Exemplifying these values is not a concept, it is the job.

Service Execution

• Maintain full mastery of the Steps of Service, and ensure that they are executed with consistency across all FOH roles - no skipped steps or shortcuts.
• Ensure daily adherence to service checklists.
• Lead by example in all FOH roles - utility, beverage servers, servers, takeout and hosts.
• Uphold and train for all service SOPs for birthdays, chit procedures and host communications, takeout protocol for Doordash and orders called in.
• Maintain that all roles set the table properly according to procedure.
• Focus on table maintenance - waters refilled, fresh napkins, clearing finished plates.
• Making sure everytable is cleared for dessert by removing placemats and wiping the table down.
• Ensure urgency in resets between reservations
• Maintain that all roles are productive and contribute to service in a positive manner - effectively managing hourly employees and guiding them with core values.
• Fill any gaps as needed to maintain efficient service flow and guest satisfaction.

Guest Relations and Floor Leadership

• Be visibly present on the floor, directing service flow and maintaining a high level of guest interaction
• Engage directly with guests at the front door, tableside, in the wine shop, or via phone/email to ensure high satisfaction and build lasting relationships.
• Address guest concerns with urgency, care, and discretion, escalating issues to senior leadership when necessary.

   Collaborate with Guest Relations & Events Manager to:

• Optimize table management and reservation flow
• Maximize covers and pacing
• Ensure the host team delivers an exceptional experience for our first impression hospitality. This means guests are greeted with enthusiasm.
• Ensure phones are answered in 3 rings or less
• Ensure guests are greeted in 5 seconds or less

Food and Beverage Program Knowledge

• Maintain full mastery of the non-alcoholic beverage program, including preparation of all coffee and espresso drinks to standard.
• Demonstrate fluency in the by-the-glass wine list and cocktails, as well as being able to sell wine by the bottle. Assist in training team members on beverage knowledge and service.
• Monitor setup and quality of all beverage service stations to ensure consistency and efficiency. Make sure all drinks are made using jiggers and pour measures if applicable.
• Maintain full knowledge of breakfast, lunch and dinner menus including allergies, substitutions and modifications allowed. 
• Training team members to sell, and not just be “order takers”, while delivering exceptional service to first time guests and regulars alike.

Team Training & Coaching

• Train and coach all FOH hourly employees, providing real-time feedback to support excellence and consistency daily.
• Identify team members in need of development and provide targeted coaching to build skill and confidence.
• Assist in orientation of new hires; setting the tone for service expectations.
• Reinforce all service protocols, policies, and operational standards on the floor.
• Support pre-shift meetings, service demonstrations, and company protocol rollouts.

Operational Support & Cleanliness Oversight

• Maintain restaurant cleanliness and ensure all FOH areas are clean, stocked, and ready for service. This includes ensuring 20 min daily bathroom checks are conducted.
• Monitor linen usage, chemical supplies, and cleaning checklists for weekly and quarterly deep cleans.
• Oversee maintenance and cleanliness of dumpsters and utility areas throughout the week.
• Track and maintain inventory of FOH items including silverware, china, glassware, and beverage tools.
• Ensure all FOH stations are stocked, organized, and maintained before, during, and after service.

Administrative & Financial Awareness

• Develop a working knowledge of financial tools such as the PCL, petty cash tracking, inventory reports, and invoice entry.
• Assist with receiving deliveries, entering invoices, and overseeing FOH spending as directed.
• Support understanding of labor management tools including OT, break compliance, and FOH scheduling.
• Communicate daily service or staffing challenges to senior management and work together to resolve issues.
• Assist with guest services tasks as needed, including reservations, club orders, and large-format to-go coordination.

Other Duties as Assigned

• Perform other duties as assigned by senior managers, including coverage for floor leadership during service, administrative tasks, or team events.

Qualifications:

• To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
• Maintain an up to date Manager Servsafe certification and Anti-Harassment Certificate.
• Must pass and maintain JVRG Master Trainer Certification

FLSA Status: Exempt

Physical Demands:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to stand; walk; use hands; reach with hands and arms and talk or hear. The employee is frequently required to stoop, kneel, crouch, or crawl and taste or smell. The employee is occasionally required to sit and climb or balance. The employee must frequently lift and/or move up to 75 pounds. Specific vision abilities required by this job include close vision, peripheral vision, depth perception and ability to adjust focus.

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