36 Granada
Benefits:
401(k)
Bonus based on performance
Competitive salary
Dental insurance
Employee discounts
Health insurance
Paid time off
Vision insurance
About Us
36 Granada is a multi-concept hospitality venue in the heart of St. Augustine, home to The French Pantry, Little Miss Ha, Cache Cache, and La Petite Kitchen. We are deeply committed to true hospitality—genuine, personalized, and rooted in exceptional service. Our space offers a blend of refined dining, craft cocktail artistry, Old World wine curation, and immersive guest experiences.
Position Overview
The Front of House Manager is a service-first leader, responsible for executing and upholding the highest standards of hospitality across all outlets. This is a hands-on, floor-focused position for someone who thrives on guest interaction, mentorship, and team collaboration. While delegation and task oversight are expected, this is not a desk-bound or administrative role—presence, leadership, and engagement on the floor are paramount.
Key Responsibilities
Guest Experience & Service Standards
Lead by example with a continuous presence on the dining room floor during service
Conduct proactive table touches and foster meaningful guest connections
Ensure all service steps and standards are consistently executed (e.g., pre-marking, coursing, wine service, etc.)
Uphold and coach hospitality principles that go beyond technical service—genuine warmth, professionalism, and attentiveness
Team Leadership & Development
Train, mentor, and coach servers and support staff to uphold our elevated service expectations
Provide in-the-moment feedback and positive reinforcement to develop team consistency and confidence
Help manage daily pre-service meetings, ensuring clear communication of goals and standards
Bar & Beverage Support
Support the bar lead in managing cocktail inventory, cost controls, and bar team performance
Ensure all bartenders are executing cocktails to spec and delivering on our premium beverage program
Maintain an understanding of our wine and cocktail programs to engage with guests and support the team
Outlet Coordination
Assist in overseeing service across all concepts, including:
The French Pantry – Brasserie-style dining with an Old World wine program
Little Miss Ha – Vietnamese-inspired dining
Cache Cache – Lounge and event space with craft cocktails and private events
La Petite Kitchen – Cooking classes and intimate private dinners
Work collaboratively with fellow managers to ensure seamless operations across concepts
Provide hospitality support during special events and private dinners when needed
Administrative & Operational Duties
Assist with scheduling, shift planning, and service coverage
Contribute to daily opening and closing procedures, cash handling, and shift reporting
Maintain communication with BOH to ensure smooth pacing and service execution
Ideal Candidate Profile
Minimum 2–3 years of FOH management experience in upscale casual or fine dining
Highly present and engaged on the floor—this is not a back-office role
A natural leader with a guest-first mindset and strong sense of urgency
Excellent communication and interpersonal skills with staff and guests
Knowledge of service etiquette, coursing, and classic table-side practices
Familiarity with cocktail and wine programs (Old World wine knowledge a plus)
Ability to collaborate and lead within a multi-concept environment
High personal standards for professionalism, cleanliness, and hospitality
401(k)
Bonus based on performance
Competitive salary
Dental insurance
Employee discounts
Health insurance
Paid time off
Vision insurance
About Us
36 Granada is a multi-concept hospitality venue in the heart of St. Augustine, home to The French Pantry, Little Miss Ha, Cache Cache, and La Petite Kitchen. We are deeply committed to true hospitality—genuine, personalized, and rooted in exceptional service. Our space offers a blend of refined dining, craft cocktail artistry, Old World wine curation, and immersive guest experiences.
Position Overview
The Front of House Manager is a service-first leader, responsible for executing and upholding the highest standards of hospitality across all outlets. This is a hands-on, floor-focused position for someone who thrives on guest interaction, mentorship, and team collaboration. While delegation and task oversight are expected, this is not a desk-bound or administrative role—presence, leadership, and engagement on the floor are paramount.
Key Responsibilities
Guest Experience & Service Standards
Lead by example with a continuous presence on the dining room floor during service
Conduct proactive table touches and foster meaningful guest connections
Ensure all service steps and standards are consistently executed (e.g., pre-marking, coursing, wine service, etc.)
Uphold and coach hospitality principles that go beyond technical service—genuine warmth, professionalism, and attentiveness
Team Leadership & Development
Train, mentor, and coach servers and support staff to uphold our elevated service expectations
Provide in-the-moment feedback and positive reinforcement to develop team consistency and confidence
Help manage daily pre-service meetings, ensuring clear communication of goals and standards
Bar & Beverage Support
Support the bar lead in managing cocktail inventory, cost controls, and bar team performance
Ensure all bartenders are executing cocktails to spec and delivering on our premium beverage program
Maintain an understanding of our wine and cocktail programs to engage with guests and support the team
Outlet Coordination
Assist in overseeing service across all concepts, including:
The French Pantry – Brasserie-style dining with an Old World wine program
Little Miss Ha – Vietnamese-inspired dining
Cache Cache – Lounge and event space with craft cocktails and private events
La Petite Kitchen – Cooking classes and intimate private dinners
Work collaboratively with fellow managers to ensure seamless operations across concepts
Provide hospitality support during special events and private dinners when needed
Administrative & Operational Duties
Assist with scheduling, shift planning, and service coverage
Contribute to daily opening and closing procedures, cash handling, and shift reporting
Maintain communication with BOH to ensure smooth pacing and service execution
Ideal Candidate Profile
Minimum 2–3 years of FOH management experience in upscale casual or fine dining
Highly present and engaged on the floor—this is not a back-office role
A natural leader with a guest-first mindset and strong sense of urgency
Excellent communication and interpersonal skills with staff and guests
Knowledge of service etiquette, coursing, and classic table-side practices
Familiarity with cocktail and wine programs (Old World wine knowledge a plus)
Ability to collaborate and lead within a multi-concept environment
High personal standards for professionalism, cleanliness, and hospitality