Opening Service Manager

Description

The Dixboro Project is a sprawling visionary concept in the historic village of Dixboro, Michigan. Our spaces invite you to experience the intersection of world-class dining, transformational hospitality, and abundant nature. The Dixboro House is the restaurant arm of this unique project carved out of the bones of the original barn structure originally erected in 1880. The century old barn has been restored to feature exposed 140?year?old timbers, a gambrel vaulted ceiling and the original stone fireplace, and a modern kitchen providing a familiar comfort to our guests.

The Boro is the side?door takeout arm of The Dixboro Project an all?day caf featuring wood?fired pizzas, takeaway meals, a full range of expertly baked goods, Roos Roast coffee, adult beverages, and much much more.

Our service is guided by our commitment to excellence. We are serious about our service working with synchronicity to stage and deliver a consistently excellent experience for each guest that walks through our doors. We act out every step of service with intention and soign. Never rushed and always poised, confident and informed. We do this with accuracy, pride, unwavering consistency, and a bias towards learning and continuous growth.

POSITION SUMMARY

The Service Manager is a hospitality leader who brings clarity, consistency, and care to the daily execution of service at The Dixboro Project. With a sharp eye for detail and a deep understanding of our service standards, this role ensures that every shift is thoughtfully prepared, seamlessly executed, and aligned with the elevated guest experience we promise.

The Service Manager reinforces systems, training, and expectations that drive excellence in the dining room. Through active coaching, real?time feedback, and leading by example, they develop service professionals, uphold accountability, and protect the integrity of our standards ensuring each guest interaction reflects our values and delivers warm, intentional, and memorable hospitality.

CORE DUTIES & RESPONSIBILITIES
LEADERSHIP & CULTURE

• Leads with composure, emotional intelligence, and professionalism, setting the standard for presence and conduct on the floor.
• Drives consistent execution of service standards through positive, solutions?oriented coaching aligned with guest needs.
• Serves as the authority on frontline expectations, confidently upholding standards and resolving issues with clarity and consistency.
• Aligns the team through effective pre?shift leadership, reinforcing the sequence of service, daily priorities, and sales goals.
• Inspires and develops the team through adaptive leadership, accountability, and ongoing education in all aspects of the restaurant and service philosophy.
• Demonstrates integrity and ownership by taking responsibility for team performance and holding individuals accountable for their impact on the guest experience.
  

SERVICE & HOSPITALITY

• Set the tone and control the tempo of the shift from open to close; actively manage energy, pacing, and flow to support impeccable service and an ambient dining room.
• Actively walk through the dining room; visually observing every table and reading guest cues to confirm the sequence of service is being followed without exception.
• Demonstrate expert?level knowledge of the Dixboro House sequence of service and immediately correct deviations with calm, professional direction.
• Intervene early and decisively with hospitality when service standards are at risk; coach in the moment to restore consistency and excellence.
• Ensure every guest receives a seamless, consistent, and elevated experience aligned with our standards and service philosophy.
  

FINANCIAL RESPONSIBILITY

• Actively oversee and optimize floor service to drive revenue, balance labor targets, and support sustainable business growth through guest retention and acquisition.
• Protect and elevate service quality while innovating thoughtful, disciplined approaches that enhance efficiency without compromising standards.
• Have fluency in financial scorecards and the controllable levers within leaderships scope using data, forecasts, and real?time insights to inform decisions that achieve sales goals and optimize labor performance.
  

OPERATIONS

• Ensure proper execution of opening and closing procedures, maintaining operational efficiency and oversight of the entire facility. Reports maintenance issues with urgency.
• Uphold policies and standard operating procedures (SOPs), implementing productivity, quality, and hospitality standards.
• Maintain safe, secure, and healthy facilities by establishing and enforcing sanitation standards, health department regulations and procedures and maintaining security systems.
• Accurately manage POS transactions, end?of?day reporting, cash handling procedures, and all other essential business functions.
• Takes responsibility and follows?through with urgency to ensure issues are resolved that occur on shift, communicating with the Accounting Team and other stakeholders as needed.
  

Requirements

• Education in hospitality field and/or 1?2+ years experience managing in a fine dining restaurant or upscale hotel.
• Weekend and holiday availability are required.
• Must have morning availability.
• Must have strong communication skills, verbal and non?verbal.
• Demonstrate ability to multitask and handle a large volume of incoming inquiries, calls, and needs. Work with purpose and a sense of urgency.
• Able to self?manage priorities and demonstrates self?accountability.
• Manages confidential information with discretion.
• Always takes a values?based approach to decision making and growth.
• Organized and detail?oriented with the ability to keep many stakeholders informed.
• Ability to build relationships with guests and team members at all levels of the organization.
• Adaptive organizational skills and the ability to change plans to meet new circumstances.
  

PHYSICAL REQUIREMENTS

• Must be able to stand and walk for long periods of time during events.
• Must be able to lift up to 25 pounds at times.
• Must be able to work a variety of hours in order to accommodate events.
  

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