Food Service & HospitalityFood & Beverage Operations Management
About the job
Requirements
At least 4 years of restaurant management experience in fine dining, luxury hospitality, private clubs, or premium lifestyle brands.
A proven track record leading front-of-house teams and delivering consistent, high-level service.
Strong knowledge of wine, spirits, and beverage service standards.
Experience managing labor costs, scheduling, and shift-level financial performance.
Working knowledge of point-of-sale, reservation, and inventory management systems.
Current food safety and alcohol service certifications, or the ability to obtain them upon hire.
Flexibility to work evenings, weekends, and holidays as required by the service schedule.
Ability to lead by example, maintain attention to detail, remain composed under pressure, manage people, and apply financial and operational judgment in a private club environment.
Responsibilities
Own day-to-day floor operations across all meal periods and maintain consistent, elevated service standards.
Lead pre-shift briefings, manage the floor during service, and assist on the line, at the host stand, or tableside as needed.
Handle member and guest concerns with poise and discretion.
Coordinate service between front-of-house, kitchen, and bar teams.
Maintain cleanliness, safety, and presentation standards across dining, bar, and service areas.
Recruit, hire, train, and develop front-of-house staff; own onboarding and ongoing training in service, wine and beverage knowledge, and member and guest etiquette.
Set and manage staff schedules to ensure coverage while controlling labor costs.
Conduct performance check-ins, coaching, and discipline in partnership with the General Manager and Executive Chef.
Manage front-of-house labor costs, scheduling efficiency, and shift-level profit-and-loss performance.
Partner with the Executive Chef and General Manager on menu execution, pricing, and service flow.
Monitor inventory, par levels, and ordering for front-of-house supplies, glassware, linens, and service items.
Track and report covers, sales, and service metrics to identify trends and opportunities.
Ensure compliance with health, safety, and liquor licensing regulations.
Build relationships with members, learn their preferences, and anticipate their needs; maintain a visible, approachable presence on the floor.
Partner with the Events Manager and Programming team to coordinate private dining, buyouts, and programming nights alongside regular service.
Gather and act on member feedback to improve the dining experience.
Desired Qualifications
Experience within a private membership club or Michelin-caliber dining environment.
Familiarity with French or coastal Mediterranean food and beverage programs.
Experience supporting private events, buyouts, or member programming alongside regular service.
Restaurant Manager
The June · Jacksonville, United States · Full-time · Posted 2026-08-24
Workplace: on_site
Department: Food & Beverage
Description
About the Role
The June is seeking a polished, hands-on Restaurant Manager to lead daily floor operations for our club with four separate outlets and the culinary heart of the club. This role owns service execution, staff performance, and the guest experience on the floor, ensuring every shift reflects the standard of hospitality members expect from The June.
The ideal candidate is a seasoned operator who leads from the floor, holds a high bar for service and presentation, and can balance the discipline of running a tight, profitable operation with the warmth and discretion expected in a private club setting.
Key Responsibilities
Floor & Service Management
• Own day-to-day floor operations across all meal periods, ensuring consistent, elevated service standards.
• Lead pre-shift briefings, manage the floor during service, and step in on the line, host stand, or table side as needed.
• Maintain steady, gracious hospitality under pressure, handling member and guest concerns with poise and discretion.
• Ensure seamless coordination between FOH, kitchen, and bar during service.
• Uphold cleanliness, safety, and presentation standards across the dining room, bar, and service areas.
Team Leadership & Training
• Recruit, hire, train, and develop FOH staff, building a team that reflects The June's standards of service and professionalism.
• Own onboarding and ongoing training for service, wine and beverage knowledge, and member/guest etiquette.
• Set and manage staff schedules to ensure appropriate coverage while managing labor costs.
• Conduct regular performance check-ins, coaching, and discipline as needed, in partnership with the General Manager and Executive Chef.
• Foster a culture of accountability, teamwork, and pride in the work.
• Partner with the Executive Chef and GM on menu execution, pricing, and service flow.
• Monitor inventory, par levels, and ordering for FOH supplies, glassware, linens, and service items.
• Track and report on covers, sales, and service metrics to identify trends and opportunities.
• Ensure compliance with health, safety, and liquor licensing regulations.
Member & Guest Experience
• Build genuine relationships with members, learning their preferences and anticipating their needs.
• Be a visible, approachable presence on the floor, the person members know and trust.
• Partner with the Events Manager and Programming team to ensure private dining, buyouts, and programming nights run seamlessly alongside regular service.
• Gather and act on member feedback to continuously elevate the dining experience.
Requirements
Who You Are
• A confident, hands-on leader who sets the tone for service by example.
• Detail-oriented, with a sharp eye for what makes a great guest experience.
• Calm and composed under pressure, especially during a busy service.
• A natural people-manager who can train, motivate, and hold a team accountable.
• Financially minded, with a strong grasp of labor, cost controls, and service metrics.
• Discreet, warm, and professional, comfortable operating in a private club environment.
Qualifications
• 4+ years of restaurant management experience in fine dining, luxury hospitality, private clubs, or premium lifestyle brands.
• Proven track record leading FOH teams and delivering consistent, high-level service.
• Strong knowledge of wine, spirits, and beverage service standards.
• Experience managing labor costs, scheduling, and shift-level financial performance.
• Working knowledge of POS, reservation, and inventory management systems.
• Current food safety/alcohol service certifications (or ability to obtain upon hire).
• Flexibility to work evenings, weekends, and holidays as required by the service schedule.
Preferred Experience
• Experience within a private membership club or Michelin-caliber dining environment.
• Familiarity with French or coastal Mediterranean food and beverage programs.
• Experience supporting private events, buyouts, or member programming alongside regular service.
Key Competencies
• Service excellence and hospitality mindset
• Team leadership and coaching
• Composure under pressure
• Financial and operational acumen
• Attention to detail
• Discretion and professionalism
• Clear, confident communication
What Success Looks Like
• Consistent, elevated service across every shift, regardless of who's on the floor.
• A trained, motivated FOH team with low turnover and high pride in their work.
• Labor and cost targets met without compromising the guest experience.
• Members who feel genuinely known and cared for every time they walk through the door.
This is an opportunity to lead the floor at one of Jacksonville's most exciting new hospitality ventures, setting the standard for service inside a true members' club. If you lead with warmth, discipline, and pride in the details, we'd love to meet you.