Service Manager II at Din Tai Fung North America

Santa Clara, California, United States -

Full Time

Start Date

Immediate

Expiry Date

18 Sep, 26

Salary

125000.0

Posted On

20 Jun, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Restaurant Management, Team Leadership, Staff Training, Performance Monitoring, Labor Cost Management, Guest Experience Management, Inventory Management, Conflict Resolution, Coaching, Brand Standard Compliance

Industry

Restaurants

Description

LOCATION: 2855 Stevens Creek Blvd., #1259, Santa Clara, CA 95050 SALARY RANGE FOR SERVICE MANAGER II: $100,000 - $125,000 annual base salary The base salary or hourly wage range for this role will vary based on multiple factors, including but not limited to prior experience, relevant expertise, current business needs, and market factors. Range is not inclusive of potential bonus or benefits. Your recruiter can share more information about the salary range and other factors during the hiring process. BENEFITS FOR SERVICE MANAGER II: Competitive Pay & Benefits Employer Contribution for individuals and eligible dependents' medical insurance Dental, Vision, and Life Insurance Health Savings Account (HSA) Commuter Spending Accounts 401(k) Plan with company match Employee Assistance Program Discounts through BenefitHub Employee Meal Discounts Paid Time Off (PTO) to support work-life balance (accrued based on length of service) Paid Sick Leave (PSL) to care for your health or loved ones Quarterly Wellness Days - extra time off to recharge every season Opportunities for growth; we love promoting within! JOB PURPOSE: The Service Manager II is responsible for overseeing the daily performance of the server teams to ensure exceptional guest experiences. They uphold brand standards, maintain service excellence, and foster a positive, professional work environment aligned with our company's mission, values, and service vision. JOB RESPONSIBILITIES: Ensure servers deliver a consistent, welcoming guest experience. Maintain brand standards at the door and table, ensuring smooth transitions from arrival to seating to service. Train and coach servers for performance excellence. Model company values and standards in all interactions. Set clear goals for the server team. Monitor performance, deliver feedback, recognize outstanding contributions, and administer corrective actions when necessary. Partner with other FOH leadership to maximize server productivity and manage labor costs. Manage call-outs and shift coverage while maintaining service excellence. Assist with FOH inventory (menus, server tools, POS supplies) and communicate needs proactively. JOB REQUIREMENTS FOR SERVICE MANAGER II: High school diploma or equivalent. 5+ years restaurant management experience in casual or upscale casual dining. 1+ years of restaurant lead or supervisory experience preferred. Ability to stand for long periods of time. Ability to lift 20+ lbs. Comfortable with being exposed to hot and cold temperatures. NOTE: This job description in no way states or implies that these are the only duties to be performed by the employee occupying the position. Employees will be required to perform any other job-related duties assigned by their supervisor. Applicant must be 18 years of age or older and able to provide documentation to work in the United States legally Equal Opportunity Employer: Din Tai Fung North America is an Equal Employment Opportunity Employer. We are committed to creating an inclusive environment and welcome all qualified applicants, regardless of race, color, religion, sex, gender identity, sexual orientation, national origin, age, disability, or any other protected status, in accordance with applicable federal, state/provincial, and local laws. U.S. Employment Eligibility: In the United States, Din Tai Fung North America participates in E-Verify to confirm work authorization for all new hires. To learn more, please visit: https://www.e-verify.gov/employees.

Responsibilities

Oversee daily server team performance to ensure exceptional guest experiences and adherence to brand standards. Responsible for training staff, managing labor costs, and maintaining a professional work environment.