Service Manager

SERVICE MANAGER

About Lula Cafe:

Lula Cafe, established in 1999 by Jason Hammel and Amalea Tshilds, is a Logan Square institution and celebrated forerunner of the farm-to-table movement in Chicago.

Chef Hammel, a three-time James Beard Award finalist for Best Chef: Great Lakes and recipient of the Jean Banchet 2019 Chef of the Year award, leads a team dedicated to seasonal, market-driven cooking. Lula Cafe has been awarded a James Beard Award for Outstanding Hospitality (2024), Michelin Bib Gourmand (2015-2023), was featured in The New York Times' "25 Best Restaurants in Chicago" (2024), and recognized on Eater's "Essential 38."

Chef Hammel's cookbook, "The Lula Cafe Cookbook: Collected Stories and Recipes," was published by Phaidon in 2023.

At Lula Cafe, we believe in hospitality as care that generates from within and radiates outward.

The Senior Service Manager is directly responsible for setting this intentional level and depth of hospitality at Lula Cafe. You will have a focus on PM Service and Beverage, and will direct and oversee all front of house operations, not just with technical precision, but with a dedication to the emotional and relational work that makes our hospitality transformative. This means creating what we call "a space of sustained acceptance and affirmation"—for our team first, and through them, for our guests. The Senior Service Manager will lead by example, understanding that their role is to provide the type of resources, systems, support, and leadership that will allow our team to thrive and our business to succeed.

Essential Duties & Responsibilities:

The essential functions include, but are not limited to the following:

• Reports to General Manager and Owner
• Manage the floor, including touching tables, running food, overseeing staff, and monitoring the door.
• Perform all opening duties– including restaurant walk-through to ensure readiness for service, checking emails, review/ analysis of reservations
• Conduct educational pre-shift meetings with staff, and handling service demands as needed
• Close the restaurant, including writing daily manager logs, reconciling closing banks, and doing the final restaurant walk-through
• Oversee Beverage Menu development in collaboration with lead bartender
• Complete weekly beverage ordering and inventory management in collaboration with lead bartender
• Work with business manager and lead bartender to maintain beverage spending within budgeted limits
• Respond to guest inquiries and provide assistance
• Step in to help with duties of other employees (host, server, food runner, etc.) when necessary
• Cover unexpected absences or extra busy days
• Maintain a cheerful, courteous disposition and a neat, clean, and professional image
• Assist with management of FOH staff, including scheduling, staff conflict resolution, documentation, hiring, training, and corrective action
• Oversee organization, efficiency, and policies pertaining to both office duties and service in the dining room
• Educate and excite staff with up-to-date knowledge of food and beverage items on menu
• Supervise staff in cleaning and maintenance of restaurant and grounds
• Enhance and strengthen guest relationships, heavy focus on VIPs and regulars
• Promote cooperative effort, team spirit, and good morale among employees
• Oversee FOH labor to ensure staff takes appropriate breaks, clocks in/out properly, and monitors budgeted labor expense.
• Resolve complaints from guests in a polite, friendly manner, always following up when needed and reporting escalated situations to the General Manager
• Manage reservation books and the door as needed
• Participate in management meetings
• Work collaboratively with the General Manager, Chef, and all staff to drive the success of the restaurant
• Exhibit a strong understanding of company background, core values, and philosophy
• Adhere to all company safety and sanitation policies and procedures

Required:

• At least 2 years of management experience in a high level restaurant setting, or relevant experience
• High School Diploma or GED
• Food Handler Certification, BASSET (alcohol handler), and allergen certification required
• Extensive food and beverage knowledge
• Ability to handle stress under pressure
• Willingness to maintain a clean, healthy, and safe working environment
• Ability to coordinate multiple activities with attention to detail
• Ability to work independently with minimal supervision
• Excellent communication and leadership skills
• Strong conflict resolution and problem-solving skills
• Willing to work nights and weekends as needed

Preferred:

• Familiarity with 7Shifts, OpenTable, Resy, and Toast POS systems
• Experience with seasonal, locally-sourced menu concepts

• Ability to be flexible with job demands and open-minded when asked to complete tasks
• Ability to work 5 days per week
• Ability to open and close the restaurant as needed
• Ability to operate and use all equipment necessary to run the restaurant
• Ability to move or handle equipment throughout the restaurant generally weighing 0-50 pounds
• Ability to work varied hours/days as business dictates
• Ability to stand and walk for 8-10 hours a day

Benefits & Perks:

• Health Insurance (available after 90 days)
• Dental Insurance
• Vision Insurance
• 401k plan (after 1 year)
• Paid Time Off
• Dining Discounts
• Career mentorship and growth potential

Salary: $65,000 - $72,000 (commensurate with experience)

Ready to join an exceptional team and be part of a restaurant that values community, sustainability, and genuine hospitality?

Please apply with a copy of your resume AND a cover letter detailing why you'd be a great addition to our team!

We are an equal opportunity employer and welcome applicants from all backgrounds.