West Sacramento

Service & Hospitality Manager

Reports to: General Manager and Assistant General Manager
Type: Full-time, Exempt
Pay: From $64,500 per year

As the Service & Hospitality Manager at Drake’s: The Barn, the candidate will be responsible for creating, implementing, and overseeing service, guest experience, and atmosphere for all indoor and outdoor spaces. This individual must be able to multitask, delegate, and motivate. This position requires a comprehensive understanding of the operational structure of The Barn, strong leadership skills, and creative problem-solving capability. The candidate will report observations, recommendations, and solutions to operational issues. 40-50 hours per week will be expected.



  • Conduct pre-shifts with FOH staff, preparing them for expectations of the day
  • Ensure excellent customer service and guest experience through awareness, knowledge, and compassion
  • Coordinate with Leadership Team, and communicate vital info to the FOH team
  • Floor-manage during peak periods and events, ensuring a positive experience for all guests through supervision of all aspects of service
  • Confirm the quality of food and beverages through taste tests, visual inspection, and intake of guest feedback
  • Pouring beer, wine, and other alcoholic beverages responsibility and properly in order to ensure the highest quality of product and the highest level of responsibility
  • Ensure lighting, music, and temperature are appropriate for best guest experience
  • Help oversee the maintenance of the physical appearance of the venue – both internally and externally
  • Monitor and manage FOH labor costs vs revenue for each day
  • Control liabilities such as underage drinking, overconsumption, and employee and guest safety


  • Responsible for scheduling all FOH employees weekly
  • Coordinate with BOH/FOH Leads & Managers regarding any changes to the menu, and input updated information
  • Attend all required meetings (Kitchen, Marketing, Leadership, and FOH)
  • Present sales trends, labor, and overview information during Leadership meetings
  • Schedule all FOH interviews (conducted with AGM), coordinate stages, and oversee orientations
  • Encourage and participate in a positive and fun working environment, and develop a strong relationship with staff


  • 2 years of bar and restaurant management experience
  • 2 years of scheduling and floor managing
  • Experience with financial management – inventory & cost control
  • Ability to take responsibility, make quick & informed operational decisions
  • Ability to adapt, think quickly, prioritize & multitask within a fast-paced environment
  • Problem solver who is able to work independently
  • Ability to direct, train, and coach FOH staff
  • Excellent time management & organizational skills
  • Experience in POS management
  • Basic excel and industry-relevant platform knowledge

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

  • While performing the duties of this job, the employee is occasionally required to sit for periods of time, stand, walk, use a computer and other office equipment.
  • Capable of periodically lifting up to 50 lbs, and able to work standing for several hours
  • Ability to work safely around chemicals, loud noises, hot environments, wet environments, and other potential hazards
  • Ability to frequently reach with hands and arms. Use hands to finger, handle or feel objects, tools, or controls.

Core Competencies

  • Multitasking: successfully manages more than one competing task at a time, and understands how to shift priorities in order to achieve goals.
  • Workload & Time-Management: has the ability to remain focused and use time productively and effectively, prevents irrelevant issues/distractions from interfering with task/project completion, and ensures that high-priority work is accomplished within established deadlines.
  • Problem-Solving: identifies problems, determines accuracy and relevance of information, uses sound judgment to generate and evaluate alternatives, and makes recommendations.
  • Attention to detail: is thorough when performing work, and is conscientious about attending to all pertinent details.
  • Teamwork: works cooperatively and collaboratively with others, makes contributions to the work of others to assist the team with the task at hand in order to achieve a shared goal.
  • Leadership: Sets a positive example by following all policies and exhibiting integrity. Treats all staff members with respect and helps coach and motivate the team to contribute to an environment of equity and inclusion.
  • Resilience: Remains flexible, ready for anything, and durable in high-stress situations. Maintains a positive attitude in all situations and develops an environment that encourages team members to do the same. Handles conflict with a calm, self-aware, and measured demeanor.
  • Judgment: Makes good decisions by ensuring that all direction given is fair, honest, and defensible.
  • Effective Communication Skills: Presents information clearly, concisely, and logically. Practices radical candor – maintains open, direct, and honest communication with all levels of employees. Able to draw logical conclusions from text, and ‘reads between the lines’ to find underlying meaning.
  • Passion for Hospitality and Craft Beer: Internally motivated to stay focused, knowledgeable, and committed to providing the best possible guest experience. Interested in learning about all aspects of craft beer.