Job Summary

Ready to be part of one of the most exclusive hospitality experiences in air travel?

Restaurant Associates, a division of Compass Group USA, is seeking a passionate, hospitality-driven Service Manager to join the team at the prestigious Delta One Lounge at John F. Kennedy International Airport (JFK).

This leadership role is ideal for a hospitality professional with a strong background in fine dining, luxury service, Michelin-starred restaurants, private clubs, luxury hotels, or premium hospitality environments.

The Service Manager will lead front-of-house operations, inspire service excellence, develop high-performing teams, and ensure every guest receives a world-class experience reflective of the Delta One Lounge

Key Responsibilities.

Guest Experience & Service Excellence

• Lead daily front-of-house operations and ensure exceptional guest experiences.
• Maintain Michelin-level hospitality standards throughout the lounge.
• Actively engage with guests and resolve concerns professionally and promptly.
• Ensure food, beverage, cleanliness, and presentation standards are consistently achieved.
• Serve as a role model for luxury hospitality and personalized guest service.

Team Leadership & Development

• Recruit, train, coach, and develop front-of-house team members.
• Conduct daily pre-shift meetings and ongoing service training.
• Create schedules, staffing plans, station assignments, and side work responsibilities.
• Foster a culture of accountability, professionalism, teamwork, and hospitality excellence.
• Support employee engagement, development, and retention initiatives.

Operations Management

• Oversee reservations, guest flow, seating assignments, and service execution.
• Maintain strong communication with culinary, beverage, and lounge leadership teams.
• Support inventory controls, cost management, payroll, and administrative functions.
• Ensure compliance with Delta, Compass Group, airport, health, safety, and sanitation standards.

Financial & Business Performance

• Support labor management, scheduling, payroll, and productivity initiatives.
• Monitor operational metrics and guest satisfaction performance.
• Assist with budgeting, inventory controls, and expense management.
• Identify opportunities to improve efficiency, service delivery, and team performance.

Qualifications

• Minimum 2 years of leadership experience in restaurants, luxury hotels, private clubs, premium lounges, or other upscale hospitality operations.
• Strong knowledge of fine dining service standards, wine service, food presentation, and guest engagement.
• Experience hiring, coaching, developing, and leading hospitality teams.
• Demonstrated financial acumen with experience managing labor, scheduling, inventories, and operational performance.
• Experience with OpenTable, reservation systems, and POS platforms preferred.
• Excellent communication, organizational, and problem-solving skills.
• Professional appearance, polished demeanor, and strong executive presence required.
• Associate's or Bachelor's Degree in Hospitality, Business, Culinary Arts, or a related field preferred; equivalent experience considered.
• ServSafe Food Manager Certification preferred or ability to obtain upon hire.