Service Manager - Uberto Restaurant at Quercus

Quercus is a luxury destination hotel and culinary experience set on 4,000 acres in Gay, Georgia. As the only Relais & Châteaux property in the state, Quercus offers an intimate, all-inclusive stay centered on exceptional service, nature, seasonal cuisine, and a deep sense of place.
The property features just four private cabins, allowing for a highly personalized guest experience that blends refined hospitality with curated outdoor activities, wellness offerings, and thoughtful service.
At the heart of the property is Uberto, Quercus’s restaurant where guests enjoy an elevated tasting menu experience led by Michelin starred chef Ryan Smith.
Uberto’s service style is warm, polished, and detail-oriented, designed to complement a dynamic culinary program rooted in seasonality, craft, and storytelling. Team members in the restaurant play an important role not only in the dining experience, but also in the broader hospitality operations of the property, helping create seamless and memorable stays for each guest.
At Quercus and Uberto, we are committed to thoughtful hospitality, attention to detail, and creating meaningful experiences that feel personal, generous, and deeply connected to the land.

Responsibilities

As a member of our hospitality management team, this individual will work daily with our concierges, chefs, and gardeners to ensure exceptional guest experience and refined service standards.; KEY RESPONSIBILITIES:; Reservation management; Across email, phone, and digital booking platform, including new bookings, changes, cancellations, rescheduling, confirmations, prepayments, refunds, and guest inquiries; Monitor daily reservation details, cover counts, pacing, guest notes, allergies, dietary restrictions, special occasions, and seating needs; Respond to guests with warmth and professionalism in person, by email, and phone, ensuring each guest feels heard, considered, and well cared for; Service management; Work closely with the chef and culinary team to update menu notes, communicate dietary modifications, and ensure markings are prepared accurately; Prepare service materials for staff education, chits, floor plans, and service notes; Lead pre-service preparation and lineup, ensuring the team is informed on menu details, allergies, special occasions, and service expectations; Act as a host and floor leader during service, supporting the team, engaging with guests, managing guest relations, and resolving service issues with professionalism; Maintain guest notes and service records to support future personalization and repeat-guest recognition; Work closely with the wine manager to ensure wine pairings and beverage details are accurately reflected for staff and guest-facing materials; Team leadership, training, and development; Hire, train, and manage service staff, fostering a culture of hospitality and excellence; Create and coordinate ongoing training programs for service staff

Requirements

REQUIRED:; Prior experience in fine dining / tasting menu service, luxury hospitality, or a comparable restaurant environment; Warm, engaging, and gracious personality with a genuine passion for hospitality; Excellent written and verbal communication skills; Strong organizational skills; Ability to multitask effectively in a fast-paced environment while maintaining attention to detail; Ability to lead, train, and support a service team with professionalism and care; Ability to work evenings, weekends, holidays, and service-based schedules as needed PREFERRED:; Experience in a service leadership, maître d’, captain, or front-of-house management role; CMS Level 2 Wine Certification (or higher)