The Floor Manager assists in running the day-to-day operations of Oso Felipe. The Floor Manager must ensure the business runs smoothly, efficiently, and that customers receive excellent service. They are responsible for the communication and chain of command between Front and Back of House. They will assist in determining and delegating tasks based on importance, while also performing administrative duties.
JOB DESCRIPTION & REQUIREMENTS
Service
Works closely on a daily basis with the Floor Manager to maintain a high standard of service and an equal vision and enthusiasm to represent the Oso Felipe brand. Performs management schedule to include four (4) service shifts per week and one (1) administrative day per week, or as needed.
Oversees and manages the delegation of tasks given to staff, ensuring they are being performed and held to our standard using checklists and clear communication.
Ability to plug in and support in front of house areas of need, ie: hosting, bartending, food running and bussing tables, as required.
Supports and executes product introduction to staff, including new dishes or beverages, in conjunction with chefs.
Remain on the floor and address any issues related to appearance and cleanliness.
Greeting and assisting customers.
Handle customer complaints.
Enforcing company policies related to health, safety, dress code and other matters.
Provide support and direction to our team members during shifts.
Handle all POS functions: comp/voids/promos
Manage all Host operations
Manage Reservations
Communication
Provides and supports strong communication between ownership, the management team and staff. Oversees and schedules weekly management meetings with necessary management staff at the restaurant and manages execution of daily service notes.
Establishes a general enthusiasm and passion for our food and drink and leads by example with positivity when engaging with guests and working with staff, vendors and partners. Keeps staff morale high and acts as a mentor and guide for the front of house team.
Communicate the need for repairs or replacements to the management team.
Foster and maintain a positive work environment
Performs Pre-shift meetings
Compliance
Knowledge and fluency in health department requirements as it pertains to restaurant food and drink establishments. Responsible for maintaining governmental compliance standards such as with the Department of Health and others. Executes and manages compliance standards to ensure that proper service procedures are followed and delegated accordingly through education, training, and guidance requirements.
Utilize and improve upon systems that inform service procedures to meet or exceed compliance requirements. Manages and communicates with the front of staff effectively and professionally with any updates, reminders and changes.
Day to Day
Communication:
Submits service notes at the end of each service worked according to company guidelines.
Utilizes vendor contact list and support guides in relation to maintenance and upkeep of equipment.
Reports to required vendors or Director of operations/ownership when any front of house related service equipment requires attention or repair.
Fluency and management of the front of house schedule, along with required staff communication.
Communicates and relays necessary HR issues pertaining to schedule/payroll/inquiries to Director of Operations/Ownership
Administrative:
Manages and updates menus in house and on delivery platforms
Create work schedules, assign tasks, and ensure adequate staffing during peak hours.
Manages and supports FOH staff schedules and scheduling communications.
Manages, answers and organizes reservations email account + BEO’s at start of shift and at end of shift.
Audits POS reports with weekly reporting
Manages website and paper menu updates, familiarity with content and formatting requirements
Maintains and reviews emails on all service related accounts
Fluency and management of beverage and paper goods ordering, inventory and tracking; ensures guides are up to date
Ensures FOH checklists and systems are accounted for and all opening/closing tasks are completed.
Sets up/breaks down tills and enters/distributes tips.
Assists in set-up and close down of the stations when required
Maintains cleanliness is on par or exceeds Department of Health standards.
Ensures all surfaces wiped down, all stations neat and organized, sink and floor drains are treated with enzyme cleaner and floors are mopped. General cleanliness of all areas.
Knowledge of Human Resource and Handbook procedures and enforcement. Examples include policies pertaining to onboarding, service, discipline, time-off, etc. Accomplishes human resource objectives by providing support for recruiting, training, scheduling, coaching and disciplining hourly staff.
Manages and supports all general inquiries, inventory needs, paper goods orders, reservations, and guest relations.
Ensures that proper technological service procedures are followed.
Performs POS and time clock management and troubleshooting, delivery management, cash handling procedures, cash-outs, tills, service envelope, and change orders, as required.
Maintains organized back office including physical office, office supply and cleanliness.
Satisfactory knowledge of payroll related inquiries and/or relaying necessary communication to the correct party. Distributes paychecks and tips on designated days when entering the workplace and in accordance with restaurant and state policies.
Service Integrity:
Monitors and manages quality control and related training
Opening and closing checklists are completed: menus properly set before service.
Performs and manages DOH pre-service walk thru and maintains compliance throughout service during service: Ensures ongoing service stations are kept neat and organized.
Ensures all items in the fridge are appropriately placed and up to code, all containers labeled and dated; all silverware and side plates are stocked, glasses stocked for service.
Confirms par level in inventory and makes updates and comments in service notes.
Essential Functions:
Able to lift 30+ lbs
Polished personal presentation; grooming meets company standards, as outlined by Employee Handbook
Able to work nights, weekends and holidays, and variable schedule, per the needs of the business
Ability to walk, stand, and/or bend continuously and for extended periods as required to perform essential job functions
Ability to work with Applicant Tracking Systems and/or Human Resource Information Systems and adapt to technological changes within the management role.
Ensure that all staff are compliant with the company's policies and procedures, as well as city, state and federal laws. Attends mandatory meetings including staff meetings, leadership meetings, etc.
Works closely with the front of house team to ensure all departments are working towards the same goals and standards.
WORK EXPERIENCE REQUIREMENTS
Proven 3yrs experience in restaurant or hospitality management.
Strong leadership and communication skills.
Ability to work in a fast-paced environment and handle pressure.
Excellent problem-solving and decision-making abilities.
Proficiency in POS systems and basic financial reporting.
Flexibility to work evenings, weekends, and holidays.
EDUCATION REQUIREMENTS
High school diploma or GED preferred
ServeSafe Certificate required