Key Responsibilities
As Floor Manager, you will oversee front-end operations during lunch and brunch services. Responsibilities include staffing oversight, training coordination, and ensuring adherence to service standards.
Key duties entail:
Collaborate with General Manager (GM) on staffing decisions, including hiring, training, scheduling, and evaluations. All new hires and terminations require GM approval.
Develop and implement training plans for servers, server assistants, and bussers, ensuring GM's review.
Directly manage dining room service efficiency, organization, and policy adherence.
Manage daily Point of Sale (POS) updates and maintain restaurant inventory systems.
Coordinate with GM (also Sommelier, Bar Manager, Events Director, and Assistant Managers) to ensure service cohesion.
Supervise staff for guest service, cleaning, and restaurant repairs.
Prioritize floor duties during service hours and communicate absence to co-managers or team.
Cultivate guest relationships and handle complaints with professionalism.
Act as a supportive team member, coaching staff and maintaining effective communication channels.
Conduct daily inspections and audits to ensure equipment safety and maintenance.
Uphold restaurant standards through regular walkthroughs to ensure cleanliness and compliance.
Possess a deep understanding of company philosophy, menus, and scheduling procedures.
Handle service staff checkouts, payment collection, and restaurant closure procedures.
Minimum Qualifications:
Previous restaurant and management experience required.
Flexibility to work mornings, evenings, weekends, and long hours.
Strong communication, time management, and guest service skills.
Physical Demands and Work Environment:
Requires physical stamina and mental agility to work in a fast-paced environment.
May involve close contact with colleagues and guests.
Must be able to stand, walk, and lift objects; exposure to various environmental conditions.