Floor Manager

Summary:

The Floor Manager is a dynamic hospitality professional responsible for daily restaurant administration, maintaining facilities and DOH compliance, building & supporting excellent team morale and accountability, building customer relations and problem solving, and supporting the General Manager in all facets of the restaurant’s day to day operations and financial goals.

Job Responsibilities:

• Liaises between the FOH and culinary team during service.
• Provides and oversees the service for all VIP customers when on property.
• Develops positive customer relationships and addresses customer service needs.
• Oversees daily restaurant administration including payroll, opening/closing administration, service floor plans, daily walkthroughs, etc.
• Hire, train, supervise, manage, and evaluate hourly employees.
• Develops and inspires the team and works with other management members to establish team processes.
• Manages hourly employees in their daily responsibilities, providing feedback, coaching, and disciplinary action as needed.
• Performs all back-office functions including employee profile and menu creation.
• Plans, executes and communicates all promotions and company information effectively.
• Conducts Department of Health (“DOH”) walk-throughs multiple times per day when on duty to ensure DOH compliance
• Promotes and practices safe work habits, documents accidents, conducts initial investigation and determination of safety incidents in the interest of maintaining a safe work environment.
• Ensures that all team members are educated on products and services.
• Ensures that all drink and food recipes and procedures are followed, maintaining the highest quality and consistent product standards.
• Participates in community events.
• Attend and participate in all scheduled meetings, training sessions, and continuing education activities.
• Comply with federal, state, and local laws and regulations.

Qualifications:

• 5 + years of experience as a floor or restaurant manager out of a high-end hospitality group/restaurant.
• Excellent written and verbal communication.
• Possesses a positive, results-oriented, team-player mentality.
• Ability to perform job duties and responsibilities well and maintain professionalism and composure under pressure and in a fast-paced environment.
• Knowledge of workplace safety procedures and local Department of Health standards.
• Food Handler’s Certification or the ability to obtain in accordance with federal, state, or local regulations and/or Company policy.
• Familiarity with restaurant management software such as point of sales, reservations management, inventory management, Microsoft Office, and Google Workspace.
• Working understanding of human resource principles, practices, and procedures.
• Ability to effectively train others.
• Excellent time management skills with a proven ability to meet deadlines.
• Excellent interpersonal and customer service skills.
• Strong analytical and problem-solving skills.
• Ability to maintain a positive working relationship with all third-party vendors.
• Degree in Hospitality, Culinary Management, or similar subject preferred.
• Must be of legal age to serve alcohol; certification for responsible alcohol service or ability to obtain within 6 months.