Floor Manager

About the role

Responsible for supervising the daily operations and activities of the front-of-house employees in accordance with department policies and procedures, and the management of all front-of-house operations. Interacts with dining room guests, fellow employees, and supervisors in a polite, courteous, and hospitable manner to ensure gracious hospitality.

Responsibilities

• Maintain professional appearance standards as directed in the Company Employee Handbook.
• Anticipate and accommodate needs of the guests.
• Supervise and coordinate employee responsibilities to ensure the restaurant is running efficiently and profitably.
• Participate in interviewing, hiring, and training new applicants and employee development of all subordinates.
• Responsible for the scheduling of assigned department.
• Participate in growth opportunities and employee development of all front-of-house employees.
• Regulate all POS functions requiring a manager’s approval.
• Assist with job performance reviews.
• Address and resolve guest and employee concerns.
• Responsible for reconciling end-of-shift financials.
• Responsible for inventorying and ordering operational supplies.
• Ability to perform the job duties of all supervised employees.
• Possess in-depth knowledge of all food and beverage menus.
• Ensure that the venue is compliant with all federal, state, and local laws and regulations, and company policies.
• Ensure Department of Health and company sanitation standards.
• Practical knowledge of the job duties of all supervised employees.
• Communicate clearly and concisely with heart-of-house employees during service.
• Ensure the completion of all opening and closing procedures by FOH employees, as prescribed by company.
• Ensure the replacement or repair of all breakage or damage to equipment or furniture.
• Attend, lead, and participate in any training sessions, departmental meetings, or pre-service meetings.
• Learn by listening, observing other team members, and sharing knowledge while leading by example.
• Portray a positive and professional attitude.
• Demonstrate knowledge of venue, company, its partners, and supporting hotel environments.
• Work as part of a team and provide help and support to all fellow team members.

Requirements

• Company Manager Training Program, PCI/DSS, Alcohol Awareness, Food Handling, and Gaming Registration (where applicable).
• Minimum 2–3 years previous hospitality supervisory/management experience within a high-volume setting is essential.
• Two-year associate degree (60 credit hours) in Hospitality, Business, etc., or equivalent work experience preferred.
• Strong guest service foundation, ability to coach, build a team, problem solve, and leadership skills required.
• Must be organized, self-motivated, and proactive with a strong attention to detail.
• Proficient with computers (Microsoft Products), POS, and technology.
• Must be able to stand, lift, and bend for extended periods of time.
• Must be able to bend and lift up to 50 lbs.
• Role may include job duties or tasks requiring repetitive motion.
• Exposure to hot kitchen elements or cleaning materials.
• Must be able to work and remain focused in a fast-paced and ever-changing environment.
• Ability to work a flexible schedule inclusive of varying shifts such as days, evenings, weekends, and holidays.