Restaurant Floor Manager- Los Angeles, CA

About the role

The second in command to the Restaurant Floor Manager is the overall operation while developing and maintaining a high-performance team that achieves financial and company objectives. Provides a level of entrepreneurial business sense and manages the hiring, training, and empowering of employees to run the operation.

Responsibilities

• Engaging leadership that inspires and empowers the team.
• Responsible for the strategic direction for the departments of responsibility.
• Creates a dynamic and positive work environment that accurately represents the brand.
• Makes certain that areas of accountability are executed in uncompromised levels. Proper utilization of resources is a must.
• Oversees facility and equipment in the responsible areas to make sure they are in complete working order.
• Ensures consistent, high-quality service standards are maintained in the assigned hub through effective training and feedback mechanisms.
• Ensures high quality of food items, service and presentation.
• Produces regular and special reports; maintains required records and files.
• Hires, trains, motivates, and provides on-going communication to staff to deliver first-class service with unmatched elegance and professionalism while promoting a culture of accountability.
• Evaluates employee performance through operational audits to improve convention services service and build reward and recognition systems.
• Proposes staff changes in assigned areas, including the hiring, promotion, demotion, and vacations, leaves of absence and release of staff.
• Creates an encouraging atmosphere that stimulates and motivates employees to acceptable levels of turnover, absenteeism, and promotions.
• Communicates with partnering departments and peers to achieve superior customer satisfaction and efficient utilization of manpower and facilities.
• Maintains close work relationships with other departments and their leaders to promote feedback, cross training and efficient operations.

Qualifications

• Two years management experience required.
• Ability to communicate fluently in the local language and English of the workplace both verbally and nonverbally. Fluent in English is encouraged.
• Exceptional and professional communication skills, both oral and written.
• Food & Beverage Supervisory experience is required.
• Must have a good understanding of how the job responsibilities relate to other areas of the Hotel and specific areas of the Food and Beverage operations
• Assist with the management all hub employees to include all entertainment.
• Must be able to work any shift, any day and long hours when necessary.
• Recognized experience in hiring, training and empowering employees who are also held responsible and given consistent feedback.
• Capacity to foster productive relations with peers and assure teamwork is the prevailing way to do business.
• Excellent guest service skills. Ability to respond to handle difficult or stressful situations with tact and diplomacy.

Competencies

• Customer Service: Manages difficult or emotional customer situations; Responds promptly to customer needs; Solicits customer feedback to improve service; Responds to requests for service and assistance.
• Interpersonal Skills: Focuses on solving conflict, not blaming; Maintains confidentiality; Listens to others without interrupting; Keeps emotions under control; Remains open to others' ideas and tries new things; Exhibits objectivity and openness to others' views; Gives and welcomes feedback; Contributes to building a positive team spirit.
• Ethics: Treats people with respect; Keeps commitments; Inspires the trust of others; Works with integrity and ethically; Upholds organizational values.
• Judgment: Displays willingness to make decisions; Exhibits sound and accurate judgment; Supports and explains reasoning for decisions; Includes appropriate people in decision-making process; Makes timely decisions.
• Quality: Demonstrates accuracy and thoroughness; Looks for ways to improve and promote quality; Applies feedback to improve performance; Monitors own work to ensure quality.
• Dependability: Follows instructions, responds to management direction; Takes responsibility for own actions; Keeps commitments; Is consistently at work and on time; Ensures work responsibilities are covered when absent.

Physical Demands and Work Environment

• Frequently required to stand.
• Frequently required to walk.
• Frequently required to climb, balance, bend, stoop, kneel or crawl.
• Frequently required to talk or hear.
• Frequently required to lift/push/carry items up to 50 pounds.
• Frequent exposure to outside weather conditions.

Why Butler Hospitality?

• Great pay and benefits
• Comprehensive Insurance
• 401k
• Bonus Structure
• PTO
• Development and training program

Proof of vaccination will be required upon job offer