Club Floor Manager

The Moore•Miami, FL

8d•Onsite

About The Position

We are looking for a dynamic Front of House Leader to inspire our team and oversee daily operations at The Moore. In this role, your meticulous eye for detail and passion for world-class hospitality will directly elevate the guest experience, helping us champion a unique community where culture, business, art, and technology meet.

Requirements

Previous experience in a high volume, upscale hospitality setting, with a minimum of 2 years in a management/supervisory role.
Proven track record of delivering exceptional guest experiences and leading a team to achieve excellence.
In-depth knowledge of fine dining service, wine pairings, and luxury hospitality practices.
Strong organizational and communication skills, with the ability to handle multiple tasks and prioritize effectively.
Excellent problem-solving and decision-making abilities, remaining calm and composed in high-pressure situations.
Flexibility to work evenings, weekend, and holidays as required in a dynamic restaurant environment.
Ability to handle objects, grasp, turn, and hold items with hands.
Capability to work on your feet for extended periods, totaling at least 8 hours.
Fast-paced movements required to navigate various areas within the club.
Capacity to lift, pull, carry, or move objects weighing at least 40 pounds.
Occasional kneeling, bending, crouching, and climbing as necessary.

Responsibilities

Lead and inspire the front-of-house team to deliver extraordinary guest experiences, ensuring the highest level of service, attention to detail, and hospitality.
Respond promptly and effectively to guest concerns, working to exceed their expectations and create memorable moments.
Lead, inspire, and mentor the front-of-house team, including servers, hosts, bartenders, runners, bussers, fostering a positive and collaborative work environment.
Conduct regular training sessions to ensure the team’s expertise in menu knowledge, service standards, liquor offerings, and wine pairings.
Ensure smooth and efficient service flow, orchestrating the synchronization between the kitchen and the front-of-house team to deliver flawlessly timed dining experiences.
Monitor and maintain quality control in all aspects of restaurant operations, from table settings to overall ambiance.
Assist with developing and managing weekly staff schedules, taking into account seasonal demand, special events, and team members’ availability.
Supervise daily operations, providing guidance and support to staff during service to maintain the highest standards.
Foster strong communication and collaboration with the culinary team, ensuring a seamless integration of front-of-house and back-of-house operation.
Provide feedback to the kitchen regarding guest preferences, menu suggestions, and opportunities for improvement.
Cultivate relationships with regular guests and members, ensuring their personalized preferences are well-documented and catered to during each visit.
Proactively address guest needs, anticipating and exceeding their expectations.