Dining Floor Manager, Le Depot Brasserie

Reef Capital Partners•Park City, UT

2d•Onsite

About The Position

The Dining Floor Manager will be responsible for supervision of all FOH service staff; servers, bartenders, hosts, bussers etc. The Floor Manager will assume direct supervision of all reservation requests; managing all phone, in-person and online reservation requests. The Floor Manager will be an active mover on the floor, very comfortable in table touching; listening to guest feedback and curating wonderful guest experiences. Fine-dining French cuisine experience is strongly preferred.

Requirements

3+ years of fine dining restaurant experience; management experience in fine dining, hotels, or resort environments preferred.
Strong leadership, communication, and team management skills.
Fine dining floor management experience preferred.
Bachelor's degree preferred, especially in Hospitality, Business, Restaurant Management, Culinary Arts, or a related field.
Advanced food, beverage, wine, and cocktail knowledge.
Proven leadership and customer service experience.
Experience with reservation platforms (OpenTable, Resy, Tock) and POS systems (Micros, Aloha, Toast, Square).
Proficiency with Microsoft Office and Google Workspace.
Strong verbal and written communication skills.

Nice To Haves

Fine-dining French cuisine experience is strongly preferred.

Responsibilities

Lead and supervise host and FOH staff, including hiring, training, scheduling, coaching, and performance management.
Manage reservations, guest communications, and seating flow to optimize service and guest experience.
Oversee floor plans, table assignments, large party bookings, and special guest requests.
Provide exceptional guest service by anticipating needs, resolving concerns, and gathering feedback.
Coordinate with FOH and BOH teams to ensure service readiness, quality standards, and smooth operations.
Support pre-shift meetings, staff development, and ongoing training initiatives.
Monitor labor, staffing levels, and dining room operations throughout service.
Partner with the GM and Executive Chef to drive guest satisfaction, service excellence, and team performance.
Assist with FOH inventory, ordering, equipment maintenance, and cost control.
Ensure compliance with safety, sanitation, maintenance, and operational standards throughout the facility.