Dining Room Floor Manager

Reef Capital Partners•Park City, UT

17h•Onsite

About The Position

The Dining Room Floor Manager will support the existing management team and oversee daily front-of-house operations for both Le Depot Brasserie and Union Patisserie. This role is responsible for supervising all FOH service staff including servers, bartenders, hosts, bussers, and overseeing the baristas at Union Patisserie. The ideal candidate is highly organized, hospitality-driven, and thrives in a fast-paced fine dining environment. This individual must be comfortable leading service from the floor, actively engaging with guests, mentoring staff, implementing systems and SOPs, and maintaining exceptional hospitality standards. The Dining Room Floor Manager will oversee reservation management, guest relations, staff development, labor management, and service execution while collaborating closely with the General Manager, Assistant Manager, Executive Chef, and BOH leadership team. Fine dining French cuisine experience is strongly preferred. Strong knowledge of French wines, classic service standards, cocktails, and elevated guest experiences is essential.

Requirements

Minimum 3 years of experience in a fine dining restaurant environment
Strong leadership, organizational, and communication skills
Extensive food, wine, cocktail, and service knowledge
Strong problem-solving and conflict-resolution abilities
Ability to remain calm and effective under pressure

Nice To Haves

Previous management experience in fine dining restaurants, luxury hotels, or high-volume hospitality operations preferred
Experience working in luxury hospitality, major metropolitan markets, or ski resort destinations preferred
College degree preferred
Degrees in Hospitality, Restaurant Management, Culinary Arts, Business Administration, or related fields are highly desirable

Responsibilities

Lead and actively manage service on the dining room floor during operating hours
Ensure every guest receives attentive, knowledgeable, and gracious hospitality
Perform regular table touches and proactively gather guest feedback
Anticipate guest needs based on prior visits, requests, and observations
Resolve guest concerns quickly, professionally, and with a sense of urgency
Maintain a strong presence on the floor while fostering a calm, professional service environment
Promote restaurant offerings, events, and experiences to guests when appropriate
Oversee all reservation requests including phone, online, and in-person inquiries
Manage reservation flow to maximize seating efficiency and maintain service standards
Create and manage nightly floor plans and table assignments
Confirm reservations and communicate with guests regarding special requests
Coordinate large party bookings, private dining inquiries, and special menu requests
Manage restaurant contact email accounts and guest correspondence professionally and promptly
Hire, train, mentor, schedule, and discipline FOH staff as needed
Lead pre-shift meetings and communicate nightly goals, menu changes, VIP guests, and operational updates
Develop and implement FOH training modules, SOPs, and service standards alongside the General Manager
Ensure all staff maintain proper uniform standards, punctuality, side work completion, and menu knowledge
Foster a culture of accountability, professionalism, teamwork, and hospitality
Conduct ongoing coaching and performance feedback with staff
Assist in performance reviews and employee development initiatives
Monitor labor daily and adjust staffing levels according to business volume
Assist with scheduling, payroll review, tip sheets, and labor reporting
Support cash handling procedures and end-of-day financial reconciliation
Oversee opening and closing procedures and all related operational paperwork
Maintain strong communication between FOH and BOH teams to ensure smooth service execution
Collaborate with the General Manager and Executive Chef to maintain the highest standards of guest satisfaction
Monitor restaurant flow, pacing, and timing throughout service
Ensure compliance with health, safety, sanitation, and alcohol service standards
Assist with inventory management and par levels for: Glassware, Flatware, China, Beverage inventory , FOH supplies
Assist with beverage and liquor ordering, including DABS pickups
Minimize waste, breakage, loss, and misuse of restaurant equipment
Maintain awareness of restaurant financial performance, including labor costs, cost of goods, and operational efficiencies
Inspect dining room, bar, café, and service stations daily to ensure cleanliness and readiness
Ensure all FOH areas meet sanitation, maintenance, safety, and presentation standards
Monitor overall ambiance including music, lighting, cleanliness, and guest comfort
Assist with seasonal operational adjustments during holidays and peak tourism periods
Support special events , buyouts, and large-format service as needed