Floor Manager

Elephante•Santa Monica, CA

1d•$72,000 - $82,000•Onsite

About The Position

As the Floor Manager, you will work alongside the Assistant General Manager and General Manager to ensure that guests have a pleasant dining experience. You will oversee the day-to-day operations of the restaurant and ensure that the venue is compliant with all federal, state and local laws and regulations, and company policies. To be successful in this role, you will need to have previous hospitality supervisory/management experience within a high-volume setting.

Requirements

Minimum 2-3 years previous hospitality supervisory/management experience within a high-volume setting is essential.
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.

Nice To Haves

Two-year associate degree (60 credit hours) in Hospitality, Business etc. or equivalent work experience preferred.

Responsibilities

Adhere to all appearance standards as outlined in the Employee Handbook.
Greet and welcome guests, ensuring a positive and friendly first impression.
Respond to customer and staff concerns efficiently and in a professional manner.
Provide superior customer service to ensure customer satisfaction and retention.
Supervise and coordinate staff responsibilities to ensure that the restaurant is running efficiently and profitably.
Ensure the quality of food and beverages meets the restaurant’s standards.
Supervise, train, and support all Front of House staff.
Manage staff schedules based on forecast and performance measures.
Participate in growth opportunities and staff development.
Regulate all POS functions requiring a manager’s approval.
Assist with job performance reviews.
Foster a positive work environment and promote teamwork.
Oversee the setup and breakdown of dining areas, including table settings and service stations.
Monitor and manage inventory levels.
Assist with budgeting, cost control, and financial reporting as needed.
Monitor daily sales and manage cash handling procedures.
Implement strategies to increase sales and profitability.
Ensure compliance with health and safety regulations, including proper food handling and sanitation practices.
Train staff on emergency procedures and safety protocols.
Regularly inspect the dining areas to maintain cleanliness and order.
Implement and enforce company policies and procedures, ensuring staff have an in-depth understanding.
Possess in-depth knowledge of operational systems, including payroll.
Possess in-depth knowledge of all food and beverage menu items.
Ensure the reconciliation of all end-of-shift financials.
Possess practical knowledge of job duties for all supervised staff.
Ensure the completion of all opening and closing procedures.
Demonstrate knowledge of the company, its partners and supporting hotel environments.
Oversee any repairs to damaged equipment or furniture.
Attend and participate in any training sessions, departmental meetings, or daily pre-service meetings.
Work as part of a team and help and support all fellow team members.
Other duties as assigned by the General Manager and/or Operations Director.