Floor Manager

Kyu NY•Miami, FL

8d•$70,000 - $75,000•Onsite

About The Position

The Floor Manager at KYU plays a crucial role in supporting the General Manager by leading a team of front-of-house professionals to deliver exceptional guest experiences while ensuring service excellence, adherence to operational procedures, and profitability.

Requirements

5 to 7+ years of experience in a direct titled position such as Restaurant Manager or Assistant Manager.
Experience in fine dining and high-volume environments.
Strong attention to detail.
Motivated and self-directed.
Passion for service and continuous growth in the hospitality field.
Effective and clear communication skills.
Excellent time management abilities.
Proactive and positive attitude.
Strong leadership skills with a focus on teamwork.
Extensive knowledge of service methods, front-of-house operations, and best practices.
Proficiency in MS Office and restaurant software programs.

Responsibilities

Manage and supervise the front-of-house operations, providing guidance and development to the team while leading by example.
Assist the General Manager in managing labor costs and optimizing staffing efficiency.
Ensure consistent and exceptional service for all guests in accordance with the restaurant’s service standards and brand guidelines.
Assist in making employment and termination decisions, including interviewing, hiring, evaluating, and disciplining front-of-house personnel as necessary.
Review and approve/disapprove time-off requests for direct employees.
Assist in creating schedules for direct employees, finalized by 7 pm each Thursday for the following week.
Embody the KYU brand and exceed core objectives and values.
Provide excellent, friendly, courteous, and professional service to both internal and external guests.
Uphold and promote the KYU culture in all aspects of the business.
Respond accurately and promptly to guest requests, ensuring a positive and memorable experience.
Lead by example to inspire the team to achieve and surpass KYU targets, including guest relations, team member relations, costs and efficiencies, and sales and revenue.
Review and submit requisitions for any absences of floor staff during the day.
Ensure all floor staff review and approve timecards.
Collaborate with team leads to establish an organized service schedule.
Input the restaurant's waste log on a daily basis.
Review beverage counts, place beverage orders, and ensure coverage on the closing shift's day off.
Report maintenance and equipment repair needs to the General Manager in a timely manner.
Maintain updated service procedures, shift logs, and checklists for the entire restaurant.
Keep menu descriptions and allergen guides up to date and submit them to the FOH staff by the designated deadline for seasonal and holiday menu changes.
Complete necessary write-ups of direct employees in coordination with the General Manager.
Conduct weekly manager meetings with all team leads.
Submit an End of Day (EOD) report after each shift.
Keep direct employee files up to date with relevant documents such as time edit forms, availability, emergency contacts, write-ups, reviews, etc.
Attend management meetings.
Propose service enhancements and schedule training sessions.
Provide relevant updates to the BOH team.
Attend BOH pre-shift meetings.
Train new front-of-house staff on standard operating procedures (SOP) and service specifications.
Manage weekly inventory of front-of-house supplies.