Opening Restaurant- Floor Manager

Saho Hospitality Group•Boca Raton, FL

11d•Onsite

About The Position

The Floor Manager is responsible for the overall operations of the restaurant in the absence of the General Manager and Assistant General Manager. This exempt position requires strong leadership, service, and financial acumen to ensure the restaurant operates smoothly and meets high standards of quality and hospitality.

Requirements

Ability to work as part of a team.
Personal cleanliness.
Food handler's certification required.
Ability to communicate and understand direction in English to ensure safety in the workplace.
Ability to understand, respond, and engage with co-workers, managers, and guests in English.
Time management and ability to work under pressure to manage high volume of production.
Active listening and learning skills.
Reading and speaking comprehension skills.
Discipline to follow set standards.
Ability to lift up to 25lbs.

Nice To Haves

Food handling, preparation, and cleaning skills are welcomed.

Responsibilities

Facilitate coaching, counseling, and disciplinary discussions with employees.
Interview, assess, and select employees for employment.
Direct daily work activities of all scheduled staff, including floor plans, section assignments, and side work.
Monitor, manage, and report discrepancies with registers between shifts.
Responsible for the overall grooming of service staff.
Monitor operations, communicate observations, and suggest improvements.
Assist with training of new and existing staff and generation of training materials.
Focus on assigned areas of restaurant needs, such as beverage, wine sales, or service.
Communicate guest issues or requests to appropriate staff and guide them towards resolution.
Support staff with tasks, resolve operational and employee issues, and consult with management.
Personalize service by leading by example, building guest relationships, and checking on guest satisfaction.
Represent and present all products to customers, explaining the brand and flavors using skilled sales techniques.
Monitor and ensure the highest quality of food and beverages.
Personally handle service in the dining room and oversee the service staff and flow of the entire restaurant by being present on the floor.
Assist with inventories of beverage, china, glassware, and silverware.
Responsible for the freshness and appearance of florals, dining room decoration, and outdoor area aesthetics.
Continually review performance and attendance of all staff, addressing shortcomings and recognizing success.
Serve as a role model and mentor by setting a positive example.
Support and work closely with the rest of the management team to uphold service and hospitality standards.
Work closely with staff to establish a group of hospitality-minded employees.
Understand, follow, and direct others in current safety procedures.
Monitor and ensure the accuracy of menus, wine lists, beer and house cocktail lists, and POS postings.
Respond to company/operation emails professionally and outside of guest view/service times.
Participate in and monitor Avero reports regarding daily restaurant performance.
Follow up on needed repairs immediately, inform management, and communicate outcomes.
Attend all necessary meetings scheduled by management or ownership.
Suggest promotions and revenue increase ideas.
Train staff on upselling and building guest loyalty.
Monitor schedules and actual hours worked.
Enforce federal, state, and local laws, including health and labor laws.
Maintain current knowledge of food, wine, beer, and spirits trends.
Develop knowledge on own time and stay on top of current industry trends.
Assist with educational goals related to duties with prior management approval.