Floor Manager - Gjelina LV

Gjelina Group•Las Vegas, NV

4d•$70,000 - $75,000

About The Position

We define hospitality as 'warmth to strangers' and believe it has a place in any business and across all positions. We are a group who are interested in creating diverse hospitality experiences - whether a hotel, a pizza slice shop, a grocer, a flower shop, a home goods store, a bakery, or a restaurant - we are passionate about it all. Regardless of whether your position is in retail, wholesale, maintenance, driving, events, design, accounting, HR or food & beverage - we enjoy working with people who want to work in an environment that defines hospitality the way we do and are curious to learn more about the different types of businesses we offer. We are currently seeking a dynamic and self-starting Floor Manager who shares and can demonstrate an understanding of our values, which are the pinnacle of who we are and what we are about. The ideal candidate thrives under pressure and possesses a strong work ethic and creative spirit for a fast-paced brasserie. POSITION SUMMARY: The Floor Manager is responsible for maintaining an exceptional atmosphere, high level of service and leadership for all staff that work at the location. The Floor Manager shall assist with all aspects of service during his/her/they shift to ensure the highest standards of quality in food and drink are served. They must possess a passion for service and maintain strong leadership of all Floor staff. They will ensure that all proper procedures are followed, service standards are maintained, and the highest level of cleanliness is maintained throughout the venue. The FOH Floor Manager will assist in the leadership of all front of house staff, fostering a non-competitive supportive workplace by having agreements in place with your team members around their goals, and encouraging a solution driven mindset. This is a hands-on position, where your working day will involve on-the-floor teamwork.

Requirements

5+ years of experience.
Must be available to work a flexible schedule to include evenings, weekend shifts, and holidays.
Must be organized, self-motivated, and proactive with a strong attention to detail
Strong hospitality foundation, ability to coach, build a team, problem solve, and leadership skills required
Familiar and comfortable with finances; P&L statements, annual budgets, forecasting, COGS, and labor models
Proficient with computers and technology
Knowledge of all dishes on the menu, to be able to identify them and to know their ingredients
Knowledge of all beverage items in-house
Ability to use all relevant items of equipment
Understanding, knowledge, and ability to comply with safety, sanitation and food handling procedures
Ability to use the restaurant point of sale system and troubleshoot problems
Ability to prioritize work activities, provide accurate information and assistance to any management or colleagues' request in a timely and courteous manner
Ability to keep calm when faced with any unusual situations
Ability to perform the essential functions of the job
Excel/Google Sheets literacy
Ability to understand and interpret financial statements
Ability to work in a team environment
Ability to work calmly and effectively under pressure
Must have problem solving abilities, be self-motivated, and organized
Familiarity with all the equipment in the overseen department, basic troubleshooting, and diagnosis
Understanding, knowledge, and ability to comply with safety, sanitation, and food handling procedures
Ability to prioritize work activities, provide accurate information and assistance to any management or colleagues' request in a timely and courteous manner
Ability to keep calm when faced with any unusual situations
Ability to perform the essential functions of the job
Ability to train, teach, coach, and lead
Must have problem solving abilities, be self-motivated, and organized
Ability to work with speed and efficiency
Demonstrates integrity, trust, ethics, and values.
Ability to work in a fast-paced environment.
Adaptable, team-oriented, dependable, and strong work ethic.
Manager Food Handler Certification - Food Handling & Sanitation Awareness
Must understand how to abide by the rules of the Department of Health related to Food Service.
Food Handler Manager Card
State Sexual Harassment Training
TAM Card
Must understand how to abide by the rules of the Department of Health related to Food Service and Employee + Guest Safety

Nice To Haves

Bi-lingual in English and Spanish, preferred

Responsibilities

Maintain high standards of appearance and hygiene that include clean clothes, nails and hair and no heavy perfumes/colognes.
Know our regulars and encourage new guests to become regulars by establishing a rapport that includes the guests' likes and dislikes. Smile and maintain eye contact with our guests, and always provide prompt, attentive service.
Responsible for working with the Chefs to update menus, felt boards, website and ordering platforms
Assists all FOH operations to ensure safety, quality, accuracy, efficiency, and profitability
Upholds a passion for service and an in-depth knowledge of all food and beverage menus
Communicates clearly and concisely with all supervisors and employees pre-service, during service, and after service
Ensure that any new dishes or wines on the menu are discussed at pre-shift
Maintain good relations with the kitchen and give feedback regarding dishes and menu development and customer feedback
Anticipates and accommodates the needs of your guests
Establish and maintains relationships with regular guests; and encourage new guests to become regulars
Assists in maintaining the general cleanliness of the entire venue
Responsible for maintaining the ambience in the restaurant at all times (lighting, temperature, music, furniture, and overall presentation)
Responsible for checking petty cash and changing out big bills
Responsible for getting updated menus and printing for shift
Responsible for creating incident reports and maintaining the manager's log (via email).
Make sure all staff is accounted for and prepared for shift
Check server cash-outs
Assists in coaching all FOH employee development by setting clear guidelines and agreements; including regularly scheduled job performance check-in's, under the leadership of the General Manager
Aids the execution of regular service, catering, and all in-house and off-site events
Possess knowledge of operational systems including payroll, inventory, and purchasing
Familiar with the Department of Health's sanitation and safety standards
Ensures the venue is compliant with all federal, state, and county laws and regulations; along with all Gjelina Group company policies (outlined in the Handbook)
Ensure all restaurant service equipment is stocked and up to par
Assist in inventory of beverage, CGS, paper products, office supplies, etc.
Maintain a transparent and honest relationship with your superiors, effectively communicating any issues with the General Manager
Make sure all staff is accounted for and prepared for shift
Prepare and present a pre-shift staff briefing that includes any new additions to menu and 86'd items
Update availability and pricing in POS daily
Check server and busser side work, which includes all equipment, menus, station cleanliness and table detail and to ensure that both sides are set and ready for service.
Responsible for ensuring all staff in that department participate in ongoing training.
Assist any guests that have complaints or feedback and to inform the senior management of any issues on each shift as they happen.
Anticipate needs throughout shift, asking for additional help if required to ensure service standards are met and to communicate with another manager any additional assistance that is needed or if you require time away from the floor.
Address any issues with the chef or senior management regarding any concerns regarding the main kitchen during service.
Monitor shortages of all restaurant equipment (cutlery, packaging etc) and report them to a GM immediately.
Develop relationships with guests, promoting high level of customer service.
Maintain good relations with the kitchen and give feedback regarding dishes and menu development and customer feedback.
Assist with and assess training new staff.
Must attend mandatory meetings
Keep close communication with the General Manager regarding operations and service
Weekly discussion with General Manager to coordinate training needs and staff performance
Weekly review of P & L with General Manager to brainstorm ways to improve EBITDA.
Perform other duties and responsibilities as required or requested.