Floor Manager - Domenica Restaurant

BRG Hospitality Group•New Orleans, LA

11h

About The Position

At BRG we are dedicated to creating a work environment where our team is set up for success, feels inspired to come to work every day, and has a great time doing so. Being a leader is crucial. Under the direction of the GM, FOH Managers are responsible for hiring, training, scheduling, and managing a Front of House team that aligns with our values (work hard, play hard). In the absence of the GM, Managers are responsible for overseeing the Kitchen Manager’s leadership of the Back of House team. Managers must be able to clearly communicate and instruct the team in standards and steps of service to achieve consistent, high quality, memorable guest experiences. Managers are responsible for monitoring food and beverage preparation methods, portion sizes, garnishing, and presentation to ensure that the quality of the food and beverages meets our brand standards, from the moment an ingredient arrives to the moment it hits the table. Setting the example for service. Responsible for responding to guest inquiries, proactively supporting servers with guest interaction, maintaining a strong presence on the floor to anticipate and address issues, investigating and resolving guest concerns, and , and set the standard for genuine + aggressive hospitality. Set the example for compliance. Responsible for ensuring that the staff understands and follows all company standards and governmental regulations for food safety and service. Responsible for adhering to all federal and state labor laws and resolving any building maintenance issues. Assist in monitoring the restaurants' financials. Responsible for supporting the GM in taking and maintaining inventory, making projections, creating budgets, establishing spending limits, managing P&L, reporting on financials, and running payroll. Responsible for supporting the GM in counting money, maintaining cash logs, making bank deposits, and ensuring the accuracy of balances.

Requirements

High school graduate or equivalent is preferred.
Minimum of 3 years industry experience with at least 1 year supervisory/management experience.
ATC Responsible Vendor’s License
Proficiency in Google Workspace applications
ServSafe Manager Certification (Can be obtained internally)
Basic math and computer/tablet skills.
Ability to stay professional in a stressful work environment.
Ability to work in a team environment and maintain a professional manner.
Superb multitasking skills and an eye for detail.
Available to work different hours including weekends, days, nights, and holidays.
Positive, engaging personality and professional appearance.
Ability to uphold company standards relating to appearance and dress.
Exceptional interpersonal and communication skills as well as strong task and time management abilities.
Ability to stand, walk, bend, and lift for extended periods (eight or more hours). Able to lift, push, pull and carry a minimum weight up to 50 lbs. Able to stand and walk for extended periods of time, up to eight hours per day. Able to reach above head and shoulder levels. Able to twist, kneel, bend and crawl. Able to squat and crouch. Able to perform sweeping motion, front-to-back and side-to-side. Able to work in confined spaces. Able to tolerate exposure to dust and cleaning chemicals. Able to climb stairs and ladders.
Manual dexterity
Knowledge of principles and processes for providing customer services. This includes meeting quality standards and company standard policies and procedures.
Able to listen and follow instructions, work unsupervised, and adapt to changing situations.
Displays integrity and honesty and maintains a positive attitude towards managers, co-workers, guests and visitors.
Comply with all company policies

Responsibilities

Arrive to work with a positive attitude and greet all employees
Conduct yourself in a professional manner at all times
Prepare for the shift following the manager checklist to ensure a smooth shift to maximize guest satisfaction.
In service, make brief visits to guests as they are dining to ensure an exceptional dining experience
Be involved with any and all guest issues and complaints. Resolve the matter timely and professionally
Follow BRG’s Problem Solving Process to better the restaurant with inclusion and forward thinking ideas from current industry practices.
Be present in the dining room or ensure if you must leave the floor, that another manager is present in your absence.
Follow all health and sanitation practices and ensure the employees do as well.
Uphold all BRG standards at all times and ensure that employees are doing the same.
Assist with hiring, onboarding, and training new hire employees
Communicate clearly and effectively in a positive manner with all colleagues and employees.
At BRG, we lead by example. Lead by working with your team in service.
Follow BRG processes and procedures. Ask for assistance when you are unsure about completing a task related to a BRG process or system.
Steer the shift in service. Oversee all areas of the restaurant to ensure there is area without support.
Knowledge of spirits, wines, beers, food and industry standards.
Ensure communication with corporate office and other members of management via emails, manager logs, phone calls, etc.
Prepare for meetings with managers, restaurant staff, ownership, and corporate staff
Close the restaurant following the restaurant closing checklist.
Work efficiently and complete required tasks within the assigned time frame.
Attend all scheduled employee meetings and participate in a meaningful way.
Other duties as assigned.