FOH - Floor Manager
About The Position
SA Hospitality Group is an Italian-inspired hospitality company founded by Gherardo Guarducci and Dimitri Pauli. Since 2003, the group has expanded its Sant Ambroeus, Casa Lever, and Felice brands across New York City and other locations. The Floor Manager is responsible for commanding overall restaurant operations when the General Manager and Assistant General Manager are absent. The role oversees floor operations, staff performance and development, guest service, product presentation, labor management, administrative duties, and financial practices. The Floor Manager leads service on the floor, supports and guides staff, monitors the quality of food and beverages, addresses operational issues, and helps uphold the restaurant’s hospitality standards. The position also requires ongoing independent learning about food, wine, beer, spirits, and current restaurant industry trends.
Requirements
- Ability to work as part of a team.
- Personal cleanliness.
- Food handler’s certification is required.
- Ability to communicate and understand directions in English to ensure workplace safety.
- Ability to understand, respond to, and engage with coworkers, managers, and guests in English.
- Time-management skills and ability to work under pressure in a high-volume environment.
- Active listening and learning skills.
- Reading and speaking comprehension skills.
- Discipline to follow established standards.
- Ability to lift up to 25 pounds.
Nice To Haves
- Food handling, preparation, and cleaning skills are welcomed.
Responsibilities
- Coach, counsel, and participate in disciplinary discussions with employees.
- Interview, assess, and select employees in coordination with the Assistant General Manager or General Manager.
- Direct scheduled staff’s daily work, including floor plans, section assignments, and side work.
- Monitor register discrepancies between shifts and report them.
- Oversee service staff grooming.
- Observe restaurant operations and communicate suggestions for improvement.
- Assist with training new and existing staff and developing training materials.
- Focus on assigned restaurant needs, such as beverage, wine sales, or service, as requested by the General Manager.
- Communicate guest issues and requests to service staff and the culinary team, and guide staff toward resolution.
- Support staff with tasks, resolve operational and employee issues, and consult with the General Manager or Assistant General Manager on resolutions.
- Lead personalized guest service, build guest relationships and loyalty, check guest satisfaction, and engage with guests throughout their meals.
- Present products to guests and explain brands and flavors using sales techniques.
- Monitor food and beverage quality.
- Personally handle dining-room service and oversee service staff and restaurant flow while present on the floor during scheduled meal periods.
- Assist with beverage and china, glassware, and silverware inventories when requested by the General Manager or Assistant General Manager.
- Maintain the freshness and appearance of dining-room florals and the overall décor and aesthetics of the dining room and outdoor area, and communicate needs to management.
- Review staff performance and attendance, address shortcomings, and recognize successes.
- Act as a role model and mentor in business and personnel management.
- Work closely with the management team and staff to uphold service and hospitality standards and develop a hospitality-minded team aligned with the company’s philosophy and values.
- Understand, follow, and direct others in current safety procedures.
- Monitor the accuracy of menus, wine lists, beer and house cocktail lists, and point-of-sale postings.
- Respond to company and operations emails professionally whenever possible, outside guest view and not during service.
- Participate in and monitor Avero reports on daily restaurant performance.
- Follow up promptly on repairs by informing the General Manager and Assistant General Manager or contacting maintenance personnel, and communicate outcomes to involved parties and Avero.
- Attend meetings scheduled by the General Manager, Director of Operations, or ownership.
- Suggest promotions and revenue-increasing ideas, train staff in upselling, build guest loyalty, and monitor schedules and actual hours worked.
- Enforce federal, state, and local laws, including health and labor requirements.
- Maintain and develop knowledge of food, wine, beer, spirits, and restaurant industry trends, and pursue relevant education.
Stand Out From the Crowd
Upload your resume and get instant feedback on how well it matches this job.
What This Job Offers
Job Type
Full-time
Career Level
Manager
Education Level
No Education Listed
