FOH - Floor Manager

SA Hospitality Group•New York, NY

101d•$75,000 - $85,000

About The Position

The Floor Manager is responsible for overall restaurant operations in the absence of the General Manager and Assistant General Manager. The role directs and supports restaurant staff, oversees guest service and the flow of the dining room, maintains product and presentation standards, and contributes to labor management, administration, and financial performance. The Floor Manager collaborates with the management team and communicates operational needs, issues, and suggestions to the General Manager and Assistant General Manager. The position also requires maintaining current knowledge of food, wine, beer, spirits, and restaurant industry trends through ongoing self-development. The company states it will assist with education goals related to the role, subject to prior management approval. SA Hospitality Group is an Italian-inspired hospitality company with the Sant Ambroeus, Casa Lever, and Felice brands and 24 restaurant locations.

Requirements

Food handler’s certification is required.
Ability to communicate and understand directions in English to ensure workplace safety, and to understand, respond to, and engage with coworkers, managers, and guests in English.
Ability to manage time and work under pressure in a high-volume production environment.
Active listening and learning skills.
Reading and speaking comprehension skills.
Discipline to follow set standards.
Ability to lift up to 25 pounds.
Ability to work as part of a team and maintain personal cleanliness.

Nice To Haves

Food handling, preparation, and cleaning skills are welcomed.

Responsibilities

Coach, counsel, and participate in disciplinary discussions with employees; interview and assess candidates alongside the AGM/GM.
Direct scheduled staff’s daily work, including floor plans, section assignments, side work, and grooming standards.
Monitor and report register discrepancies between shifts.
Observe operations and communicate suggestions for improvement.
Assist with training new and existing staff and creating training materials.
Focus on restaurant needs assigned by the General Manager, such as beverage, wine sales, or service.
Communicate guest issues and requests to service staff and the culinary team, and guide appropriate follow-up.
Support staff with tasks, resolve operational and employee issues, and consult with the General Manager and/or Assistant General Manager on resolutions.
Lead personalized guest service, build guest relationships and loyalty, check on guest satisfaction, and engage with guests throughout the dining room.
Present products to customers and explain their brands and flavors using sales techniques.
Monitor the quality of food and beverages.
Personally handle dining-room service and oversee service staff and restaurant flow while present on the floor during scheduled meal periods.
Assist with inventories when requested, including beverage, china, glassware, and silverware.
Maintain the freshness and appearance of dining-room florals and the decoration and aesthetics of indoor and outdoor areas; communicate needs to the AGM/GM.
Review staff performance and attendance, address shortcomings, and recognize success.
Serve as a role model and mentor, and work with management and staff to maintain service, hospitality, and company standards and values.
Understand and follow safety procedures and direct others in following them.
Monitor the accuracy of menus, wine, beer, and house cocktail lists, and POS postings.
Respond to company and operational emails professionally whenever possible, outside guest view and service periods.
Participate in and monitor Avero reports on daily restaurant performance.
Follow up promptly on repairs by informing the GM and AGM or contacting maintenance; be present as needed and communicate outcomes to those involved and Avero.
Attend meetings scheduled by the General Manager, Director of Operations, or ownership.
Suggest promotions and revenue-increasing ideas, train staff on upselling, build guest loyalty through table visits, and monitor schedules and actual hours worked.
Enforce applicable federal, state, and local laws, including health and labor laws.
Continually develop knowledge of food, wine, beer, spirits, and restaurant industry trends.
Work as part of a team and maintain personal cleanliness; follow established standards and communicate in English with coworkers, managers, and guests.
Lift up to 25 pounds.