Floor Manager

Republic Chophouse•Green Bay, WI

3d•Onsite

About The Position

We're a two-restaurant, locally owned group in downtown Green Bay: Republic Chophouse, an upscale steakhouse, and Mangiare Italian Restaurant, a small independent Italian restaurant. This role works across both locations and reports to the Assistant General Manager at all times. The Role You run the front-of-house shift: open the restaurant, run floor pre-shift, lead dining-room service, coordinate with kitchen leadership, handle guest concerns, collect cash outs, and complete the assigned close. Being the manager on duty does not change your reporting line or make you the kitchen supervisor. Each Head Chef remains responsible for their kitchen, with service direction from the designated kitchen leader. Respect the reporting lines. Direct and coach floor staff during service under the Assistant General Manager's standards. Formal personnel decisions remain with the Assistant General Manager. Refer routine kitchen questions or disagreements to the Head Chef rather than providing another answer. Speak up about serious concerns. Concerns about safety, harassment, or misconduct may be reported directly to Ownership or the General Manager.

Requirements

2+ years as a Floor Manager, Shift Supervisor, or Assistant Manager in a full-service restaurant.
Comfortable running a floor solo — you don't need someone looking over your shoulder.
Comfortable coordinating with kitchen leadership, supporting expo as assigned, and resolving guest concerns without taking over kitchen direction.
Experience with Toast POS
Cool under pressure. Good with a difficult guest. Faster with a solution than an excuse.
Fine working across two restaurants and two menus — variety is part of the job, not a bug.
Current ServSafe and Responsible Beverage Server (or willing to obtain within 60 days — we pay for it).
Available nights, weekends, and holidays.
Able to stand for 8+ hours, lift 40 lbs, and move quickly through a full dining room.

Responsibilities

Open or close the restaurant — floor setup, station checks, staff issues, product stocking.
Run pre-shift with servers, bussers, and bartenders — specials, 86'd items, VIPs, pace.
Own the floor during service — greet, seat, walk the room, read tables, keep pace.
Handle guest issues on the spot — comps, remakes, recovery. Escalate only when you have to.
Enforce alcohol service and responsible beverage standards.
Cover floor stations when short-staffed — server, bar, host — whatever the night needs.
Communicate dining-room needs through expo or the designated kitchen leader during service, including timing, allergies, VIP tickets, and table holds. Do not give competing instructions directly to cooks.
Support expo when coordinated with the designated kitchen leader. Help with ticket communication and service needs without independently setting kitchen pace, station assignments, or priorities.
Handle the guest conversation when a dish comes back and coordinate the correction through expo or the designated kitchen leader.
On assigned closing shifts, verify that the floor and kitchen closing checklists are complete and secure the building. The kitchen leader directs kitchen cleanup and equipment shutdown; coordinate unresolved items with that leader.