FOH - Floor Manager

Saho Hospitality Group•Palm Beach, FL

About The Position

The Floor Manager is responsible for leading overall restaurant operations in the absence of the General Manager and Assistant General Manager. The role oversees staff, service, product presentation, labor, administrative tasks, and financial performance while upholding the restaurant’s service, hospitality, safety, and operating standards. The Floor Manager is expected to maintain and continually develop knowledge of food, wine, beer, spirits, and current restaurant industry trends. The company states that it will make reasonable accommodations in compliance with the Americans with Disabilities Act of 1990. Duties and responsibilities may be reviewed and modified as business needs change.

Requirements

Food handler’s certification is required.
Ability to work as part of a team and maintain personal cleanliness.
Ability to communicate and understand direction 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 production 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 with the AGM or GM.
Direct the daily work of scheduled staff, including floor plans, section assignments, and side work.
Monitor, manage, and report register discrepancies between shifts.
Oversee the grooming of service staff and observe operations, communicating suggestions for improvement.
Assist with training new and existing staff and generating training materials.
Focus on specifically assigned restaurant needs, such as beverage, wine sales, or service, when requested by the General Manager.
Communicate guest-related issues and requests to service staff and the culinary team, and guide them toward resolution.
Support staff with tasks, resolve operational and employee issues, and consult or communicate resolutions with the GM or AGM.
Lead by example in personalizing guest service, building guest relationships and loyalty, checking guest satisfaction, and engaging with dining guests.
Represent products to customers by explaining brands and flavors and using sales techniques.
Monitor food and beverage quality and personally handle dining-room service while overseeing service staff and restaurant flow during scheduled meal periods.
Assist with inventories of beverages, china, glassware, and silverware when requested by the GM or AGM.
Maintain the freshness and appearance of dining-room florals and the decoration and aesthetics of the outdoor area and dining room; communicate needs to the AGM or GM.
Review staff performance and attendance, address shortcomings, and recognize success.
Serve as a role model and mentor, collaborate with the management team, and help staff maintain the restaurant’s hospitality 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 POS postings.
Respond to company and operational emails professionally when possible, outside guest view and service periods.
Participate in and monitor Avero reports on daily restaurant performance.
Promptly report needed repairs to the GM or AGM or contact appropriate maintenance personnel, 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.
Monitor and manage registers between shifts.
Enforce federal, state, and local laws, including health and labor requirements.
Continually develop knowledge of food, wine, beer, spirits, and industry trends, with progress in education evaluated on an ongoing basis.