Floor Supevisor

Alicart Group•Atlantic City, NJ

3d•Onsite

About The Position

The Floor Supervisor is a hospitality-focused, results-driven shift supervisor who helps ensure smooth and efficient restaurant service and a positive guest experience. The role is primarily floor-based and includes engaging with guests throughout the shift, supporting front-of-house team members, and helping maintain service quality and sales performance. The supervisor organizes floor sections and staffing according to reservations and walk-in traffic, including coverage for indoor and outdoor dining. They direct side work and dining-area setup and breakdown, coordinate resources and breaks, support training and onboarding, and communicate guest issues, employee conflicts, staffing feedback, and operational concerns to management. The role also involves coordinating with the chef about potential challenges and allergies, completing daily tasks, and performing other duties assigned by restaurant management.

Requirements

3–5 years of restaurant experience in fast-paced, high-volume restaurants.
Basic understanding of cleanliness standards throughout restaurant areas, including the greet stand, dining room, bar, kitchen, restrooms, and steward station.
Outgoing personality and welcoming presence on the dining room floor.
Excellent time-management and organizational skills.
Good judgment and ability to make timely, sound decisions.
Excellent verbal communication skills when interacting with management, servers, team members, and guests.
Passion for service and exceeding guest needs.
Reliable, dependable, and guest- and employee-focused.
Strong computer skills and knowledge of Aloha, OpenTable, Excel, Word, and timekeeping software.
Willingness to learn and be developed.
Fluency in English.
Flexibility to work various shifts.

Responsibilities

Visit every table during the shift to deliver hospitality, build guest relationships, gather feedback, and inform guests about dining opportunities such as special events, catering, takeout, and sister restaurant Virgil’s Real BBQ.
Organize floor sections and staffing levels based on reservations and walk-in traffic, balancing coverage across indoor and outdoor dining areas.
Direct team members to complete side work and timely setup and breakdown of dining areas.
Assist hourly positions by redirecting resources, coordinating breaks, and communicating needs or staff concerns to management in a timely manner.
Support training for new hourly front-of-house team members through follow-ups and skill-out training, and assist with onboarding as needed.
Promote quality service steps and drive PPA through suggestive selling, contests, and other sales initiatives.
Communicate potential challenges and guest allergies to the chef.
Report immediate guest issues and employee conflicts to the scheduled manager on duty.
Provide feedback on staffing levels and confer with salaried managers about scheduling adjustments for future shifts.
Complete all daily tasks and perform other duties as assigned by the GM, AGM, and restaurant managers.