SuViche -Restaurant Floating Manager/ Field Training Manager

SuViche•Brownsville, FL

3h•Onsite

About The Position

The Restaurant Floating Manager / Field Training Manager supports multiple restaurant locations by overseeing daily operations, ensuring consistency in standards, and providing hands-on leadership where needed. This role is primarily operational as a Floating Manager, stepping into restaurants to support service, team performance, and business needs. In addition, this position carries Field Training Manager responsibilities with a stronger administrative focus, including coordinating training programs, maintaining training systems, tracking progress, and ensuring consistency in onboarding and development across all locations. This role plays a key part in driving operational excellence, team development, and a culture of hospitality.

Requirements

Must be at least 21 years of age.
Minimum of 3–5 years of restaurant management experience.
Strong organizational skills with experience in training coordination or administrative functions.
Ability to travel between locations and work a flexible schedule, including nights, weekends, and holidays.
Excellent communication, leadership, and problem-solving skills.
Proficient in POS systems and basic financial management.
Ability to work in a fast-paced, high-pressure environment while maintaining a guest-first mindset.
Ability to stand for extended periods, bend, lift up to 50 pounds.

Nice To Haves

Experience supporting multiple locations or in a floating/relief manager role preferred.

Responsibilities

Provide hands-on operational support across multiple restaurant locations as needed.
Step into management roles to ensure seamless operations, service standards, and guest satisfaction.
Ensure all guests receive responsive, friendly, and courteous service at all times.
Maintain consistency in food quality, presentation, and adherence to company standards.
Drive sales performance, control costs, and manage labor effectively.
Fill in where needed to support service, staffing gaps, and business demands.
Coordinate and oversee onboarding and training programs for new hires and managers.
Maintain and update training materials, systems, and tracking tools.
Monitor training completion, certifications, and compliance across all locations.
Schedule and organize training sessions, workshops, and rollouts.
Support General Managers with training plans and development tracking.
Assist in implementing new menu items, systems, and operational procedures from a training standpoint.
Track training effectiveness and provide reports and insights to leadership.
Support hiring, onboarding, and termination decisions in alignment with company guidelines.
Promote a positive, team-oriented work environment across all locations.
Provide coaching and guidance to managers and team members as needed.
Ensure consistent application of policies, performance management, and corrective actions.
Ensure adherence to cash handling and reconciliation procedures.
Assist with labor scheduling based on business needs while meeting cost objectives.
Complete and review reports, schedules, and required documentation in a timely and organized manner.
Ensure compliance with all federal, state, and local regulations related to health, safety, and labor.
Maintain high standards of cleanliness, sanitation, and organization.
Conduct inspections to ensure equipment is properly maintained and operational.
Ensure proper receiving and handling of all products in accordance with company standards.
Act as a liaison between restaurant teams and leadership.
Provide operational and training-related feedback and recommendations.
Support General Managers in achieving business objectives and team development goals.