Restaurant Floor Manager

Seaport Entertainment•New York, NY

2d•Onsite

About The Position

Nestled along the waterfront in the Seaport, The Fulton draws inspiration from the storied history of the former Fulton Fish Market—a place that captured the chef’s heart back in 1986. The menu highlights the finest ingredients from the ocean and beyond, honoring tradition with a modern touch. With sweeping views of the Brooklyn Bridge and an inviting outdoor patio, The Fulton delivers a dining experience that feels both quintessentially in New York and refreshingly serene. As part of Seaport Entertainment Group, The Fulton also offers abundant opportunities for professional growth within a dynamic and evolving hospitality network—where talent is nurtured and careers can thrive within a culture of excellence. Seaport Entertainment is looking for a Restaurant/Floor Manager to be based in The Fulton. Reporting directly to the General Manager, this role is responsible for overseeing the day-to-day operations of the dining area, ensuring a seamless and enjoyable experience for guests. Your role involves managing the front-of-house staff, maintaining high service standards, and contributing to the overall success of the restaurant.

Requirements

A minimum of two years’ experience in a fine dining, high volume setting
Strong experience in upholding guest service standards
Organization and multi-tasking skills with attention to detail
POS and computer literate with the ability to learn and adapt to using all programs.
Possess strong interpersonal (verbal and written), collaboration skills with a demonstrated high degree of emotional intelligence to manage and lead a diverse team; must support and promote a culture of inclusiveness, respect, and a positive employee experience.
Professional demeanor, polished appearance with the ability to exceed guest's expectations.
Ability to work in an ever-changing environment.
Ability to work both independently and in a team environment.
Strong work ethic and customer-focused approach
Must be passionate, entrepreneurial, and dedicated to success.
Ability to work a flexible schedule inclusive of varying shifts such as days, evenings, weekends, and holidays.

Responsibilities

Supporting the Assistant General Manager and Assistant General Manager in running the daily operations of the restaurant
Supervise line level staff, establishing positive working relationships.
Support recruiting, hiring, supervision, scheduling, development, mentoring and training of hourly employees.
Monitor employee and guests’ activities to ensure liquor regulations are followed.
Establish standards for personnel performance and guests’ service.
Maintain front-of-house staff schedule and assign duties.
Partner with the kitchen staff to ensure proper food presentation and timely preparation.
Ensure positive guest service in all areas.
Respond to complaints, taking all appropriate actions to turn dissatisfied guests into return guests.
Maintain and keep record of food and equipment inventories.
Review financial statements, sales or activity reports, or other performance data to measure productivity or goal achievement or to identify areas needing cost reduction or program improvement.
Keep records required by government agencies regarding sanitation or food subsidies.
Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned.
Monitor budgets and payroll records and review financial transactions to ensure that expenditures are authorized and budgeted.
Plan menus and food utilization, based on anticipated number of guests, nutritional value, palatability, popularity, and costs.
Knowledge and ability to follow all DOH and safety guidelines.
Follow all company policies, procedures, and guidelines.
Perform all other tasks as duties as assigned and/or per business need.