Restaurant Floor Manager Job Description

Reports to: F&B Management

Summary of Position:

This position is responsible for ensuring excellent guest service, supervising the staff and floor, and providing staff and guest support.

Summary of Responsibilities:

Responsibilities and essential job functions include but are not limited to the following:

• Ensure that there is a management presence on floor at all times.
• Uphold Coyle, Forbes and all Service Standards.
• Reports to work as scheduled, in uniform, well groomed, and ready to be in position.
• Maintains professional relationships with all coworkers and guests.
• Maintain a positive attitude to guest requirements – Attentiveness to service, responding positively to guest’s needs, never making the guest do work.
• Follows checklists and standard operating procedures.
• Conducts section inspections daily: ensures glasses, silverware candles are all free of spots and fingerprints. Ensures that sections are free of debris on floor, around tables, on seats, in bushes.
• Conducts side work inspections daily: ensures that side work is complete and waiter stations are clean and organized.
• Conducts daily pre-service meetings which include uniform and grooming check for all floor staff and quiz for each server and runner on menu item, wine, cocktail or service protocol.
• Delegate stations and tasks to all F&B staff members.
• Supervise all F&B staff to ensure policy and procedures are being upheld to Company standard.
• Make scheduling decisions on a daily basis as it pertains to call outs and business needs.
• “Touches” every seated table at some point in their service experience – meaning makes or attempts to make some sort of meaningful contact with a table (e.g. verbally ascertaining satisfaction, clearing an empty glass or plate, making friendly/ non-intrusive conversation).
• Maintains a safe, clean, organized, and well stocked work area.
• Greeting and seating guests, ensuring service is prompt, efficient and courteous.
• Assisting guests and team as needed.
• Managing reservations, questions and guests complaints.
• Ensuring resolution of guest complaints to guest satisfaction.
• Ensuring supplies required throughout service are appropriately stocked and replenished.
• Assisting with scheduling, supervising, payroll, training and evaluating team.
• Having full knowledge of menus.
• Having deep knowledge of wine.
• Following and enforcing policies, procedures and service standards, safety and sanitation policies including emergency procedures.
• Documenting staff violations of policies and procedures to upper management.
• Possess a genuine interest and understanding of food and beverage.
• Oversee the flow of guests within the restaurant.
• Manage the reservations and host team.
• Liaise with kitchen staff and floor staff.
• Ensure workload is balanced and urgent situations are dealt with immediately.
• Maintain ambience of restaurant - lighting, music, cleanliness, etc
• Other duties as assigned.

Summary of Requirements:

• Degree, Diploma or Certification in hospitality management preferred.
• 3+ years restaurant experience required.
• The position requires an energetic, professional staff member who has an excellent track record in hospitality and who thrives in a fast-paced service environment.
• The ideal candidate must possess thorough food & beverage knowledge and excellent communication skills.
• Have excellent customer service skills and the ability to understand and respond to individual guests’ needs and requirements.
• Ability to think on your feet and under pressure while maintaining a positive outlook and attention to detail.
• Able to organize time effectively and prioritize tasks.
• Possess the ability to work as part of our team, yet work independently and use initiative
• Proven team leadership and basic trainer skills.
• Excellent organization, communication (verbal and written in English) and interpersonal skills.
• Micros, Open Table experience.

Summary of Physical Requirements:

• Must be able to seize, grasp, turn and hold objects with hands.
• Must be able to work on your feet for at least 8 hours.
• Fast paced movements are required to go from one part of the restaurant to others.
• Must be able to move, pull, carry or lift at least 20 pounds.
• Occasionally kneel, bend, crouch and climb as required.

Note: This job description is not intended to be a contract for employment, and the employer reserves the right to make any necessary revisions to the job description at any time.