Floor Manager

Job Summary

The Floor Manager oversees the smooth functioning of the dining area, ensuring exceptional customer service and efficient operations. They manage and coordinate the front-of-house staff, including servers, hosts, and bartenders, to maintain a high level of service quality. Additionally, they handle guest inquiries, resolve issues, and ensure guest satisfaction. The Floor Manager also monitors table turnover, seating arrangements, and restaurant cleanliness to optimize efficiency and create a positive dining experience. They play a crucial role in upholding the restaurant's reputation, maximizing revenue, and fostering a positive work environment for staff.

Job Responsibilities 1

Supervise and coordinate the front-of-house team, including servers, hosts, and bartenders, to ensure smooth restaurant operations.

Monitor and manage dining room flow, seating arrangements, and reservations to optimize table turnover and guest satisfaction.

Train and mentor staff on service standards, menu knowledge, and customer interaction to uphold a high level of service quality.

Handle guest inquiries, complaints, and special requests professionally and promptly to ensure positive guest experiences.

Conduct pre-shift briefings to communicate daily specials, promotions, and service expectations to staff.

Maintain cleanliness and organization in the dining area, ensuring compliance with health and safety standards.

Collaborate with the kitchen team to coordinate food delivery times and ensure timely service to guests.

Monitor inventory levels of front-of-house supplies and equipment, and coordinate with management for replenishment as needed.

Uphold restaurant policies and procedures, including cash handling, alcohol service, and staff appearance standards.

Assist in evaluating staff performance, providing feedback, and implementing corrective actions as necessary to drive continuous improvement in service delivery.

Job Responsibilities 2

Additional Responsibilities 3

Job Knowledge & Skills

In-depth knowledge of restaurant operations, including front-of-house procedures, customer service standards, and dining room management.

Strong leadership and interpersonal skills to effectively manage and motivate a team of front-of-house staff.

Excellent communication abilities to interact with guests, resolve issues, and coordinate with kitchen staff and management.

Attention to detail to ensure accurate seating arrangements, timely service, and adherence to restaurant policies.

Problem-solving skills to address unexpected challenges and maintain a positive dining experience for guests.

ERP knowledge preferably SAP functional skills are a requirement to be successful in this role.

Job Experience

Minimum 5 year(s) working experience, 3 year(s) relevant working experience, 2 year (s) GCC is a plus

Competencies

CollaborationAccountabilityResilienceQualityLeadershipFood and Beverage Quality Management L2Restaurant Management L2Product/Service Management L2Guest Relations L2Adminstrative Services L2

Education

Bachelor's Degree in Hotel and Restaurant Management or Food and Beverage related course