Floor & Events Manager

The Root Down Floor & Events Manager is a dynamic hospitality leader responsible for delivering exceptional daily restaurant operations while growing Root Down's private dining and event business. This hybrid role balances active floor management with event sales, planning, and execution to maximize guest satisfaction, team performance, and restaurant revenue.

This position serves as a leader on the restaurant floor during service while acting as the primary point of contact for private events, ensuring every event, from inquiry to execution, is seamless and profitable.

Salary Range: $70,000 - $75,000 annually 

Employee Benefits:

• Medical, Dental, and Vision insurance available 
• Life insurance
• 401k with 4% safe harbor match 
• JOON wellness benefit 
• ESOP Share Vesting with Tenure 
• Paid leave
• Employee discount
• Family meal

Restaurant Operations (Approximately 70%)

• Lead daily dinner, and brunch service while maintaining Root Down's hospitality standards.
• Coach, mentor, and develop FOH team members through real-time feedback and performance coaching.
• Ensure service standards, food quality, cleanliness, and guest satisfaction consistently exceed expectations.
• Resolve guest concerns quickly while creating memorable recovery experiences.
• Manage labor and staffing to meet financial goals.
• Conduct pre-shift meetings focused on hospitality, menu knowledge, sales initiatives, and team communication.
• Partner with the Executive Chef and kitchen leadership to ensure seamless service execution.
• Assist with scheduling, hiring, onboarding, and performance management.
• Monitor restaurant flow to maximize table turns and guest experience.
• Support inventory, ordering, and operational projects as assigned.

Event Sales & Business Development (Approximately 30%)

• Serve as Root Down's primary event coordinator for private dining and special events.
• Respond to all event inquiries promptly with the goal of converting leads into confirmed bookings with our Events Manager. 
• Conduct site tours for prospective clients.
• Build relationships with local businesses, hotels, concierges, wedding planners, and community organizations to generate new business.
• Actively pursue new opportunities to increase BEO volume and annual event revenue.
• Prepare proposals, menus, contracts, and Banquet Event Orders (BEOs).
• Collaborate with culinary and operations teams to customize event experiences.
• Review upcoming BEOs with managers and chefs to ensure flawless execution.
• Attend events as needed to ensure client expectations are exceeded.
• Perform post-event follow-up to build repeat business and collect guest feedback.
• Maintain accurate records within the event management system and provide regular reporting on bookings, revenue, and sales pipeline.

Financial Responsibilities

• Drive event revenue growth through proactive sales efforts.
• Increase private dining utilization during slower business periods.
• Monitor event profitability through menu selection, labor planning, and beverage sales.
• Support restaurant financial goals including:
  • Opentable Seating
  • Labor management
  • Beverage sales
  • Guest retention
  • Average check growth
  • Event revenue
  • Repeat bookings

• 2–5 years of restaurant management experience in a high-volume, chef-driven restaurant.
• Experience with private dining, catering, event planning, or hospitality sales preferred.
• Proven ability to lead teams while maintaining exceptional guest experiences.
• Strong sales, negotiation, and relationship-building skills.
• Excellent organizational and time-management abilities.
• Comfortable balancing administrative responsibilities with active floor management.
• Strong written and verbal communication skills.
• Experience with Toast, TripleSeat (or similar BEO software), Opentable, and Google Workspace preferred.