Floor Manager

We are looking for a polished, service-driven hospitality professional who thrives in a dynamic, high-volume environment and is passionate about delivering elevated guest experiences while developing high-performing teams. This is a hands-on leadership role for someone who leads from the floor, sets the tone for service, and operates with a strong sense of ownership and accountability.

As Floor Manager, you are responsible for the overall front-of-house experience and daily operations of the restaurant. You will lead service from the floor, ensuring seamless execution from open to close, while cultivating a culture rooted in genuine hospitality, professionalism, and excellence.

This role is highly visible and requires a leader who is engaged, decisive, and poised under pressure, with the ability to inspire a large team and elevate every aspect of the guest experience.

• Champion a guest-first approach, ensuring every guest receives warm, attentive, and personalized service
• Lead the dining room during service, maintaining a constant and impactful presence on the floor
• Uphold and refine service standards, ensuring consistency, quality, and attention to detail
• Address guest feedback and resolve concerns with professionalism and care

• Recruit, hire, train, and mentor a high-performing FOH team
• Foster a culture of accountability, growth, and excellence through coaching and ongoing development
• Lead by example in professionalism, hospitality, and adherence to company standards
• Oversee scheduling, performance management, and department oversight

• Direct all day-to-day front-of-house operations, including opening and closing procedures
• Manage reservations and seating strategies to optimize flow and maximize revenue
• Execute effective floor plans, section assignments, and staffing strategies
• Monitor business trends and drive sales and profitability while maintaining cost controls
• Oversee financial procedures including daily cash handling and reconciliation

• Ensure strict adherence to all health, safety, and sanitation standards (DOH & CDC guidelines)
• Maintain compliance with all company policies and local/state regulations
• Support inventory processes and assist with the beverage program as needed
• Utilize POS, reservation systems, and reporting tools with accuracy and efficiency

• 3+ years of management experience in a high-volume, upscale or fine dining environment (300+ covers nightly)
• A refined, flexible approach to hospitality with a strong attention to detail
• Proven ability to lead, motivate, and develop teams in a fast-paced setting
• Excellent communication, organizational, and problem-solving skills
• Strong operational awareness with the ability to manage multiple priorities
• Proficiency in restaurant systems (POS, reservations, reporting tools)
• NYC Food Protection Certification (or ability to obtain)

• Ability to stand and walk for extended periods throughout service
• Ability to lift and carry up to 50 pounds as needed

• Competitive Salary + Annual Bonus Potential
• $5,000 Annual Dining Benefit across Quality Branded restaurants
• Comprehensive Medical Coverage (Cigna, multiple tiers & family options)
• Dental, Vision, Life, and Transit Benefits
• 401(k) with Company Match
• Paid Time Off
• Continuing Education Reimbursement & Referral Bonus Programs
• New Parent Bonus

Founded by Michael Stillman in 2006, Quality Branded is a Midtown-based hospitality group known for creating some of New York City’s most vibrant, high-energy dining destinations. Our portfolio includes:

Smith & Wollensky NYC, Quality Meats, Quality Italian NY & CO, Quality Bistro, Don Angie, Zou Zou’s & Chez Zou, Bad Roman NY & LA, San Sabino, Twin Tails and Limusina.

We are defined by our warm hospitality, dynamic spaces, signature cuisine, and commitment to excellence—and we are passionate about developing leaders who share those values.

Quality Branded is an equal opportunity employer.