F&B Floor Manager

F&B Floor Manager

The F&B Floor Manager is responsible for managing daily front-of-house food and beverage operations, leading assigned service teams, and ensuring consistent, high-quality guest experiences across designated restaurant, bar, lounge, and other hotel F&B outlets. This management role oversees staffing, service standards, employee performance, guest recovery, and operational controls while supporting departmental financial and service objectives. The Floor Manager exercises independent judgment in directing operations and managing employees within established company policies and delegated authority.

Responsibilities:

• Manage assigned F&B floor operations and service periods, establishing daily priorities, overseeing opening and closing procedures, and ensuring efficient execution of service standards.
• Direct front-of-house employees, including servers, hosts, bartenders, bussers, runners, and other assigned staff; assign work, monitor productivity, and hold team members accountable for results.
• Develop, review, and adjust staffing plans, shift schedules, station assignments, and labor deployment according to forecasted volume, business needs, and approved budgets.
• Lead pre-shift meetings, reinforce standards of service and presentation, communicate specials and operational updates, and coordinate with culinary and beverage leadership.
• Monitor guest satisfaction, proactively resolve escalated complaints, authorize appropriate service recovery within policy, and identify opportunities to improve the experience.
• Ensure adherence to food safety, sanitation, responsible alcohol service, health regulations, workplace safety requirements, and company policies.
• Oversee reservation flow, seating coordination, pacing, table turns, service timing, and communication among the floor, kitchen, and bar.
• Review POS transactions, cash-handling and reconciliation procedures, voids, discounts, comps, tips, and shift reports for accuracy and compliance with controls.
• Monitor labor utilization, operating supplies, breakage, product waste, and controllable expenses; recommend and implement operational improvements within delegated authority.
• Coordinate with hotel operations, banquets, culinary, stewarding, and other departments to support smooth service, special events, and guest requests.
• Investigate service or conduct concerns, document incidents and operational issues, and escalate significant matters to senior F&B management and Human Resources.
• Participate in management meetings, implement departmental procedures, and recommend improvements to service quality, employee performance, and guest retention.
• This description summarizes the position's principal functions and is not an exhaustive list of duties. Responsibilities may change based on operational needs.

Qualifications:

• Minimum 3 years of progressive restaurant, hotel food and beverage, or comparable upscale hospitality experience; at least 12 years in a supervisory or management capacity preferred.
• Demonstrated experience managing front-of-house teams, shift operations, guest recovery, scheduling, and service quality.
• Working knowledge of restaurant POS systems, labor and cost controls, food safety requirements, and responsible beverage service.
• Strong leadership, decision-making, conflict-resolution, organizational, and written and verbal communication skills.
• Ability to interpret operating reports, manage competing priorities, and exercise sound independent judgment.
• Flexible availability for evenings, weekends, holidays, and high-volume service periods.

Education:

• High School degree, GED or Equivalent.

Language Skills:

• Excellent verbal communication skills in English and Spanish (preferred).

Reasoning Ability:

• Excellent verbal communication skills, with the ability to interact effectively with guests, associates, and external partners.
• Ability to work well under pressure and respond quickly and effectively to emergencies.

Physical Demands:

Ability to stand and walk throughout extended shifts, move between outlets and service areas, and occasionally lift or move supplies up to 25 pounds, with or without reasonable accommodation. Work occurs in a fast-paced hotel food and beverage environment.

Work Environment:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. While performing the duties of this job, the employee is required to frequently inspect inside and outside areas of the property location and may be exposed to ongoing construction and various weather conditions. The noise level in the work environment may range from moderate to loud.

The above job description describes the primary duties and qualifications for this position. The company reserves the right to modify, add, or remove duties and other duties as necessary.

The position is an at-will position and subject to termination with or without cause or notice.