Restaurant Floor Manager

Restaurant Floor ManagerOldfield Club, located in Okatie, SC, is pleased to announce an excellent career opportunity for a full-time Restaurant Floor Manager! We are seeking a driven individual who is eager to learn, contribute, and grow within a fast-paced hospitality-focused property organization. As part of Troon, you will contribute to a global leader in golf and community management.Compensation: $55,000.00 annually - based on experience Summary: This is a hands-on leadership position for someone who believes exceptional hospitality happens in the details — and that the best restaurant leaders are visible, engaged, and leading from the floor.The Restaurant Floor Manager will oversee the execution of daily dining service, ensuring that every member and guest receives warm, professional, attentive, and highly personalized service. This individual will serve as the key leader on the floor during assigned shifts, directing the service team, coordinating with the kitchen and bar, anticipating member needs, and ensuring the dining experience consistently meets Oldfield's standards.This is an exciting time to join Oldfield Club. With an ongoing clubhouse renovation and continued investment in the member experience, the Restaurant Floor Manager will have an opportunity to help strengthen service standards and contribute to the evolution of Oldfield's dining experience.The Restaurant Floor Manager is responsible for the successful execution of service across Oldfield's dining operations, including the Rookery, Magnolia Room, and River Club, as well as supporting special events and other Food and Beverage operations as assigned. This position is ideal for a hospitality professional who thrives in a fast-paced environment, enjoys interacting with members, and takes pride in developing service teams.You are the person who sees that a table needs attention before the member has to ask. You know when the kitchen needs support, when a server is getting buried, when a member wants conversation and when they simply want their evening to flow uninterrupted. Most importantly, you understand that great floor management is about creating an experience — not simply managing a shift.The ideal Restaurant Floor Manager is:A Leader — You naturally take ownership and inspire others through your example. A Hospitality Professional — You genuinely enjoy taking care of people. A Coach — You understand that your success is measured by the success of your team. A Problem Solver — You remain composed and solution-oriented when service gets challenging. A Relationship Builder — You understand the importance of knowing members and anticipating their preferences. Detail-Oriented — You notice the crooked table setting, the empty water glass, the delayed entrée, and the member who hasn't been greeted. Hands-On — You aren't afraid to jump in and help the team whenever needed.Schedule: Must be available to work evenings, weekends, holidays, and special events as required.Key Responsibilities:Lead the FloorServe as the primary management presence during assigned dining service periods.Oversee the dining room from opening through closing, ensuring smooth and efficient service.Monitor table assignments, server sections, pacing, table turns, and overall dining room flow.Conduct pre-shift meetings and communicate daily specials, menu changes, events, reservations, member notes, and service expectations.Ensure proper execution of opening, service, side work, and closing procedures.Monitor service throughout the meal period and proactively address issues before they affect the member experience.Maintain a visible presence on the floor and lead by example.Step in wherever needed to support the team during busy service periods.Deliver Exceptional Member HospitalityBuild genuine relationships with members and their guests.Learn and recognize member preferences, names, dining habits, and service expectations.Create a warm, welcoming, and professional environment from arrival through departure.Anticipate member needs and proactively enhance their experience.Monitor member satisfaction throughout the meal.Respond to concerns, complaints, and special requests with professionalism, discretion, and urgency.Follow through on service recovery and communicate important member feedback to the appropriate leadership.Ensure that every interaction reflects Oldfield's commitment to genuine Lowcountry hospitality.Develop the Service TeamTrain, coach, and mentor servers, server assistants, hosts, and other front-of-house team members.Reinforce service standards through daily coaching and real-time feedback.Hold team members accountable for professionalism, appearance, product knowledge, service execution, and teamwork.Assist with onboarding and training of new employees.Conduct ongoing menu, wine, beverage, POS, and service education.Recognize strong performance and help develop team members for future leadership opportunities.Foster a positive culture built on teamwork, accountability, and hospitality.Coordinate Food and Beverage ServiceMaintain strong communication between the dining room, kitchen, bar, and host stand.Work closely with culinary leadership to ensure food is delivered accurately, timely, and at the appropriate temperature and presentation standard.Monitor ticket times, food pacing, course progression, and special requests.Communicate allergies, dietary restrictions, VIP/member notes, and special occasions effectively.Coordinate beverage service with the bar and Beverage Manager.Ensure proper execution of wine, cocktail, and beverage service.Support banquet and special event operations as needed.Maintain Restaurant StandardsEnsure dining rooms, service stations, host areas, and other guest-facing spaces are clean, organized, and properly presented.Monitor table settings, glassware, silverware, linens, menus, lighting, music, and overall dining room appearance.Ensure service stations are properly stocked and maintained.Conduct opening and closing inspections.Ensure staff adhere to established Club appearance and service standards.Maintain compliance with all applicable health, safety, sanitation, and alcohol-service regulations.Operational and Financial SupportAssist with labor management and appropriate staffing levels.Provide input regarding scheduling and staffing needs.Monitor service-related supplies and communicate inventory needs to management.Assist with POS accuracy and proper transaction procedures.Monitor waste, breakage, comps, voids, and service recovery expenses.Assist management with inventory counts and operational audits.Support departmental cost-control initiatives.Events and Club ProgrammingSupport member events, wine dinners, themed dinners, holiday functions, golf events, tournaments, and other Club programming.Assist with the setup and execution of special dining experiences.Coordinate service staff and floor assignments for events.Ensure event service standards are consistent with regular Club dining operations.Work with the Banquet and Food and Beverage leadership teams to ensure seamless execution.This job description is not an exclusive or exhaustive list of all job functions that an associate in this position may be asked to perform from time to time.The Restaurant Floor Manager sets the tone for the team. When the floor is busy, you remain calm. When something goes wrong, you find the solution. When a member walks through the door, you recognize the opportunity to make their experience better. You don't wait for problems to find you — you anticipate them. You understand that hospitality should feel personal and that the smallest details can have the greatest impact.What success looks like during the first year includes:Establishing consistent service standards across the dining operation.Building strong relationships with members and guests.Developing a confident, knowledgeable, and service-focused front-of-house team.Improving communication between the dining room, kitchen, bar, and leadership.Creating smooth, organized, and consistent service during all meal periods.Improving service recovery and member satisfaction.Helping establish operating standards for the Club's evolving dining spaces.Providing steady leadership throughout the ongoing clubhouse renovation.Supporting the continued development of Oldfield's Food and Beverage culture.Minimum Qualifications:Minimum of 2–3 years of restaurant, private club, resort, hotel, or upscale hospitality experience.Previous supervisory or management experience preferred.Private club experience is