Floor Manager

Floor Manager
Urban Roots Brewery & Smokehouse
Position Summary

The Floor Manager supports daily front-of-house operations to ensure an exceptional guest experience and smooth service flow. This role oversees opening and closing procedures, leads and develops the FOH team, supports catering and banquet events, and maintains high operational standards across the restaurant and brewery environment. Floor Managers work closely with all departments, including culinary, catering, accounting, and senior management, to maintain seamless operations and strong communication.
Key Responsibilities
Restaurant Operations

• Oversee all FOH operations during assigned shifts, ensuring consistent and efficient service.
• Execute all opening procedures, including:
  • Counting the safe and preparing bank deposits
  • Setting up and distributing cash drawers
  • Reviewing staffing levels and confirming team roster
  • Establishing shift goals and communicating expectations to the team
• Perform accurate and complete closing procedures, including end-of-day reporting, securing cash, and ensuring the facility is clean and prepped for the next day.

Catering & Banquets

• Act as the shift lead for onsite catering and banquet events.
• Review event details in advance to ensure proper staffing, setup, timing, and guest needs.
• Support event execution, guest service, and coordination with BOH and management teams.

Leadership, Teamwork & Communication

• Promote a strong team-oriented culture, encouraging collaboration and open communication among all FOH staff.
• Work closely with different management teams, including the Chef, catering director, brewery leadership, and accounting-to share information, solve problems, and maintain operational alignment.
• Provide hands-on coaching, training, and development for FOH employees.
• Ensure team members follow service standards, safety guidelines, and company policies.
• Foster a positive, supportive work environment built on mutual respect and accountability.

Guest Service

• Maintain a strong presence on the floor, interacting with guests and providing high-level hospitality.
• Resolve guest concerns quickly, professionally, and in alignment with brand standards.
• Lead by example to ensure all team members deliver consistent and memorable service.

Financial & Labor Management

• Monitor labor throughout the shift, adjusting staffing as needed to balance service demands and labor goals.
• Support inventory controls by reporting shortages, waste, or equipment needs.
• Assist in tracking and communicating performance metrics such as sales and labor

POS & Administrative Duties

• Demonstrate strong POS knowledge to support staff, troubleshoot issues, and maintain accurate reporting.
• Complete required shift documentation, incident notes, and communication logs.
• Participate in manager meetings, training, and updates to ensure consistent communication across departments.

Innovation & Continuous Improvement

• Bring forward new ideas to enhance guest experience, streamline operations, and support business growth.
• Assist in implementing new programs, menu changes, and service initiatives.
• Provide ongoing feedback to management and support long-term operational improvements.

Requirements


Qualifications

• Minimum 2-3 years of restaurant management experience preferred.
• Craft beer or brewery experience preferred.
• Strong leadership and communication skills.
• Excellent guest service and conflict resolution abilities.
• Experience managing teams in a high-volume environment.
• Knowledge of food safety and alcohol service regulations.
• Ability to multitask and remain calm under pressure.
• Proficiency with POS systems and basic computer applications.

Physical Requirements

• Ability to stand and walk for extended periods.
• Ability to lift and carry up to 50 pounds.
• Ability to work nights, weekends, holidays, and special events as needed.

Key Performance Expectations

• Deliver outstanding guest satisfaction.
• Maintain strong employee retention and engagement.
• Meet labor and operational cost targets.
• Ensure consistent food, beverage, and service quality.
• Lead by example through active floor presence and hands-on management.