Restaurant Floor Manager

Benefits:

Competitive salary

Employee discounts

Paid time off

Restaurant Floor Manager

Position Overview

The Restaurant Floor Manager oversees all front-of-house (FOH) operations during service, ensuring exceptional guest experiences, efficient workflows, and strong team performance. This role requires a hands-on leader who can uphold service standards, resolve issues quickly, and drive a positive, professional environment.

Key Responsibilities

Guest Experience & Service Quality

Greet guests and monitor overall dining room atmosphere throughout each shift.

Ensure service standards are consistently met or exceeded.

Manage guest concerns or complaints with professionalism, empathy, and effective solutions.

Oversee table turns, reservations, and seating flow to maximize guest satisfaction and revenue.

Team Leadership & Staff Development

Lead pre-shift meetings; communicate specials, 86’d items, service expectations, and shift goals.

Coach, mentor, and support servers, hosts, bartenders, and bussers throughout service.

Provide real-time feedback and facilitate skill development for FOH staff.

Assist in training new employees and reinforcing company policies and procedures.

Operational Management

Coordinate with kitchen leadership to ensure smooth communication and timely food delivery.

Maintain floor presence while observing service, assisting staff, bussing tables, and managing issues proactively.

Oversee cleanliness, organization, and ambiance of the dining room, bar, restrooms, and guest-facing areas.

Ensure compliance with health, safety, and sanitation standards.

Handle cash reconciliation, comps, and voids as required by company policy.

Team Scheduling & Coordination

Assist with scheduling, shift coverage, and staffing levels based on business needs.

Monitor staff performance and document feedback for management or HR as needed.

Support onboarding and annual review processes with observations and performance notes.

Communication & Coordination

Serve as the primary point of contact between FOH and BOH during shifts.

Communicate operational issues or guest feedback to management promptly.

Work closely with the General Manager to implement company initiatives and improve service efficiency.

Expectations & Performance Standards

Professionalism & Leadership Presence

Maintain a calm, confident leadership style, even during peak service.

Set the tone for hospitality, teamwork, and professionalism.

Lead by example with punctuality, work ethic, and adherence to standards.

Service Expertise

Thorough understanding of food, beverage, wine, and service techniques.

Ability to step into any FOH role when needed to support the team.

Problem-Solving & Decision-Making

Anticipate issues before they escalate and take quick, effective action.

Demonstrate sound judgment regarding guest satisfaction and staff management.

Communication Excellence

Strong interpersonal skills, tact, and the ability to resolve conflicts diplomatically.

Clear, concise communication with staff, management, and guests.

Accountability & Reliability

Consistently follow company policies and ensure others do the same.

Take ownership of shift outcomes and service quality.

Required Qualifications

2–5+ years of FOH management or supervisory experience (restaurant or hospitality).

Strong working knowledge of service flow, guest relations, and FOH operations.

Experience leading teams in high-volume or high-expectation environments.

POS and reservation system proficiency