Floor Manager

Place des Fêtes is a neighborhood wine bar in Clinton Hill, Brooklyn, from Redwood Hospitality, the team behind Cafe Mado, Golden Ratio, Laurel Bakery, and the Michelin-starred restaurant Oxalis.

We are looking for a Floor Manager with excellent service instincts, high standards, and a genuine interest in developing people.

This role is centered on the dining room: understanding what great service looks like, identifying where execution is falling short, giving thoughtful feedback in the moment, and helping a talented team become more consistent over time.

This could be a strong fit for an experienced Captain, Maître D’, Server, Sommelier, or junior manager who has worked in ambitious restaurants and is ready to take the next step in leadership.

The Role
The Floor Manager works closely with the General Manager and restaurant leadership to lead daily service and develop the Place des Fêtes dining team.

A large part of the job is being present, observant, and active during service. You should notice when the room is losing pace, when a table needs attention, when a reset is taking too long, when communication is breaking down, or when someone has received the same feedback several times without improving.

More importantly, you should know how to respond: we are looking for someone who can coach different personalities, establish clear expectations, follow up consistently, and help people become better at what they do.

Key Responsibilities

Service Leadership

• Help lead and direct the dining team through service
• Maintain awareness of the entire room and anticipate problems before they reach the guest
• Give clear, constructive feedback in real time
• Improve pacing, firing, clearing, resetting, communication, tableside service, and overall attention to guests
• Work closely with the kitchen, bar, sommelier, Maître D’, and Captains
• Handle guest issues calmly and thoughtfully
• Support staffing and labor decisions during service
• Help maintain a dining room that feels controlled, warm, attentive, and personal

Our current priorities include stronger service consistency, faster execution, better food and beverage knowledge, more thoughtful tableside touches, and clearer dining-room direction.

Training & Development

• Train and develop Servers, Assistant Servers, Hosts, and other dining-room staff
• Reinforce standards and sequence of service
• Give regular individual feedback and follow up on improvement
• Participate in pre-shift education and service training
• Help maintain and improve training materials
• Support consistent food, wine, and beverage knowledge
• Help onboard new employees and develop strong trainers within the existing team

We believe good coaching is more than giving feedback once. It means observing, communicating, following up, adjusting the approach when necessary, and ultimately holding people accountable for improvement.

People & Culture

• Build strong relationships with staff while maintaining clear expectations
• Help create a culture of high standards, accountability, education, and support
• Address performance issues before they linger
• Participate in staff check-ins and development conversations
• Assist with interviewing and evaluating trails
• Help identify strong candidates and employees with potential to grow

Daily Operations

The Floor Manager will also support the daily operation of the restaurant, including:

• Opening and closing management
• Staff assignments and deployment
• Dining-room readiness and organization
• Day-to-day staff questions and problem solving
• Menus and service information
• Supplies and smallwares
• Scheduling and staffing support
• Interviews, trails, and basic administrative follow-through

Who We’re Looking For

Three qualities matter especially to us:

1. Strong standards.
   You can walk through a dining room and recognize both the details and the larger flow of service.
2. Coaching ability.
   You understand that different people respond to different approaches, and you are interested in learning how to get the best out of a team.
3. Follow-through.
   You do not consider an issue resolved because it was mentioned once. You revisit it until something actually changes.

These were the three primary qualities we identified for this hire in our current management planning: standards recognition, coaching ability, and follow-through/accountability.

You should also have:

• Significant experience in thoughtful, high-standard restaurants
• Strong food and beverage knowledge
• Excellent service instincts
• Calm, clear communication under pressure
• Comfort giving and receiving direct feedback
• Strong organization and attention to detail
• Genuine hospitality and curiosity
• A desire to grow as a manager, not simply hold a management title

Experience in Michelin-starred, fine-dining, or similarly ambitious restaurants is strongly preferred, but the quality of your judgment and standards matters more to us than the names on your resume/CV.