Floor Manager

Job Description

Job Description

Floor Manager

 

The Floor Manager assists in the day-to-day operations of our restaurants. The Floor Manager oversees front-of-house restaurant staff including servers, bartenders, food runners, hosts, bussers and barbacks.

A successful Floor Manager is a proven leader who thrives in fast-paced and demanding work environments. Someone who is not afraid of rolling up their sleeves to get the job done, customer centric, keen eye for detail while also encompassing a strong business acumen and problem solver.

Job Responsibilities

 

Guest Experience:

 

• Manage FOH operations and make final decisions on matters of importance to guest service.
• Ensure positive guest service in all areas by providing 100% table visits. Respond to complaints promptly, taking all appropriate actions to turn dissatisfied guests into return guests.
• Maintain a safe and secure environment for all guests and staff. Consistently walk property to identify any issues and inform maintenance to correct
• Continuously improve operational execution through attention to detail and adherence to operating standards and procedures.

 

Financial:

 

• Adhere to company standards and service levels to increase sales and minimize waste, including food, beverage, supply, utility, and labor costs.
• Provide recommendations to GM on fiscal improvements.
• Maintain systems which insure overall fiscal responsibility for inventory, etc.

Operational Excellence:

 

• Manage shifts which include daily decision making, scheduling, planning while upholding standards, 100% table visits, product quality and cleanliness.
• Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards for all employees
• Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances.
• Responsible for ensuring consistent high quality of food preparation and service.
• Supervise portion control and quantities of preparation to minimize waste.
• Ensure a safe working and guest environment to reduce the risk of injury and accidents. Completes accident reports promptly if a guest or employee is injured.
• Investigate and resolve complaints concerning food quality and service.

 

People :

 

• Provide direction to employees regarding operational and procedural issues. Implementing and conducting trainings to ensure staff is following same level of standards
• Develop employees by providing ongoing feedback, establishing performance expectations and by conducting performance reviews.
• Cultivate a strategic team environment that provides exceptional guest service while directing a specific area of the management team and ensuring all employees perform at a consistently high level.
• Assure staffing levels and management coverage is appropriate to meet the needs of the business and maximize the guest experience.
• Lead and influence staff through effective motivation (having FUN), leveraging individual strengths to ensure guest satisfaction and maximum productivity.
• Promote positive employee relations including effective delegation of managerial duties, fostering high employee morale, upholding operation standards, and execution of the performance management process.

Qualifications

• 1-2 years of restaurant management preferred
• Minimum of 50 hours per week (10-12 hour a day); Available to work days, nights, and weekends as required.
• Must have regular and predictable attendance.
• Ability to enthusiastically interact with others
• Adaptability, flexibility, general enthusiasm for the business
• Strong communication skills; ability to write and verbally communicate in a clear and concise manner
• Ability to establish working relationships with all employees, management, and vendors
• Ability to maintain and project professionalism, both internally and externally
• Must be ServSafe certified and will uphold all ServSafe guidelines.
• Flexible in approach; can readily adapt to business and team needs and changes

Physical Requirements

• Work in noisy, fast paced environment with distracting conditions.
• Move about facility and stand for long periods of time.
• Lift and carry up to 50 pounds.

 

Myles Restaurant group owns and operates Prime 112, Prime Italian, Big Pink and Prime Hotel, a boutique hotel adjacent to Prime 112 that blends high-end luxury lifestyle with Miami Beach?s Art Deco influences. Founder Myles Chefetz has twice been named a semifinalist for the James Beard Outstanding Restaurateur and unofficially named the ?Sultan of South of Fifth.? The unmatched quality of food, service and dining experience has led Myles Restaurant Group to be recognized as a premier collection of culinary venues not only in Miami Beach but around the world.