FLOOR MANAGER

Floor Manager

The Manager must perform duties in compliance with all applicable sanitation, health, alcohol service and personal hygiene standards. He/she is responsible for the appropriate use of restaurant supplies and equipment to minimize loss, waste, and fraud. Arrive on time, in appropriate professional attire. Men: "business casual" or nicer. Pressed dress slacks with belt, white undershirt, professionally dry-cleaned dress shirt tucked in, and clean, polished dress shoes. Women: Professional, clean dresses, skirts, or pantsuits appropriate to a business environment. No flip-flops-all shoes must a have heel closure and be non-skid. No strapless or spaghetti strap tops, no short skirts, and no bare midriffs.

Under the direction of the Owners, ensures the restaurant is functional and meets all quality standards on a daily basis, to include, but not limited to: cleanliness, guest service, and execution of food and beverage service. Generate outside sales through event planning, local business outreach, special events, and concierge programs. Handles customer complaints and resolves issues in a diplomatic and courteous manner. Conducts daily inspections to ensure compliance with health, safety, food handling, and hygiene standards. Assists with the entry of vendor invoices and product checks. Maintains sales records and tracks cash receipts and daily cash handling throughout the shift. Maintains confidentiality of all propriety company operations, programs, and material information. Maintains quality assurance and compliance with all regulatory requirements. Ensures compliance with current laws and policies to provide a work environment free from any harassment and/or discriminatory behavior. Assist with interviewing, hiring, and onboarding restaurant staff. Assist with the maintenance and submittal of payroll reports. Assists with discipline and termination of employees in accordance with company policy. Maintain a reputation of professionalism and adhere to company policies and procedures. Provides leadership for problem resolution to facilitate improved working relationships. Creates an atmosphere that allows for the respect, safety, and well-being of all coworkers and guest building a capable and confident team and develop them to manage a great restaurant. Oversee and ensure all company systems and policies are maintained. Responsible for all controllable costs including labor, food, beverage and supplies. Uphold company food safety, food handling and sanitation requirements, to ensure the health and safety of our guests and team members. Enforce & maintain all labor laws and practices. Complete regular performance reviews and provide frequent feedback. Assist in the execution of forecasting and budgeting. Must exemplify the highest standards in honesty, integrity and leadership. The candidate should be highly confident in his/her abilities and be detail-oriented. Proven team player and have excellent communication skills. Genuinely getting joy out of making people happy, being able to have fun, having a sense of humor and enjoyment of working in the hospitality world. Food and Beverage knowledge. Willingness to go above and beyond to please guests. Proficient in Excel, Microsoft Word, POS, and Open Table. Five years of full-service restaurant experience. Set operating goals and objectives. Assess staffing requirements and recruit staff when needed. Train and coach staff. Manage staff performance in accordance with established standards and procedures. Organize and monitor staff schedules. Maintain employee records. Co-ordinate restaurant operations during each shift. Ensure alcohol regulations are adhered to. Advise customers on food and beverage choices. Oversee preparation of food and beverage items. Ensure cash management procedures are completed accurately. Analyze budget variances and take corrective actions. Plan and monitor restaurant sales and revenue. Organize and supervise marketing and promotional activities. Prepare and analyze management reports. Determine and execute operating improvements. Identify and estimate food and beverage supply requirements and place orders with suppliers. Check quality of deliveries and documentation. Ensure correct storage of supplies. Keep current with trends in the restaurant industry.

Tertiary qualification preferred. Previous experience in food and beverage management. In-depth working knowledge of alcoholic and non-alcoholic beverages. In-depth working knowledge of food preparation and presentation. Track record of managing inventory and cost control. Knowledge of administrative procedures. Able to use relevant computer applications.

Decision-making. Judgment. Problem analysis and problem-solving. Planning and organizing. Resource management. Communication. Customer service focus. Quality orientation. Teamwork. Adaptability. Flexibility. High energy level.

Must be able to lift up to 50 pounds. In an 8-hour work day: standing/walking 6-8 hours. Work requires the following motions: bending, twisting, squatting and reaching. Ability to work a flexible schedule including nights, weekends, and holidays as needed. Ability to work in a fast-paced environment. Ability to work under the direction of the Chefs and Managers. Must have the ability to work in an environment without daily direct supervision, and take initiative and multi-task. Must have the ability to plan, assign, and direct work. Must possess strong analytical and problem-solving skills to include collecting and analyzing data, resulting in fiscally responsible decisions. Must be able to work the hours dictated by the business and schedule set in place. Weekend, evening, and holiday work may be necessary. High school diploma or equivalent required. Previous restaurant or hotel experience required. Management experience preferred. Successful completion of Food Safety training required with 30 days of hire.