Restaurant Floor Manager

Role Overview: As a restaurant floor manager, your main responsibility is to oversee all operations on the dining room floor to ensure smooth service and provide a positive dining experience for customers. This includes managing staff, handling customer interactions, maintaining quality standards, and coordinating with the kitchen team. Your duties will involve hiring, training, scheduling staff, addressing customer complaints, and ensuring compliance with health and safety regulations. Key Responsibilities: - Staff Management: - Hire, train, and supervise all dining room staff such as servers, bussers, and hosts. - Conduct performance evaluations and offer feedback to the staff. - Create and manage staff schedules based on projected sales and events. - Address employee concerns and handle disciplinary issues. - Customer Service: - Greet guests and manage seating arrangements. - Take orders and ensure accurate food and beverage service. - Handle customer complaints promptly and resolve issues effectively. - Upsell menu items and promote specials. - Monitor customer satisfaction and actively seek feedback. - Operational Oversight: - Ensure adherence to restaurant policies and procedures. - Monitor food and beverage inventory levels and place orders. - Inspect dining areas for cleanliness and maintain health and safety standards. - Coordinate with kitchen staff to ensure timely food delivery. - Manage peak service periods and adjust staffing accordingly. - Financial Management: - Track sales and labor costs to monitor the budget. - Analyze sales trends and identify areas for improvement. - Implement cost-saving measures when necessary. - Leadership and Development: - Lead and motivate the dining room team to achieve service excellence. - Conduct regular staff meetings to communicate updates and expectations. - Identify and develop future leaders within the team. Qualifications Required: - Excellent communication and interpersonal skills. - Strong leadership and problem-solving abilities. - Knowledge of restaurant operations and service standards. - Ability to work effectively under pressure and during peak hours. - Experience in the hospitality industry, preferably with previous supervisory experience. - Familiarity with POS systems and restaurant management software.,