Floor Manager

Oversee and coordinate the planning, organizing, training and leadership necessary to achieve restaurant/company goals in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation. Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.

Benefits:

• Dental insurance
• Health insurance
• Training & development
• Vision insurance

Title: FLOOR MANAGER with Wine Experience


Reports to: Owner/General Manager

Summary of Position:  


Manage communication for and between guests, and staff- front of house and back of house to establish, for everyone involved, a completely seamless experience monitoring the quality of service and food. Oversee and coordinate the planning, organizing, training and leadership necessary to achieve restaurant/company goals in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation. Must have wine experience.                               


                                                                                     
Duties & Responsibilities:

• Understand completely all policies, procedures, standards, specifications, guidelines and training programs.
• Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times.
• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
• Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
• Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
• Make employment and termination decisions consistent with General Manager’s guidelines for approval or review.
• Fill in where needed to ensure that the guest service standards are met and that the operations are run efficiently.
• Continually strive to develop your staff in all areas of managerial and professional development.
• Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
• Ensure that all products are received in correct unit count and condition. Deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
• Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
• Schedule labor as required by anticipating business activity while ensuring that all positions are staffed as needed and labor cost goals are met.
• Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
• Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.
• Provide advice and suggestions to General Manager as needed.
• Graciously assist guests in selection in recommendations for wine and beverage to accompany menu
• Learn and understand the Bestia menu and wine list, being attentive to changes in the menu as well as the meal composition.
• Introduce and inform the guests of the wine menu format, describing the wine lists and selections if
• Create and lead periodic wine education seminars with the service team to continually advance their
  knowledge and skills.
• Work collaboratively to maintain accurate costs based on historical cost percentages, sales and profits.
• Work with Head Sommelier to create and/or maintain the wine book with descriptions of all wines on
  the list as well as certain spirits. 
  
  

Qualifications:

• Good with customers and leads by example.
• Experience working in a high-volume restaurant.
• Professional communication
• Possess excellent basic math skills and have the ability to operate a POS system.
• Have knowledge of service, food and beverage, generally involving at least two years of front-of-the-house operations and/or assistant management positions.
• Must have Wine Experience

 
Working Conditions and Expectations:

• Work schedule may require weekends and holidays, early morning and late evenings.
• Shifts will range from 9 – 12 hours
• Fast paced, crowded, loud environment.
• Must have the stamina to work 50 to 60 hours per week.
• Always act in a professional manner that represents the restaurant, owners, partners and staff.
• Demonstrate teamwork in all areas of the restaurant
• Work with a positive attitude in all types of situations
• Strong, positive and respectful communication skills
• Follow safety and sanitation rules and laws at all times
• Always act in the best interest of the restaurant, fellow employees and guests.
• Create and maintain a positive, safe and productive working environment
• Coaching and mentoring staff to develop a team and encourage promoting within.

 
Physical Requirements:

• Be able to work in a standing position for long periods of time (up to 6 hours at a time).
• Be able to reach, bend, stoop and frequently lift up to 30 pounds.

This job description is not all inclusive and may be modified based on business needs. The management reserves the right to make updates and changes to this job description as seen fit for the best interest of the restaurant, employees and guests.