Floor Manager

Description

COMPANY INFO

As we reopen our doors and position our company for future growth, we are looking for team members who will be excited to join a group of high- energy hospitality pros that truly embrace the Joie de Vivre (joy of living). We foster a work environment of mutual respect while providing an extensive training and development program for all employees.  FIG & OLIVE is a company that believes in our team and in return we strive every day to be a company our team can believe in.

As a chef- driven concept we have established a foundation of genuine ingredients, deep respect for flavor, and an ambiance that celebrates the love of life and culture synonymous to the French Riviera. We are passionate about the cuisine and lifestyle of the French Riviera, and are looking for a team who shares that passion. These ideals have paved the way for 16 years of success in the restaurant industry.

We offer a competitive benefits package which includes: competitive salary, bonus eligibility, health, dental, vision, Life and AD&D, 401(k), 3 weeks of paid time off and monthly cell phone reimbursement up-to $50.

PURPOSE

The Restaurant Manager is vital to executing successful shifts on the floor by being hands on and engaged in all areas of the restaurant.

• Aid the General Manager and AGM to efficiently manage the restaurant.
• Lead by example with hands-on coaching and training of team members to strive for the standard of Excellence.
• Ensure guest satisfaction, Employee Gratification, and Profit Maximization.
• Be a part of a dedicated, hard-working team in a positive work environment.

RESPONSIBILITIES & DUTIES

• Manage day-to-day operations of the shift, supervising and coaching the team.
• Have a clear understanding of every hourly employee’s job description and responsibilities.
• Follow and Maintain DOH Standards and Procedures.
• Create a positive, collaborative working relationship with CDC, Sous Chefs, and BOH employees.
• Assist and begin learning process of invoices and ordering on a weekly basis as instructed by the GM and AGM.
• Active guest interaction, developing regular clientele relationships and being proactive with improving guest experience.
• Report any issues in regards to maintenance of equipment or the facility to the GM.

Qualifications

MINIMUM QUALIFICATIONS & REQUIREMENTS

• A minimum of 1 year in upscale high-volume restaurant management.
• Experience in maintaining all aspects of operations including HR related responsibilities.
• Team player with a positive attitude and problem-solving skills.
• Excellent communication skills.
• Working knowledge of Seven Rooms, OT Guest Center, and Toast as well as strong Microsoft Excel and computer skills a plus.
• Ability to work a flexible schedule inclusive of weekends and holidays.
• Ability to establish and maintain effective relationships with management, employees and general public while listening to concerns when necessary.
• Demonstrates integrity, tact, diplomacy and a commitment to FIG & OLIVE company values.
• Servsafe Certified.

The statements in this job description are intended to describe the essential job functions being performed.  They are not intended to be ALL responsibilities or qualifications.