Floor Manager

Job Classification: Floor Manager

Revision Date: November 2020

Job summary:

Oversee and coordinate the planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness, and sanitation.

Supervision exercised:

All FOH positions and BOH to include cooks, runners, porters and dish washers

Supervision received:

Supervisor: General Manager

Supervision: has assigned duties and targets which are monitored by the General Manager

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.
• Fill in where needed to ensure guest service standards and efficient operations.
• Continually strive to develop 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 and 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 anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives 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.
• Develop, plan and carry out restaurant marketing, advertising and promotional activities and campaigns.

Job Specifications:

• Be 21 years of age.
• Be able to communicate and understand the predominant language(s) of the restaurant’s theme/area.
• Have knowledge of service and food and beverage, generally involving at least three years of front-of-the-house operations and/or assistant management positions.
• Possess excellent basic math skills and have the ability to operate a cash register or POS system.

Working conditions:

Fast paced, high volume environment involving constant public interaction. Also, requires carrying serving trays weighing up to 15lbs, and may require lifting bus tubs weighing up to 40 lbs. Shifts may vary based on business needs. Must be able to tolerate secondary tobacco smoke.

Disclaimer:

The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of personnel so classified.

The physical qualifications listed below are general requirements for this position. The actual exertion level and frequency of use can and does fluctuate depending on the individual task being performed.

Physical qualifications:

1. Ability to move throughout the dining room effectively.

2. Ability to lift and carry serving trays weighing up to 15lbs and bus tubs weighing up to 40 lbs.

3. Ability to perform reaching and stooping motions.

Other duties:

1. Additional related duties as requested by the General Manager.

V&E Restaurants is an equal opportunity employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status

Job Type: Full-time

Pay: $55,000.00 - $60,000.00 per year

Benefits:

• Health insurance

Physical Setting:

• Casual dining restaurant

Schedule:

• 10 hour shift
• Day shift
• Evening shift
• Every weekend
• Holidays
• Night shift
• Weekend availability

Supplemental Pay:

• Bonus pay

Education:

• High school or equivalent (Required)

Experience:

• Restaurant management: 2 years (Required)

Language:

• English (Required)

Shift availability:

• Day Shift (Required)
• Night Shift (Required)
• Overnight Shift (Required)

Work Location: One location