Floor Manager

FLOOR MANAGER JOB DESCRIPTION

Job Class: Non-exempt Reports To: General Manager

Job Summary: Assist with overseeing and coordinating 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.

Essential Functions and Responsibilities: NOTE: Nexus Brewery unilaterally may change the requirements of this job description at any time. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. These include, but are not limited to, the following:

• Understand and carry out or enforce 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 served according to the restaurant’s recipes, portioning, cooking and serving standards.
• Ensure food coming out of the kitchen is prepared and its presentation is consistent with restaurant 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 to ensure guest service standards and efficient operations.
• 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 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.

• Perform other duties as assigned.

Required Qualifications (includes education, skills and experience): T_he requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions._

• Minimum high school graduate, or equivalent
• 21 years of age
• Three or more years of previous supervisory experience preferred in the food service industry
• Management skills including giving direction and delegating responsibilities
• Must possess basic math skills and have the ability to operate cash register and/or POS system and count back change
• Excellent communication skills (verbally interacts with management, servers, team members and guests)
• Knowledge of safe food handling and sanitation standards
• Knowledge of restaurant front and back of the house operations
• Must have excellent organizational skills
• Must have excellent verbal and written communication skills
• Excellent guest service skills
• Knowledge of workplace safety procedures
• Must be able to pass a criminal background check

Needed Attributes:

• Dependable, multi-task, personal leadership, good communication
• Able to work with a diverse group of people; team player
• Ability to motivate and lead a restaurant team.
• Ability to prioritize and plan work activities, and use time efficiently to complete work in a timely manner to meet deadlines

Job Types: Full-time, Part-time

Pay: From $17.00 per hour

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Employee discount
• Health insurance
• Paid time off
• Vision insurance

Schedule:

• 8 hour shift
• Day shift
• Monday to Friday
• Night shift
• Weekend availability

Work Location: One location

Salary : $17 - $0