Floor Manager

The job scope of a Restaurant Floor Manager includes managing day-to-day operations and ensuring a smooth customer dining experience. Here are the key responsibilities: 1. Staff Management: Supervise and coordinate the activities of servers, hosts, and other floor staff. Train and onboard new employees. Schedule shifts and assign specific duties. Monitor staff performance and provide feedback. 2. Customer Service: Address customer inquiries and complaints, ensuring satisfaction. Handle any issues or conflicts that arise with customers. Oversee reservation management and table assignments. Ensure that guests are seated promptly and receive high-quality service. 3. Operations Management: Maintain a clean and organized dining area. Oversee inventory on the floor, ensuring that sufficient supplies are available. Ensure compliance with health, safety, and hygiene standards. Collaborate with the kitchen and bar to ensure timely service delivery. 4. Financial Oversight: Assist in managing the floor budget (e.g., labor, supplies). Track and control wastage and losses. Oversee daily cash and card transactions and maintain records. 5. Coordination with Other Departments: Communicate with the kitchen, bar, and back-of-house staff to ensure smooth operations. Liaise with upper management to report issues, feedback, and suggestions for improvement. Organize special events or promotions in coordination with marketing. 6. Quality Control: Ensure food and beverage quality and presentation meet restaurant standards. Monitor customer feedback to continuously improve service. 7. Health and Safety Compliance: Ensure staff follows safety protocols and that the environment is safe for customers. Handle any emergency situations (e.g., accidents, fire evacuation). Effective restaurant floor managers should possess strong leadership, communication, and problem-solving skills to maintain a high level of service and ensure efficient restaurant operations.