Restaurant Floor Manager
2 weeks ago
**Responsibilities**:
- Supervise and coordinate the activities of front-of-house staff, including servers, hosts/hostesses, and bartenders.
- Ensure high-quality customer service by greeting guests, resolving complaints, and addressing any issues that arise during service.
- Manage the dining room layout and seating arrangements to optimize capacity and accommodate reservations.
- Monitor table turnover and waitlist management to maximize seating efficiency while minimizing guest wait times.
- Oversee cash handling procedures, including opening and closing cash registers, processing payments, and reconciling cash drawers.
- Conduct regular inspections of the dining area to ensure cleanliness, organization, and compliance with health and safety standards.
- Train and develop front-of-house staff on service procedures, customer interaction, and POS systems.
- Monitor inventory levels of front-of-house supplies and coordinate with management to place orders for replenishment as needed.
- Enforce safety protocols and sanitation practices to maintain a clean and safe environment for guests and staff.
- Maintain open communication channels with the kitchen team, management, and other departments to facilitate seamless coordination and problem-solving.
**Requirements**:
- High school diploma or equivalent; Bachelor's degree in hospitality management or related field preferred.
- Minimum of 5 years of experience in restaurant management, with a strong background in front-of-house operations.
- Proven leadership abilities with a track record of effectively supervising and motivating a team.
- Excellent communication and interpersonal skills, with the ability to interact professionally with guests, staff, and vendors.
- Strong organizational and time management skills, with the ability to prioritize tasks and manage multiple responsibilities.
- Knowledge of POS systems, experience with GAAP, cash handling procedures, and inventory management practices.
- Familiarity with health codes, alcohol service regulations, and other legal requirements.
- Ability to work evenings, weekends, and holidays.
Application Question(s):
- Can you describe your experience managing front-of-house operations in a restaurant setting?
- What strategies do you use to optimize table turnover and minimize guest wait times?
- How do you handle inventory management and ensure adequate stock levels of front-of-house supplies?
- How do you stay updated on industry trends and best practices in restaurant management?
- What do you believe sets apart exceptional restaurant floor managers from others in the industry?
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