Floor Manager

Job Overview:The Floor Manager is responsible for ensuring seamless front-of-house (FOH) operations, maintaining exceptional service standards, and supporting both staff and management in delivering a premium dining experience. This role requires strong leadership, attention to detail, and a proactive approach to problem-solving. The Floor Manager oversees daily opening and closing procedures, staff administration, guest service quality, and general operational excellence. Key Responsibilities: 1. Opening Procedures: Unlock all doors, switch off the security alarm, and turn on all lights and air-conditioning. Check reservation book, staff shifts (waitrons, bartenders, runners), and manager handover book. Review the closing duty sheet and prep communications meetings. Allocate waitron duties and cleaning responsibilities by 11:00 am. Ensure bathroom and laundry setups are ready. Complete the opening checklist and verify that all areas are prepared for service. 2. Guest Experience & Floor Supervision: Maintain awareness of the floor, ensuring guests are attended to promptly. Monitor guest satisfaction and resolve complaints efficiently. Ensure recommendations to guests are accurate, truthful, and align with menu knowledge. Provide leadership and guidance to FOH staff, fostering a professional and welcoming environment. Address maintenance or operational issues promptly while maintaining guest service. 3. Cleaning & Organizing: Oversee FOH and BOH cleaning tasks: windows, floors, tables, ice buckets, butter, bread, and ice replenishment. Ensure table setups meet the restaurant’s fine dining standards. Check for new chef recommendations and review them before implementation. 4. Staff Administration & Support: Assist with work rosters for kitchen, FOH, general staff, and hostesses. Support HR-related staff issues, including leave management, disciplinary actions, and reporting to higher management. Answer staff queries and assist with in-house discrepancies or misconduct professionally. Promote a friendly and cooperative work environment. 5. General Administration & Financial Oversight: Ensure all invoices, payments, and pay-outs are recorded accurately in the POS system. Reconcile stock and balance daily, addressing variances promptly. Review all promotions, voids, and discounts, ensuring proper documentation. 6. Management Guidelines & Leadership: Uphold the highest service quality and standards. Demonstrate thorough menu knowledge and guide staff in delivering excellent guest experiences. Train and coach FOH staff in conflict resolution, service standards, and problem-solving. Be proactive in monitoring the floor and addressing operational issues without compromising guest service. 7. Closing Procedures: Supervise FOH and BOH closing tasks, ensuring compliance with prep-sheet counts. Verify all bar and kitchen variances are documented and addressed. Inspect the floor, kitchen, and bar for issues before dismissing staff. Ensure staff clock out correctly, and all equipment is switched off. Secure the premises: lock doors, gates, windows, switch off lights, POS systems, air-conditioning, music, and activate the security alarm. Observe surrounding premises for suspicious activity and report as necessary. Qualifications & Skills: Proven experience in floor management or FOH supervision in a fine dining environment. Strong leadership, communication, and interpersonal skills. Excellent organizational and multitasking abilities. Ability to handle HR-sensitive issues calmly and professionally. Strong problem-solving and decision-making skills. Attention to detail with a focus on service excellence and operational efficiency. Knowledge of POS systems, stock management, and restaurant administration. Personal Attributes: Professional, approachable, and friendly demeanor. Calm under pressure and capable of managing conflict effectively. Highly organized and attentive to detail. Passion for hospitality and delivering an exceptional guest experience.