Position Title: Floor Manager
Reports to: General Manager
Employment Status: Full-Time
FLSA Status: Exempt
ESSENTIAL DUTIES AND RESPONSIBILITIES
The Floor Manager will assist in facilitating the operation of Estiatorio Milos. It will be incumbent upon the
Floor Manager to foster an upscale environment with an emphasis on customer service. The Foor Manager will be responsible for coordinating day-to-day restaurant management operations, delivering superior food and beverage service and maximizing customer satisfaction, as well as responding efficiently and accurately to restaurant guests. Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems.
ESSENTIAL FUNCTIONS:
1. Always conduct yourself in a manner that reflects a positive, professional image. Must maintain a high standard of personal grooming and follow all uniform guidelines per your position and company policies.
2. Work cards are to be on your person at all times during shift.
3. Responsible for handling any Team Member and/or guest opportunities.
4. Oversees day-to-day operation of the restaurant to drive revenue and achieve the optimum profit and ensure the highest quality of service possible.
5. Provide direction to staff, overseeing the dining room to be sure there is a balance of seating capacity
6. Delegate staff schedule
7. Communicate and work closely with the Back of House team
8. Builds relationships with the restaurant guests and provide customer support by resolving their complaints efficiently and effectively
9. Supervises and directs the prompt, efficient, and courteous service to all guests
10. Maintain high standards of quality, hygiene health and safety for all employees and guests
11. Ensures that proper cash handling procedures are followed
12. Implements cost control procedures in order to maximize profitability
13. Controls, analyzes on an on-going basis the level of sales, costs, quality and presentation of food and beverage products, service standards, guest satisfaction, condition and cleanliness of the restaurant and its equipment
14. Conducts training when needed
15. Conducts daily briefings and participates in other meetings as needed to obtain optimal results
16. Keeps aware of trends, systems, practices and equipment related to the hospitality industry through literature, exhibitions and fairs as well as site visits.
17. Appraise staff performance and provide feedback to improve productivity
18. Ensure compliance with sanitation and safety regulations
19. Manage restaurant’s good image and suggest ways to improve it.
OTHER OPERATIONAL DUTIES AND RESPONSIBILITIES:
1. Assists GM with staffing requirements, work schedules and training programs.
2. Assists GM in ensuring correct handling procedures, minimizing china and glassware breakage, and food and beverage waste and spoilage.
3. As staffing needs dictate may be required to assist in the actual operation of any department within the operation, i.e., food preparation, serving, bar, cashier/hostess.
4. Assists GM in ensuring that the entire facility is always prepared, stocked, clean, safe and ready for scheduled operation. Regularly checks all areas to ensure the highest levels of cleanliness and maintenance are achieved.
GUEST SERVICE DUTIES AND RESPONSIBILITIES:
1. Promotes and maintains a program as well as cultivating a team that is focused on and results in the highest level of guest satisfaction and Team Member morale.
2. Personally greets guests whenever possible, while overseeing service and presentation on a routine, random basis. Personally responds to guest complaints. Periodically checks with guests to ensure proper and timely service.
3. Increases guest frequency and loyalty by maintaining high visibility and accessibility.
4. Responsible for working a schedule that coincides with the busiest times of the operation. Schedules should vary to properly monitor operation during all operating hours and maintain proper management coverage in the absence of the GM.
PHYSICAL REQUIREMENTS:
1. Capable of working extended hours, to include weekends and holidays as necessary.
2. Must be able so speak English in a clear and understandable voice so that various types of commutations may be conducted with people of various levels of education and capabilities.
3. Position involves kneeling, stooping, bending, pushing, shoving, lifting, carrying and/or moving objects that can weigh up to 65 lbs. This can occur throughout the shift.
4. This position will alternate between working indoors in a controlled climate with proper lighting, to an outdoors setting with variable climate and lighting. Must be able to adapt to the climate with marked changes is temperature from the heat in the kitchen area to the cold of refrigerated areas.
5. Must be able to interact with all types of individuals, be mentally alert, detail oriented, and with good reasoning skills.
6. Must be able to transport oneself throughout the project site including but not limited to the restaurant, bar, storage areas and kitchen. Must have valid state driver’s license.
7. Must be able to maintain a neat, clean, well groomed and professional appearance.
GOVERNMENT REGULATIONS:
1. Must be able to obtain and renew all required licenses and certificates including Clark
County Health Card, Alcohol Awareness Certificates.
2. Assists GM in maintaining exacting control over state monitored areas; e.g., alcoholic beverage sale and distribution, hygiene and sanitation, Health cards, etc.
3. Consistently complies with all state, local and Association laws/policies regarding the sale and disposition of alcoholic beverages.
4. Practice and observe safety rules and regulations and ensure Team Members reporting to you do so as well. Ensure your areas comply with Board of Health Standards and
Regulations. Knowledgeable of all safety emergency procedures.
5. Responsible for maintaining cleanliness and sanitation standards in accordance with company policies and the Department of Health.
6. Ensure that kitchens and equipment are in good working order to ensure a clean and hazard free work area in compliance with the Department of Health, OSHA and standards set forth by the Corporation. Monitored by proper documentation; works with all departments if any area is below standards or not functioning properly.
EDUCATION AND EXPERIENCE:
1. Extensive background and knowledge in managing restaurant, bar and operations. Formal educational training preferred and proven track record in previous supervisory role(s).
2. Proven customer service experience in a Fine Dining establishment
3. Extensive Food & Beverage knowledge with ability to remember and recall ingredients and dishes to inform customers and wait staff.
4. Minimum 3 years management experience in a related operation.
5. Working knowledge of equipment to include, but not limited to restaurant equipment, liquor dispensing equipment, surveillance systems, cooling and heating, lighting and audio/ visual.
6. Working knowledge of computers including moderately complex software programs.
7. Working knowledge of Micros/Aloha/digital dining/Avero/Open Table or other POS systems required. Ability to use Windows, Excel, and MS Office products.
8. Ability to organize and prioritize work, meet deadlines, work with minimal supervision, exercise judgment and adapt directions from one assignment to another.
9. Knowledge of general accounting and food and beverage practices and procedures including inventory, purchasing and bar surveillance.
10. Mathematical skills necessary to analyze reports, prepare forecasts and budgets.
PHYSICAL DEMANDS AND WORK ENVIRONMENT
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions.
While performing the duties of this position, the employee is regularly required to talk or hear.
The employee frequently is required to use hands or finger, handle, or feel objects, tools or controls. The employee is occasionally required to stand; walk; sit; reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl. The employee must occasionally lift and/or move up to 25 pounds. Specific vision abilities required by this position include close vision, distance vision, color vision, peripheral vision, and the ability to adjust focus. The noise level in the work environment is usually moderate.
IMPORTANT NOTICES:
This position description in no way states or implies that the responsibilities and tasks listed above are the only responsibilities and tasks to be performed by the employee occupying this position. He/she will be required to follow any other instructions and to perform any other job-related duties as required by his/her supervisor/manager.
Requirements stated herein are minimum levels of knowledge, skills and/or abilities to qualify for this position. To perform the duties and responsibilities of this position successfully, the employee must possess the abilities and aptitudes to perform each task proficiently. “Ability” means to possess and apply both knowledge and skill.
All employment decisions, including promotions, transfers and others, are based on meeting all requirements herein and on organizational need, the employee’s being in good standing (including lack of disciplinary actions), meeting all applicable performance standards and other not-discriminatory criteria. The methods o fulfilling requirements are subject to possible modifications to reasonably accommodate qualified individuals with disabilities. Some requirements however may exclude individuals who pose a direct threat or significant risk to the health & safety of themselves or others.
Benefit Conditions:
- Waiting period may apply
- Only full-time employees eligible
Work Remotely
Job Type: Full-time
Pay: $64,000.00 - $75,000.00 per year
Benefits:
- Dental insurance
- Health insurance
- Vision insurance
Shift:
Weekly day range:
- Monday to Friday
- Weekends as needed
Education:
- High school or equivalent (Preferred)
Experience:
- Management: 3 years (Preferred)
License/Certification:
Work Location: In person
