The Floor Manager supports the restaurant management in overseeing the daily front-of-house operations, ensuring service standards are met, guests are well looked after, and the team performs efficiently. This is a hands-on leadership role that requires strong presence on the floor, attention to detail, and the ability to lead by example.
Key Responsibilities:
Service Operations
- Supervise daily service on the floor to ensure a smooth and professional guest experience.
- Coordinate table assignments and oversee service flow during peak periods.
- Handle guest feedback and resolve issues promptly and diplomatically.
- Ensure readiness of the floor before each service (cleanliness, mise-en-place, staff presence).
Team Leadership
- Support, guide, and motivate the service team during shifts.
- Assist with onboarding, training, and development of new front-of-house staff.
- Ensure that grooming standards, punctuality, and conduct policies are followed.
- Lead briefings to communicate daily objectives, specials, or operational updates.
Operational Support
- Assist the restaurant management with schedules, floor plans, and shift planning.
- Ensure POS usage and billing procedures are correctly followed.
- Support inventory counts (linen, uniforms, menus, small equipment).
- Monitor and maintain dining room cleanliness and safety standards.
Requirements:
- Previous experience in a supervisory or senior service role in a restaurant or hotel.
- Strong leadership and interpersonal skills with a hands-on approach.
- Excellent communication and problem-solving abilities.
- Professional demeanor, attention to detail, and guest-oriented mindset.
- Ability to work flexible hours, including weekends and holidays.
- Knowledge of restaurant systems (POS, reservation platforms) is a plus.
