Floor Manager

The Red Shirt Program will teach you the basics of management. It will give you a solid foundation on which to build your career. The program contains tasks, projects, discussion questions, and online courses all geared toward building your knowledge of Bottleneck Management’s systems and expectations and the ideals of Leadership and Effective Management. The program is in an initiative-based program and completion time varies among participants.

On average, you can anticipate six months to fully complete the process and be able to effectively lead people, however, you may have an opportunity to develop more quickly based on your skills and initiative.

Who is Bottleneck Management?

Bottleneck Management operates vibrant, high-energy, approachable restaurants in the most dynamic neighborhoods and locations. From the start, we’ve been about genuine people and genuine hospitality. We’ve grown into a crowd-pleasing hospitality juggernaut while continuing to hold our core values close to our hearts.

Core Values

Understand the wants and needs of others

Support others through words and actions

Empower each team member to excel

Enjoy each other, our guests, and our time at work

We believe it’s our people that make us strong, so we’re committed to finding driven, hospitable, upbeat, and intelligent teammates. Whether it’s in our home office or our restaurants, we put hospitality first, like excellent hosts at a party.

We offer a fun and supportive working environment, comprehensive benefits, 401k, a generous PTO plan, EAP access, and restaurant dining discounts.

Primary Responsibilities and Duties

Essential Functions:

• Promotes and instills Bottleneck Management philosophies and operational standards
• Fosters an environment of inclusion and unity at all levels
• Commitment to guest-first mentality through a "lead by example" approach
• Carries, communicates, and embodies the Bottleneck culture
• Opening/closing the restaurant
• Micros proficiency including all staff POS functions, manager functions and select chef functions
• Understanding and adherence to all Bottleneck Management standard operating procedures
• Expediting food in a timely manner with the utmost quality
• Food and beverage quality management
• Understand labor management systems
• Comply with and enforce sanitation regulations and safety standards

FOH Duties:

• Guest relations– performing 100% table touches, guest complaint resolution, and driving guest loyalty
• Host stand acumen including effectively managing the host stand and executing Open Table
• Understand service standards, and able to assist in every workgroup during the shift

HOH Duties:

• Dish and line station set up, break down and running
• Line check, station prep sheet, All SOP awareness and adherence

Qualifications and Skills:

• High School Diploma Required, College Coursework/Degree Preferred
• Minimum 6 months employed with Bottleneck Management
• Must be in satisfactory performance standing with Bottleneck Management

Our Ideal Candidate:

• Outgoing and full of energy
• Polished go-getter
• Satisfaction focused

Supervisory Responsibilities: Floor/Staff Management

Reports to: General Manager/Executive Chef

Department: FOH/HOH Operations

Compensation:

Please visit our Careers Page to view and learn more about payrates

Hours of work: Ability to work a variable schedule, including weekends

Work Environment/Physical Demand:

• Must be able to stand for full shift.
• Must be able to lift at least 50 pounds.
• Must have good hearing for accurate communication with guests.
• Must be able to use hands and fingers to handle and feel objects, tools controls and type.
• Must be able to work in areas with loud noises.
• Required to frequently reach, bend, stoop, and carry.
• Must be able to work in both warm and cool environments; indoors and outdoors.
• Must be able to tolerate potential exposure to allergens: peanut products, egg, dairy, gluten, soy, seafood, and shellfish.
• Extended periods of standing and walking to different parts of the restaurant at different levels.
• Fast paced hands on position.
• Dining facilities are both outside and inside.
• Lighting is maintained at a low level.

The physical demands described here are representative of those that must be met by an associate to…