Restaurant Floor Manager

Benefits

• Competitive salary
• Employee discounts
• Paid time off

The Restaurant Floor Manager oversees all front-of-house (FOH) operations during service, ensuring exceptional guest experiences, efficient workflows, and strong team performance. This role requires a hands‑on leader who can uphold service standards, resolve issues quickly, and drive a positive, professional environment.

• Greet guests and monitor overall dining room atmosphere throughout each shift.
• Ensure service standards are consistently met or exceeded.
• Manage guest concerns or complaints with professionalism, empathy, and effective solutions.
• Oversee table turns, reservations, and seating flow to maximize guest satisfaction and revenue.

• Lead pre-shift meetings; communicate specials, 86’d items, service expectations, and shift goals.
• Coach, mentor, and support servers, hosts, bartenders, and bussers throughout service.
• Provide real-time feedback and facilitate skill development for FOH staff.
• Assist in training new employees and reinforcing company policies and procedures.

• Coordinate with kitchen leadership to ensure smooth communication and timely food delivery.
• Maintain floor presence while observing service, assisting staff, bussing tables, and managing issues proactively.
• Oversee cleanliness, organization, and ambiance of the dining room, bar, restrooms, and guest-facing areas.
• Ensure compliance with health, safety, and sanitation standards.
• Handle cash reconciliation, comps, and voids as required by company policy.

• Assist with scheduling, shift coverage, and staffing levels based on business needs.
• Monitor staff performance and document feedback for management or HR as needed.
• Support onboarding and annual review processes with observations and performance notes.

• Serve as the primary point of contact between FOH and BOH during shifts.
• Communicate operational issues or guest feedback to management promptly.
• Work closely with the General Manager to implement company initiatives and improve service efficiency.

• Maintain a calm, confident leadership style, even during peak service.
• Set the tone for hospitality, teamwork, and professionalism.
• Lead by example with punctuality, work ethic, and adherence to standards.

• Thorough understanding of food, beverage, wine, and service techniques.
• Ability to step into any FOH role when needed to support the team.

• Anticipate issues before they escalated and take quick, effective action.
• Demonstrate sound judgment regarding guest satisfaction and staff management.

• Strong interpersonal skills, tact, and the ability to resolve conflicts diplomatically.
• Clear, concise communication with staff, management, and guests.

• Consistently follow company policies and ensure others do the same.
• Take ownership of shift outcomes and service quality.

• 2–5+ years of FOH management or supervisory experience (restaurant or hospitality).
• Strong working knowledge of service flow, guest relations, and FOH operations.
• Experience leading teams in high-volume or high-expectation environments.
• POS and reservation system proficiency.