Restaurant Floor Manager

Job Summary:

The Restaurant Floor Manager is responsible for managing the front-of-house operations, ensuring excellent guest experiences, supervising and training staff, and maintaining the cleanliness and organization of the dining area. This role involves providing leadership, handling customer inquiries or complaints, and ensuring that service is efficient and up to the restaurants standards.

Key Responsibilities:

Staff Supervision and Training:

• Lead and supervise floor staff.
• Train new staff members on restaurant procedures, customer service standards, and health and safety regulations.
• Schedule shifts and ensure the right number of staff is present at all times.
• Monitor employee performance and provide feedback, guidance, and coaching to improve service. Guest Service:
• Ensure all guests receive exceptional service by maintaining a strong presence on the floor.
• Handle customer inquiries, complaints, and special requests in a professional and timely manner.
• Resolve any issues that arise to ensure the guests satisfaction.
• Promote a positive and welcoming atmosphere in the restaurant. Operational Management:
• Oversee the daily operations of the dining room, ensuring that tables are properly set and service stations are stocked.
• Coordinate with kitchen staff to ensure timely delivery of orders.
• Manage reservations, waitlists, and seating arrangements.
• Ensure that the restaurant maintains cleanliness and organization, including dining areas, restrooms, and service stations. Health and Safety Compliance:
• Ensure the restaurant is compliant with all health, safety, and sanitation regulations.
• Monitor food and beverage quality and portion control.
• Conduct regular inspections to ensure all safety standards are maintained. Financial and Administrative Duties:
• Assist in managing the restaurants budget and controlling labor and inventory costs.
• Oversee cash handling, processing of customer payments, and handling of tips.
• Assist in inventory management and ordering supplies.
• Help prepare daily, weekly, or monthly reports on sales, customer feedback, and other key performance indicators. Collaboration with Other Departments:
• Work closely with kitchen and bar staff to ensure smooth operations and guest satisfaction.
• Communicate effectively with the management team and provide feedback on floor operations, customer trends, and employee performance.

Skills and Qualifications:

• Experience: Minimum 2-3 years of experience in a supervisory or managerial position in the hospitality or restaurant industry.
• Communication Skills: Strong verbal and written communication skills to interact with both guests and staff effectively.
• Leadership Skills: Proven ability to manage and motivate a team, delegate tasks, and ensure high levels of service.
• Problem-Solving: Ability to handle guest complaints, resolve issues, and think on your feet to ensure smooth service.
• Organizational Skills: Ability to manage multiple tasks at once, prioritize work, and stay calm under pressure.
• Customer Service: A passion for delivering excellent customer service and creating positive guest experiences.
• Knowledge of Health and Safety Regulations: Familiarity with food safety, sanitation, and health regulations.
• Flexibility: Ability to work evenings, weekends, and holidays as required.

Education:

• High school diploma or equivalent; a degree in hospitality management or related field is a plus.

Working Conditions:

• This position requires long hours on your feet, including evenings, weekends, and holidays.
• The role may involve lifting, bending, and handling restaurant equipment.

Job Type: Full-time

Pay: R50,00 per hour

Expected hours: 45 per week

Work Location: In person

Application Deadline: 2025/04/30