FLOOR MANAGER - GJELINA NYC

Salary Range: $ 75,000.00 to $ 85,000.00 per year (DOE and state)
ABOUT US: We define hospitality as ‘warmth to strangers’ and believe it has a place in any business and across all positions. We are a group who are interested in creating diverse hospitality experiences - whether a hotel, a pizza slice shop, a grocer, flower shop, home goods store, bakery, or restaurant - we are passionate about it all. Regardless of whether your position is in retail, wholesale, maintenance, driving, events, design, accounting, HR or food & beverage - we enjoy working with people who want to work in an environment that defines hospitality the way we do and are curious to learn more about the different types of businesses we offer.
We are currently seeking a dynamic and self-starting Floor Manager who shares and can demonstrate an understanding of our values, which are the pinnacle of who we are and what we are about. The ideal candidate thrives under pressure and possesses a strong work ethic and creative spirit for fast-paced brasserie.
POSITION SUMMARY: The Floor Manager is responsible for maintaining an exceptional atmosphere under the leadership of the General Manager and the Chef de Cuisine. They must possess a passion for service and maintain strong leadership of all Floor staff. They will ensure that all proper procedures are followed, service standards are maintained, and the highest level of cleanliness is maintained throughout the venue. The Floor Manager will assist in the leadership of all floor staff, fostering a non-competitive supportive workplace by having agreements in place with your team members about their goals and encouraging a solution-driven mindset. This is a hands-on position where your working day will involve on-the-floor teamwork.
Ideal candidates will be well versed in the articulation of what is not tolerated behavior in the form of microaggressions, retaliation and either conscious or unconscious biases. The Floor Manager should also offer clear guidance to Team Members on what internal growth can look like in the property or in the Gjelina Group.

ESSENTIAL DUTIES AND RESPONSIBILITIES (other duties may be assigned):

• Maintain high standards of appearance and hygiene that include clean clothes, nails and hair and no heavy perfumes/colognes.
• Know our regulars and encourage new guests to become regulars by establishing a rapport that includes the guests’ likes and dislikes. Smile, maintain eye contact with our guests, and always provide prompt, attentive service.
• Responsible for working with the Chefs to update menus, felt boards, website and ordering platforms.
• Assists all floor operations to ensure safety, quality, accuracy, efficiency, and profitability.
• Upholds a passion for service and an in-depth knowledge of all food and beverage menus.
• Communicates clearly and concisely with all supervisors and employees pre-service, during service, and after service.
• Ensure that any new dishes or wines on the menu are discussed pre-shift.
• Maintain good relations with the kitchen and give feedback regarding dishes and menu development and customer feedback.
• Anticipates and accommodates the needs of your guests.
• Establish and maintain relationships with regular guests and encourage new guests to become regulars.
• Assists in maintaining the general cleanliness of the entire venue.
• Responsible for maintaining the ambiance in the restaurant at all times (lighting, temperature, music, furniture, and overall presentation).
• Responsible for checking petty cash and changing out big bills.
• Responsible for getting updated menus and printing for shifts.
• Created incident reports and maintained the manager’s log (via email).
• Make sure all staff is accounted for and prepared for the shift.
• Check server cash-outs.
• Assists in coaching all floor employee development by setting clear guidelines and agreements, including regularly scheduled job performance check-ins under the leadership of the General Manager.
• Aids the execution of regular service, catering, and all in-house and off-site events.
• Possess knowledge of operational systems, including payroll, inventory, and purchasing.
• Familiar with the Department of Health’s sanitation and safety standards.
• Ensures the venue is compliant with all federal, state, and county laws and regulations, along with all Gjelina Group company policies (outlined in the Handbook).
• Ensure all restaurant service equipment is stocked and up to par.
• Assist in inventory of beverages, CGS, paper products, office supplies, etc.
• Maintain a transparent and honest relationship with your supervisors, effectively communicating any issues with the General Manager.
• Make sure all staff is accounted for and prepared for the shift.
• Prepare and present a pre-shift staff briefing that includes any new additions to the menu and 86’d items.
• Update availability and pricing in POS daily.
• Check server and busser side work, which includes all equipment, menus, station cleanliness, and table detail, to ensure that both sides are set and ready for service.
• Responsible for ensuring all staff in that department participate in ongoing training.
• Assist any guests who have complaints or feedback and inform senior management of any issues on each shift as they happen.
• Anticipate needs throughout the shift, asking for additional help if required to ensure service standards are met and to communicate with another manager any additional assistance that is needed or if you require time away from the floor.
• Address any issues with the chef or senior management regarding any concerns regarding the main kitchen during service.
• Monitor shortages of all restaurant equipment (cutlery, packaging, etc.) and report them to a GM immediately.
• Develop relationships with guests, promoting a high level of customer service.
• Maintain good relations with the kitchen and give feedback regarding dishes, menu development, and customer feedback.
• Assist with and assess training new staff.
• Must attend mandatory meetings.
• Keep close communication with the General Manager regarding operations and service.
• Weekly discussion with General Manager to coordinate training needs and staff performance.
• Weekly review of P & L with General Manager to brainstorm ways to improve EBITDA.
• Perform other duties and responsibilities as required or requested.
• Ability to articulate the Group’s policy on Prevention and awareness of Microaggressions and what forms of retaliation can look like.Display a strong passion for developing the team, along with highlighting opportunities for internal growth

QUALIFICATIONS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. The Company is an Equal Opportunity Employer. Reasonable accommodations may be made as needed to enable individuals with disabilities to perform the essential functions.

• 5+ years of experience.
• Must be available to work a flexible schedule, including evenings, weekend shifts, and holidays.
• Must be organized, self-motivated, and proactive with a strong attention to detail.
• A strong hospitality foundation, the ability to coach, build a team, problem-solve, and leadership skills are required.
• Familiar and comfortable with finances, P&L statements, annual budgets, forecasting, COGS, and labor models
• Proficient with computers and technology.
• Knowledge of all dishes and beverage items in-house
• Ability to use all relevant items of equipment.
• Understanding, knowledge, and ability to comply with safety, sanitation, and food handling procedures.
• Ability to use the restaurant point of sale system and troubleshoot problems.
• Ability to prioritize work activities and provide accurate information and assistance to any management or colleagues’ request in a timely and courteous manner.
• Ability to keep calm when faced with any unusual situations.
• Ability to perform the essential functions of the job.
• Excel/Google Sheets literacy
• Ability to understand and interpret financial statements.
• Ability to work in a team environment.
• Ability to work calmly and effectively under pressure.
• Must have problem-solving abilities, be self-motivated, and organized.
• Familiarity with all the equipment in the overseen department, basic troubleshooting, and diagnosis.
• Understanding, knowledge, and ability to comply with safety, sanitation, and food handling procedures.
• Ability to prioritize work activities and provide accurate information and assistance to any management or colleagues’ request in a timely and courteous manner.
• Ability to keep calm when faced with any unusual situations.
• Ability to perform the essential functions of the job.
• Ability to train, teach, coach, and lead.
• Must have problem-solving abilities, be self-motivated, and organized.
• Ability to work with speed and efficiency.
• Demonstrates integrity, trust, ethics, and values.
• Bi-lingual in English and Spanish, preferred.
• Ability to work in a fast-paced environment.
• Adaptable, team-oriented, dependable, and strong work ethic.
• Manager Food Handler Certification - Food Handling & Sanitation Awareness
• Must understand how to abide by the rules of the Department of Health related to Food Service