JOB SUMMARY

The Floor Manager plays a crucial role in ensuring the smooth operation of the establishment, overseeing daily activities, and maintaining high standards of service and food quality. This position requires strong leadership skills and a passion for hospitality, as the Floor Manager will be responsible for supervising staff, managing customer interactions, and ensuring compliance with food safety regulations. The ideal candidate will have experience in the restaurant or hotel industry and a commitment to fostering a positive team environment.

SKILLS

• Strong knowledge of food preparation techniques and food safety standards.
• Proficient in cash handling practices with attention to detail.
• Previous experience in a supervisory role within the hospitality or restaurant industry.
• Excellent team management skills with the ability to motivate and lead staff effectively.
• Strong communication skills for interacting with customers and team members.
• Ability to work in a fast-paced environment while maintaining composure under pressure.
• Familiarity with hotel or restaurant operations is preferred.
  This position is ideal for individuals who are passionate about providing exceptional service in the hospitality industry while leading a dedicated team.
  Job Types: Full-time, Part-time
  Pay: $44,025.41-$57,000.00 per year
  Expected hours: No less than 30 per week

Benefits:

• Discounted or free food
• Flexible schedule
• On-site parking

Language:

• English (preferred)

Work Location: In person
Expected start date: 2025-01-2

• Supervise daily operations to ensure efficient service and adherence to quality standards.
• Manage staff schedules, training, and performance evaluations to promote team development.
• Oversee food preparation processes to ensure compliance with food safety regulations.
• Handle cash transactions accurately and maintain financial records.
• Address customer inquiries and resolve any issues promptly to enhance guest satisfaction.
• Collaborate with kitchen staff to coordinate meal service and maintain inventory levels.
• Ensure cleanliness and organization of dining areas and kitchen facilities.
• Implement operational procedures to improve efficiency and service quality.