Job Description

JOB DESCRIPTION FOR REQUIRED LEVEL.

A restaurant floor manager is responsible for helping the restaurant meet service, sales, and profit objectives along with supervising and directing associates in daily work activities.

As a restaurant floor manager, one must assist the general manager with ensuring proper training of new associates, formulating work schedules, and maintaining good customer and public relations within the community.

The restaurant floor manager maintains proper inventories, ensures compliance with cash control procedures, and completes related accounting and administrative reports as required.

A restaurant floor manager may serve in any capacity within the restaurant as needed due to associate absence and perform related duties and assignments as required.

RESPONSIBILITIES ARE AS FOLLOWED.

• Coordinate daily Front of the House and Back of the House restaurant operations
• Deliver superior service and maximize customer satisfaction
• Respond efficiently and accurately to customer complaints
• Regularly review product quality and research new vendors
• Organize and supervise shifts
• Appraise staff performance and provide feedback to improve productivity
• Estimate future needs for goods, kitchen utensils and cleaning products
• Ensure compliance with sanitation and safety regulations
• Manage the restaurant’s good image and suggest ways to improve it
• Control operational costs and identify measures to cut waste
• Create detailed reports on weekly, monthly and annual revenues and expenses
• Promote the brand in the local community through word-of-mouth and restaurant events
• Recommend ways to reach a broader audience (e.g. discounts and social media ads)
• Train new and current employees on proper customer service practices
• Implement policies and protocols that will maintain future restaurant operations

NOTE: we do not demand any charges from the candidate while joining and after joining as it is direct recruitment.