The Restaurant FloorManager is responsible for the overall direction,coordination, and evaluation of the Restaurant. Directly supervises allemployees and carries out supervisory responsibilities in accordance with theorganization's policies and applicable laws. Responsibilities includeinterviewing, hiring, and training employees; planning, assigning, anddirecting work; appraising performance; rewarding and disciplining employees;addressing complaints and resolving problems in the restaurant and assignedoutlets.

 Dutiesand Responsibilities

· Selection, development, and performancemanagement of employees.

· Participate in on-going education for teammembers, including daily pre-shift meetings.

· Manages and assists staff in service andduties.

· Responsible for employee schedules, performancereviews and mediating employee concerns and issues in a prompt and efficientmanner.

· Resolve guest issues and concerns with aprofessional demeanor enforcing service standards as described in SOP’s.

· Maintain an open, professional communicationwith back of house staff.

· Coordinate and manage the entire operation ofthe venue during scheduled service, including flow of service, and implementingcreative solutions as needed.

· Maintains safe, secure, and healthy facilityenvironment by establishing, following, and enforcing sanitation standards and companypolicies and procedures.

· Schedules andtrains employees in accordance with company policies. Handles cash problemsefficiently. Handles customer problems in a courteous manner.

· Verifies that the outlet staffperforms according to Hazard Analysis and Critical Control Points (HACCP),Occupational Safety and Health Association (OSHA) and regional AlcoholicBeverage Commissions guidelines.

· Maintain excellent communication with hotel managementteam and be able to provide constructive and well-informed solutions.

· Managing front of the house inventory asassigned.

· Managing all functions on daily checklist.

· Performing additional job duties requested by GMand Director of Food and Beverage.

Skills/Requirements

· Effective and timely communicationand administrative skills.

· Must be able to work flexible hoursincluding nights and weekends and Holidays.

· Knowledge of computers to fulfillmanagement functions, including word and excel, POS System.

· Knowledge of Department of Healthguidelines and standards.

· Knowledge of wines, spirits, anddish pairing.

· Self-disciplined and initiative;leadership ability; pleasant, polite manner and a neat and clean appearance.

· Ability tomotivate employees to work as a team to ensure that food and service meethospitality standards.

· Ability to calculate figures and amounts such as discounts,interest, commissions.

· Ability to read and interpret documents such as safety rules,operating and maintenance instructions, and procedure manuals.

· Ability to write routine reports and correspondence. Ability tospeak effectively before groups of customers or employees of organization.

Physical Demands

The physicaldemands described here are representative of those that must be met by anemployee to successfully perform the essential functions of this job. Reasonable accommodations may be made toenable individuals with disabilities to perform the essential functions.

· Must be able to work in outdoor elements suchas precipitation and wind with minimal ventilation and small/enclosed space.

· Ability to handle equipment, mirrors, or otherdisplay items as well as grasp, lift, push/pull and carry same physically andsafely from shelves and otherwise transport up to 50 pounds.

· Must be able to exert well-paced ability inlimited space and to reach other locations of the hotel/restaurant on a timelybasis.

· Must be able to lift up to 30 lbs. on aregular and continuing basis.

· Must be able to bend, stoop, squat and stretchto fulfill required tasks.

· Requires grasping, writing, standing, sitting,walking, repetitive motions, bending, climbing, listening, and hearing abilityand visual acuity.

· Talking and hearing occur continuously in theprocess of communicating with guests, supervisors, and co-workers.

· Vision occurs continuously with the mostcommon visual functions being those of near and color vision and depthperception.

· Requires manual and finger dexterity to useand operate all necessary equipment.

· Ability to apply common sense understanding to carry outinstructions furnished in written, oral, or diagram form. Ability to deal withproblems involving several concrete variables in standardized situations.

 Education

· Knowledge of POS 

. Knowledge of Open Table 

· High school or equivalent education required.

 Licenses or Certificates

· Ability to obtain and/or maintain any government requiredlicenses, certificates or permits must be “Serv Safe Certified” by the State ofFlorida.