Essential Job Function: The Floor Manager is responsible for overseeing the daily activities of the front-of-house operations and employees in accordance with company policies and procedures and works concurrently with Back of House ensuring a successful operation. Interacts with the dining room guests, fellow employees, and supervisors in a polite and courteous manner to ensure gracious hospitality.
Key Responsibilities: The Floor Manager will be expected to be actively involved in the day to day of the operation including presence on the floor during service. Responsible for the daily operations and provide professional leadership and training systems to all FOH staff members. This individual will be highly involved with service standards and guest experience.

• Manage day to day operations during scheduled shifts that include daily decision making, employee support and guest interaction while upholding standards, food quality and cleanliness
• Maintain operations by preparing policies and standard operating procedures; implementing production, productivity, quality, and guest-service standards; determining and implementing system improvements
• Maintain guest satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings; initiating improvements; building relationships with guests
• Maintain safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures; complying with health and legal regulations; and reporting issues to appropriate stakeholders
• Oversee all disciplinary action related to hourly and exempt employees, and liaise with HR Director in making personnel decisions in support of JF Restaurants culture and mission statement guidelines
• Quickly resolve service quality issues and ensure guest satisfaction at all times
• Help interview, hire, and train new staff members to join the team
• Conduct pre-shift meetings on a daily basis
• Provide attentiveness and excellent service to VIP guests
• Prepare and execute daily pre-shifts
• Advise executive management on any negative developing trends, along with action plan
• Directly oversee all Front-of-House service during operations including, but not limited to service staff and hosts
• Support and maintain an on-going training program for existing staff; keep manuals and information updated
• Participate in weekly Managers’ meetings and other staff meetings as scheduled
• Adhere to DOH standards for sanitation and maintain the current 'A' rating
• Provide attentiveness and excellent service to VIP guests within the hotel

Requirements:

• Minimum 2 years of experience in a managing capacity
• Excellent interpersonal and verbal communication skills
• Culinary diploma or equivalent in experience strongly preferred
• Team-orientated and positive attitude
• Strong communication skills, both verbal and electronic, are required
• Well versed in Microsoft Office, Excel, and can easily adapt to new technology
• Must be able to stand, walk, and/or sit for long periods of time and have the ability to lift and carry up to 50 lbs
• Open availability
• Certification in NYC Food Protection License required