General Responsibilities:

Floor managers will oversee front of house operations to deliver an efficient and hospitable dining experience to all guests.

• Act as role model for outstanding service; continuously work to elevate service standards, and personally embodies hospitality in daily actions
• Act as a cultural and brand ambassador for Kamasu in and outside of the restaurant
• Help guests make selections from food and beverage menus, suggest courses and pairings, explain any off-menu dishes, answer all food preparation questions
• Manage hourly front of house employees in their daily responsibilities, providing clear, effective direction
• Ensure the dining room is set up and properly stocked before and during service
• Monitor employee schedules daily to ensure proper staffing levels for business volume
• Collaborate with back of house management to effectively troubleshoot mistakes and problems
• Conduct DOH walk-throughs multiple times per day to ensure DOH compliance; address all DOH violations immediately
• Has or have the ability to obtain NYC Food Protection Card
• Promote and practice safe work habits through trainings, education and day-to-day management
• Identify and resolve potential safety hazards and ensure accidents are documented following proper procedure
• Update opening and closing checklists as needed
• Oversee opening of restaurant and/or breakdown/cleaning of dining room at the end of the shift
• Update knowledge and skills by participating in ongoing educational opportunities
• Read daily service notes and address any areas of concern
• Complete weekly inventory in Craftable

Restaurant Management: 

• Manage, coach, counsel, and evaluate all members of the front of house team
• Maintain a professional relationship with the team, adhering to all standards of conduct outlined in Kamasu’s Employee Handbook
• Consistently monitor, coach and encourage management team and hourly service employees to meet Kamasu’s service and hospitality standards
• Establish regular communication with the front of house team including pre-shifts, meetings, training etc.
• Ensure all new hires are thoroughly trained on the expectations of the restaurant, steps of service, recipes, and presentation required of each dish
• Ensure proper team member coverage per the needs of business while maintaining target labor costs
• Maintain proper loss prevention standards, including cash handling procedures, accurate deposits and safe procedures
• Communicate efficiently and clearly with superiors about anything that may need to be addressed

Essential Functions: 

• The ability to proficiently speak, understand, read and write in English
• The ability to comprehend and follow written and verbal direction
• The ability to understand intermediate math
• The ability to use a computer system for emails, spreadsheets, etc.
• The ability to work independently or as part of a team
• The ability to lift at least 30 pounds on a regular basis
• The ability to bend, stoop, stand and perform extensive walking for 8-10 hours a day
• The ability to adapt to a fast-paced and challenging work environment
• The ability to approach their work with a sense of ownership and work with a sense of urgency
• The ability to work nights, weekends and holidays, and a variable schedule, per the needs of the business
• The ability to perform essential job functions under pressure and maintain professionalism when under stress
• The ability to adhere to all HR policies and guidelines
• The ability to lead, coach, inspire and motivate a large team
• The ability to effectively delegate tasks and follow up
• The ability to skillfully train team members
• The ability to take initiative and resolve issues skillfully, appropriately, and in a timely manner
• The ability to manage multiple projects simultaneously and to prioritize and plan work activities, using time efficiently