What are the responsibilities and job description for the Manager position at Champers Social Club?
The Floor Manager, in collaboration with the leadership teams, will set communicate standards and practices for the restaurant to ensure a high performing and fulfilled team. You will work closely with the leadership team to drive service each day and inspire team members to work together and hold one another accountable to the standards set. You educate and support the team to create the best dining experience for all guests and the best work environment and experience for all employees. With a passion for bubbles and for creating a sustainable, mission-driven brand, you integrate our goals of creating a robust, dynamic and nimble hospitality experience and our belief that we can do so with authenticity, with impact, and with purpose.
The Floor Manager is responsible for maintaining an exceptional atmosphere under the leadership of the General Manager and the Founder/CEO. They must possess a passion for service and maintain strong leadership of all FOH staff. They will ensure that all proper procedures are followed, service standards are maintained, and the highest level of cleanliness is maintained throughout the venue. The Floor Manager will assist in the leadership of all front of house staff, fostering a non-competitive supportive workplace by having agreements in place with your team members around their goals, and encouraging a solution driven mindset. This is a hands-on position, where your working day will involve on-the-floor teamwork and running dinner service.
Responsibilities of the Job:
● Assists all FOH operations to ensure safety, quality, accuracy, efficiency, and profitability
● Upholds a passion for service and an in-depth knowledge of all food and beverage menus
● Communicates clearly and concisely with all supervisors and employees pre-service, during service, and after service
● Ensure that any new dishes or wines on the menu are discussed at pre-shift
● Maintain good relations with the kitchen and give feedback regarding dishes and menu development and customer feedback
● Anticipates and accommodates the needs of your guests
● Establish and maintains relationships with regular guests; and encourage new guests to become regulars
● Assists in maintaining the general cleanliness of the entire venue
● Responsible for maintaining the ambience in the restaurant at all times (lighting, temperature, music, furniture, and overall presentation)
● Responsible for checking petty cash and changing out big bills
● Responsible for getting updated menus and printing for shift
● Responsible for creating incident reports and maintaining the manager’s log (via email).
● Make sure all staff is accounted for and prepared for shift
● Assists in coaching all FOH employee development by setting clear guidelines and agreements; including regularly scheduled job performance check-in’s, under the leadership of the General Manager/Owner
● Aids the execution of regular service, catering, and all in-house and off-site events
● Possess knowledge of operational systems including payroll, inventory, and purchasing
● Support with all events, buyouts, and private dining set up, execution, and breakdowns
● Familiar with the Department of Health’s sanitation and safety standards
● Ensures the venue is compliant with all federal, state, and county laws and regulations; along with all company policies (outlined in the Handbook)
● Ensures all mechanical, plumbing, and electrical systems are in good working order; and arranges maintenance when needed
● Ensure all restaurant service equipment is stocked and up to par
● Assist in inventory of beverage, CGS, paper products, office supplies, etc.
● Maintain a transparent and honest relationship with your superiors, effectively communicating any issues with the General Manager/Owner
General Attributes:
● To maintain a high customer service focus by approaching your job with our guests’ satisfaction always in mind.
● To have a positive impact, taking responsibility and initiative to resolve issues, always clearly communicating with both guests and your colleagues.
● To be decisive, accepting responsibility for making things happen, thinking ahead and developing contingency plans (while ensuring that you have the support to get the job done).
● To be motivated and committed, approaching all tasks with enthusiasm and seizing opportunities to learn new skills or knowledge in order to improve your performance.
● To be flexible, responding quickly and positively to changing environments.
● To maintain high team focus by strong leadership, showing cooperation, and support to colleagues in the pursuit of department goals.
Knowledge, Skills & Attributes:
● Must be organized, self-motivated, and proactive with a strong attention to detail
● Strong hospitality foundation, ability to coach, build a team, problem solve, and leadership skills required
● Familiar and comfortable with finances; P&L statements, annual budgets, forecasting, COGS, and labor models
● Proficient with computers and technology
● Knowledge of all dishes on the menu, to be able to identify them and to know their ingredients
● Knowledge of all beverage items in-house
● Ability to use all relevant items of equipment
● Understanding, knowledge, and ability to comply with safety, sanitation and food handling procedures
● Ability to use the restaurant point of sale system and troubleshoot problems
● Ability to prioritize work activities, provide accurate information and assistance to any management or colleagues’ request in a timely and courteous manner
● Ability to keep calm when faced with any unusual situations
● Ability to perform the essential functions of the job
What we need from you:
2 years dining room experience in hospitality; fine dining, management experience preferred
Food Handlers Certifcation required
Excellent food and beverage knowledge
Strong passion for and skill in education
Excellent verbal/written communication
Understanding of Microsoft Office applications (Excel, Word, Outlook etc.)
Preferred Bachelor’s Degree or Certification in Hospitality-related field or equivalent expertise gained from time on the job
English fluency and Spanish preferred
The Floor Manager is responsible for maintaining an exceptional atmosphere under the leadership of the General Manager and the Founder/CEO. They must possess a passion for service and maintain strong leadership of all FOH staff. They will ensure that all proper procedures are followed, service standards are maintained, and the highest level of cleanliness is maintained throughout the venue. The Floor Manager will assist in the leadership of all front of house staff, fostering a non-competitive supportive workplace by having agreements in place with your team members around their goals, and encouraging a solution driven mindset. This is a hands-on position, where your working day will involve on-the-floor teamwork and running dinner service.
Responsibilities of the Job:
● Assists all FOH operations to ensure safety, quality, accuracy, efficiency, and profitability
● Upholds a passion for service and an in-depth knowledge of all food and beverage menus
● Communicates clearly and concisely with all supervisors and employees pre-service, during service, and after service
● Ensure that any new dishes or wines on the menu are discussed at pre-shift
● Maintain good relations with the kitchen and give feedback regarding dishes and menu development and customer feedback
● Anticipates and accommodates the needs of your guests
● Establish and maintains relationships with regular guests; and encourage new guests to become regulars
● Assists in maintaining the general cleanliness of the entire venue
● Responsible for maintaining the ambience in the restaurant at all times (lighting, temperature, music, furniture, and overall presentation)
● Responsible for checking petty cash and changing out big bills
● Responsible for getting updated menus and printing for shift
● Responsible for creating incident reports and maintaining the manager’s log (via email).
● Make sure all staff is accounted for and prepared for shift
● Assists in coaching all FOH employee development by setting clear guidelines and agreements; including regularly scheduled job performance check-in’s, under the leadership of the General Manager/Owner
● Aids the execution of regular service, catering, and all in-house and off-site events
● Possess knowledge of operational systems including payroll, inventory, and purchasing
● Support with all events, buyouts, and private dining set up, execution, and breakdowns
● Familiar with the Department of Health’s sanitation and safety standards
● Ensures the venue is compliant with all federal, state, and county laws and regulations; along with all company policies (outlined in the Handbook)
● Ensures all mechanical, plumbing, and electrical systems are in good working order; and arranges maintenance when needed
● Ensure all restaurant service equipment is stocked and up to par
● Assist in inventory of beverage, CGS, paper products, office supplies, etc.
● Maintain a transparent and honest relationship with your superiors, effectively communicating any issues with the General Manager/Owner
General Attributes:
● To maintain a high customer service focus by approaching your job with our guests’ satisfaction always in mind.
● To have a positive impact, taking responsibility and initiative to resolve issues, always clearly communicating with both guests and your colleagues.
● To be decisive, accepting responsibility for making things happen, thinking ahead and developing contingency plans (while ensuring that you have the support to get the job done).
● To be motivated and committed, approaching all tasks with enthusiasm and seizing opportunities to learn new skills or knowledge in order to improve your performance.
● To be flexible, responding quickly and positively to changing environments.
● To maintain high team focus by strong leadership, showing cooperation, and support to colleagues in the pursuit of department goals.
Knowledge, Skills & Attributes:
● Must be organized, self-motivated, and proactive with a strong attention to detail
● Strong hospitality foundation, ability to coach, build a team, problem solve, and leadership skills required
● Familiar and comfortable with finances; P&L statements, annual budgets, forecasting, COGS, and labor models
● Proficient with computers and technology
● Knowledge of all dishes on the menu, to be able to identify them and to know their ingredients
● Knowledge of all beverage items in-house
● Ability to use all relevant items of equipment
● Understanding, knowledge, and ability to comply with safety, sanitation and food handling procedures
● Ability to use the restaurant point of sale system and troubleshoot problems
● Ability to prioritize work activities, provide accurate information and assistance to any management or colleagues’ request in a timely and courteous manner
● Ability to keep calm when faced with any unusual situations
● Ability to perform the essential functions of the job
What we need from you:
2 years dining room experience in hospitality; fine dining, management experience preferred
Food Handlers Certifcation required
Excellent food and beverage knowledge
Strong passion for and skill in education
Excellent verbal/written communication
Understanding of Microsoft Office applications (Excel, Word, Outlook etc.)
Preferred Bachelor’s Degree or Certification in Hospitality-related field or equivalent expertise gained from time on the job
English fluency and Spanish preferred
Salary : $70,000 - $80,000