Floor Manager

At Cosme, the Floor Manager is a key leader in delivering the warm, intentional, and contemporary Mexican hospitality that defines our restaurant. This role requires presence, emotional intelligence, and a genuine commitment to our values: hospitality from the heart, excellence, respect, collaboration, integrity, and continuous growth.

The Floor Manager supports daily operations, guest experience, and team development, working closely with FOH and BOH leadership to maintain Cosme’s high standards across service execution, culture, and teamwork. This is a hands-on role with daily impact on the dining room’s tone, energy, and flow.

Key Responsibilities

Daily Operations & Floor Leadership

• Maintain an evident presence on the floor during all services.
• Ensure smooth and consistent service aligned with Cosme’s hospitality style and standards.
• Lead daily pre-shift meetings covering menu updates, 86s, standards, and team alignment.
• Ensure the dining room, host stand, bar, and service stations reflect Cosme’s expectations of organization, cleanliness, and readiness.
• Support compliance with NYC DOH regulations, safety protocols, and company procedures.

• Deliver the warm, polished, and intentional hospitality that Cosme is known for.
• Build and maintain relationships with regulars, VIP guests, industry peers, and international travelers.
• Anticipate guest needs and resolve issues with grace, empathy, and urgency.
• Uphold and protect the tone, pacing, and overall atmosphere of the Cosme dining experience.
  
  

• Guide, develop, and motivate the FOH team through supportive coaching and real-time leadership.
• Participate in hiring, onboarding, and continued education around service, culinary philosophy, Mexican ingredients, and beverage knowledge.
  Foster an inclusive, respectful, and collaborative work environment consistent with Cosme’s culture.
• Serve as a bridge between FOH and BOH, reinforcing communication and alignment across departments.

• Ensure clear, timely communication across all departments.
• Assist in streamlining workflows that support consistency and teamwork.
• Attend weekly managers’ meetings and contribute to monthly P&L discussions as needed.

• Support sales through strong service leadership, upselling guidance, and coaching.
  Oversee cash handling, POS accuracy, and end-of-night reporting.
• Assist with inventory, ordering, and cost-control initiatives when needed.
• Identify opportunities to elevate the guest experience and improve service systems.

• Maintain expert-level fluency in menu items, seasonal changes, cooking techniques, ingredients, mezcal, wine, and spirits.
• Lead mini-trainings and ongoing education to ensure the team stays aligned on service standards and hospitality philosophy.
• Communicate consistently with the kitchen during service to maintain proper pacing, timing, and execution.

Skills

• Inspiring leadership and strong floor presence
• High-level hospitality and guest service excellence
• Training and staff development
• Strong communication and people skills
• Multitasking, prioritization, and organization
• Sharp attention to detail

Key Competencies

• Teamwork and collaboration
• Sound judgment and decision-making
• Problem-solving under pressure
• Planning and execution
• Professionalism, composure, and integrity
• Curiosity and a continuous improvement mindset

Qualifications

• 2–4 years of leadership experience in high-volume, high-quality NYC restaurants (Mexican, contemporary, or fine dining experience a plus).
• Strong understanding of NYC hospitality standards and DOH regulations.
• Experience with POS systems (Toast), Resy, and administrative tasks.
• Deep knowledge of service, wine, spirits, and contemporary Mexican cuisine.
• Flexible availability, including nights, weekends, and holidays.

Salary : $75,000 - $85,000