Restaurant Manager

Floor Manager

The floor is where guests decide whether they return. You run the shift so mesquite-grilled plates, regional favorites, and catering handoffs land on time, with warmth that feels personal and standards that hold under a full book. This role exists to turn a busy service into measurable guest loyalty, clean numbers, and a team that wants the next shift. You own the room—not a title.

Performance Objectives

• Lead each shift so guest satisfaction meets target and issues are resolved before guests leave.
• Hold ticket times and table turns through peak without cutting hospitality or food quality.
• Staff, section, and coach hosts, servers, bussers, and bartenders so labor stays in plan and coverage never gaps.
• Open and close the room to standard: guest-ready stations, reconciled cash, comps, and voids, and a clean handoff.
• Sync the floor with the grill and catering so plates and event setups match the ticket, on time.
• Coach service on allergies, recovery, and thoughtful suggestions so check average and repeat visits rise.
• Close every shift with covers, sales, labor, and incidents so the next day’s plan is already clear.

Environment & Resources

You report to the General Manager and lead the floor team on lunch, dinner, and weekend peaks, including patio and catering handoffs. You work with the POS, waitlist, and scheduling tools, plus written service standards and a defined comp limit for guest recovery. Decisions that protect the guest and the shift are yours; exceptions escalate the same night.

Essential Qualifications

• Two or more years leading a full-service dining room through real peak volume.
• A record of hitting guest, speed-of-service, and labor targets you can explain with numbers.
• Hands-on command of POS, cash, voids, and tip reporting.
• Food-safety certification, or the ability to earn it immediately.
• Clear coaching in a fast, bilingual service environment.
• Availability for nights, weekends, and the shifts that make the week.

Role Selling Points

• A focused menu and catering book—standards you can teach, not a endless specials list.
• Growth-stage hospitality: strong floor leaders can step into broader operations.
• Visible impact. You see the room, the ticket, and the team change in a single service.
• Real authority on the floor, with a short path to the general manager—not layers of process.

Call to Action

If you can run a full room and leave it tighter than you found it, apply now. Bring the shifts you are proud of—we will talk results, not resumes.

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