What are the responsibilities and job description for the Management FOH position at WELFARE RESTAURANT CORPORATION?
| Position Summary | ||||||||||||||
| The Floor Manager leads daily front-of-house operations to ensure exceptional guest experiences, operational efficiency, and team engagement. This role acts as the bridge between staff and management, ensuring consistent execution of service standards, financial targets, and brand culture across multiple restaurant concepts. | ||||||||||||||
| Key Responsibilities | ||||||||||||||
| -Lead daily FOH operations, ensuring all service standards and SOPs are met. | ||||||||||||||
| -Supervise and coach staff across multiple shifts and venues. | ||||||||||||||
| -Monitor sales, labor, and guest satisfaction data to make agile operational decisions. | ||||||||||||||
| -Partner with the kitchen and bar teams to ensure service flow and quality consistency. | ||||||||||||||
| -Manage labor and scheduling to meet budget targets while maintaining coverage. | ||||||||||||||
| -Ensure compliance with health, safety, and sanitation regulations. | ||||||||||||||
| -Support hiring, onboarding, and training initiatives in coordination with HR. | ||||||||||||||
| -Analyze guest feedback and online reviews to identify improvement opportunities. | ||||||||||||||
| -Implement upselling strategies and product mix optimization to drive revenue. | ||||||||||||||
| -Reinforce brand values and a culture of accountability, collaboration, and psychological safety. | ||||||||||||||
| -Act as an ambassador for guest relations, handling escalations and ensuring loyalty retention. | ||||||||||||||
| Quantitative KPIs (financial and operational) and qualitative indicators (engagement and leadership behaviors). | ||||||||||||||
| Financial | Sales per labor hour, average check, COGS variance | |||||||||||||
| Operational | Guest satisfaction (Google/Yelp/NPS) | |||||||||||||
| People | Turnover rate, absenteeism, engagement | |||||||||||||
| Compliance | Audit results, training completion |
Education: Bachelor’s Degree in Hospitality Management or Business (preferred). |
||||
| Experience: | ||||
| 3–5 years of management experience in hospitality or multi-unit restaurant settings. | ||||
| Proven record of improving sales, team performance, and guest satisfaction. | ||||
| Technical Skills: | ||||
| Proficiency in POS systems (Toast, Aloha, Square). | ||||
| Scheduling tools (7Shifts, HotSchedules). | ||||
| HRIS systems (Paycom experience preferred). | ||||
| Familiarity with digital guest feedback tools (Yelp, Google, OpenTable). | ||||
| Language: English and Spanish bilingual strongly preferred. | ||||
| Certifications: ServSafe or equivalent certification required. | ||||
| The Floor Manager serves as a strategic leadership pipeline toward Assistant General Manager and Restaurant General Manager, directly impacting: | ||||
| Guest retention | ||||
| Profit margin stability | ||||
| Talent pipeline development | ||||
| Brand consistency across expanding units | ||||
| Google review management |