Dining Room Floor Manager

Position Title: Dining Room Floor Manager

Company: Le Depot Brasserie/Reef Capital

Location: Park City, Utah

Salary: $60,000-$70,000 DOE

About Reef Capital:

Reef Capital Partners is a Utah-based investment firm founded in 2005. Reef focuses on commercial real estate lending and development across the United States.

This is an exciting opportunity to join a growing restaurant group partnered with James Beard Award-winning Chef Galen Zamarra, located in the heart of Park City, Utah - an internationally renowned ski destination.

Our culinary concepts in Old Town Park City include Le Depot Brasserie - a 100-seat French brasserie and bar, and Union Patisserie - a French pastry and coffee shop.

Position Summary:

The Dining Room Floor Manager will support the existing management team and oversee daily front-of-house operations for both Le Depot Brasserie and Union Patisserie. This role is responsible for supervising all FOH service staff including servers, bartenders, hosts, bussers, and overseeing the baristas at Union Patisserie.

The ideal candidate is highly organized, hospitality-driven, and thrives in a fast-paced fine dining environment. This individual must be comfortable leading service from the floor, actively engaging with guests, mentoring staff, implementing systems and SOPs, and maintaining exceptional hospitality standards.

The Dining Room Floor Manager will oversee reservation management, guest relations, staff development, labor management, and service execution while collaborating closely with the General Manager, Assistant Manager, Executive Chef, and BOH leadership team.

Fine dining French cuisine experience is strongly preferred. Strong knowledge of French wines, classic service standards, cocktails, and elevated guest experiences is essential.

Responsibilities:

Guest Experience & Service Leadership

• Lead and actively manage service on the dining room floor during operating hours
• Ensure every guest receives attentive, knowledgeable, and gracious hospitality
• Perform regular table touches and proactively gather guest feedback
• Anticipate guest needs based on prior visits, requests, and observations
• Resolve guest concerns quickly, professionally, and with a sense of urgency
• Maintain a strong presence on the floor while fostering a calm, professional service environment
• Promote restaurant offerings, events, and experiences to guests when appropriate

Reservations & Guest Communications

• Oversee all reservation requests including phone, online, and in-person inquiries
• Manage reservation flow to maximize seating efficiency and maintain service standards
• Create and manage nightly floor plans and table assignments
• Confirm reservations and communicate with guests regarding special requests
• Coordinate large party bookings, private dining inquiries, and special menu requests
• Manage restaurant contact email accounts and guest correspondence professionally and promptly

Team Leadership & Staff Development

• Hire, train, mentor, schedule, and discipline FOH staff as needed
• Lead pre-shift meetings and communicate nightly goals, menu changes, VIP guests, and operational updates
• Develop and implement FOH training modules, SOPs, and service standards alongside the General Manager
• Ensure all staff maintain proper uniform standards, punctuality, side work completion, and menu knowledge
• Foster a culture of accountability, professionalism, teamwork, and hospitality
• Conduct ongoing coaching and performance feedback with staff
• Assist in performance reviews and employee development initiatives

Operations & Administrative Duties

• Monitor labor daily and adjust staffing levels according to business volume
• Assist with scheduling, payroll review, tip sheets, and labor reporting
• Support cash handling procedures and end-of-day financial reconciliation
• Oversee opening and closing procedures and all related operational paperwork
• Maintain strong communication between FOH and BOH teams to ensure smooth service execution
• Collaborate with the General Manager and Executive Chef to maintain the highest standards of guest satisfaction
• Monitor restaurant flow, pacing, and timing throughout service
• Ensure compliance with health, safety, sanitation, and alcohol service standards

Inventory & Financial Oversight

• Assist with inventory management and par levels for: Glassware, Flatware, China, Beverage inventory, FOH supplies
• Assist with beverage and liquor ordering, including DABS pickups
• Minimize waste, breakage, loss, and misuse of restaurant equipment
• Maintain awareness of restaurant financial performance, including labor costs, cost of goods, and operational efficiencies

Facility & Service Standards

• Inspect dining room, bar, café, and service stations daily to ensure cleanliness and readiness
• Ensure all FOH areas meet sanitation, maintenance, safety, and presentation standards
• Monitor overall ambiance including music, lighting, cleanliness, and guest comfort
• Assist with seasonal operational adjustments during holidays and peak tourism periods
• Support special events, buyouts, and large-format service as needed

Qualifications:

• Minimum 3 years of experience in a fine dining restaurant environment
• Previous management experience in fine dining restaurants, luxury hotels, or high-volume hospitality operations preferred
• Strong leadership, organizational, and communication skills
• Extensive food, wine, cocktail, and service knowledge
• Experience working in luxury hospitality, major metropolitan markets, or ski resort destinations preferred
• Strong problem-solving and conflict-resolution abilities
• Ability to remain calm and effective under pressure
• College degree preferred
• Degrees in Hospitality, Restaurant Management, Culinary Arts, Business Administration, or related fields are highly desirable

Company Benefits:

• 401(k) Plan with Company Match
• Generous Health Plan with HSA Match