Restaurant Floor Manager

Responsible for leading daily floor operations of The Grill, Juice Bar, Sundeck Café, and Pool Bar while supporting the Grill General Manager in the overall leadership of the operation. Serves as the acting operational leader during assigned shifts and is responsible for ensuring exceptional member experiences, strong service execution, operational consistency, and adherence to East Bank Club standards.

This role requires an individual who can operate independently in a fast-paced environment while leading teams, resolving issues in real time, maintaining high hospitality standards, and driving accountability throughout the operation. The Grill Manager plays an integral role in the implementation and reinforcement of service standards, staff development, and member engagement initiatives.

The ideal candidate possesses strong restaurant leadership experience, thrives in high-volume hospitality environments, and understands the importance of relationship-driven service within a club setting.

Compensation: $70,000 annually

ESSENTIAL FUNCTIONS

Opening / Closing Responsibilities

• Oversees daily opening and closing procedures for The Grill and supporting outlets.
• Ensures proper staffing levels for each shift and makes real-time labor adjustments as needed.
• Sets stations and team up for operational success prior to service.
• Leads daily pre-shift meetings focused on service standards, operational updates, food knowledge, and member experience initiatives.
• Ensures all areas are prepared, stocked, clean, and operating according to departmental standards.
• Ensures compliance with all health, sanitation, HACCP, and safety regulations.
• Assists with inventory management, ordering, waste reduction initiatives, and cost controls as directed by the Grill General Manager.

Floor Operations & Member Experience

• Serves as the acting operational leader during assigned shifts and operates independently to ensure smooth and efficient service execution.
• Maintains consistent floor presence throughout service periods and actively supports all areas of the operation as needed.
• Drives hospitality-focused service standards and ensures steps of service are consistently executed by the team.
• Builds enduring relationships with members through visibility, responsiveness, and professional hospitality.
• Handles member concerns, service recovery situations, and operational challenges with professionalism and urgency.
• Ensures all restaurant areas maintain cleanliness, organization, and operational readiness throughout the shift.
• Monitors product levels, service flow, ticket times, and staffing deployment during service.
• Ensures all restaurant equipment is functioning properly and communicates maintenance needs to Engineering when necessary.
• Reinforces POS accuracy standards including proper seat numbers, guest counts, modifiers, and course timing.
• Supports implementation and ongoing reinforcement of East Bank Club service standards and hospitality initiatives.

Team Leadership & Development

• Supports the Grill General Manager in recruiting, interviewing, hiring, onboarding, and developing team members.
• Provides real-time coaching and accountability to employees to improve service execution and operational performance.
• Assists in administering progressive discipline and performance documentation when necessary.
• Leads by example through professionalism, urgency, accountability, and hospitality-driven leadership.
• Maintains strong knowledge of all hourly positions and supports operational needs across all areas of the restaurant.
• Supports employee training programs and assists peer trainers in developing new staff members.
• Creates a culture of teamwork, communication, accountability, and member-focused hospitality.
• Provides support to team members requiring additional coaching and partners with Human Resources when appropriate.
• Works collaboratively with culinary, beverage, and support teams to ensure operational alignment.

Operational & Administrative Responsibilities

• Maintains in-depth knowledge of all Grill, Juice Bar, and Sundeck menus, including ingredients, allergens, and approved substitutions.
• Responsible for proper cash handling and transactional accountability within all assigned outlets.
• Maintains proficiency in POS systems and assists with troubleshooting operational system issues.
• Supports scheduling, payroll review, and labor management functions alongside the Grill General Manager.
• Assists with implementation of operational initiatives, new programs, service enhancements, and departmental projects.
• Supports Juice Bar operations and seasonal Sundeck operations as business levels require.
• Assists in conducting employee performance reviews and ongoing development conversations.
• Maintains awareness of financial performance metrics including labor cost, food cost, waste reduction, and operational efficiencies.

LEADERSHIP EXPECTATIONS

• Operates with professionalism, composure, and urgency in a fast-paced environment.
• Maintains strong floor visibility and actively leads the operation during service periods.
• Demonstrates strong independent decision-making and problem-solving abilities.
• Drives accountability while maintaining a positive and team-oriented culture.
• Communicates effectively with managers, team members, culinary staff, and members.
• Supports continuous improvement initiatives and embraces operational change.
• Upholds East Bank Club service culture and hospitality standards at all times.

OTHER JOB FUNCTIONS

• Completes additional Grill-related projects and assignments as directed by the Grill General Manager.
• Supports club events, promotions, and seasonal operational initiatives.
• Weekend, evening, and holiday availability required.

Requirements

• Minimum 3-5 years of progressive restaurant leadership experience required.

• Private club, luxury hospitality, upscale casual, or high-volume restaurant experience strongly preferred.
• Experience operating independently and leading restaurant operations during assigned shifts.
• Strong understanding of hospitality-driven service standards and member engagement.
• Excellent leadership, communication, coaching, and interpersonal skills.
• Strong knowledge of restaurant operations, food safety, sanitation, and beverage programs.
• Ability to multitask, prioritize, problem solve, and maintain composure in a fast-paced environment.
• Financial acumen with understanding of labor management, food cost, inventory controls, and operational performance metrics.
• Strong POS and restaurant systems knowledge required.
• Experience with inventory and restaurant management systems preferred.
• Flexible schedule including nights, weekends, holidays, and seasonal operational needs.
• Culinary knowledge and familiarity with juice bar operations is a plus.

Benefits

Time Off & Retirement

• Paid Time Off
• 401(k) with company match up to 3%
• Value Sharing (Profit sharing)
• Holiday Bonus
• Paid Parental Leave
  

Health & Wellness:

• Comprehensive health, vision, and dental insurance
• HSA and FSA enrollment options
• Short- & Long-Term Disability options
• Life Insurance: Basic coverage equivalent to annual income, with voluntary options for additional coverage
• Long-Term Care options: Coverage up to 50% of annual income
• Accident and Critical Illness Insurance
• EAP (Employee Assistance Program)
• Pet Insurance through MetLife
  

Employee Perks:

• Free workout privileges
• Employee discounts in the Pro Shop, Spa & Salon services and in the Market
• Parking and transit benefits (pre-tax deduction)
• Access to Tickets at Work discounts
• Tuition reimbursement

East Bank Club is an Equal Opportunity Employer and drug/smoke-free workplace.