Restaurant Floor Manager
Position Overview
The Restaurant Floor Manager oversees all front-of-house (FOH) operations during service, ensuring exceptional guest experiences, efficient workflows, and strong team performance. This role requires a hands-on leader who can uphold service standards, resolve issues quickly, and drive a positive, professional environment.
Key Responsibilities
Guest Experience & Service Quality
- Greet guests and monitor overall dining room atmosphere throughout each shift.
- Ensure service standards are consistently met or exceeded.
- Manage guest concerns or complaints with professionalism, empathy, and effective solutions.
- Oversee table turns, reservations, and seating flow to maximize guest satisfaction and revenue.
Team Leadership & Staff Development
- Lead pre-shift meetings; communicate specials, 86’d items, service expectations, and shift goals.
- Coach, mentor, and support servers, hosts, bartenders, and bussers throughout service.
- Provide real-time feedback and facilitate skill development for FOH staff.
- Assist in training new employees and reinforcing company policies and procedures.
Operational Management
- Coordinate with kitchen leadership to ensure smooth communication and timely food delivery.
- Maintain floor presence while observing service, assisting staff, bussing tables, and managing issues proactively.
- Oversee cleanliness, organization, and ambiance of the dining room, bar, restrooms, and guest-facing areas.
- Ensure compliance with health, safety, and sanitation standards.
- Handle cash reconciliation, comps, and voids as required by company policy.
Team Scheduling & Coordination
- Assist with scheduling, shift coverage, and staffing levels based on business needs.
- Monitor staff performance and document feedback for management or HR as needed.
- Support onboarding and annual review processes with observations and performance notes.
Communication & Coordination
- Serve as the primary point of contact between FOH and BOH during shifts.
- Communicate operational issues or guest feedback to management promptly.
- Work closely with the General Manager to implement company initiatives and improve service efficiency.
Expectations & Performance Standards
Professionalism & Leadership Presence
- Maintain a calm, confident leadership style, even during peak service.
- Set the tone for hospitality, teamwork, and professionalism.
- Lead by example with punctuality, work ethic, and adherence to standards.
Service Expertise
- Thorough understanding of food, beverage, wine, and service techniques.
- Ability to step into any FOH role when needed to support the team.
Problem-Solving & Decision-Making
- Anticipate issues before they escalate and take quick, effective action.
- Demonstrate sound judgment regarding guest satisfaction and staff management.
Communication Excellence
- Strong interpersonal skills, tact, and the ability to resolve conflicts diplomatically.
- Clear, concise communication with staff, management, and guests.
Accountability & Reliability
- Consistently follow company policies and ensure others do the same.
- Take ownership of shift outcomes and service quality.
Required Qualifications
- 2–5+ years of FOH management or supervisory experience (restaurant or hospitality).
- Strong working knowledge of service flow, guest relations, and FOH operations.
- Experience leading teams in high-volume or high-expectation environments.
- POS and reservation system proficiency