Overview

The Restaurant Floor Manager is responsible for overseeing daily front-of-house operations and ensuring exceptional guest experiences. This position provides leadership to servers, bartenders, hosts, bussers, and support staff while maintaining service standards, operational efficiency, and a positive team culture. The Restaurant Floor Manager serves as the primary leader during service periods, ensuring smooth restaurant operations and guest satisfaction.

This role pays an annual salary of $65,000 - $75,000.

Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays).

This position will remain open until September 25, 2026.

Responsibilities

• Manage daily restaurant floor operations during lunch, dinner, special events, and peak service periods.
• Provide visible leadership and support to front-of-house team members, including servers, bartenders, hosts, bussers, and food runners.
• Ensure all guests receive exceptional service and promptly address guest concerns or service recovery opportunities.
• Conduct pre-shift meetings and communicate daily priorities, menu updates, promotions, and event details.
• Monitor service quality, food presentation, cleanliness, and adherence to company standards.
• Assist with staffing assignments, floor plans, section management, and labor deployment.
• Support hiring, onboarding, training, coaching, and performance development of team members.
• Monitor compliance with food safety, sanitation, responsible alcohol service, and workplace safety standards.
• Collaborate with culinary and beverage teams to ensure seamless execution of restaurant operations.
• Assist with inventory controls, supply management, and operational cost management.
• Ensure accurate cash handling, POS procedures, and shift reporting.
• Maintain a clean, organized, and guest-ready restaurant environment.
• Support restaurant operations during private events, buyouts, receptions, and convention-related functions.
• Perform manager-on-duty responsibilities and other duties as assigned.

Qualifications

• 3-5 years of restaurant management or supervisory experience in a full-service restaurant, hotel, resort, upscale dining venue, convention center, or hospitality environment.
• Strong leadership and team development skills.
• Excellent guest service, communication, and conflict-resolution abilities.
• Knowledge of restaurant operations, food and beverage service, and hospitality standards.
• Experience with scheduling, labor management, and operational reporting preferred.
• Knowledge of POS systems and cash-handling procedures.
• Food Handler certification required or ability to obtain upon hire.
• Alcohol Service certification required or ability to obtain upon hire.
• Ability to work flexible schedules, including evenings, weekends, holidays, and special events.
• Ability to stand and walk for extended periods.
• Ability to lift and carry heavy objects.
• Ability to bend, stoop, reach, and perform repetitive motions.
• Ability to work in a fast-paced, high-volume hospitality environment.
• Ability to move throughout dining rooms, service stations, and event spaces as needed.