We are looking for a passionate and dedicated Floor Manager to join our New York team.
The Floor Manager will work closely with the General Manager and all members of the restaurant’s management team to ensure the restaurant is operating according to the Milos standards. The Floor Manager may be responsible for overseeing service of any portion of the restaurants operating hours, as well as share in administrative responsibilities.
Duties & Responsibilities:
Work with GM to oversee the day-to-day operation of the restaurant to drive revenue and achieve the optimum profit and ensure the highest quality of service possible.
Builds relationships with the restaurant guests and provide customer support by resolving their complaints efficiently and effectively.
Supervises and directs the prompt, efficient, and courteous service to all guests.
Maintain high standards of quality, hygiene, health and safety for all employees and guests.
Ensures that proper cash handling procedures are followed.
Controls and analyzes on an on-going basis the level of sales, costs, quality and presentation of food and beverage products, service standards, guest satisfaction, condition and cleanliness of the restaurant and its equipment.
Provide direction to staff, overseeing the dining room to be sure there is a balance of seating capacity.
Communicate and work closely with the Back of House team.
Assist in leading and conducting training sessions, department meetings and pre-shift sessions, as well as other meetings as needed to obtain optimal results.
Appraise staff performance and provide feedback to improve productivity.
Complete manager opening and closing checklists as required, including daily reports and daily administrative duties
Ensure compliance with sanitation and safety regulations
Manage restaurant’s good image and suggest ways to improve it
Keeps aware of trends, systems, practices, and equipment related to the hospitality industry through literature, exhibitions, and fairs as well as site visits.
Required Qualifications:
Minimum of 5 years in hospitality and at least 2 years of experience in a restaurant management capacity at a fine dining or high volume establishment
Having directly supervised at least 30 employees
Advanced knowledge of food, wine and spirits, including technical and service aspects
Experience working with restaurant management software, like OpenTable and Resy
The ability to carry out supervisory responsibilities in accordance with company philosophy, policies and applicable laws
Must be fluent in English and helpful to be conversational in Spanish, French or Italian
Excellent verbal and written communication skills
The statements in this job description are intended to describe the essential nature and level of work being performed. They are not intended to be ALL responsibilities or qualifications of the job.
For more information about estiatorio Milos visit our website at www.estiatoriomilos.com
Estiatorio Milos is an EEO Employer
More detail about Estiatorio Milos – Midtown part of Estiatorio Milos
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