Front of House / Floor Manager Full Time NEW

Front of House / Floor Manager
Job Summary
The Front of House / Floor Manager is responsible for overseeing the day-to-day front-of-house
operations of the restaurant, ensuring exceptional guest experiences, efficient service, and
adherence to the restaurant's standards. This position provides hands-on leadership and
supervision to front-of-house staff, ensuring that service runs smoothly and that guests receive
professional, attentive, and consistent service. The Front of House / Floor Manager works closely
with the Restaurant Manager, Head Chef, and Bar Manager to ensure effective coordination
between front-of-house, kitchen, and bar operations. The position is expected to lead by example
and foster a culture of hospitality, professionalism, teamwork, and accountability that reflects the
restaurant's premium brand and reputation.
Key Responsibilities
 Oversee the daily front-of-house operations and ensure smooth and efficient service
throughout the restaurant.
 Supervise, motivate, and provide direction to front-of-house employees, including
servers, hosts, cashiers, and other service staff.
 Conduct pre-shift meetings and ensure staff are properly briefed on daily operations,
reservations, special events, menu changes, promotions, and guest requirements.
 Monitor staff performance throughout each shift and provide coaching and feedback to
ensure service standards are consistently maintained.
 Ensure that staff adhere to established service procedures, grooming standards, uniform
requirements, and company policies.
 Monitor table assignments, reservations, guest flow, and seating arrangements to
maximize efficiency and enhance the guest experience.
 Maintain a visible presence on the restaurant floor and actively monitor service, ensuring
guests are attended to promptly and professionally.
 Handle guest enquiries, complaints, special requests, and service issues promptly and
professionally, escalating matters to the Restaurant Manager when necessary.
 Monitor food and beverage service to ensure orders are accurate, timely, and presented
according to established standards.
 Coordinate closely with the Head Chef and Bar Manager to address service issues,
delays, special requests, and other operational matters.
 Monitor the presentation, cleanliness, and overall condition of the dining area, bar,
restrooms, and other front-of-house areas throughout each shift.
 Ensure tables are properly set, cleared, and reset in a timely manner and that the dining
area is maintained to the required standard.
 Monitor the proper handling of menus, tableware, service equipment, and other front-of-
house supplies to minimize damage and unnecessary waste.
 Assist the Restaurant Manager with staff scheduling, training, onboarding, and
performance evaluations as required.
 Monitor attendance, punctuality, breaks, and staff conduct and report any issues to the
Restaurant Manager.
 Ensure all cash handling, POS procedures, discounts, voids, refunds, and payment
processes are carried out in accordance with company policies and report any
discrepancies to the Restaurant Manager.

 Monitor daily sales and service activity and provide the Restaurant Manager with
feedback on operational issues, guest feedback, staffing, and service performance.
 Assist with the execution of promotions, special events, private functions, and other
restaurant initiatives.
 Ensure compliance with health and safety, food safety, licensing, and company
requirements within the front-of-house operation.
 Assist in maintaining effective communication between front-of-house staff, the kitchen,
bar, and management to ensure a seamless guest experience.
 Prepare or complete shift reports and communicate relevant operational issues, incidents,
guest feedback, and follow-up requirements to the Restaurant Manager.
 Support the Restaurant Manager in maintaining high standards of service, efficiency,
cleanliness, and guest satisfaction at all times.
Qualifications, Experience & Competencies
 Bachelor's Degree or Diploma in Hospitality Management, Business Administration, or a
related field is preferred.
 Minimum of three (3) years' supervisory or management experience in a high-end
restaurant, hotel, or fine dining establishment.
 Proven experience supervising front-of-house or hospitality teams.
 Strong knowledge of restaurant service standards and front-of-house operations.
 Excellent communication, interpersonal, leadership, and customer service skills.
 Strong organizational, problem-solving, and decision-making abilities.
 Ability to remain calm and professional when dealing with guest concerns and high-
pressure situations.
 Proficiency in POS systems, Microsoft Office, and restaurant management software.
 Knowledge of food safety, occupational health and safety, and licensing requirements.
 Strong attention to detail and ability to effectively manage multiple tasks in a fast-paced
environment.
 Ability to work flexible hours, including evenings, weekends, and public holidays.
 Professional appearance, positive attitude, integrity, and strong leadership skills.
Reporting Relationship
Reports directly to the Restaurant Manager.