Floor Manager

Salary Range: $65,0000 to $80,000 per year (DOE and state)

ABOUT US : We define hospitality as 'warmth to strangers' and believe it has a place in any business and across all positions. We are a group who are interested in creating diverse hospitality experiences - whether a hotel, a pizza slice shop, a grocer, flower shop, home goods store, bakery, or restaurant - we are passionate about it all. Regardless of whether your position is in retail, wholesale, maintenance, driving, events, design, accounting, HR or food & beverage - we enjoy working with people who want to work in an environment that defines hospitality the way we do and are curious to learn more about the different types of businesses we offer.

Job Summary
The FOH Floor Manager is responsible for maintaining an exceptional atmosphere under the leadership of the General Manager and the Chef de Cuisine. They must possess a passion for service and maintain strong leadership of all FOH staff. They will ensure that all proper procedures are followed, service standards are maintained, and the highest level of cleanliness is maintained throughout the venue. The FOH Floor Manager will assist in the leadership of all front of house staff, fostering a non-competitive supportive workplace by having agreements in place with your team members around their goals, and encouraging a solution driven mindset. This is a hands-on position, where your working day will involve on-the-floor teamwork.

Duties & Responsibilities of the Job:

• Assists all FOH operations to ensure safety, quality, accuracy, efficiency, and profitability
• Upholds a passion for service and an in-depth knowledge of all food and beverage menus
• Communicates clearly and concisely with all supervisors and employees pre-service, during service, and after service
• Ensure that any new dishes or wines on the menu are discussed at pre-shift
• Maintain good relations with the kitchen and give feedback regarding dishes and menu development and customer feedback
• Anticipates and accommodates the needs of your guests
• Establish and maintains relationships with regular guests; and encourage new guests to become regulars
• Assists in maintaining the general cleanliness of the entire venue
• Responsible for maintaining the ambience in the restaurant at all times (lighting, temperature, music, furniture, and overall presentation)
• Responsible for checking petty cash and changing out big bills
• Responsible for getting updated menus and printing for shift
• Responsible for creating incident reports and maintaining the manager's log (via email).
• Make sure all staff is accounted for and prepared for shift
• Check server cash-outs
• Assists in coaching all FOH employee development by setting clear guidelines and agreements; including regularly scheduled job performance check-in's, under the leadership of the General Manager
• Aids the execution of regular service, catering, and all in-house and off-site events
• Possess knowledge of operational systems including payroll, inventory, and purchasing
• Familiar with the Department of Health's sanitation and safety standards
• Ensures the venue is compliant with all federal, state, and county laws and regulations; along with all Gjelina Group company policies (outlined in the Handbook)
• Ensures all mechanical, plumbing, and electrical systems are in good working order; and arranges maintenance when needed
• Ensure all restaurant service equipment is stocked and up to par
• Assist in inventory of beverage, CGS, paper products, office supplies, etc.
• Maintain a transparent and honest relationship with your superiors, effectively communicating any issues with the General Manager

General Attributes:

• To maintain a high customer service focus by approaching your job with our guests' satisfaction always in mind.
• To have a positive impact, taking responsibility and initiative to resolve issues, always clearly communicating with both guests and your colleagues.
• To be decisive, accepting responsibility for making things happen, thinking ahead and developing contingency plans (while ensuring that you have the support to get the job done).
• To be motivated and committed, approaching all tasks with enthusiasm and seizing opportunities to learn new skills or knowledge in order to improve your performance.
• To be flexible, responding quickly and positively to changing environments.
• To maintain high team focus by strong leadership, showing cooperation, and support to colleagues in the pursuit of department goals.

Knowledge, Skills & Attributes:

• Must be organized, self-motivated, and proactive with a strong attention to detail
• Strong hospitality foundation, ability to coach, build a team, problem solve, and leadership skills required
• Familiar and comfortable with finances; P&L statements, annual budgets, forecasting, COGS, and labor models
• Proficient with computers and technology
• Knowledge of all dishes on the menu, to be able to identify them and to know their ingredients
• Knowledge of all beverage items in-house
• Ability to use all relevant items of equipment
• Understanding, knowledge, and ability to comply with safety, sanitation and food handling procedures
• Ability to use the restaurant point of sale system and troubleshoot problems
• Ability to prioritize work activities, provide accurate information and assistance to any management or colleagues' request in a timely and courteous manner
• Ability to keep calm when faced with any unusual situations
• Ability to perform the essential functions of the job

Physical Demands & Work Environment:

• Must be able stand, lift, bend, and walk for extended periods of time (8-12 hours)
• Must be able to move, pull, push, carry or lift of up to 50 pounds on occasion and 30 pounds regularly
• Must be able to seize, grasp, turn and hold objects with hands regularly and in frequent or repetitive motions
• Must be able to reach items at varying height levels (on shelves, on ground, etc.)
• Occasionally kneel, bend, crouch and climb as required
• Must be able to work in conditions of environmental exposure to cold, heat, water, and cleaning materials.
• Must be able to remain focused in a fast-paced and ever-changing environment
• Ability to work a flexible schedule inclusive of varying shifts such as days, evenings, weekends, and holidays.

Certificates & Training:

• State / County Approved Food Protection Course
• State Mgr Alcohol Training Awareness Program
• State Mgr Sexual Harassment Training
• Must understand how to abide by the rules of the Department of Health related to Food Service and Employee Guest Safety

EOE

THE GJELINA GROUP HAS CREATED A CLIMATE OF PURPOSEFUL INCLUSION, AN ENVIRONMENT WHERE ALL CAN FEEL AFFIRMED,SAFE, VALUED AND GIVEN THE OPPORTUNITY TO THRIVE WITHIN THE COMPANY. WE APPRECIATE AND ACKNOWLEDGE THE DIVERSITY OF HUMANITY,A DIVERSITY WHICH INCLUDES DIFFERENCES IN ,SEX,AGE,RACE,ETHNICITY AND NATIONAL ORIGIN,RANGE OF ABILITIES,SEXUAL ORIENTATION,GENDER IDENTITY, GENDER EXPRESSION, FINANCIAL MEANS, EDUCATION AND POLITICAL PERSPECTIVE. THESE BELIEF AND PRACTICES APPLY TO ALL OF THE ACTIVITIES OF OUR BUSINESS INCLUDING DECISIONS FOR CAREER OPPORTUNITIES OR EMPLOYMENT.