Floor Manager at Craig's Restaurant

Restaurant Information:

Since its inception in 2011, our restaurant has become an anchor to the WeHo Design District. Behind our notable hospitality is a dedicated team of culinary and hospitality professionals who thrive on curating a one-of-a-kind experience. These individuals are sincere, creative, passionate, and bring a wide range of talents to come together around a shared vision for creating a dining experience rooted in relationships and familiarity.

Over the last twelve years, the restaurant has nearly doubled in size and continues to cultivate longstanding relationships with our guests. Now there is more on the horizon and so we’re looking for experienced hospitality professionals to come grow with us!

Expected Workflow:

40-45 hour workweek, working 5 days a week with variable days based on business needs.  Workflow will be determined in conjunction with Maître’d scheduling to ensure the service standards are followed in accordance with the restaurant's values. Days worked may be variable to accommodate the increase or decrease of business throughout the year or in accordance with the demands of service.

Description of Position: 

The Floor Manager is intended to assist the General Manager and Operations Manager with the execution of service. The position directly supervises and is responsible for management of the dining room during service as well as interfacing with maître'ds to maximize the capacity, efficiency and revenue of the restaurant within the standards set by the company.

They will participate with leadership in the coaching of hospitality employees in the execution of the Steps of Service. This will include real-time coaching during service as well as more formal coaching in conjunction with other senior leadership. The floor manager should be able to participate with the execution of the Steps of Service in a supervisory and assisting capacity.  This role will also be tasked with enforcing the standards of the company, as set out by the Employee Handbook for hospitality employees. 

The Floor Manager will be responsible for the daily operations of running the floor for the restaurant. This may include “opening” the restaurant and preparing the operation for service. This may include all aspects related to the execution of service for each shift, which may include management of staff, setup, readiness of the restaurant, conducting preservice meetings, and all related duties.

During service they will be responsible for ensuring that  steps of service are followed and coaching hourly hospitality employees as necessary. They will also be responsible for guest satisfaction and retention, as well as ensuring that staffing levels during service are commensurate with business levels. Coaching and guest interaction go hand in hand with this position and this position is the main point of contact for hospitality employees to receive feedback in a meaningful way and continue to hone or improve upon their skillset.  Depending on daily scheduling, this position could be responsible for “closing” of the restaurant in accordance with SOPs which could include filling out daily logs/paperwork, verifying server check-outs, ensuring side work and other tasks of hourly employees is completed or assigned to another member of management. 

The floor manager will serve as the conduit between the Maître ’ds and the hospitality team. They will work in conjunction with the hospitality team to maintain steps of service as it relates to a smooth flow of the restaurant which looks to maximize the capacity while enhancing the experience. They will be responsible for updating the team working the door to the current circumstances of the restaurant dining areas and most importantly and deviations of standard operating procedures so the door team can adjust accordingly. This should all be done in careful synchronicity with determined steps of service and standard operating procedures for cohesive execution of service among the entire teams.

Duties:

• Oversight of daily Steps of service
• Introduce and implement Steps of Service
• Coaching hospitality employees in regards to steps of service and execution of service.
• Formal coaching of hospitality employees 
• Assist with execution of service
• Enforcing Craig’s steps of service and standard operating procedures as it relates to  hospitality employees
• Ensuring daily operations related to execution of service happen in accordance with procedures.
• Being present or facilitating daily pre service meeting
• Printing and reviewing guest notes and shift overview cover report
• Oversight of food and beverage presentation
• Maintenance and presentation of service notes
• Managing execution of service as it relates to turn times and flow
• Managing guest satisfaction and retention matters
• Evaluating labor as it relates to business and making necessary adjustments as well as determining dismissal of hourly employees.
• Completing daily operational documents
• Checking servers out
• Communicating with maître’ ds to maintain flow of service and maximize seating capacity
• Using steps of service to maintain flow of service
• Enforcing steps of service or Implementing  variations as needed in order to achieve desired outcome with individual tables/guests when necessary

Experience:

• At least 5 years of previous experience in high volume, fine dining restaurants, however, this experience is not limited to management experience.
• Management experience is preferred, however, not essential.

Qualifications:

• Ability to function, produce, and curate guests’ relationships, while applying a high level of discretion.
• Willingness to work well in a team environment while balancing multiple functions of daily operations.
• Experience in guest-centric environments (restaurant or otherwise).
• Proficient in basic POS, computer and mobile technologies; Word, Gmail, Excel, OpenTable, etc.
• Ability to multitask, as well as prioritize tasks, to ensure those relevant to immediate needs are completed in a timely manner.
• Ability to maintain a positive attitude and have a professional attitude during guests and employee interactions.
• Full time availability, including weekends and holidays.

Compensation and Benefits:

• $30.00 - $35.00/hour, dependent on experience
• Potential for quarterly bonuses
• Paid parking
• 401k with employer match
• Health/Medical/Vision/Dental/Mental Health Coverage
• Daily Meals
• Paid time off
• Paid sick time
• Opportunity for advancement

Salary : $30 - $35