Floor Manager

Duties & Responsibilities

Primary responsibilities include, but are not limited to the following:

Leadership

• Model positive leadership behaviors for the team in order to foster a great workplace
• Actively engage and contribute to the weekly manager meeting
• Lead with an “If you see something, say something” approach to providing feedback to all team members
• Actively participate in service and the day-to-day operations
• Meet with other managers, leads team members, and trainers to ensure we are delivering a great guest experience
  
  

Guest Engagement

• Acutely aware of the atmosphere in the restaurant and works to constantly monitor and adjust it throughout the day
• Must actively work the floor to deliver on service standards; 100% table touches are non-negotiable at every service to create hospitality legends and cultivate regulars
• Consistently executes food, beverage, service, and hospitality that aligns with the company values
• Lead the restaurant team to deliver a great guest experience to build lifelong repeat guests
  
  

Business Acumen and Compliance

• Assist in leading the daily critical line checks and supports the FOH to deliver excellent service
• Ensure that HR practices are consistent with company values and compliant with all local, state, and federal laws
• Lead a best-in-class approach to cleanliness, safety, sanitation, and food safety
• Exhibit mastery of all operational systems, including the ability to train and delegate to direct reports
• Responsible for training, receiving orders, and assisting in ensuring an effective work environment
  
  

Employee Development

• Build morale and team spirit by fostering a work environment where team members’ input is encouraged
• Identify staffing, recruiting, interviewing, hiring, and training needs of qualified candidates; Facilitate on-going training and development of current staff; Coach and counsel team members for improved performance, documenting developmental plans as necessary
• Assist in the interview process of all hourly team members
• Ensure that operational and training standards are consistently followed and executed
• Lead the behavior that creates a safe and enriching workplace for all employees
• Ensure new company initiatives are supported and communicated clearly to all team members
• Lead and foster a restaurant culture that promotes employee development and coaching on a daily basis
  
  

Operations

• Review daily time punches for accuracy; address time clock abuse (clocking in early or late) via coaching and/or documentation
• Resolve team members or customer conflicts through Company compliant handling procedure.
• Oversee all cash management functions; Maintain proper loss prevention standards, including reviewing cash handling procedures, deposits and safe procedures
• Work with the management team regarding all reservations, event and hosting needs
• Able to perform all POS functions, including opening and closing procedures, comps, voids and transfers, back of house administration (employee creation, menu management, etc.)
• Promote and practice safe work habits, identifies and resolves potential safety hazards; Documents accidents, conducts initial investigation and determination of root cause of safety incidents in the interest of maintaining a safe work environment
• Ensure that all team members are educated on our products and services
  
  

Essential Functions

• Knowledge of BeefBar NY brand, culture, and product.
• Must be able to lift, move, and carry heavy boxes (at least 50 lbs)
• Able to walk, stand, and/or bend continuously and for extended periods as required to perform essential job functions Occasional kneeling, bending, crouching, and climbing is required
• Available to work weekends, nights, and holidays per the needs of the business
• Able to perform essential job functions under pressure, maintains professionalism when working under stress
• Fluent in written and spoken English
• Polished personal presentation; Grooming meets company standards outlined in the Employee Handbook
• Able to utilize computer programs such as Gmail, Microsoft Office (Word, Excel, Outlook, and PowerPoint), Toast, Seven Rooms, and any additional systems; Ability to access and accurately input information using a moderately complex computer system
• Knowledge of workplace safety procedures and New York State Department of Health standards for bar and food service
  
  

Work And Education Experience

• At least 2 years of experience required, preferably in a Management capacity or higher within a similar caliber concept
• High school diploma or GED
• Bachelor’s Degree in Culinary Arts, or similar subject
• Holds NY Department of Health and Mental Hygiene Food Protection Certificate
  
  

EEO Statement: Tribeca Hospitality Group/ Beef Bar is proud to be an Equal Opportunity Employer. We do not discriminate on the basis race, color, creed, religion, gender (including gender identity and expression), sexual orientation, marital status, pregnancy, childbirth or related condition, sexual and reproductive health decisions, ancestry, national origin, citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, status as a victim of domestic violence, sexual violence, or stalking, or any other legally protected status.

More detail about Beefbar NYC part of Tribeca Hospitality Group, please visit https://culinaryagents.com/entities/624255-Beefbar-NYC