Restaurant Floor Manager

As the Restaurant Floor Manager, you will assume a pivotal role in overseeing the business performance, quality standards, health and safety, staff management, and customer satisfaction within the establishment. Combining strategic planning with day-to-day management activities, this role demands a blend of business acumen and creativity, particularly in marketing and business development initiatives.

Duties

• Organising staff shifts and scheduling to ensure optimal operational efficiency.
• Providing exceptional customer service, leading by example to inspire staff excellence.
• Collaborating with culinary teams to plan innovative menus that resonate with customer preferences.
• Cultivating strong relationships with food and beverage suppliers to maintain quality standards.
• Ensuring strict adherence to food safety procedures in compliance with sanitary regulations.
• Upholding company policies and procedures regarding cash handling, equipment maintenance, and property management.
• Maintaining safe working conditions for all staff members.
• Conducting regular inventory audits to manage product availability and ordering supplies as needed.
• Recruiting and training staff to uphold service standards and enhance customer experiences.
• Collaborating closely with management to achieve revenue objectives and drive business growth.
• Implementing strategic initiatives to address challenges and improve sales performance.

Skills

The ideal candidate will possess

• Excellent interpersonal skills for effectively managing staff and addressing customer concerns.
• Strong teamwork and leadership abilities to motivate and inspire a diverse team.
• The capacity to thrive under pressure in a fast-paced restaurant environment.
• Sound business acumen to drive successful performance outcomes.
• A comprehensive understanding of hygiene and health and safety regulations.
• Exceptional written and oral communication skills for administrative tasks and personnel management.
• Robust planning and organisational skills to streamline operations.
• The confidence to make independent decisions and take initiative.
• Problem-solving skills to address issues promptly and effectively.
• A flexible and hands-on approach to work, adapting to changing circumstances with ease.

Qualifications

While no formal qualifications are mandatory, desirable qualifications include

• Level 2 Hospitality Supervision and Leadership.

Work Experience

A minimum of three years' experience as a floor manager in a restaurant setting is essential. Work references will be sought to validate experience and expertise.