The Floor Manager is responsible for ensuring guests have a positive experience by exhibiting unsurpassed hospitality.

ESSENTIAL JOB RESPONSIBILITIES

• Provide the highest quality service to guests at all times

• Maintain integrity of service, visit tables while on floor to solicit feedback. Responsible to help on floor when necessary

• Supervise line level staff, establishing positive working relationships

• Keep records required by government agencies regarding sanitation or food subsidies
• Investigate and resolve complaints regarding food quality, service, or accommodations
• Maintain and keep record of food and equipment inventories
• Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented to restaurant standards
• Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity

• Partner with the kitchen staff to ensure proper food presentation and timely preparation
• Monitor compliance with health and fire regulations regarding food preparation and serving and building maintenance
• Maintain front-of-house staff schedule and assign duties

• Ensure that company policies and procedures, safety and other laws, regulations, and requirements are implemented and followed
• Operate ethically to protect the image of the company
• Ability to work a flexible schedule including days, nights, weekends, and holidays
• Performs other duties and responsibilities as required or requested

KNOWLEDGE, EXPERIENCE AND SKILLS

• A minimum of one years’ managerial experience working in a fast pace, high volume restaurant

• Organization and multi-tasking skills
• Strong attention to detail

• Passionate, entrepreneurial, and dedicated to success
• Bachelor’s Degree
• Effective teamwork skills
• Strong communication skills (verbal, non-verbal, and electronic)
• Genuinely friendly interpersonal skills
• Entrepreneurial mentality – Must be a self-starter and excellent time management skills

PHYSICAL REQUIREMENTS

• Ability to perform the essential job functions consistent safely and successfully with the ADA, FMLA and other federal, state, and local standards, including meeting qualitative and/or quantitative productivity standards.
• Must be able to lift and carry up to 50 lbs; Ability to stand for prolong periods of time and climb steps regularly.
• Ability to physically maneuver through work areas; bend, lift, carry, reach/extend arms, and hands above shoulder height frequently, or otherwise move in a constantly changing environment.

COMPENSATION

The base pay range for this position is $65,000.00-$75,000.00 a year. The determination of what a specific employee in this job classification is paid within the range depends on a number of factors, including, but not limited to, prior employment history/job-related knowledge, qualifications and skills, etc.

Creative Culinary Management is an equal opportunity employer.