Floor Manager

Floor Manager

Oversee and coordinate the planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation.

Duties & Responsibilities:

• To promote, work and act in a manner consistent with the mission of Pier 1
• Understand completely all policies, procedures, standards, specifications, guidelines and training programs.
• Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times.
• Will assign service staff sections, and orchestrate seating of guests.

• Oversee bar operations to include inventory checks, restocking and cleaning schedules.

• Must be equipped to handle customer situations, voids and comps
• Is responsible for either opening/closing of restaurant depending on shift.
• Will oversee atmosphere to include: cleanliness of dining room and bathrooms, as well as music and lighting. 
• Set-up and execution of special events or groups.

Ensure that The Den is well set and ready at all times to accommodate guests.

• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
• Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
• Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
• Make employment and termination decisions consistent with Restaurant Manager guidelines for approval or review.
• Fill in where needed to ensure guest service standards and efficient operations.
• Continually strive to develop your staff in all areas of managerial and professional development.
• Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
• Monitor stock checks of bar and kitchen areas, as well as circulating inventory.
• Prepare bar orders for stores and ensure that all products are received in correct unit count and condition
• Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
• Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met. Adjusting floor staff work times according to business
• Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
• Fully understand and comply with all municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.
• Provide advice and suggestions to Restaurant Manager as needed.
• Your duties are not limited to the above, you may be asked to carry out tasks outside of your usual area of responsibility. Your job description is also subject to change

Qualifications:

• Minimum 2 years of Front-of-the-House operations or experience as an assistant manager in the F&B industry
• Basic Mathematics skills
• Computer literate
• Able to work long hours, late nights, on holidays and weekends
• Able to stand and walk for long periods