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.
The ideal candidate will possess:
Skills
* 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.
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