Operations Team Lead

As a Floor Manager, you will be responsible for leading and directing staff to ensure guests have an exceptional experience. You will support staff and guests in resolving issues efficiently.

• Assist guests with choices and questions, providing clear and concise information
• Resolve customer complaints in a timely manner, addressing their concerns and needs
• Provide backup support to front-of-house staff during service, ensuring seamless operations
• Process transactions on the point-of-sale system as needed, maintaining accuracy and efficiency
• Supervise front-of-house staff during service, monitoring performance and providing guidance
• Develop and implement promotions to enhance restaurant sales and growth
• Create and manage weekly work schedules for front-of-house staff, considering individual needs and preferences
• Review and approve server and/or bar cash out paperwork at the end of each shift, ensuring accuracy and compliance
• Maintain positive employee relations, fostering a safe and respectful work environment
• Support catering events as needed, providing excellent service and ensuring guest satisfaction
• Purchase supplies and materials as required, managing inventory levels effectively
• Conduct quality checks on food, including portion control and preparation, to maintain high standards and sanitation regulations
• Document guest feedback and communicate it to the front-of-house team, driving continuous improvement
• Engage guests in meaningful conversations, encouraging repeat business and loyalty
• Ensure all staff members adhere to safe food handling procedures, preventing cross-contamination and foodborne illnesses
• Report and document any human resources-related incidents involving front-of-house or back-of-house staff
• Inspect the restaurant's cleanliness, ambiance, lighting, and music throughout each shift, making adjustments as needed
• Perform opening and closing duties, maintaining the restaurant's appearance and functionality
• Coordinate repairs and maintenance as required, ensuring the restaurant remains operational and efficient
• Assist in hiring, training, and developing new employees, promoting career growth and advancement
• Collaborate with head chefs and general managers to plan menus, staying ahead of trends and competition
• Participate in marketing activities and promotional events, both on- and off-site
• Manage inventory levels, processing refunds and printing itemized receipts as requested by guests
• Monitor email communications daily, responding to guest inquiries and forwarding event requests to the relevant teams
• Support the general manager in updating the back-of-house system, enhancing operational efficiency