Floor Manager

• Oversee and manage daily front-of-house and floor operations.
• Ensure smooth and efficient service throughout operating hours.
• Lead, supervise, and coordinate floor staff to maintain excellent service standards.
• Monitor staff performance, attendance, grooming, and work discipline.
• Ensure customers receive friendly, professional, and efficient service.
• Handle customer enquiries, feedback, complaints, and service recovery professionally.
• Coordinate with the kitchen and other departments to ensure timely and accurate order service.
• Monitor table arrangements, cleanliness, restaurant presentation, and overall floor conditions.
• Ensure proper implementation of company SOPs, service standards, and safety procedures.
• Monitor food and beverage service quality and ensure consistency.
• Assist with staff scheduling, shift arrangements, and daily task allocation.
• Train and guide new and existing staff on service procedures and company standards.
• Monitor inventory and report shortages or operational issues to management.
• Assist in opening and closing procedures, including cash handling when required.
• Identify operational issues and take appropriate action to ensure smooth daily operations.
• Prepare daily operational reports and provide feedback to management when required.
• Perform other duties assigned by the Restaurant Manager or Management.

Job Requirements

• Minimum Diploma or equivalent qualification.
• Preferably 2–3 years of experience in restaurant, café, F&B, or hospitality operations.
• Previous experience in a supervisory or floor management role is an added advantage.
• Strong leadership, communication, and interpersonal skills.
• Customer-oriented with a strong commitment to service excellence.
• Able to manage and motivate a team in a fast-paced environment.
• Good problem-solving and decision-making skills.
• Able to handle customer complaints and challenging situations professionally.
• Well-organized, responsible, and able to multitask effectively.
• Good understanding of restaurant/café service operations and SOPs.
• Positive attitude, team player, and willing to take initiative.
• Willing to work on rotating shifts, weekends, and Public Holidays.