Floor Manager

We are seeking a confident and highly experienced *Floor Manager* to lead front-of-house operations within a fast-paced, high-volume hospitality environment.

This is a hands-on leadership position for someone who knows how to *run a large floor and a large team*. You will be responsible for structuring each service, allocating and managing sections, directing staff, maintaining service flow and ensuring the entire FOH operation works cohesively during busy trading periods.

We are looking for a manager who is comfortable taking ownership of the floor and making quick, confident decisions when the venue is at capacity.

KEY RESPONSIBILITIES

*Floor & Section Management*

⁠ ⁠Take ownership of the restaurant floor throughout service.

⁠ ⁠Plan and allocate sections based on bookings, expected trade and staff capability.

⁠ ⁠Assign waitstaff, runners, hosts and support staff effectively across the venue.

⁠ ⁠Monitor every section throughout service and redistribute staff where required.

⁠ ⁠Manage table flow, seating, turnover and service timing across a high-volume floor.

⁠ ⁠Identify pressure points before they impact service and respond quickly.

⁠ ⁠Ensure sections are properly set, maintained and handed over throughout service.

⁠ ⁠Coordinate closely with the kitchen, bar and host team to maintain a smooth service flow.

*Large Team Leadership*

⁠ ⁠Confidently lead and direct a large FOH team during high-volume services.

⁠ ⁠Run clear and effective pre-service briefings, ensuring every team member understands their section, responsibilities, bookings and service expectations.

⁠ ⁠Delegate effectively rather than allowing operational issues to funnel through one person.

⁠ ⁠Set clear expectations and hold team members accountable for their sections and responsibilities.

⁠ ⁠Maintain visibility and control of the entire floor while supporting individual sections when required.

⁠ ⁠Develop strong supervisors and senior staff who can take ownership of areas within the venue.

⁠ ⁠Train, coach and develop staff to improve service capability and consistency.

⁠ ⁠Maintain a professional, positive and performance-driven team culture.

*High-Volume Service*

⁠ ⁠Remain calm, organised and decisive during extremely busy trading periods.

⁠ ⁠Manage competing priorities without losing visibility of the wider operation.

⁠ ⁠Make quick operational decisions around staffing, sections, tables and service flow.

⁠ ⁠Ensure service standards remain consistent even when the venue is operating at high capacity.

⁠ ⁠Troubleshoot service issues in real time and provide clear direction to the team.

⁠ ⁠Coordinate FOH and BOH communication to prevent delays and service breakdowns.

*Guest Experience & Standards*

⁠ ⁠Maintain strong service and presentation standards across all sections.

⁠ ⁠Monitor guest experience throughout the venue rather than focusing solely on individual tables.

⁠ ⁠Handle escalated guest concerns and service recovery professionally.

⁠ ⁠Ensure dietary requirements, allergies, VIPs and special requests are correctly communicated.

⁠ ⁠Drive strong menu and product knowledge across the team.

⁠ ⁠Ensure staff provide attentive, efficient and professional service.

*Operations & Compliance*

⁠ ⁠Oversee opening, service and closing procedures.

⁠ ⁠Ensure appropriate staffing levels and floor coverage throughout trade.

⁠ ⁠Monitor staff performance, breaks and section handovers.

⁠ ⁠Ensure RSA, WHS and venue procedures are consistently followed.

⁠ ⁠Escalate and document incidents or operational concerns where required.

⁠ ⁠Work closely with senior management and the Head Chef to continually improve service systems and operational efficiency.

ABOUT YOU

We are looking for someone who has:

⁠ ⁠Strong experience managing *large hospitality teams and high-volume services*.

⁠ ⁠Proven experience running and coordinating multiple sections simultaneously.

⁠ ⁠The ability to command a busy floor while remaining calm and approachable.

⁠ ⁠Strong delegation and team-management skills.

⁠ ⁠Excellent situational awareness and the ability to see what is happening across the entire venue.

⁠ ⁠Confidence making fast decisions under pressure.

⁠ ⁠Strong knowledge of restaurant service flow and section management.

⁠ ⁠Experience training and developing FOH teams.

⁠ ⁠Excellent communication and problem-solving skills.

⁠ ⁠Strong food and beverage knowledge.

⁠ ⁠A valid NSW RSA competency card.

⁠ ⁠A genuine ability to lead from the floor rather than simply supervise from the sidelines.

We need a *leader, not just a supervisor* — someone capable of taking a large team, giving them structure and direction, and ensuring every section of the venue operates as one cohesive service.

If you thrive in high-volume hospitality, know how to get the best out of a large team and can confidently take control of a busy restaurant floor, we'd love to hear from you.

Work Location: In person