Floor Manager

Summary:

The Floor Manager oversees the front of house during service, keeping the floor organized, supporting the team, and making sure guests are well cared for. This is a hands-on role that requires clear communication, sound judgment, and strong leadership. The Floor Manager works closely with all departments to maintain service standards and support sales, with guest service as the main priority.

Responsibilities:

• Floor Operations: Stay present and engaged on the floor throughout service. Monitor seating, service timing, cleanliness, and staff coverage, stepping in where needed to keep operations running smoothly.
• Communication & Coordination: Maintain clear communication with all departments. Make sure the team is aware of unavailable items, daily specials, items to promote, and any updates that affect service.
• Guest Service: Check in with guests, support staff with service needs, and handle concerns professionally. Follow through on issues to ensure guests feel heard and cared for.
• Daily Briefings: Lead pre-shift briefings covering daily priorities, specials, guest requests, and service expectations.
• Reservation Support: Assist the hosts with reservations, phone and email inquiries, table assignments, and guest flow. Help accommodate special requests while keeping seating and service manageable.
• Staff Training & Support: Coach staff on menu knowledge, service standards, and guest interaction. Provide practical feedback during service and regular training to strengthen consistency.
• Sales & Availability: Encourage thoughtful recommendations of specials and high-profit items. Monitor the availability of service supplies and menu items, and communicate shortages to the appropriate department.
• Problem Solving: Address delays, staffing gaps, and other floor issues promptly. Coordinate with the team to resolve problems while keeping guests informed when necessary.
• Perform other duties as assigned.

Qualifications:

• Experience as a Floor Manager or in a similar supervisory role in a high-volume restaurant.
• Strong communication, leadership, and interpersonal skills.
• Good organizational skills and the ability to manage several priorities during service.
• A calm, professional approach under pressure.
• Familiarity with reservation and point-of-sale systems.
• Knowledge of food safety and sanitation practices.
• A demonstrated commitment to attentive, consistent guest service.

Job Type: Full-time

Pay: $80,000.00 - $85,000.00 per year

Ability to Commute:

• Boston, MA 02210 (Required)

Ability to Relocate:

• Boston, MA 02210: Relocate before starting work (Required)

Work Location: In person