Floor Manager

Job Title: Restaurant Floor Manager

Reports To: General Manager

Jacob's Steakhouse is a premier, award-winning steakhouse renowned for its exceptional quality of prime cuts, impeccable service, and sophisticated ambiance. Located in the heart of Toronto, we provide an unparalleled dining experience for discerning guests seeking a memorable occasion. Our commitment to excellence extends to every detail, from the sourcing of our ingredients to the polished professionalism of our team.

Position Summary:

The Restaurant Floor Manager is a dynamic and highly organized leader responsible for overseeing all front-of-house operations during service periods. This role demands a passion for hospitality, exceptional attention to detail, and the ability to create a seamless and memorable dining experience for every guest. The Floor Manager will lead and motivate the service team, ensuring adherence to our high standards of service, resolving guest concerns, and maintaining a smooth and efficient flow of operations.

Responsibilities:

Operational Excellence:

1. Oversee and manage all aspects of the dining room during service, including seating arrangements, table maintenance, and overall ambiance.
2. Ensure efficient and timely service delivery, anticipating guest needs and proactively addressing any potential issues.
3. Conduct pre-shift meetings with service staff, communicating daily specials, menu changes, and service priorities.
4. Monitor staff performance, providing coaching and feedback to ensure adherence to service standards and restaurant policies.
5. Manage reservations and walk-ins effectively, optimizing seating capacity and minimizing wait times.
6. Ensure the dining room and service stations are clean, organized, and well-maintained at all times.
7. Handle point-of-sale (POS) system operations and ensure accurate order taking and payment processing.

1. Act as a primary point of contact for guest interactions, ensuring all guests feel welcomed, valued, and well-cared for.
2. Proactively engage with guests to solicit feedback and address any concerns promptly and professionally.
3. Handle guest complaints and resolve issues with diplomacy and efficiency, striving for complete guest satisfaction.
4. Cultivate a culture of personalized service, encouraging staff to remember guest preferences and anticipate their needs.

1. Lead, motivate, and mentor front-of-house staff, including servers, hosts/hostesses, and bussers.
2. Assist in the training of new team members, ensuring they understand our service standards and operational procedures.
3. Foster a positive and collaborative work environment, promoting teamwork and mutual respect.
4. Monitor staff appearance and adherence to dress code standards.
5. Contribute to staff scheduling and ensure adequate coverage during peak service periods.

1. Assist the General Manager with inventory management of front-of-house supplies.
2. Ensure compliance with all health, safety, and sanitation regulations.
3. Assist with the opening and closing procedures of the restaurant.
4. Prepare daily and weekly reports as required by the General Manager.

1. Minimum of 3-5 years of progressive experience in a high-end restaurant environment, with at least 2 years in a supervisory or management role.
2. Extensive knowledge of fine dining service standards, table etiquette, and wine service.
3. Exceptional interpersonal, communication, and problem-solving skills.
4. Proven ability to lead and motivate a team.
5. Strong organizational and time management skills with the ability to multitask in a fast-paced environment.
6. Proficiency in using POS systems and reservation platforms.
7. A passion for food, wine, and providing outstanding hospitality.
8. Smart Serve certification (or equivalent provincial certification) is required.
9. Flexibility to work evenings, weekends, and holidays as required.

We thank all applicants for their interest; however, only those selected for an interview will be contacted.