Restaurant Floor Manager - Arabic Speaker

Seazen Group; Kuwait; On-site; KWD 7,800 - 11,000; Full time

Job summary

Seazen Group is seeking a Floor Manager to oversee the restaurant's dining area, lead staff, and ensure exceptional guest experience. You will monitor service quality, manage daily operations, and coordinate with the Area Manager and Chef on menus and promotions.

The ideal candidate has at least 2 years in a similar role, hospitality education preferred, excellent communication, planning, and customer service skills, and a proactive, team‑oriented attitude.

Qualifications

• Minimum 2 years in the same position in hospitality.
• Diploma or degree in hospitality is preferred.
• Excellent interpersonal and communication skills.
• Positive attitude and ability to work in a team.
• Self-motivated with a passion for hospitality.
• Strong planning and organizational skills.
• Problem solving and guest service mindset.

Responsibilities

• Oversee dining room operations and staff.
• Ensure high levels of guest service and satisfaction.
• Monitor service quality and address complaints.
• Plan weekly/monthly rosters and assign duties.
• Train new staff and ensure SOP compliance.
• Coordinate with Area Manager and Chef on menus.
• Maintain cleanliness and safety standards.
• Monitor budgets and payroll related tasks.
• Handle emergencies and equipment issues as needed.
• Support promotions and marketing activities to drive revenue.

Skills

Staff management

Customer service

Interpersonal skills

Teamwork

Planning

Problem solving

Communication

Education

Hospitality diploma/degree

Job description

Primary Objective:

The Floor Manager is responsible for overseeing the smooth operation of the restaurant’s dining area. This includes managing the staff, ensuring high levels of customer service, addressing customer concerns, maintaining a clean and welcoming environment, and ensuring the restaurant’s daily operations run smoothly.

Key Responsibilities:

• Analyze restaurant’s sales levels and profitability and create and implement strategic plans to achieve sales goals.
• Ensure compliance with company’s policies and operational guidelines
• Train new employees to work in different positions at the restaurant.
• Make-certain that all staff members comply to the safe food handling procedures.
• Formulate work schedules on a weekly or monthly basis and outline each staff member’s work duties.
• Controlling the training and development of your staff.
• Evaluate the employee performances in monthly basis.
• Engage customers is positive dialogue to ensure return business and take and resolve any complaints from them.
• Perform restaurant opening and closing activities and organize management of repair and maintenance issues.
• Monitor the cleanliness and organization of the dining area, restrooms, and other guest-accessible spaces.
• Monitor budgets and employee payroll services and perform bank deposits after ensuring consistency of financial transactions.
• Handle operational emergencies (e.g., equipment breakdowns) and work with maintenance as needed.
• Support the Area Manager and Chef in the strategic planning and coordination of restaurant menus, ensuring alignment with current trends and competitive insights.
• Collaborate with Area Managers and the Marketing team to strategize, plan, and execute promotional activities, events, and campaigns aimed at maximizing restaurant revenue growth.
• Gather customer feedback and suggest improvements to enhance the guest experience.
• Preparing branch report of sales to be on daily, weekly and monthly basis.
• Taking a leadership role to ensure that food and non-food costs, staff costs, and wastage are aligned with the budget.
• Monitor and control the manager's controllables, including operating expenses and inventories
• Make sure all staff have the necessary govt. documentation when operating and report any issues
• Make sure all branch govt. documentation is in place when operating and report any issues
• Control stock levels and ordering of FOH operational items as needed.
• Make-certain that all fire, safety and health regulations regarding food preparation and serving is adhered to on a constant basis.
• Monitor from end presentation and ensure that restaurant service and quality standards are constantly met.
• To be up to date on marketing trends to ensure that Seazen are at the forefront and we are leading in the competitive market.
• Setting targets to branch & allocating individual targets to team members and reporting the achievement to management fortnightly basis.
• Conduct weekly, monthly meetings with teammates for evaluating current and past performances.
• Always maintain and follow food safety regulations and norms.

Skills

• Minimum 2 years’ experience in the same position.
• Preferably a diploma/ Degree (Preferable Hospitality Management)
• Excellent interpersonal skills
• Positive attitude and Team worker
• Self-motivated and a passion for hospitality
• Excellent communication and customer service skill
• Strong Planning and organizational skills
• Problem solving skills