Floor Manager

Lodge Bread Co., LLC; Los Angeles (CA); On-site; USD 65,000 - 90,000; Full time

Benefits offered by this job

Dental insurance

Health insurance

Training & development

Vision insurance

Job summary

Lodge Bread Co., LLC in Los Angeles seeks a Head of House to lead daily operations, develop the FOH/BOH teams, uphold food safety standards, and drive facility excellence. You’ll train staff, coordinate schedules, and ensure consistent guest service while partnering with area leadership.

This role focuses on culture, inventory, reporting, and cross-training to support flexible operations and maintain cleanliness and performance across shifts.

Qualifications

• Demonstrated leadership in FOH operations and ability to uphold company standards.
• Daily on-site attendance at location.
• Lifting requirements of 50 pounds and related physical duties.
• Willingness to learn BOH operations to support cross-training.
• Outgoing, service-oriented personality with guest focus.
• Minimum supervisory experience in high-volume hospitality or café.
• Systems-oriented with ability to implement SOPs and procedures.
• Strong attention to detail for food quality and cleanliness.
• Bakery/artisan experience is a plus; barista knowledge preferred.

Responsibilities

• Oversee opening/closing procedures and maintain standards.
• Coordinate break schedules and labor compliance.
• Manage daily product ordering and inventory levels.
• Verify vendor invoices and ensure PO alignment.
• Maintain daily purchasing records and journals.
• Monitor labor vs. sales forecasts and adjust staffing.
• Oversee cash handling, deposits, and reconciliations.
• Lead FOH/BOH training and culture initiatives.
• Conduct first-round BOH interviews for fit.
• Foster recognition programs and team engagement.
• Manage weekly food/beverage/operational orders and reporting.
• Prepare weekly cash deposits and bank change orders as needed.
• Ensure café cleanliness and safe, compliant facilities.
• Coordinate preventative maintenance and equipment upkeep.

Skills

FOH leadership

On-site presence

Lifting safety

BOH cross-training

Service-oriented

Supervisory experience

Systems & SOPs

Attention to detail

Barista/coffee knowledge

Tools

POS systems

Accounting/payroll software

Inventory tools

Invoicing software

Email/digital tools

R365 & MS Office

Job description

Benefits

• Dental insurance
• Health insurance
• Training & development
• Vision insurance

Reports To: Head of House / Area Hospitality Leader

Position Summary

The Head of House serves as a key operational leader, responsible for driving team development, operational consistency, and facility excellence. This role focuses on positional training, cross-functional team development, workplace culture, facility maintenance, and weekly operational reporting. In partnership with the Area Hospitality Leader and Head of House to ensure Front-of-House (FOH) and Back-of-House (BOH) team members are cross-trained to support operational flexibility, maintain the overall cleanliness and functionality of the café.

Primary Responsibilities

• Daily Operations (Shared Across All Managers)
• Oversee the execution of opening, mid-day, and closing procedures, ensuring operational standards, food safety, cleanliness, and service expectations are consistently met.
• Develop, coordinate, and oversee team break schedules throughout each shift, ensuring compliance with labor laws while maintaining operational efficiency and guest service standards.
• Manage daily product ordering by monitoring inventory levels, established par levels, and projected business volume to ensure product availability while minimizing waste.
• Review and verify daily vendor invoices for accuracy, ensuring deliveries align with purchase orders and company standards before approval.
• Maintain accurate daily purchasing records and journals to support inventory management, financial reporting, and operational accountability.
• Monitor daily labor performance against sales forecasts, making real-time staffing adjustments to optimize productivity, control labor costs, and support service excellence.
• Oversee daily cash management processes, including cash drawer reconciliations, safe counts, deposit preparation, and compliance with cash-handling and financial control procedures.
• Training & Culture
• Lead and deliver comprehensive positional training across Front-of-House (FOH) and Back-of-House (BOH) operations, ensuring team members are cross-trained, proficient, and consistently executing company standards.
• Conduct first-round interviews for Back-of-House (BOH) candidates, evaluating technical skills, cultural fit, and potential for long-term success within the organization.
• Foster a positive and engaging workplace culture by planning and leading team recognition programs, crew celebrations, and employee engagement initiatives that promote collaboration, morale, and retention.
• Ordering & Weekly Reporting
• Manage weekly ordering for food, beverage, paper goods, and operational supplies, ensuring appropriate inventory levels while minimizing waste and controlling costs.
• Prepare, review, and submit accurate weekly operational reports, providing key insights into inventory, sales, labor, and overall business performance.
• Complete and reconcile weekly cash deposits, ensuring accuracy, proper documentation, and compliance with company financial and cash-handling procedures.
• Coordinate and process bank change orders as needed to maintain appropriate cash levels and support daily operational requirements.
• Facilities & Equipment
• Oversee the overall cleanliness, organization, and appearance of the café, ensuring the facility consistently meets company standards for safety, sanitation, and guest experience.
• Coordinate, schedule, and monitor preventative maintenance and repairs for equipment and facility assets, ensuring optimal functionality, minimizing downtime, and extending the life of operational equipment.

Qualifications

• Demonstrated proficiency in Front-of-House (FOH) operations, with the ability to lead by example and execute all FOH positions to company standards.
• Daily on-site attendance at location.
• Lifting requirements of 50 pounds. Bending, stooping, overhead lifting.
• Willingness and ability to learn and become proficient in Back-of-House (BOH) operations to support cross-functional team development and operational flexibility.
• Outgoing, engaging, and service-oriented personality with the ability to inspire, motivate, and build strong relationships with both guests and team members.
• Minimum experience in a supervisory or team leadership role within a high-volume hospitality, café, or restaurant environment.
• Highly systems-oriented with the ability to implement, follow, and reinforce operational procedures and standard operating practices.
• Strong attention to detail and a commitment to maintaining the highest standards of food quality, cleanliness, safety, and guest service.
• Previous bakery or artisan food production experience is a plus.
• Prior barista experience or knowledge of specialty coffee operations is preferred.

Tools and Technology Used

• Point-of-sale (POS) systems
• Accounting and payroll software
• Inventory management tools
• Order processing and invoicing software
• Email and digital communication tools
• R365 and relevant Microsoft Office suite