Floor Manager

Lielle; Los Angeles (CA); On-site; USD 60,000 - 80,000; Full time

Benefits offered by this job

Dental insurance

Health insurance

Vision insurance

Employee discounts

Training & development

Job summary

Lielle in Los Angeles is seeking a Floor Manager to oversee exceptional guest service and operational excellence. You will collaborate with the Chef and management to ensure high standards across all services.

The ideal candidate has at least 3 years in hospitality, demonstrating leadership and a commitment to staff training. A strong background in communication and organization is essential for success in this role. Join Lielle for an immersive culinary experience and drive the restaurant's success.

Qualifications

• 3+ years minimum of relevant working experience in the hospitality sector.
• Skilled in implementing processes to enhance efficiency and improve service delivery.
• Excellent verbal and written communication skills.

Responsibilities

• Ensure exceptional guest service and foster a high-performance culture.
• Manage daily operations and train staff under the guidance of the Chef.
• Coordinate recruitment ads and conduct new employee interviews.

Skills

Team leadership

Communication

Operational efficiency

Customer service

Education

High school diploma or equivalent

Bachelor's degree in a related field preferred

Tools

OpenTable

Toast

Jolt

HotSchedules

Job description

Benefits:

Dental insurance

Employee discounts

Health insurance

Training & development

Vision insurance

FLOOR MANAGER

Lielle is a culinary journey that blends Californian and Nordic influences. Located on Pico Boulevard, Lielle is more than just a restaurant; it’s an immersive dining experience emphasizing creativity, sustainability, and outstanding hospitality. Named after Chef Marcus Jernmark’s daughter, Lielle combines the warmth of a family-inspired space with the elegance of fine dining, making it the perfect spot for memorable occasions and outstanding meals. The menu celebrates hyper-seasonal ingredients sourced from local farms, fisheries, and foraging trips, allowing us to highlight the freshest flavors through innovative yet straightforward cooking techniques. Every dish is carefully curated to capture a balance of flavors and umami, complemented by a wine list that harmonizes with the energy of our cuisine and ambiance.

JOB OVERVIEW

Under the guidance of the Chef/Partner and Director of Operations, take on key responsibilities to ensure exceptional guest service, foster a high-performance culture among management and staff, support the wine program, and drive the success and profitability of Lielle & Maree Restaurants.

RESPONSIBILITY AND SPAN OF AUTHORITY:

OPERATIONS

General

Entering daily logs into Manager logbook via R365

In collaboration with Director of Operations, schedule service staff according to labor budget and adequate for all services

Ensure the Compilation of materials needed for service. This includes menu changes, pre-shift notes, training materials, chit printing, etc.

Lead in developing, implementing, and maintaining operational systems and software, including but not limited to OpenTable, Toast, Jolt, and HotSchedules.

Assist in creating and maintaining training materials, side work checklists, and other operational guidelines to ensure staff efficiency and consistency.

Manage and update vendor lists to maintain accurate records and strong supplier relationships.

Work alongside the Director of Operations to train, motivate, and develop staff, ensuring adherence to service standards and operational procedures.

Provide direct operational support by assisting with opening and closing duties of the restaurant when necessary.

Identify areas for improvement in systems, processes, and team performance, and propose solutions to enhance operational efficiency.

Serve as a liaison between front-of-house and back-of-house teams to ensure smooth communication and workflow.

Attend leadership meetings

1. Service

Orate FOH staff service meetings with educational topics

Within the service guidelines as set by Lielle and Maree restaurants, execute the sequence of service

Team player striving for the best every day on behalf of the team & guests

Be a leader for the FOH, stepping in whenever necessary

Ensure that guests depart Lielle and Maree with an exceptional dining experience, distinguished by both outstanding cuisine and attentive service.

1. Retail

Responsible for the look, feel & abundantly stocked retail display

Coordinate with Chef/Partner in purchasing/replenishing product

HUMAN RESOURCES AND ADMINISTRATION

Employee

Coordinate recruitment ads approved by the company

Conduct new employee interviews and coaching sessions

Ensure submittal of all changes to employment statuses and terminations

Develop and revise job descriptions with management team

Administer New Hire Paperwork administration and submittal to Sprout LA

Cross Train on submission of PAF’s

Along with Business Manager forward all coaching documentation to Sprout HR

Enter new employees into POS (appropriately categorizing their position) assigning a clock in number

Conduct New Hire Paperwork & Orientations

1. Payroll

Assist in reconciliation all tip pool spreadsheets

Staff efficiently and sustainable in accordance with budgetary guidelines

Audit time edits and coordinate signatures with management team for time adjustments

Coordinate with Sprout HR for any manual checks needed to be cut for employees

Cross Train to submit payroll in the absence of Business Manager

EXPECTED BEHAVIORS

Model the Core Values while continually striving to infuse their meaning, relevance and impact into all aspects of your role with poise & polish.

Represent Lielle and Maree restaurants professionally through your personal appearance, communication, and respect for others and follow through.

Demonstrate ownership of job responsibilities through focus, determination, and attention to detail with the goal of elevating the guest experience in every interaction.

Act with integrity, honesty and knowledge.

Demonstrate an attitude of teamwork by working collaboratively with peers to identify positive solutions to problems or issues. Be open and receptive to changing needs and priorities.

Take responsibility for maintaining a clean, neat, and orderly work environment. Use equipment, supplies, and other materials with a focused effort to reduce waste and increase safety.

Welcome suggestions and new ideas as an opportunity to learn, grow and improve services.

Anticipate and respond to owner, partner, colleague, employee, & guest needs in a respectful and timely manner.

Strive to establish standards we hope will have an impact on the overall industry into.

QUALIFICATIONS:

High school diploma or equivalent, or bachelor’s degree in a related field preferred

3+ years minimum of relevant working experience in the hospitality and restaurants sector.

Skilled in identifying and implementing processes that enhance efficiency, improve service delivery, and streamline operations to achieve excellence across properties.

Knowledgeable in industry regulations, safety standards, and compliance requirements, with a proactive approach to risk management and loss prevention

Excellent verbal and written communication skills

Exemplary organizational skills with a high level of accuracy and attention to detail

Demonstrated ability to work independently and meet deadlines

Flexibility with working hours: days, nights, weekends and holidays

Able to work in a fast-paced and changing environment of up to 10-12 hours

This job description is not all inclusive and may be modified based on business needs. The management reserves the right to make updates and changes to this job description as seen fit for the best interest of the restaurant, employees and guests.