Floor Manager

Masanyc; New York (NY); On-site; USD 75,000 - 80,000; Full time

Job summary

A leading restaurant is seeking a Floor Manager for its New York location. The role involves supervising staff, ensuring compliance with health standards, and delivering exceptional customer service. Ideal candidates will bring strong leadership skills and a commitment to operational excellence.

Qualifications

• Strong leadership and people skills required.
• Fluency in English is necessary.
• Knowledge of New York Department of Health standards.

Responsibilities

• Oversee staff and manage daily operations.
• Ensure compliance with health and labor standards.
• Assist in staff training and performance monitoring.

Skills

Leadership

Customer Service

Communication

Analytical Skills

Education

Food Handler’s License

5+ years of fine dining management experience

Tools

Microsoft Office 365

POS Software

Job description

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This range is provided by Masa Restaurants. Your actual pay will be based on your skills and experience — talk with your recruiter to learn more.

Base pay range

$75,000.00/yr - $80,000.00/yr

Overview

Kappo Masa is seeking a dedicated and experienced Floor Manager to join our dynamic team on the Upper East Side! The ideal candidate will play a crucial role in ensuring smooth operations within our establishment, as well as adhering to Federal and State Laws. This position requires strong leadership skills and a commitment to delivering exceptional customer service. The Floor Manager will oversee staff, manage daily operations, comply with Company policies and labor laws, and ensure that guests have a positive dining experience.

Primary Responsibilities Include, but not Limited to:

Supervising Staff:

• Manage employees, ensuring that the correct standards and methods of service are maintained.
• Be able to recognize where help is needed and aid staff on the floor during service.
• Partakes in the interviewing and candidate selection process.
• Assigning tasks and responsibilities to employees according to their skills and position.
• Providing clear instructions and guidance on completing assigned tasks.
• Monitoring the performance and productivity of employees.
• Conducting regular check-ins and team meetings to understand employee’s concerns.
• Providing regular feedback to help employees perform their duties efficiently.
• Helping employees develop additional skills and knowledge through staff development and training sessions.
  
  

Monitoring Operations:

• Regularly Inspecting work areas to identify areas for improvement.
• Ensuring proper resource allocation, such as personnel, equipment, and materials.
• Identifying and addressing operational inefficiencies, such as inefficient workflows or quality control issues.
• Ensure that all agreed standards of service are supervised and adhered to.
• Ensure the Company is always compliant with Department of Health standards.
• Follow all Company performance standards and implement Company protocols and policies throughout the operations.
• Monitoring restaurant inventory and communicating any items the restaurant requires.
• Implementing preventive and corrective measures to ensure minimal downtime or delays.
• Communicate all operational concerns and suggestions to the Director of Operations.
  
  

Customer Service/Guest Experience:

• Know, understand, and implement all aspects of the Company’s steps of service.
• Provide friendly, courteous, and professional service.
• Demonstrates a high standard of personal appearance and ensures good personal hygiene.
• Listening to customer concerns and resolving issues promptly.
• Escalating complex or unresolved complaints to the relevant departments.
• Following up with customers to collect feedback and ensure they have no additional issues.
• Documenting customer feedback for future reference.
  
  

Training Employees:

• Assist newly hired employees with the onboarding process when needed.
• Provide monitored job-specific training and guidance.
• Communicate performance expectations, goals, and key performance indicators to all employees.
• Fairly measure all new employees’ progress and document performance to review during probational period.
• Follow training guidelines and enforce Company protocols for all new hires.
• Provide coaching, additional training, and reviews/assessment to all employees that require it.
  
  

Knowledge, Skills and Abilities Required:

• 5+ years of fine dining management experience.
• Food Handler’s License (Required).
• Strong leadership and people skills.
• Knowledge of New York Department of Health standards and protocols.
• Familiar with NY State and Federal Labor Standards/Laws.
• Computer Skills (Microsoft Office 365, Spreadsheets, and POS Software).
• Analytical skills - the ability to compare, contrast and quality check work.
• Strong written and verbal communication skills.
• Familiar with hospitality industry’s best practices.
• Language Skills - Fluency in English is necessary to perform the job.
  
  

More detail about Kappo Masa part of Masa Restaurant Group, please visit https://culinaryagents.com/entities/21512-Kappo-Masa

Seniority level

• Seniority level

  Mid-Senior level

Employment type

• Employment type

  Full-time

Job function

• Job function

  Management

• Industries

  Restaurants

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