Floor Manager - Felice

Sant Ambroeus; New York (NY); On-site; USD 75,000 - 85,000; Full time

Job summary

A prominent restaurant in New York is seeking a Floor Manager to oversee daily operations in the absence of upper management. The ideal candidate will have expertise in service, strong leadership skills, and the ability to handle high-pressure situations. Responsibilities include managing staff, ensuring high-quality food and beverage service, and maintaining guest relationships. The role is full-time, and candidates must possess a food handler's certification.

Qualifications

• Ability to communicate and understand direction in English.
• Ability to lift up to 25 lbs.
• Experience in beverage/wine service.

Responsibilities

• Oversee overall restaurant operations in the absence of upper management.
• Facilitate coaching and counselor opportunities.
• Monitor and ensure food and beverage quality.

Skills

Food handling skills

Time management

Active listening

Education

Food handler's certification

Job description

Base pay range: $75,000 – $85,000 per year.

Position Purpose

Floor Manager will oversee overall restaurant operations in the absence of the General Manager and Assistant General Manager. The role requires expertise in beverage/wine service.

Key Responsibilities

Managerial

• Facilitate coaching and counseling opportunities and conduct disciplinary discussions.
• Interview, assess and select employees for employment with General Manager/Assistant General Manager.
• Direct daily work activities of all scheduled staff, including floor plans, section assignment and side work.
• Monitor, manage and report discrepancies with registers between shifts.
• Responsible for overall grooming of service staff.
• Monitor performance and communicate observations and suggestions for improvements.
• Assist with training of new and existing staff and generate training materials.
• Focus on specific assigned area of restaurant needs when requested by General Manager (e.g., beverage, wine sales, service).

Service

• Communicate all guest‑related issues or requests to the appropriate service staff and culinary team and guide them toward resolution.
• Support staff with tasks, resolve operational and employee issues, and consult resolution with General Manager or Assistant General Manager.
• Personalize service by leading by example (e.g., use guests’ names, build relationships to achieve loyalty).
• Represent all products, present them to guests, explain brand and flavors using skilled sales techniques.
• Monitor and ensure food and beverage quality is at its highest.
• Personally handle service in the dining room and oversee service staff flow of the entire restaurant by being present on the floor during all meal periods when scheduled.

Product Presentation

• Monitor and ensure food and beverage quality is at its highest.
• Assist with inventories when requested by General Manager and Assistant General Manager (beverage, china/glassware/silverware).
• Responsible for freshness and look of the florals of the entire dining room and overall decoration and esthetics of outdoor area and the dining room; communicate needs to Assistant General Manager/General Manager.

Labor Management

• Direct daily work activities of all scheduled staff – floor plans, section assignment, side work, etc.
• Continuously review performance and attendance of all staff, address shortcomings and recognize success.
• Serve as a role model and mentor by setting a positive example in all aspects of business and personnel management.
• Support and work closely with the management team to uphold service and hospitality standards.
• Work closely with staff to establish a group‑hospitality minded ethos that develops and maintains our philosophy and values.
• Understand, follow and direct others in current safety procedures.

Administrative

• Monitor and ensure the accuracy of menus, wine list, beer and house cocktail lists and POS postings.
• Actively respond to all company/operation emails in a professional manner.
• Participate in and monitor Avero reports regarding the daily performance of the restaurant.
• Follow up on needed repairs immediately and communicate outcome in detail to all involved and Avero.
• Attend all necessary meetings scheduled by General Manager, Director of Operations, or ownership.
• Suggest promotions, bring revenue‑increase ideas, train staff on upselling, build guest loyalty by touching every single table, monitor schedules and actual hours worked.
• Monitor and manage registers between shifts.
• Enforce federal, state, and local laws including health & labor.

Self-Development

• Maintain current knowledge of food, wine, beer, and spirits; continually develop this knowledge on own time and stay current with industry trends.
• Food handling, preparation, and cleaning skills; food handler’s certification required.
• Ability to communicate and understand direction in English to ensure workplace safety; engage with co‑workers, managers, and guests in English.
• Time management and ability to work under pressure to manage high volume production.
• Active listening, learning, reading, and speaking comprehension skills.
• Discipline to follow set standards.
• Ability to lift up to 25 lbs.

Minimal Essential Requirements

• Ability to work as part of a team and maintain personal cleanliness.
• Food handling, preparation, and cleaning skills; food handler’s certification required.
• Ability to communicate and understand direction in English to ensure safety in the workplace; engage with co‑workers, managers, and guests in English.
• Time management and ability to work under pressure to manage high volume production.
• Active listening and learning skills.
• Reading and speaking comprehension skills.
• Discipline to follow set standards.
• Ability to lift up to 25 lbs.

ADA

SA Hospitality Group will make reasonable accommodations in compliance with the Americans with Disabilities Act of 1990.

Seniority level

• Mid‑Senior level

Employment type

• Full‑time

Job function

• Management

Industries

• Restaurants