Floor Manager - Felice Westport (Connecticut)

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

Job summary

A renowned hospitality group in New York seeks a Floor Manager to oversee restaurant operations. The ideal candidate will have strong communication skills, a food handler’s certification, and the ability to manage staff effectively in a fast-paced environment. This full-time role requires a proactive approach to training and ensuring service quality. Competitive salary range is offered.

Qualifications

• Ability to work as part of a team and maintain personal cleanliness.
• Ability to lift up to 25 lbs.
• Experience in a high-volume environment.

Responsibilities

• Oversee restaurant operations in absence of General Manager.
• Train and coach staff while ensuring top-notch service quality.
• Monitor food and beverage quality while managing daily staff activities.

Skills

Teamwork

Effective communication in English

Time management

Food handling skills

Education

Food handler’s certification

Job description

Join to apply for the Floor Manager - Felice Westport (Connecticut) role at Sant Ambroeus

Base pay range: $75,000.00/yr - $80,000.00/yr

Position Purpose: This person will be in command of overall operations of the restaurant in the absence of General Manager and Assistant General Manager.

Key Responsibilities/Accountabilities:

Managerial

• Facilitate coaching, counseling opportunities and disciplinary discussions with employees.
• Interview, assess and select employees for employment with AGM/GM.
• Direct daily work activities of all scheduled staff including but not limited to floor plans, section assignment & side work.
• Monitor, manage and report discrepancies with registers between shifts.
• Responsible for overall grooming of service staff.
• Monitor what works and what does not and communicate observations and suggestions for improvements.
• Assist with training of all newly hired and existing staff and generate training materials.
• Focus on specifically assigned areas of the restaurant that need attention 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.
• Support staff with any tasks, resolve operational and employee issues, and communicate solutions with General Manager and/or Assistant General Manager.
• Personalize service by leading by example, using guest names, building relationships to achieve loyalty and satisfaction.
• Represent products, present brand and flavors using skilled sales techniques.
• Monitor and ensure quality of food and beverages is at its highest.
• Provide on‑floor service, oversee staff flow during all meal periods when scheduled.

Product Presentation

• Monitor quality of food and beverages.
• Assist with inventories (beverage, china/glassware/silverware).
• Ensure freshness and appearance of florals, dining room décor, and outdoor area; communicate needs to AGM/GM.

Labor Management

• Direct daily staff activities, floor plans, section assignment, side work.
• Review performance and attendance, address shortcomings and recognize successes.
• Serve as a role model and mentor, setting a positive example in all aspects of business and personnel management.
• Collaborate with management team to uphold service and hospitality standards.
• Foster a group‑hospitality mindset among employees.
• Understand, follow, and direct others in current safety procedures.

Administrative

• Ensure accuracy of menus, wine list, beer & house cocktail lists, and POS postings.
• Respond to company/operation emails in a professional manner.
• Participate in Avero reports regarding daily restaurant performance.
• Follow up on needed repairs, inform GM and AGM or contact maintenance, and communicate outcomes in detail.
• Attend meetings scheduled by General Manager, Director of Operations, or ownership.

Financial

• Suggest promotions and revenue‑increase ideas; train staff on upselling; build guest loyalty.
• Monitor and manage registers between shifts.
• Enforce federal, state, and local laws including health and labor regulations.

Self-Development

• Maintain current knowledge of food, wine, beer, and spirits; continually develop knowledge on your own time.
• Advance education on relevant culinary topics; company may provide assistance with educational goals approved by management.

Minimal Essential Requirements

• Ability to work as part of a team; personal cleanliness.
• Food handling, preparation, and cleaning skills; Food handler’s certification required.
• Effective communication in English for safety, teamwork, and guest interactions.
• Time management and ability to work under pressure in a high‑volume environment.
• Active listening, learning, 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.

This job description will be reviewed periodically as duties and responsibilities change with business necessity.

More detail about SA Hospitality Group part of SA Hospitality Group, please visit https://culinaryagents.com/entities/323566-SA-Hospitality-Group

Seniority level

• Mid‑Senior level

Employment type

• Full‑time

Job function

• Management
• Restaurants