Restaurant Floor Manager

Sevmar Llc; Salem (NH); On-site; USD 50,000 - 70,000; Full time

Benefits offered by this job

Competitive salary

Employee discounts

Paid time off

Job summary

A reputable restaurant in Salem, New Hampshire, is seeking a Restaurant Floor Manager to oversee all front-of-house operations during service. The manager will ensure exceptional guest experiences, coordinate with kitchen leadership, and lead the FOH team. Ideal candidates have 2–5+ years of management experience in the restaurant or hospitality industry, strong service flow knowledge, and the ability to handle high-pressure situations effectively. This role offers a competitive salary and benefits.

Qualifications

• 2–5+ years of FOH management or supervisory experience in a restaurant.
• Strong knowledge of service flow and guest relations.
• Experience in high-volume environments.

Responsibilities

• Oversee front-of-house operations during service.
• Ensure exceptional guest experiences and efficient workflows.
• Lead and mentor FOH staff throughout service.

Skills

FOH management experience

Guest relations

Problem-solving

Service flow knowledge

Tools

POS systems

Reservation systems

Job description

Benefits

• Competitive salary
• Employee discounts
• Paid time off

Position Overview

The Restaurant Floor Manager oversees all front-of-house (FOH) operations during service, ensuring exceptional guest experiences, efficient workflows, and strong team performance. This role requires a hands‑on leader who can uphold service standards, resolve issues quickly, and drive a positive, professional environment.

Key Responsibilities

Guest Experience & Service Quality

• Greet guests and monitor overall dining room atmosphere throughout each shift.
• Ensure service standards are consistently met or exceeded.
• Manage guest concerns or complaints with professionalism, empathy, and effective solutions.
• Oversee table turns, reservations, and seating flow to maximize guest satisfaction and revenue.

Team Leadership & Staff Development

• Lead pre-shift meetings; communicate specials, 86’d items, service expectations, and shift goals.
• Coach, mentor, and support servers, hosts, bartenders, and bussers throughout service.
• Provide real-time feedback and facilitate skill development for FOH staff.
• Assist in training new employees and reinforcing company policies and procedures.

Operational Management

• Coordinate with kitchen leadership to ensure smooth communication and timely food delivery.
• Maintain floor presence while observing service, assisting staff, bussing tables, and managing issues proactively.
• Oversee cleanliness, organization, and ambiance of the dining room, bar, restrooms, and guest-facing areas.
• Ensure compliance with health, safety, and sanitation standards.
• Handle cash reconciliation, comps, and voids as required by company policy.

Team Scheduling & Coordination

• Assist with scheduling, shift coverage, and staffing levels based on business needs.
• Monitor staff performance and document feedback for management or HR as needed.
• Support onboarding and annual review processes with observations and performance notes.

Communication & Coordination

• Serve as the primary point of contact between FOH and BOH during shifts.
• Communicate operational issues or guest feedback to management promptly.
• Work closely with the General Manager to implement company initiatives and improve service efficiency.

Expectations & Performance Standards

Professionalism & Leadership Presence

• Maintain a calm, confident leadership style, even during peak service.
• Set the tone for hospitality, teamwork, and professionalism.
• Lead by example with punctuality, work ethic, and adherence to standards.

Service Expertise

• Thorough understanding of food, beverage, wine, and service techniques.
• Ability to step into any FOH role when needed to support the team.

Problem-Solving & Decision-Making

• Anticipate issues before they escalated and take quick, effective action.
• Demonstrate sound judgment regarding guest satisfaction and staff management.

Communication Excellence

• Strong interpersonal skills, tact, and the ability to resolve conflicts diplomatically.
• Clear, concise communication with staff, management, and guests.

Accountability & Reliability

• Consistently follow company policies and ensure others do the same.
• Take ownership of shift outcomes and service quality.

Required Qualifications

• 2–5+ years of FOH management or supervisory experience (restaurant or hospitality).
• Strong working knowledge of service flow, guest relations, and FOH operations.
• Experience leading teams in high-volume or high-expectation environments.
• POS and reservation system proficiency.