Floor Manager (Hospitality)

Sydsen Group (Pty) Ltd; Gauteng; On-site; ZAR 200 000 - 300 000; Full time

Job summary

A prominent hospitality group seeks a Restaurant Floor Manager in Pretoria East to supervise daily front-of-house operations. The role demands strong leadership and a customer-focused mindset, ensuring top-notch service and team productivity. Candidates should have 1-3 years of supervisory experience and the ability to work flexible hours. This is an opportunity to lead a dedicated team in a dynamic restaurant environment, ensuring standards and guest satisfaction are maintained.

Qualifications

• Minimum 1–3 years’ experience in a restaurant supervisory or senior waiter role.
• Strong customer service and communication skills.
• Proven ability to lead and motivate a front-of-house team.

Responsibilities

• Supervise daily front-of-house operations during service periods.
• Ensure high standards of customer service and guest satisfaction.
• Manage waitstaff, hosts, and floor teams.

Skills

Customer service

Team leadership

Time management

Problem-solving

Job description

Restaurant Floor Manager
Location: Pretoria East
Salary: R12,000 per month (Basic)

Overview

The Floor Manager is responsible for supervising day‑to‑day front‑of‑house operations, ensuring excellent customer service, smooth service flow, and adherence to restaurant standards. This is a hands‑on, customer‑facing role requiring strong leadership presence on the floor.

Key Responsibilities

• Supervise daily front‑of‑house operations during service periods.
• Ensure high standards of customer service and guest satisfaction.
• Manage waitstaff, hosts, and floor teams, including shift supervision and task allocation.
• Monitor service flow, table turnover, and staff productivity.
• Handle customer queries, complaints, and service recovery professionally.
• Ensure restaurant cleanliness, presentation, and brand standards are maintained.
• Support training and onboarding of new front‑of‑house staff.
• Assist with opening and closing procedures.
• Communicate operational issues to the Restaurant Operations Manager.

Minimum Requirements

• Minimum 1–3 years’ experience in a restaurant supervisory or senior waiter role.
• Strong customer service and communication skills.
• Proven ability to lead and motivate a front‑of‑house team.
• Basic understanding of restaurant service flow and operations.
• Ability to work shifts, weekends, and public holidays.
• Reliable transport.

Key Competencies

• Strong floor presence
• Customer‑focused mindset
• Team leadership and supervision
• Problem‑solving and conflict handling
• Time management and attention to detail
• Ability to work under pressure

Working Hours

Shift‑based, including evenings, weekends, and public holidays.