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Floor Manager
Buddha-Bar New York
62 Thomas Street, New York, NY
Buddha-Bar New York hiring Floor Manager in New York, NY

Buddha-Bar New York hiring Floor Manager in New York, NY

Buddha-Bar New YorkMore Info

Full Time • Salary (Based on Experience)
Expired: Aug 22, 2021

Sorry, this job expired on Aug 22, 2021. Below are other jobs that may be of interest to you.

Required Years of Experience

2 years


Job Details

PURPOSE

The purpose of the Floor  Manager is to aid the General Manager to efficiently manage the restaurant within the policies and guidelines of the company while ensuring guest satisfaction and profit maximization. The floor Manager will plan, organize, direct, and coordinate employee performance and resources of the restaurant for the efficient, well-prepared, and profitable service of food and beverage. Excellent organizational skills, strong guest service skills, and impeccable presentation are qualities needed by the floor Manager to motivate and develop employees.

 

RESPONSIBILITIES & DUTIES

  • Control day-to-day operations by scheduling shifts, ordering supplies, and developing the restaurant team
  • Manage and train staff in compliance with Buddha-Bar NY standards
  • Maintain strong leadership and management skills to work with a variety of employees at different skills levels and varied backgrounds
  • Investigate and resolve complaints concerning food quality and service
  • Supervise the operation of beverage program to maximize profitability and ensure legal compliance with alcohol and beverage laws and regulations
  • Direct hiring, training, disciplining, and scheduling of food service personnel to aid with company standards
  • Set excellent guest service and work examples
  • Enforce sanitary practices for food handling, general cleanliness, bar cleanliness, and maintenance of kitchen and dining areas
  • Ensure and maintain restaurant compliance with all health and safety regulations
  • Assist the GM in planning marketing, advertising, and any special restaurant functions.
  • Actively participate as a member of the Management team, including enforcement of restaurant policies and procedures
  • Active guest interaction, developing regular clientele relationships and being proactive with improving the guest experience
  • Monitor staffing levels to minimize cost and increase productivity
  • Be able to write schedules in line with GM’s labor and sales projections as well as finalizing the weekly payroll with Payroll Department
  • Recommend staffing needs according to business levels
  • Proactively manage labor costs and purchasing utilization to maximize cost efficiencies
  • Maintain and enforce proper timekeeping policies and procedures consistent with wage and hour regulations
  • Assist in Inventory Process to ensure accuracy and maximize profitability
  • Perform other duties as assigned by the General Manager

 

MINIMUM QUALIFICATIONS & REQUIREMENTS 

  • A minimum of 2-3 years in upscale high volume restaurant management
  • Strong organizational skills and ability to prioritize and meet deadlines
  • Team player with a positive attitude and problem-solving skills
  • Demonstrated working knowledge of Local state employment laws
  • Extensive guest service and resolution skills
  • Strong Microsoft Excel and computer skills
  • Ability to work a flexible schedule inclusive of weekends and holidays
  • Must have exceptional verbal, written, and clear communication skills
  • Fluency in another language a plus
  • Ability to establish and maintain effective relationships with management, employees, and the general public while listening to concerns when necessary
  • Must be able to work independently, under pressure, and use sound business judgment
  • Problem-solving, reasoning, motivating, and organizational abilities
  • ServSafe or DOH Certification

Compensation Details

Compensation: Salary (Based on Experience)

View Job Description

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