71Above is seeking an experienced, passionate, hospitality minded floor manager for it's fine dining establishment. This position requires a serious, career minded hospitality professional who is looking to advance their skill set and exposure. Candidates must have minimum 2 years of fine dining experience, level 1 wine knowledge and acute Staff/Guest hospitality skills.

 

GENERAL DESCRIPTION:

Coordinate daily, weekly, monthly front-of-the-house operations while maintaining our high service and hospitality standards. Secondary duties include assisting other departments to support the team and ensure guest satisfaction. Execute and maintain all duties associated with the floor manager position to support the success of the restaurant and staff.

Essential Functions: The following requirements may be shared with another Manager, however, every Manager must obtain the necessary skills and have the ability to complete each of the following tasks. These requirements/functions may change over the course of employment.

1. Perform daily accounting and office management in accordance with company standards for accuracy, thoroughness and timeliness. These functions include daily reconciliation of previous day's receipts, preparation of reports for CEO and General Manager. Office management including staff scheduling, reservation system management, answering the telephone, coordinating guest reservations, daily banking, and maintaining office organization.
2. Fulfill Human Resources management responsibilities, including new hire processing, maintenance of complete and accurate employee personnel files, progressive counseling and documentation.
3. Develop and demonstrate an understanding of company standards in the areas of cost and quality controls as well as company values. Support management team and assist with execution of all 71Above initiatives and policies. Ensure adherence to all operational standards and policies.
4. Serve as maitre d’ to meet or exceed each customer’s expectation. Maintain standards for food, beverage, service and atmosphere while building positive customer relations. A minimum of five shifts or meal periods per week is required. Execute mandatory table visits.
5. Serve as a role model and provide accessibility to staff while developing leadership and motivational skills. Exhibit efficiency in completing job requirements through working with a sense of urgency and consolidating tasks.
6. Ensure the security and safety of guests and employees through pro-actively managing sanitation, maintenance, security and prevention of injury from accidents.
7. Assist with food, beverage and operating supply purchasing, receiving, storage, and inventory management when needed. Perform mid-month and/or end-of-month inventory counts if necessary.
8. Demonstrate management and leadership ability by building effective relationships with customers, supervisors, staff, and purveyors.
9. Provide assistance to the Executive Chef to ensure the highest quality foods and related supplies are purchased and properly received, stored, and accounted for.
10. Work with the General Manager to develop an in-depth understanding of the restaurant’s monthly profit and loss statement, balance sheet, cash management, capital expenditures and budgeting.
11. Follow proper procedures and guidelines for opening and closing the restaurant.
12. Be a positive role model for all staff and departments.
13. Be highly attuned to the local economic and competitive environment.
14. Obtain and maintain current ServSafe and California food service management certifications.
15. Spend whatever time is necessary, in the restaurant, to achieve your goals and owner’s expectations.
16. Manage and monitor declining budgets.
17. Participate in pre shift meetings and line checks for all scheduled shifts