Floor Manager

The ideal candidate is organized, responsible, punctual, self-motivated, warm, hospitable, and above all, a team player. They should work well in a fast-paced environment, multitask efficiently, and have excellent interpersonal, leadership skills, and have a true passion for hosting - helping to create an environment where people not only have fun but feel relaxed, welcome, and connected. Additionally, they should have a demonstrable interest, knowledge, and passion for food, beverage, and hospitality. 

Required Skills/Qualities

• A background in large high-volume restaurants
• Undeniable knowledge and skillset in highly technical cocktail programs
• Impeccable customer service mindset

• Proficiency in people management, communication, fostering team spirit, and providing constructive feedback

• Self-motivated with a proactive problem-solving approach
• Strong ability to multi-task efficiently
• Robust conflict resolution skills

• A deep passion for culinary arts, drinks, and hospitality
• Excellent skills in building and nurturing interpersonal relationships

Essential Job Functions

• Oversee all Front of house departments and daily restaurant operations as well as daily bar service
• Uphold and enforce company standards of customer service, health and safety regulations, and company policies and procedures
• Cultivate customer relations, answer questions, address complaints, and ensure prompt service and guest satisfaction
• Manage financial tasks including, discounts, voids, large party contracts, opening and closing cash handling, tip data entry and calculations, and petty cash reconciliation

• Assist in the monitoring of restaurant supplies, OFF&E inventories, and communicate inventory status to purchasers 
• Lead daily pre-shift meetings to encourage employee engagement and drive service sales
• Assist in the maintenance and cleanliness of the restaurant, equipment, appliances, and tools
• Foster a culture of open and communicative teamwork
• Actively anticipate guest, employee, and kitchen needs to ensure efficiency of service and optimum guest and staff experience
• Sustain an in-depth understanding of the restaurant’s menu offerings, including ingredients, preparation methods, and sourcing to a level to be able to coach staff
• Coach staff to intelligently converse about menu offerings, product sourcing, and culinary preparation techniques

• Oversee proper and timely management of VIP reservations with the Hauser & Wirth Art Gallery
• Delegate tasks among hourly staff, adjust schedules, day of staffing levels, and employee timecards as needed
• Partner with the Maître D and host to team maximize covers and proper flow of service
• Step into the host position during peak hours and manage cover flow maximization, bar sales maximization, and guest relations
• Proactively identify and address service gaps to ensure comprehensive and seamless guest experience
• Step into the bar area during peak hours and bartend, preparing a wide range of cocktails and managing high-volume drink orders while maintaining exceptional service standards
• Execute proper wine service and speak intelligently about wine, product origins, and varietals
• Maintain an in depth understanding of distinct types of alcoholic and non-alcoholic beverages, including wine, beer, spirits, and cocktails
• Coach and be accountable to holding staff liable to attendance, punctuality, and performance issues in real-time
• Enforce strict adherence to company uniform and hygiene standards

• Maintain a clean and safe work environment, which includes the restaurant, loading dock, and all other work premises
• Communicate daily service notes, employee performance, operational or customer service concerns with other managers

Additional Responsibilities

• Assist with the preparation and set-up of onsite and offsite events
• Supervise and guide event staff as needed
• Manage stock orders and perform various administrative duties as needed
• Contribute to staff counseling and performance reviews
• Coordinate staff involvement in gallery events and tours

Education, Experience, and License Requirements

• Management experience in a team-oriented workplace preferred
• Bar manager or bartending experience in a cocktail focused program
• Demonstrated ability to coach, lead, and develop staff members
• Exceptional organizational management skills
• Skills and knowledge in: Excel, Aloha, and Outlook
• Food Handler and Responsible Beverage Service (RBS) certification

Compensation:

• $65,000 - $70,000 per year
• 15-days accrued paid vacation
• Medical, dental, and vision insurance
• 401k with employer match
• Dining & hotel discounts
• Family planning benefits