Upper West Side Restaurant is actively seeking an experienced multi-tasking Hospitality Professional as a Floor Manager / Maître ‘D. The right candidate will possess excellent leadership skills, communication skills, and a respectful, positive attitude that motivates other team members to provide a superior level of hospitality.

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Floor Manager / Maître 'D

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The successful candidate will be performing the functions of the Floor

Manager / Maître ’D, and will possess the following requirements:

Knowledge, Skills and Abilities Required:

• A minimum of 3 years NYC fine-dining restaurant experience as a Floor Manager
• Food Handler’s License (Required)
• Knowledge of New York Department of Health standards and protocols
• Familiar with NY State and Federal Labor Standards/Laws
• Computer Skills (Microsoft Office 365, POS Software)
• Analytical skills - the ability to compare, contrast and quality check work
• Strong communications and listening skills – the ability to effectively deliver accurate messaging to team and guests, be able to handle guests’ requests with the ability to problem solve and adjust to the needs of the guest
• Familiar with hospitality industry’s best practices
• The ability to multitask and maintain a hospitable and approachable demeanor, attention to the details and impeccable service standards in a high-volume environment
• Demonstrate strong leadership abilities, communicate effectively and thoroughly, and is mindful of staff and operational needs
• Administrative tasks as to the needs of the operation – answer phones, take reservations
• Must be able to work a flexible schedule, consisting of but not limited to late nights, weekends and holidays

Customer Service/Guest Experience:

• Know, understand, and implement all aspects of steps of service
• Provide friendly, courteous, and professional service
• Demonstrates a high standard of personal appearance and ensures good personal hygiene
• Listening to customer concerns and resolving issues promptly
• Escalating complex or unresolved complaints to the relevant departments.
• Following up with customers to collect feedback and ensure they have no additional issues.
• Recognize repeat guests and ensure guest cultivation for repeat business
• Documenting customer feedback for future reference
• Meet with any guests for future functions

Monitoring Operations

• Regularly Inspecting work areas to identify areas for improvement
• Ensuring proper resource allocation, such as personnel, equipment, and materials
• Identifying and addressing operational inefficiencies, such as inefficient workflows or quality control issues
• Ensure that all restaurant standards of service are supervised and adhered to
• Ensure the Company is always compliant with Department of Health standards.
• Follow all Company performance standards and implement restaurant protocols and policies throughout the operations
• Monitoring restaurant inventory and communicating any items the restaurant requires
• Implementing preventive and corrective measures to ensure minimal downtime or delays
• Communicate all operational concerns and suggestions to the Director of Operations/ Owner and/or owners representative
• Effective time management skills, be able to anticipate the needs of the guest in front of them
• Develop in conjunction with the owner sales leads for new business for restaurant and functions
• Implement all marketing initiatives given by the owner or owners representative
• Meet and greet any potential clients for restaurant functions
• Implement all marketing initiatives given by the owner or owners representative

Supervising Staff:

• Manage employees, ensuring that the correct standards and methods of service are maintained.
• Be able to recognize where help is needed and aid staff on the floor during service.
• Partakes in the interviewing and candidate selection process
• Assigning tasks and responsibilities to employees according to their skills and position
• Providing clear instructions and guidance on completing assigned tasks
• Monitoring the performance and productivity of employees
• Conducting regular check-ins and team meetings to understand employee’s concerns
• Providing regular feedback to help employees perform their duties efficiently
• Helping employees develop additional skills and knowledge through staff development and training sessions
• The ability to lead team with effective mentoring and training
• Scheduling front of the house team ensuring proper coverage for the needs of the restaurant
• Hold effective team meetings to communicate their duties, promotions, upcoming events, etc. to staff. 

• Assist newly hired employees with the onboarding process when needed
• Provide monitored job-specific training and guidance
• Communicate performance expectations, goals, and key performance indicators to all employees
• Fairly measure all new employees’ progress and document performance to review during the probationary period
• Follow training guidelines and enforce Company protocols for all new hires
• Provide coaching, additional training, and reviews/assessments to all employees that require it

We offer a competitive compensation package

If you are a highly motivated candidate looking to further your career in the hospitality industry and you have a passion for fine food and beverage, we would love to hear from you.