The Popal Group, a family-driven boutique hospitality brand, is setting the standard in D.C. dining with our innovative restaurant concepts. We are looking for a passionate Floor Manager for Lapis. The ideal candidate will have a strong hospitality, food, and wine background. In this role, you’ll oversee daily operations, manage a talented team, maintain high service standards, and ensure the restaurant is a unique destination for guests.This is an exciting opportunity to lead a team, elevate business performance, and deliver a memorable guest experience.
Key ResponsibilitiesCustomer Service
- Maintain a clean, organized, and visually appealing dining area.
- Supervise daily restaurant operations and ensure exceptional guest experiences.
- Maintain a strong presence on the floor, engaging with guests to ensure a memorable dining experience.
- Address and resolve customer complaints in a professional and timely manner.
- Assist in managing reservations, seating arrangements, and table turnover.
- Engaging with guests to obtain feedback both positive and negative and responding accordingly.
- Monitoring the flow of service and addressing issues, should they arise.
- Maintaining guest satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings.
- Monitor service standards, ensuring all staff members provide friendly, efficient, and attentive service.
- Monitor guest satisfaction levels touching each table and interacting with guests and their experience to resolve potential issues and use guest feedback to continuously improve operations.
- Act as the point of contact for VIP guests or high-priority customer interactions, ensuring a personalized and memorable experience.
Team Leadership and Staff Supervision
- Lead by example, providing clear direction and motivation to the team
- Supervise and lead front-of-house staff, including servers, hosts, and bartenders, ensuring smooth service execution.
- Foster a culture of teamwork, accountability, and continuous improvement.
- Lead front-of-house team and support back-of-house teams to maintain service efficiency.
- Monitor staff performance and provide coaching, feedback, and on-the-spot training.
- Ensuring the steps of service are adhered to by all hosts, servers, bartenders, and support staff.
- Verify all side work for each section on floor has been assigned and completed
- Note any performance issues with members of staff and communicate clearly and promptly with the rest of the management team in order to address problems as they arise.
Operational Efficiency
- Writing nightly shift reports outlining any important events from the day.
- Ensure opening and closing server side work is completed to set up for a successful service.
- Monitor inventory and ensure that supplies and ingredients are adequately stocked.
- Supervise and oversee the cleanliness, organization, and overall appearance of the dining room, bar, and restrooms
- Report operational issues, staff concerns, or maintenance needs to senior management.
- Troubleshoot any technical issues with POS systems and coordinate with IT or technical support as needed.
Health and Safety Compliance
- Ensure compliance with health, safety, and sanitation regulations.
- Ensuring a safe working and guest environment to reduce the risk of injury and accidents.
Financial and Administrative Responsibilities
- Oversee end-of-shift financial procedures, including cash handling, POS transactions, and reconciliation
- Communicate with Management about sales information and pertinent notes through the use of the daily manager log.
- Document and update any staff sick leave or vacation time in the manager log service notes.
- Enter and ensure accuracy of the tip sheet at the end of each shift.
Communication and Coordination
- Act as the primary point of contact for staff and guests during shifts.
- Conduct pre-shift meetings to align staff on goals, menu changes, and service expectations.
- Maintaining open and clear communication with the staff and management team.
- Communicating important information to the kitchen and dining room teams, such as low stock or out-of-stock items.
- Act as a liaison between front-of-house and kitchen staff to ensure smooth communication and resolve any issues that may arise.
Qualifications:
- Proven experience (1+ years) as a Manager , ideally in a fine-dining setting.
- Deep knowledge of wines, wine pairings and cuisine is highly preferred.
- Strong leadership skills with experience managing, developing, and motivating a diverse team.
- Exceptional communication and interpersonal skills, with the ability to build relationships with both guests and staff.
- Strong problem-solving abilities and the capacity to work well under pressure.
- Restaurant management
- Shift management
- Food Safety Certification
- ServSafe
- ABC/ ABRA
Skills:
- Excellent organizational and multitasking skills.
- Strong understanding of inventory management.
- Proficiency in using point-of-sale (POS) systems, resy, inventory software, and Google Office Suite.
- Creative thinking with a passion for providing an extraordinary dining and drinking experience.
- Knowledge of local, state, and federal health, safety, and liquor laws.
- DOH food handler certified.
Education & Experience:
- High school diploma or equivalent required; a degree in Hospitality Management, Business, or a related field is preferred.
- Minimum of 1 years of experience in a managerial position within the restaurant or hospitality industry.
- Strong background in wine service is preferred.
Physical Requirements:
- Ability to stand for extended periods and lift up to 30 pounds.
- Ability to work long hours, including nights, weekends, and holidays as required by business needs.
- Ability to work in a fast-paced environment while maintaining composure and attention to detail
