Floor Manager

Floor Manager – & The Wolf

Location: 1104 Decatur Street, New Orleans, LA
Department: Front of House
Reports to: General Manager and Director of Operations

Position Summary

The Floor Manager at & The Wolf is responsible for overseeing daily front-of-house operations and ensuring an exceptional, consistent, and polished guest experience. This position leads service on the floor, supports the development and performance of the service team, and maintains the standards of hospitality, professionalism, and operational excellence expected of the restaurant.

The ideal candidate is an experienced hospitality professional with strong leadership skills, sound judgment, and the ability to manage a dynamic service environment. The Floor Manager sets the tone for each shift, anticipates guest and operational needs, and ensures the team delivers attentive, efficient, and genuine hospitality throughout service.

Key ResponsibilitiesFloor Leadership & Service Execution

• Lead daily floor operations, ensuring service runs smoothly, efficiently, and in accordance with restaurant standards.
• Oversee front-of-house team members, providing direction, support, and accountability throughout each shift.
• Monitor table pacing, reservations, seating flow, ticket times, and overall service progression.
• Maintain a visible leadership presence on the floor, anticipating challenges and addressing issues before they affect the guest experience.
• Conduct pre-shift meetings to communicate service notes, menu updates, reservations, specials, and daily priorities.
• Coordinate closely with the kitchen and bar teams to maintain communication, timing, and consistency.
• Ensure opening, closing, side work, and shift-transition procedures are completed thoroughly.

Guest Experience & Hospitality

• Uphold the restaurant's standards of warm, attentive, and knowledgeable hospitality.
• Maintain awareness of the dining room and proactively respond to guest needs.
• Address guest concerns, service issues, and special requests with professionalism, discretion, and sound judgment.
• Resolve service challenges promptly while protecting the integrity of the guest experience.
• Ensure the dining room remains welcoming, organized, and properly presented throughout service.
• Lead by example in delivering thoughtful, personalized service and maintaining a refined yet approachable atmosphere.

Team Management & Development

• Support the training, coaching, and ongoing development of front-of-house staff.
• Establish clear expectations for professionalism, appearance, service standards, and job performance.
• Provide timely, constructive feedback and address performance concerns in coordination with management.
• Assist with floor assignments, section management, break schedules, and staffing adjustments as needed.
• Foster a collaborative, respectful, and accountable team culture.
• Recognize strong performance and encourage continuous improvement across the service team.
• Help onboard new team members and ensure they understand restaurant procedures and hospitality standards.

Operational Standards & Accountability

• Ensure the dining room, service stations, and guest-facing areas remain clean, organized, and properly stocked.
• Monitor service supplies, equipment, and operational needs, communicating shortages or maintenance issues to management.
• Ensure adherence to food safety, sanitation, responsible alcohol service, and workplace safety policies.
• Follow established procedures for guest checks, payments, voids, comps, discounts, and cash handling.
• Assist with labor awareness, efficient deployment of staff, and maintaining service standards during high-volume periods.
• Communicate shift recaps, guest feedback, staffing concerns, and operational issues to the management team.
• Uphold restaurant policies and ensure consistency in the execution of service standards.

Leadership & Professionalism

• Maintain a calm, decisive, and solutions-oriented approach during high-pressure service.
• Demonstrate strong communication, organization, and prioritization skills.
• Exercise sound judgment while balancing guest satisfaction, team needs, and operational requirements.
• Partner with the General Manager and management team to support restaurant goals and continuous improvement.
• Represent & The Wolf with professionalism, integrity, and a commitment to excellence.

Qualifications & Skills

• Previous restaurant supervisory or management experience required.
• Strong understanding of front-of-house operations and service standards.
• Demonstrated ability to lead, motivate, and develop a hospitality team.
• Excellent communication, interpersonal, and conflict-resolution skills.
• Ability to manage multiple priorities in a fast-paced, high-volume restaurant.
• Strong organizational skills and attention to detail.
• Proficiency with POS systems, reservations, and restaurant operating procedures preferred.
• Knowledge of food safety, sanitation, and responsible alcohol service requirements.
• Flexible availability for evenings, weekends, holidays, and other key service periods.

Physical Requirements

• Ability to stand and move throughout the restaurant for extended periods.
• Ability to navigate the dining room and service areas safely during active service.
• Ability to lift and carry routine restaurant supplies as needed.
• Ability to remain attentive, organized, and effective throughout demanding service periods.

Our Standard

At & The Wolf, exceptional hospitality is built on consistency, teamwork, and thoughtful attention to detail. The Floor Manager is expected to lead by example, maintain a strong presence on the floor, and ensure every service reflects the restaurant's commitment to quality, professionalism, and an outstanding guest experience.