Floor Manager

The Brand

Since the first Estiatorio Milos was founded in Montreal in 1979, our refined gastronomy has transcended the globe and acquired passionate fans in all of our locations. With 12 locations and concepts both locally and internationally, the group continues to grow while striving towards excellence. We rely on the support of our team members to contribute to our worldwide operations. The Milos experience is about far more than an exquisite meal, it encompasses the time-honored virtue of hospitality or, to put it in Greek, philoxenia.

With its elegant design, commitment to ingredient quality and guest experience, Milos is more than a restaurant; it is a global hospitality brand combining food, service, culture, and environment.

Position Summary

The Floor Manager will oversee daily operations of the dining room, ensuring exceptional service, coordinating staff, and managing guest relations. This role requires strong leadership, attention to detail, and the ability to maintain a polished and professional atmosphere in a high-end dining environment.

Role Responsibilities

• Champion and uphold the Milos service philosophy, ensuring all Steps of Service, hospitality standards, and operational procedures are executed with excellence and consistency.
• Lead by example through a visible presence on the floor, delivering exceptional guest experiences and fostering a culture of genuine hospitality, professionalism, and attention to detail.
• Direct and oversee the setup, service, and breakdown of the dining area.
• Oversee dining room readiness, ensuring all areas are clean, well-organized, and ready for service. Follow the established opening and closing duties and documents as applicable.
• Monitor and maintain dining room ambiance, including lighting, music, and temperature.
• Cultivate guest relationships and deliver a personalized and memorable experience.
• Oversee reservations, seating arrangements, and special requests.
• Lead service recovery efforts and resolve guest complaints or concerns promptly and professionally. Be sure to follow up with the rest of the management team to find a resolution and avoid future issues.
• Provide leadership and managerial support to all front-of-house service teams, including hosts, bartenders, server assistants, food runners, etc.
• Lead, coach, and facilitate onboarding and training for new employees on service standards, menu knowledge, and restaurant policies.
• Lead pre-shift meetings to communicate daily specials, VIPs, and service expectations.
• Ensure adherence to Milos ethos, philosophy and service standards, including timing, presentation, and etiquette.
• Monitor table turnover and ensure efficient coordination between kitchen and dining room.
• Provide hands-on operational support serving and clearing tables as needed, especially during peak times.
• Own and maintain inventory of front-of-house supplies, including linens, tableware, office supplies, menus and more.
• Support and execute monthly inventory as needed.
• Oversee cash handling procedures and daily sales reports, reconciliations, cash outs, etc.
• Manage labor throughout each shift. Review and adjust timecards at the end of each night for accuracy.
• Oversee bar operations, ensuring recipe consistency, cash handling compliance, inventory control, and service standards.
• Ensure compliance with all health and safety regulations, including food safety and sanitation standards.
• Conduct regular inspections of FOH and BOH areas to ensure safety and proper maintenance.
• Coordinate with event planners, clients, and internal teams to ensure flawless execution of all event details.
• Foster professional and collaborative relationships with guests, employees, and leadership.
• Address and resolve staff issues / concerns, ensuring follow up and communication to General Manager and/or Human Resources as needed.
• Ensure compliance with all company policies, health and safety standards, and applicable local regulatory requirements.
• Any other tasks as assigned by immediate supervisor.

Knowledge, Experience and Skills

• 3+ years of experience in a management role within a high-end or fine dining restaurant.
• Proven track record of delivering exceptional guest service.
• Bachelor’s degree in hospitality management or related field preferred.
• Strong leadership and interpersonal skills.
• Excellent communication and organizational abilities.
• Proficiency in restaurant management software and POS systems.
• Impeccable presentation and professional demeanor.
• Ability to remain calm and composed under pressure.
• Keen attention to detail and passion for service excellence.
• Professional demeanor, polished appearance with the ability to exceed guest's expectations.
• Ability to work in a dynamic environment.
• Ability to work both independently and in a team environment.
• Strong work ethic and customer-focused approach.
• Ability to work a flexible schedule including days, nights, weekends, and holidays.
• Must be passionate, entrepreneurial, and dedicated to success.

Physical Requirements

• Ability to perform essential job functions consistently, safely, and successfully.
• Must be able to lift and carry up to 20lbs. at times.
• Moving about on foot to accomplish tasks, particularly frequent movements from place to place within the work area and property.
• Bend, lift, carry, reach/extend arms, and hands above shoulder height frequently, or otherwise move in a constantly changing environment.
• Climbing steps regularly.
• Prolonged periods of standing or sitting at a desk and working on a computer.

Compensation

• The annual base salary range for this position is between $80,000-$90,000.
• The determination of what a specific employee in this job classification is paid depends on a number of factors, including, but not limited to, prior employment experience, job-related knowledge, qualifications and skills, etc.

Estiatorio Milos is an Equal Opportunity Employer and participates in the Federal E-Verify Program.