Position: Floor Manager

Responsible for all aspects of the restaurant floor. Responsible for the selection, development  and performance management of restaurant employees, as well as optimizing profits and  increasing sales. Must abide by the guidelines of the company and local laws. Provides  leadership by example, with enthusiasm and a positive mental attitude.
At least 3 years of experience in Hospitality Industry.

1. Manages all areas of floor operations including:
• Operation
• Financial Profitability
• Human Resources
• Reporting
• Ethics

2. Implements promotions on a daily/weekly/monthly basis.
3. Highly customer centric and able to interact professionally with patrons to maximize their satisfaction.
4. Social Media planning and implementation
5. Build sales and control costs.
6. Manages the entire operation of the restaurant.
7. Ensure to always be aware of development, evolution or change in economic situation, laws and regulations of country as to plan course of action to remain competitive.
8. Floor manager should be pro-active and always have suggestions with detailed planning as to how to improve sales.
9. Ensure that they are always aware of their competition and make suggestion to be better.
10.Provides employees with positive and negative feedback and takes appropriate action to any issues that arise during their shift.

11.Conducts briefing/meeting with all members of their staff.
12.Ensure that all employees adhere to the company’s uniform standards.
13.Provides direction to employees regarding operational and procedural issues.
14.Maintains cleanliness of the restaurant at all times.
15.Ensures that all sales are recorded as per the companies’ regulations and that proper cash handling procedures are followed.
16.Conducts orientation for new staff and ensures their ongoing development.
17.Conducts staff Performance Evaluations as needed with department employees.
18.Prepares daily report.
19.Identifies operational opportunities and suggest plans to attain goals.
20.Keeps a close check on all levels of par stock within the restaurant.
21.Meets the Chef on a regular basis regarding menu planning, daily specials and food cost levels.
22.Keeps immediate Supervisor promptly and fully informed of all issues (i.e. reservations, caterings, unusual matters, issues…) and takes quick corrective action where necessary.
23.Maintains a positive working relationship with all the company employees to promote a cooperative and harmonious working atmosphere which will be conducive to maximum employee morale, productivity and effectiveness and therefore to better revenues.
24.At all times whether on duty or not, provides a favorable image of Epi d’or to promote its aims and objectives and enhance public recognition and acceptance.
25.Performs other duties and responsibilities as required and requested.
26.Must be able to coordinate multiple tasks while maintaining required standards of operation in daily restaurant activity.