Floor Manager

A restaurant or bar floor manager is a professional who is responsible for overseeing the day-to-day operations of the front-of-house service team. They work closely with the kitchen staff and other managers to ensure that customers have a positive dining experience. The main responsibilities of a floor manager include:

• Supervising and training front-of-house staff, including waiters and waitresses
• Scheduling and managing staff to ensure proper coverage during peak dining hours
• Ensuring that the dining area is kept clean and organized, and that all customer service standards are met
• Handling customer complaints and concerns in a timely and professional manner
• Assisting with the development and implementation of menu items and specials
• Overseeing inventory and ordering supplies as needed
• Maintaining accurate records of sales and financial transactions
• Monitoring staff performance and providing feedback to improve service
• Creating and implementing plans to increase revenue.

To be a successful floor manager, you should have prior experience in a supervisory role, strong leadership skills, and a solid understanding of restaurant operations. Additionally, a floor manager should have strong communication and interpersonal skills, the ability to work well under pressure, and the ability to make quick decisions. A high school diploma or equivalent is usually required for this role, and a college degree in hospitality or a related field is preferred by many employers.