Floor Manager - West Hollywood, United States - Rosaliné

Description

• Understand completely all policies, procedures, standards, specifications, guidelines and training programs.
• Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times.
• Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards.
• Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
• Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
• Make employment and termination decisions consistent with General Manager's guidelines for approval or review.
• Continually strive to develop your staff in all areas of managerial and professional development.
• Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs.
• Ensure that all products are received in correct unit count and condition. Deliveries are performed in accordance with the restaurant's receiving policies and procedures.
• Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
• Schedule labor as required by anticipating business activity while ensuring that all positions are staffed as needed and labor cost goals are met.
• Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
• Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.
• Provide advice and suggestions to General Manager as needed.

• Good with customers and leads by example.
• 2+ years of restaurant management experience.
• Experience working in a high volume restaurant.
• Professional and positive communication skills and leadership ability.
• Have knowledge of service, food and beverage, generally involving at least two years of front-of-the-house operations and/or assistant management positions.

• Work schedule may require weekends, holidays, and late evenings.
• Always act in a professional manner that represents the restaurant, owners, partners and staff.
• Demonstrate teamwork in all areas of the restaurant.
• Work with a positive attitude in all types of situations.
• Strong, positive and respectful communication skills.
• Follow safety and sanitation rules and laws at all times.
• Coaching and mentoring staff to develop a team and encourage promoting within