Job Description

Job Summary:

The Floor Manager is responsible for overseeing daily front-of-house operations to ensure smooth service flow, excellent customer experience, and efficient coordination between kitchen and service teams. This role involves hands-on supervision, staff training, and ensuring that all service standards and company policies are maintained.

Key Responsibilities:

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1. Daily Operations

Supervise and coordinate all front-of-house activities during service hours. Ensure the restaurant floor is well-prepared, clean, and fully equipped before each shift. Monitor table turnover, seating arrangements, and service efficiency to maximize productivity. Work closely with the kitchen and bar teams to ensure smooth communication and timely order delivery.
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2. Customer Service

Greet and interact with guests to ensure satisfaction with food and service. Handle customer feedback, special requests, and complaints professionally and promptly. Maintain a strong presence on the floor to uphold service standards and brand image.
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3. Team Management

Supervise service staff, including servers, hosts, and runners, ensuring adherence to SOPs. Conduct daily briefings to communicate specials, promotions, and operational updates. Train and mentor team members to deliver consistent, high-quality service. Schedule shifts, manage attendance, and support performance evaluations.
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4. Sales & Performance

Support upselling and promotional efforts to achieve sales targets. Monitor cash handling, billing accuracy, and POS operations. Assist in monitoring inventory for front-of-house items (cutlery, uniforms, menus, etc.).
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5. Compliance & Standards

Ensure compliance with hygiene, safety, and health regulations (SFA/NEA standards). Maintain cleanliness, organization, and presentation of the dining area at all times. Enforce grooming and conduct standards for all staff members.

Requirements:

Minimum

2-3 years

of experience in F&B operations, with at least

1 year in a supervisory or floor management role

. Diploma or Certificate in Hospitality, Restaurant Management, or equivalent is preferred. Strong leadership, communication, and interpersonal skills. Customer-oriented with a passion for service excellence. Able to work evenings, weekends, and public holidays as required. * Hands-on, proactive, and able to perform under pressure in a fast-paced environment.