Floor Manager

OBJECTIVES:

• Supervise and control the running of the restaurant in line with our Mission Statement and Cycle of Service.
• To prepare the floor, including all necessary mise-en-place for service.
• Serve customers in a professional, efficient, and courteous manner.
• To recruit and train the restaurant team including the Head waiters, waiters, and commis waiters.
• To treat our guests like Superstars!

DUTIES:

• Oversee the service of food items within restaurant areas and maintain overall responsibility for food service.
• To ensure all FOH floor team follow our Cycle of Service at all times.
• To ensure that FOH team members are reporting for duty and that the restaurant is adequately staffed.
• Ensure breaks are organized in accordance with fluctuations in the volume of business.
• Report and liaise regularly with (Ass.) General Manager regarding departmental performance and ensure they are informed of any  relevant information or issues.
• Perform a duty manager role while on shift when required, taking sole duty management responsibilities for the Venue, and dealing with any issues that may arise during shift.
• To liaise with customers regarding special functions.
• To ensure that table mise-en-place are impeccable and that tables are set correctly.
• To ensure that stations have their correct mise-en-place.
• To ensure that faults and defects are reported to Maintenance and actioned without delay.
• To maintain high standards of morale and personal appearance of all staff.
• To ensure fair and equitable discipline, complying with company regulations.
• To investigate and action the causes of staff grievances.
• To be aware of all statutory regulations affecting safety and ensure that any safety hazards are rectified.
• To ensure that all stocks and supplies are requested in advance, correct stock levels maintained and stored under optimum conditions.
  To ensure regular stocktaking of all operating equipment at specified intervals.
• To ensure that operating equipment is used properly and not abused, e.g. serviettes and waiters' clothes used for cleaning.
• To ensure effective communication by attending meetings as required and holding staff meetings on a regular basis to impart information.
• To hold regular On-the-Job training sessions to ensure that staff can perform their duties correctly and effectively.
• To give feedback on guest complaints and comments.
• To maintain a high degree of interest in self-development.
  To clean agreed designated areas, in accordance with laid-down procedures, morning / evening routines and hygiene requirements.
  To ensure napkins are ordered and received as required and ensure dirty or damaged linen are counted and exchanged for clean, usable items.
• To set tables to laid-down standards, ensuring that all items used are clean, undamaged and in a good state of repair.
• To ensure sideboards on stations are adequately stocked with
• replacement cutlery, napkins or other established needs, be they food or equipment.
• To be totally familiar with the composition of all menu items.
• To serve food and beverages in accordance with laid-down standards, but above all in a professional and courteous manner. 
• To ensure that customers are correctly charged, present the bill and take payment from the customer, in accordance with the procedures of the establishment.
• At all times to be aware of and practice good customer relations, assisting the guest in any way which does not adversely affect other customers.
• To attend to customer complaints satisfactorily.
• To take part in any fire or evacuation drills and ensure complete familiarization with all exits, including those normally used by customers, as well as fire escapes.
• Ensure any suspicious packages or parcels reported to management are assessed and reported without delay to the relevant authorities. 
• To be continually aware of, and maintain, the highest standards of personal hygiene and ensure that all team members also adhere to this. 
• To attend meetings and training courses as required.
• To consistently ensure that a staff briefing is held daily at the agreed time.
• To adhere to the local municipality hygiene requirements.
  To ensure that the food delivered to the tables is always of the highest standard and quality.
• To conduct annual staff appraisals without fail.
• To conduct end of probation period reviews as per the local employment laws and agreed timelines.
• To maintain internal staff files with training documents, appraisals, and any other relevant documents.
• To act as a positive ambassador for the business.
• Carry out any other reasonable request asked by the management.