Floor Manager - Restaurant

Restaurant Floor Manager

SUMMARY

The Floor Manager is responsible for managing the daily operations of our restaurant, including the selection, development and performance management of employees. In addition, they oversee the inventory and ordering of food and supplies, optimize profits and ensure that guests are satisfied with their dining experience. The Floor Manager reports to the Manager Finance and Operations.

Essential Functions

Primary responsibilities include:

General

Oversee and manage all areas of the restaurant and make final decisions on matters of importance.

Financial

Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs.

Responsible for checking and verifying the Purchase Invoices (Bills).

Food safety and planning

Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances.

Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.

Maintaining Daily Floor Walk Report and addressing the issues to the Head Office on prior basis

Work with Head office staff for efficient provisioning and purchasing of supplies. Supervise portion control and quantities of preparation to minimize waste.

Guest service

Ensure positive guest service in all areas. Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests.

Operational responsibilities

Ensure that proper security procedures are in place to protect employees, guests and company assets.

Ensure a safe working and guest environment to reduce the risk of injury and accidents. Completes accident reports promptly in the event that a guest or employee is injured.

Manage shift which include: daily decision making, scheduling, planning while upholding standards, product quality and cleanliness.

investigate and resolve complaints concerning food quality and service.

Personnel

Provide direction to employees regarding operational and procedural issues.

Interview hourly employees. Direct hiring, supervision, development and, when necessary, termination of employees.

Conduct orientation, explain the Asia Hong, and oversee the training of new employees.

Develop employees by providing ongoing feedback, establishing performance expectations and by conducting performance reviews.

Maintain an accurate and up-to-date plan of restaurant staffing needs. Prepare schedules and ensure that the restaurant is staffed for the shift

Community Involvement

Provide strong presence in local community and high level of community involvement by restaurant and personnel.

Qualifications

College degree is preferred. Bachelor of Science degree in hotel/restaurant management is desirable. A combination of practical experience and education will be considered as an alternative.

Knowledge of computers (MS Word, Excel).

Proficient in the following dimensions of restaurant functions: staff management, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports.

Personal Requirements

Self-discipline, initiative, leadership ability and outgoing.

Pleasant, polite manner and a neat and clean appearance.

Ability to motivate employees to work as a team to ensure that food and service meet appropriate standards.

Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems.

Must possess good communication skills for dealing with diverse staff.

Ability to coordinate multiple tasks such as food, beverage and labor cost while maintaining required standards of operation in daily restaurant activities.

Ability to determine applicability of experience and qualifications of job applicants.

Accountabilities

Keeps Manager Operations promptly and fully informed of all issues (i.e. problems, unusual matters of significance and positive events) and takes prompt corrective action where necessary or suggests alternative courses of action.

Completes job responsibilities and performance objectives in a timely and effective manner and in accordance with Asia Hong policies and procedures.

Maintains a favorable working relationship with all company employees to foster and promote a cooperative and harmonious working climate which will be conducive to maximum employee morale, productivity and efficiency/effectiveness.

At all times provides a favorable image of Asia Hong to promote its “Spice of Asia” philosophy.

Performs other duties and responsibilities as required or requested.

Supervision Of Others

15+ employees each shift

Working Conditions

Duty Timings will 11:00 PM till 12:00 AM. Six Days a week

There will be 12 Annual Leaves.

There will be no leave on Weekends, Festivals and Eid.

Hours may vary if manager must fill in for his/her employees or if emergencies arise (typical work week = 85 hours).

Ability to perform all functions at the restaurant level.

Work with hot, cold, and hazardous equipment as well as operates phones, computers, Kitchen Equipments, and other office equipment.