Floor Manager

Job Description

FOH – Floor Manager | SA Hospitality Group

The Tone:
This is a full-time role at SA Hospitality Group, located in New York, NY. SA Hospitality Group translates old-world Italian sensibilities into modern dining experiences, managing three iconic brands—Sant Ambroeus, Casa Lever, and Felice—across 24 restaurant locations. This role is crucial for ensuring exceptional guest service and smooth daily restaurant operations, acting as a key leader in the absence of the General Manager and Assistant General Manager.

The TL;DR
• Role: Full Time
• Location: In-person, New York, NY

• Team: Reports to the General Manager and Assistant General Manager.
• Mission: To oversee overall restaurant operations and uphold service and hospitality standards when senior management is absent.
• Tech Stack: POS postings, Avero reports

What You’ll Actually Do
• Lead Operations and Staff Management: Command overall restaurant operations, acting in the absence of the General Manager and Assistant General Manager, directing daily staff activities including floor plans, section assignments, and side work.
• Develop and Train Employees: Facilitate coaching, counseling, and disciplinary discussions, assist with interviewing, assessing, and selecting employees, and support the creation and delivery of training materials for new and existing staff.
• Ensure Service Excellence and Guest Loyalty: Personalize guest experiences by building relationships and checking satisfaction, communicating guest issues to appropriate teams, and actively handling dining room service to oversee staff and the entire restaurant flow, ensuring the highest quality of food and beverages.
• Maintain Restaurant Standards and Aesthetics: Monitor and ensure the accuracy of all menus, wine lists, and POS postings, manage the freshness and appearance of dining room florals and overall decoration, and assist with inventory processes when requested.
• Drive Financial Performance and Compliance: Suggest and implement promotions, train staff on upselling techniques to increase revenue and build guest loyalty, monitor and manage register discrepancies, and enforce all federal, state, and local health and labor laws.

The Must-Haves
• Background: Possess a Food Handler’s certification and demonstrate personal cleanliness, a disciplined approach to following set standards, and the ability to work effectively as part of a team.
• Experience: Proven experience in coaching, counseling, and evaluating staff performance, including assisting with hiring processes. Experience in monitoring restaurant financials, managing labor activities, and ensuring compliance with health and labor laws is essential.
• Skills: Strong communication, reading, and speaking comprehension skills in English to effectively interact with co-workers, managers, and guests. Excellent time management and active listening skills, with the ability to perform under pressure in a high-volume production environment.
• Bonus: A commitment to self-development, including continually maintaining current knowledge of food, wine, beer, and spirits, and staying informed on current industry trends.