Restaurant floor managers ensure that a restaurant meets its service and sales objectives.
They supervise and direct the activities of staff to make sure that customers have a pleasant experience through prompt and polite service.
Also, they fill in for any staff members in case of absenteeism and ensure that the overall function of the restaurant is managed properly.
Typically, a restaurant floor manager works in a supervisory role – monitoring the quality of food that is prepared in the kitchen, compliance with local health and safety codes, and creating staff schedules is all in a day’s work for this professional.
There is some administrative angle to this work as well i.e. they are also required to handle inventory and supplies and process employee payroll.
While education requirements to work as a restaurant floor manager vary, many employers require an associate’s or bachelor’s degree in restaurant management.
Some training is involved when people are hired at this position, as every restaurant has its way of running the business, and these professionals need to conform to those ways.
Restaurant Floor Manager Duties and Responsibilities
• Analyze the restaurant’s sales levels and profitability and create and implement strategic plans to achieve sales goals.
• Organize marketing activities such as discount themes and promotional events on and off-site.
• Assist head chefs in planning and coordinating restaurant menus keeping trend and competition information in mind.
• Interview, hire, and train new employees to work in different positions at the restaurant.
• Make sure that all staff members comply with safe food handling procedures.
• Formulate work schedules on a weekly or monthly basis and outline each staff member’s work duties.
• Supervise food preparation and cooking activities to ensure compliance with the health and hygiene principals of the restaurant.
• Engage customers in positive dialogue to ensure return business and take and resolve any complaints from them.
• Assist restaurant managers in developing and implementing core business and marketing plans.
• Develop and implement marketing strategies to maximize restaurant revenues.
• Perform restaurant opening and closing activities and organize management of repair and maintenance issues.
• Monitor budgets and employee payroll services and perform bank deposits after ensuring consistency of financial transactions.
• Keep track of inventory and order supplies as needed.
• Make-certain that all fire, safety, and health regulations regarding food preparation and serving are adhered to on a constant basis.
• Monitor from end presentation and ensure that restaurant service and quality standards are constantly met.