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.#J-18808-Ljbffr