As the name suggests, restaurant floor managers work in restaurants where they are responsible for ensuring that the customers enjoy a pleasant experience while dining in the restaurant.
These professional are also responsible for training and supervising staff, scheduling staff shifts and calling in workers when there is a gap in shift coverage. Furthermore, their duties include greeting customers, taking complaints, monitoring food quality and ensuring compliance with local health and safety codes. They are also required to carry out administrative tasks such as handling inventory, tallying receipts and processing employee payroll.
Education requirements for the position of restaurant floor manager vary by employer, but an associate’s or bachelor’s degree in restaurant management can be beneficial for prospective restaurant floor managers. Some training may also be involved in this position.
Some other duties that a restaurant floor manager is required to carry out are listed below:
Restaurant Floor Manager Duties and Responsibilities
• Greet customers in a polite and professional manner.
• Oversee all customer complaints and assist the problem correctly for the best benefit of the customer and the store
• Analyze 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
• Make sure food is prepared correctly and is delivered to the customer in a timely manner.
• Hire new employees and train them to bring them up to the restaurant standards.
• Ensure that the restaurant’s environment is clean and presentable.
• Ensure compliance with the state approved health and hygiene standards.
• Schedule staff shifts on weekly and monthly basis.
• Make sure that the kitchen and counter are kept neat, clean and well organized.
• Communicate with all employees to make sure everyone is working hard to take care of all customers.
• Performing opening and closing duties at the beginning and end of the shift
• 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
• Confer with chefs on the daily special menu.
• Responsible for the end to end dining experience of restaurant guest.