Front of House Floor Manager

4 weeks ago

Vancouver, Canada PAUL BAKERY - MILANO GLOBAL Full time

As a restaurant front of house floor manager, your job is to ensure the smooth functioning of the restaurant’s operations, and the achievement of the restaurant goals.

**Restaurant Manager Roles include but are not limited to**:
**Supervision and support**:Manager responsibilities include supervising and supporting staff working front and back of house. Sometimes, managers will be required to switch between supervising and jumping onto a workstation temporarily to offer some relief at peak times or to cover staff breaks. Therefore, they must have a good knowledge of all roles in the restaurant.

Aside from this, they supervise staff to see who may need help and support. Based on what they see, managers will take this knowledge of staff strengths and working styles and use it when creating staff performance reviews.

**Plan menus and pricing **:Help in the creation and pricing of food and beverage menus. This might change seasonally to reflect in-season produce or due to a change in the menu pricing strategy. Here, managers will have to find a price that meets customer expectations while earning decent revenue. This can be done by maximizing the cost efficiency of the supply chain by working closely with vendors and suppliers.

**Monetary duties**:approval of timesheets, and handling the payroll process/overtime approval. The manager plays a strategic role in ensuring employee hours are utilized in a productive and efficient manner.

**Staff scheduling**: The responsibility of scheduling will be with the manager. Making and sure the business is properly staffed. An efficient schedule will have enough staff to meet customer demand, while maintaining good labour costs. If needed the Manager must take on different employee roles and be hands on in operation during shortages, busy hours and unexpected changes in schedule.

**Meeting Restaurant Targets**:tangible targets will be set based on Restaurant goals and expectations and the Manager must work with their team in order to achieve them

**Conflict resolution**: Part of this management role involves acting as the mediator when a conflict arises. A good manager will be able to take an impartial position in an argument in order to find a solution that benefits both parties. Whether employees are having disagreements amongst themselves and have asked for support, or you’ve been asked to deal with a difficult customer, you’ll have to be ready to deescalate, remain professional and friendly, and return to the restaurant floor with a cool head.

**Balance inventory levels**:Managers are responsible for overseeing inventory levels, which directly impacts costs, ordering and customer dining experiences. Managers are expected to find the best ways to handle stock turnover and storage, both for health and safety reasons and for financial reasons. Reducing wastage and controlling inventory.

**Onboarding and training staff**:Responsible for finding and hiring new employees and welcoming them aboard. This might include writing the specifications of the job for an advertisement, conducting interviews, and providing initial training to new staff. Must follow requirements and regulations of the company and brand.

**General Requirements**:

- Coordinating daily restaurant management operations
- Delivering superior food and beverage service and maximizing customer satisfaction
- Responding efficiently and accurately to restaurant customer complaints
- Coordinate daily Front of the House and Back of the House restaurant operations
- Deliver superior service and maximize customer satisfaction
- Respond efficiently and accurately to customer complaints
- Regularly review product quality and research new vendors
- Organize and supervise shifts
- Appraise staff performance and provide feedback to improve productivity
- Estimate future needs for goods, kitchen utensils and cleaning products
- Ensure compliance with sanitation and safety regulations
- Manage restaurants good image and suggest ways to improve it
- Control operational costs and identify measures to cut waste
- Create detailed reports on weekly, monthly and annual revenues and expenses
- Promote the brand in the local community through word-of-mouth and restaurant events
- Recommend ways to reach a broader audience (e.g. discounts and social media ads)
- Train new and current employees on proper customer service practices
- Implement policies and protocols that will maintain future restaurant operations

**Job Requirements**:

- Proven work experience as a Restaurant Manager, Restaurant General Manager, Hospitality Manager or similar role
- Proven customer service experience as a manager
- Extensive food and beverage (F&B) knowledge, with ability to remember and recall ingredients and dishes to inform customers and wait staff
- Familiarity with restaurant management software
- Strong leadership, motivational and people skills
- Acute financial management skills
- Preferred: degree in Business Administration; h

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