Floor Manager

**POSITION**: FLOOR MANAGER
**REPORTS TO**: Restaurant Manager
**ROLE PURPOSE**:
The Restaurant Floor Manager plays a crucial role on the management team, expertly overseeing the daily operations of the front-of-house dining areas. This position demands a dynamic leader who combines superb organizational abilities with exceptional interpersonal skills to guarantee unparalleled guest satisfaction and efficient service delivery. As the Floor Manager, you will uphold the restaurant’s high service standards, manage the front-of-house staff, and work collaboratively with various hotel departments to enhance the overall dining experience for our guests.
**What’s in it for you**:
Working in the largest hotel in Vancouver
Aesthetically pleasing environment with a great team
Come discover Café One as our Floor Manager where your passion to provide exceptional guest experience will be valued. Your food enthusiasm will ensure our guests at Café One experience it as the place to gather, dine and connect. You will work on the restaurant floor alongside an amazing team that strives for excellence and achieves Wall Centre standards.
**What your day will look like**:

- Assist by recruiting, hiring, train, and develop front-of-house staff, including servers, hosts, busser, bartenders, and in-room dining associates.
- Assign tasks, manage associate performance, provide feedback and coach as needed.
- Ensure efficient operations of the restaurant while maintaining a positive atmosphere.
- Circulate between the F&B departments, continually checking with the guests and associates to ensure that everything is up to Wall Centre standards.
- Keep the guest experience at the forefront. Ensure that, even during peak hours, the restaurant maintains an atmosphere where guests feel attended to and valued, without experiencing undue delays or confusion in service.
- Interact with guests to gather feedback and make improvements based on their suggestions.
- Provide direct service to guests as needed, including, but not limited to, serving a section, tables and special functions, bussing tables, seating guests, bartending, and general duties assigned by the Restaurant Manager.
- Seamless service, continuously monitoring the flow of guests, paying attention to table turnover. By doing so, you can effectively manage reservations and walk-in traffic, strategically seating guests to optimize the restaurant's capacity to minimize waiting periods.
- Maintain, uphold and enforce the exact restaurant’s service standards, guaranteeing uniformity and consistency and excellence in every aspect of service and excellence in every facet of service.
- Oversee, monitor, and manage the setup and maintenance of the restaurant, bar, patio, kitchen, and their adjacent spaces, ensuring they consistently meet the established benchmarks. Promptly report any safety concerns to the Restaurant Manager.
- Maintain elevated standards in quality control, hygiene, health, and safety, while preserving the professional image of the restaurant. This includes maintaining the restaurant's cleanliness, adhering to proper uniform guidelines, and upholding appearance standards.
- Coordinate with kitchen staff, bartenders, servers, hosts, and bussers to ensure smooth service, timely food delivery, short wait times on seating, and proper communication.
- Establish efficient channels of communication between front-of-house and back-of-house teams. This facilitates the timely preparation and delivery of orders, minimizing any lag in service and ensuring that each guest enjoys a well-timed and satisfying dining experience.
- Keep a close eye on service metrics and performance indicators, such as guest wait times and table turnover rates. Use this data to implement strategies that further enhance operational efficiency, contributing to the overall success of the restaurant.
- As the Floor Manager, you are responsible for generating comprehensive reports. These reports cover various aspects of restaurant operations, including production metrics, inventory requisitions, and supply distribution.
- Oversee the procurement and distribution of necessary supplies. This includes managing inventory levels to prevent shortages, ensuring timely requisitions are made, and maintaining control over the distribution process.
- Utilize the data and insights gleaned from inspections, food presentation evaluations, and operational reports to implement continuous improvement initiatives.
- Provide comprehensive training to associates covering menu expertise, service techniques, and the appropriate etiquette expected within the restaurant.
- Assist in cultivating the skills and knowledge of our associates through ongoing training and cross-training initiatives.
- Encourage mentorship and leadership behavior to develop programs within the team. Foster a culture of growth and empower experienced associates to guide and mentor new team members, ensuring the transfer of knowledge and skills in a