Floor Manager

Job Description

• Oversee the service of food items within restaurant areas and maintain overall responsibility for food service 
• Ensure all line FOH staff abide to the company's Cycle of Service at all times
• Recruit and train the restaurant team including the Head Waiters, Waiters and Commis
• Ensure that FOH staff are reporting for duty and that the restaurant is adequately staffed
• Ensure work breaks are organized and in accordance with fluctuations in the volume of business
• Report and liaise regularly with (Ass.) General Manager regarding departmental performance and ensure he is informed of any relevant information or issues
• Act as Duty Manager while on shift when required and dealing with any issues that may arise during shift
• Liaise with customers regarding special functions
• Ensure that table mise-en-place are impeccable and that tables are set correctly
• Ensure that faults and defects are reported to maintenance to have appropriate action without delay
• Maintain high standards of morale and personal appearance of all staff
• Ensure fair and equitable discipline, yet complying with company regulations
• Investigate and action the causes of staff grievances
• Be aware of all statutory regulations affecting safety and ensure that any safety hazard is rectified
• Ensure that all stocks and supplies are timeously requested, correct stock levels maintained and stored under optimum conditions
• Ensure regular stocktaking of all operating equipment at specified intervals
• Ensure that operating equipment is used properly and not abused, e.g. serviettes and waiters' cloths used for cleaning
• Ensure effective communication by attending meetings as required and holding staff meetings on a regular basis to impart information
• Hold regular On-the-Job training sessions to ensure that staff can perform their duties correctly and effectively
• Give feedback on guest complaints and comments
• Maintain a high degree of interest in self-development
• Clean agreed designated areas, in accordance with laid-down procedures, morning/evening routines and hygiene requirements
• Ensure checkered napkins are ordered and received as required and ensure dirty or damaged linen are counted and exchanged for clean, usable items
• Set tables to laid-down standards, ensuring that all items used are clean, undamaged and in a good state of repair
• Ensure sideboards on stations are adequately stocked with replacement cutlery, napkins or other established needs, be they food or equipment
• Be totally familiar with the composition of all menu items
• Serve food and beverages in accordance with laid-down standards, but above all in a professional and courteous manner
• Ensure that customers are correctly charged, present the bill and take payment from the customer, in accordance with the procedures of the establishment
• Be aware of and practice good customer relations at all times, attend to customer complaints satisfactorily, and assist the guest in any way which does not adversely affect other customers
• 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
• Be continually aware of, and maintain, the highest standards of personal hygiene and ensure that any subordinate staff adhere to this as well
• Attend meetings and training courses as required
• Consistently ensure that a staff briefing is held on a daily basis at the agreed time
• Adhere to the local municipality hygiene requirements
• Ensure that the food delivered to the tables is always of the highest standard and quality
• Conduct staff appraisal once a year without fail
• Conduct staff end of probation period as per the local employment laws and agreed time lines
• Maintain internal staff files with training documents, appraisals, and any other relevant documents
• Act as a positive ambassador for the business
• Carry out any other reasonable request asked by the management