Floor Manager – Restaurant Operations

About the role

The Floor Manager supports the Branch Manager in running the restaurant branch effectively and profitably, and takes full charge in their absence. The role covers front-of-house service, team leadership, hygiene and operational support.

Key responsibilities

• Customer service: greet guests, manage reservations and waiting lists, present the menu, handle queries, suggest food and beverage options, ensure prompt service, run table checks and monitor ticket delivery times.
• Oversee FOH staff compliance with service standards, ensure takeout orders meet accuracy and service standards, document and resolve customer issues and consolidate feedback for reporting.
• Team administration: lead by example, run daily opening/closing checklists, line checks and logbook entries, manage station assignments and cleaning schedules, approve weekly staff schedules (including outsourced cleaners), enforce uniform, appearance and hygiene standards, update daily FSMS logs and hold one-on-one meetings for feedback and development.
• Health and hygiene: enforce hygiene standards across FOH and kitchen, inspect uniforms and personal hygiene weekly, submit monthly license inspection reports, oversee equipment maintenance (AC, lights, sound system), investigate food quality issues and ensure compliance with health, safety and work permits.
• Operations: oversee daily raw material orders with the Central Kitchen, supervise warehouse and supplier orders three times a week, monitor inventory and carry out monthly stock checks with Finance, help with invoices, waste reports and daily cash deposits, send daily sales updates, plan fruit and vegetable orders with quality control and coordinate uniform requests with the Branch Manager.