Floor Manager -West End Tavern

Summary of Position:

Oversee and coordinate the planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation.

Essential Functions:

• Understand completely all policies, procedures, standards, specifications, guidelines and training programs.
• Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times.
• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
• Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
• Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
• Make employment and termination recommendations consistent with General Manager guidelines for approval or review.
• Fill in where needed to ensure guest service standards and efficient operations.
• Continually strive to develop your staff in all areas of managerial and professional development.
• Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
• Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
• Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
• Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
• Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
• Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.
• Provide advice and suggestions to General Manager as needed.

Qualifications:

• HS Diploma or equivalent
• 18 – 21 years of age (where required by law)
• Have knowledge of service and food and beverage, generally involving at least three years of front-of-the-house operations and/or assistant management positions.
• Be able to communicate and understand the predominant language(s) of the restaurant’s trading area.
• Full scheduling availability including evenings and weekends where required except as authorized by company officer
• Knowledge and or comfort level with various office software and technology including MS Office Suite (Word, Excel, PowerPoint) Google tools (Gmail, Calendars, Sheets, Documents etc.) and other technology-based reporting tools and apps
• Possess excellent basic math skills
• Have the necessary stamina to work on feet for up to 10 hours including stooping, reaching, bending, twisting and lifting/carrying loads up to 50 lbs.
• Must have the stamina to work 50 to 60 hours per week for salaried manager positions.

Pay: $20.00 - $22.00 per hour

Benefits:

• 401(k) matching
• Employee discount
• Flexible schedule
• Health insurance

License/Certification:

• Driver's License (Required)

Ability to Relocate:

• Traverse City, MI 49684: Relocate before starting work (Required)

Work Location: In person