FLOOR MANAGER

MANAGER – WOLFGANG PUCK FINE DINING: LOS ANGELES
The Manager will guide and support the service team regards to hospitality, procedures, guest experience, and staff morale and retention. The successful candidate will be engaged and accountable in attaining budgeted goals and sales growth. The Manager assists the GM and is integral with the management team with responsibilities for overall guest service, hospitality, quality and profitability of the restaurant. The Manager ensures that all personnel and systems function efficiently so that guest expectations are attained and surpassed, the business achieves budgeted profit levels, and employee morale is maintained. The manager is also accountable to Costs versus budgets, ordering, and inventory in the restaurant. The Manager will interpret, communicate, administer policy and ensure compliance with State and Federal Regulations, as well as assist in new policy formulation and implementation. This position manages and operates all aspects of the restaurant and property on a daily basis, while ensuring that all guests receive a dining experience in accordance with Wolfgang Puck Fine Dining standards.
Required Skills:
- Minimum of 5 years of management experience in a high volume fine dining establishment
- Must have experience in effectively operating a full service bar with above average wine knowledge
- Advanced written and verbal comprehension of the English Language
- Advanced computer, mathematical, and analytical skills
- Must be able to deal with guests and staff in a positive, diplomatic, and professional manner.
- Maintains a polished professional appearance
- Strong sense of urgency and organization
- Minimum bachelor’s degree in hospitality or business related fields or equivalent
- Food Handling Certification

MANAGER – WOLFGANG PUCK FINE DINING: LOS ANGELES
The Manager will guide and support the service team regards to hospitality, procedures, guest experience, and staff morale and retention. The successful candidate will be engaged and accountable in attaining budgeted goals and sales growth. The Manager assists the GM and is integral with the management team with responsibilities for overall guest service, hospitality, quality and profitability of the restaurant. The Manager ensures that all personnel and systems function efficiently so that guest expectations are attained and surpassed, the business achieves budgeted profit levels, and employee morale is maintained. The manager is also accountable to Costs versus budgets, ordering, and inventory in the restaurant. The Manager will interpret, communicate, administer policy and ensure compliance with State and Federal Regulations, as well as assist in new policy formulation and implementation. This position manages and operates all aspects of the restaurant and property on a daily basis, while ensuring that all guests receive a dining experience in accordance with Wolfgang Puck Fine Dining standards.
Required Skills:
- Minimum of 5 years of management experience in a high volume fine dining establishment
- Must have experience in effectively operating a full service bar with above average wine knowledge
- Advanced written and verbal comprehension of the English Language
- Advanced computer, mathematical, and analytical skills
- Must be able to deal with guests and staff in a positive, diplomatic, and professional manner.
- Maintains a polished professional appearance
- Strong sense of urgency and organization
- Minimum bachelor’s degree in hospitality or business related fields or equivalent
- Food Handling Certification