Floor Manager

• Floor Manager is someone who is passionate about food and customer service. They are a problem-solver with strong work ethic and leadership skills. The Floor Manager understands that customer satisfaction always takes priority and efficiency of restaurant operations make it possible. They are an experienced leader with a goal to move up in the management field.

Essential Duties and Responsibilities:

• Identify and delegate responsibilities to shift leaders and staff to ensure objectives are met and excellent service is consistently achieved
• Effectively manage the restaurant in the absence of the GM
• Manage operations with passion, integrity, and knowledge while promoting the culture and values of Giovanni Rana
• Implement new company policies and procedures by developing plans and instructing staff
• Provide direction to shift leaders (TC), and staff to achieve restaurant goals
• Consistently review operations and staff to identify any problems, concerns, and opportunities for improvement
• Provide coaching and feedback to managers and staff and assess performance on and ongoing basis
• Create a positive guest experience by delivering a high level of service and ensuring all staff engages guests to understand their needs and exceed expectations
• Manage the restaurant to meet or exceed standards in food quality, safety, and cleanliness
• Consistently monitor product and labor costs to remain within goals
• Solicit guest feedback to understand the needs and wants of customers
• Train and coach staff on guest services principles and practices
• Follow the Giovanni Rana Restaurant policies and procedures, including those for cash handing and safety/security
• Monitor and maintain the Micros POS System
• Develop and implement creative solutions to areas of improvement
• Assist in conducting staff and daily pre-shift meetings
• Assist in any areas of the restaurant when staffing constraints require
• Identify employee weaknesses and retrain as necessary
• Complete the season to the specifications outlined in your Employment Contract. Minimum Qualifications
• Able to use touch-sensitive POS System
• Able to lift minimum of 25 lbs.
• Able to work in a high-temperature kitchen for an extended period of time
• Completed training in all areas of restaurant
• Must be able to take direction and delegate responsibilities
• Able to work in a fast paced environment
• Able to work nights, weekends, and holidays

SUPERVISORY RESPONSIBILITIES

As a member of the leadership team, provides, by example and leadership, motivation and direction to all the employees.

This supervisory responsibility includes assisting GM with employee evaluation, employee recognition, employee counseling and/or discipline, approving vacation time, absences and/or overtime, and implementing hiring, terminations, pay changes, job changes, and training.


EDUCATION and/or EXPERIENCE
College or university program certificate; or two to four years related experience and / or training or equivalent combination of education and experience.

LANGUAGE SKILLS

Ability to read and comprehend instructions, short correspondence and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to customers, clients and other team members of the organization.


WORK ENVIRONMENT
The work environment characteristics described here are representative of those a team member
Encounters while performing the essential functions of this job.
While performing the duties of this job, the team member is frequently exposed to moving mechanical
parts. The team member is occasionally exposed to cold, wet and/or humid conditions; high. Precarious places, fumes or airborne particles

Floor Manager

• Floor Manager is someone who is passionate about food and customer service. They are a problem-solver with strong work ethic and leadership skills. The Floor Manager understands that customer satisfaction always takes priority and efficiency of restaurant operations make it possible. They are an experienced leader with a goal to move up in the management field.

Essential Duties and Responsibilities:

• Identify and delegate responsibilities to shift leaders and staff to ensure objectives are met and excellent service is consistently achieved
• Effectively manage the restaurant in the absence of the GM
• Manage operations with passion, integrity, and knowledge while promoting the culture and values of Giovanni Rana
• Implement new company policies and procedures by developing plans and instructing staff
• Provide direction to shift leaders (TC), and staff to achieve restaurant goals
• Consistently review operations and staff to identify any problems, concerns, and opportunities for improvement
• Provide coaching and feedback to managers and staff and assess performance on and ongoing basis
• Create a positive guest experience by delivering a high level of service and ensuring all staff engages guests to understand their needs and exceed expectations
• Manage the restaurant to meet or exceed standards in food quality, safety, and cleanliness
• Consistently monitor product and labor costs to remain within goals
• Solicit guest feedback to understand the needs and wants of customers
• Train and coach staff on guest services principles and practices
• Follow the Giovanni Rana Restaurant policies and procedures, including those for cash handing and safety/security
• Monitor and maintain the Micros POS System
• Develop and implement creative solutions to areas of improvement
• Assist in conducting staff and daily pre-shift meetings
• Assist in any areas of the restaurant when staffing constraints require
• Identify employee weaknesses and retrain as necessary
• Complete the season to the specifications outlined in your Employment Contract. Minimum Qualifications
• Able to use touch-sensitive POS System
• Able to lift minimum of 25 lbs.
• Able to work in a high-temperature kitchen for an extended period of time
• Completed training in all areas of restaurant
• Must be able to take direction and delegate responsibilities
• Able to work in a fast paced environment
• Able to work nights, weekends, and holidays

SUPERVISORY RESPONSIBILITIES

As a member of the leadership team, provides, by example and leadership, motivation and direction to all the employees.

This supervisory responsibility includes assisting GM with employee evaluation, employee recognition, employee counseling and/or discipline, approving vacation time, absences and/or overtime, and implementing hiring, terminations, pay changes, job changes, and training.


EDUCATION and/or EXPERIENCE
College or university program certificate; or two to four years related experience and / or training or equivalent combination of education and experience.

LANGUAGE SKILLS

Ability to read and comprehend instructions, short correspondence and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to customers, clients and other team members of the organization.


WORK ENVIRONMENT
The work environment characteristics described here are representative of those a team member
Encounters while performing the essential functions of this job.
While performing the duties of this job, the team member is frequently exposed to moving mechanical
parts. The team member is occasionally exposed to cold, wet and/or humid conditions; high. Precarious places, fumes or airborne particles