Floor Manager

Botanical Hospitality Group is looking for a Floor Manager for immediate hire to manage EP & LP and SOL. The ideal candidate will have at least two years of experience in the hospitality industry.

Job Responsibilities: 
-Turn on/off lights and equipment, set alarms, and perform daily inspections of the venue, inside and out. 
-Complete minor accounting tasks related to staff banks, closing reports, and petty cash pay-outs. 
-Carry out all requests made by the General Manager in a professional, effective manner 
-Cut staff when appropriate, and in a way that does not affect the guest experience. 
-Ensure that all access points in the venue are closed and secure, including walk-ins and storage areas. 
-Handle guest issues and/or complaints with compassion and sensitivity. 
-Assist in running the Front Door and act as Maitre D during certain shifts. 
-Constantly touch tables throughout the flow of service. 
-Ensure that the cost for all products and supplies are negotiated to their best deal, without compromising quality. 
-Maintain thorough knowledge of all menus, with a clear comprehension of dietary restrictions. 
-Going above guest expectations by building a rapport with new guests and with name recognition for return guests by anticipating needs and creating unforgettable experiences. 
A clear comprehension and execution of financial goals set out by the Directors and GM.

Please submit your resume as an attachment for consideration. Thank you.

Botanical Hospitality Group is looking for a Floor Manager for immediate hire to manage EP & LP and SOL. The ideal candidate will have at least two years of experience in the hospitality industry.

Job Responsibilities: 
-Turn on/off lights and equipment, set alarms, and perform daily inspections of the venue, inside and out. 
-Complete minor accounting tasks related to staff banks, closing reports, and petty cash pay-outs. 
-Carry out all requests made by the General Manager in a professional, effective manner 
-Cut staff when appropriate, and in a way that does not affect the guest experience. 
-Ensure that all access points in the venue are closed and secure, including walk-ins and storage areas. 
-Handle guest issues and/or complaints with compassion and sensitivity. 
-Assist in running the Front Door and act as Maitre D during certain shifts. 
-Constantly touch tables throughout the flow of service. 
-Ensure that the cost for all products and supplies are negotiated to their best deal, without compromising quality. 
-Maintain thorough knowledge of all menus, with a clear comprehension of dietary restrictions. 
-Going above guest expectations by building a rapport with new guests and with name recognition for return guests by anticipating needs and creating unforgettable experiences. 
A clear comprehension and execution of financial goals set out by the Directors and GM.

Please submit your resume as an attachment for consideration. Thank you.