Floor Manager

ESTEFAN KITCHEN

Floor Manager Job Description

Department: Restaurant Operations

Location: Estefan Kitchen – Orlando, Florida

Reports To: Restaurant Manager

Employment Status: Full-Time

POSITION SUMMARY

The Floor Manager leads daily front-of-house operations, supports the service team, and ensures a welcoming, organized, and consistent guest experience. This role works closely with the Restaurant Manager and culinary team to maintain service standards, train and engage employees, oversee shift execution, and support scheduling, timekeeping, and payroll review. The ideal candidate is a reliable, enthusiastic, hands-on leader with experience in a structured corporate restaurant environment.

FLOOR OPERATIONS AND GUEST EXPERIENCE

• Lead assigned shifts, oversee opening and closing procedures, and maintain readiness, cleanliness, and service standards throughout the restaurant.
• Monitor reservations, seating flow, staffing, and service timing; coordinate with hosts, servers, bartenders, support staff, and the kitchen.
• Be visible on the floor, engage with guests, and resolve concerns promptly and professionally within approved guidelines.
• Communicate allergies, accessibility needs, special requests, and event requirements to the appropriate teams.
• Conduct pre-shift meetings to review reservations, menu updates, service expectations, and daily priorities.

LEADERSHIP AND EMPLOYEE ENGAGEMENT

• Lead by example with professionalism, fairness, accountability, and a positive, enthusiastic attitude.
• Build strong working relationships, listen actively to employee concerns, and communicate clear expectations.
• Coach employees during service, provide constructive feedback, and recognize strong performance.
• Address operational and employee concerns promptly; document and escalate matters to restaurant leadership and Human Resources as appropriate.

TRAINING AND TEAM DEVELOPMENT

• Participate directly in onboarding and ongoing training for front-of-house employees.
• Train employees on hospitality, menu knowledge, service steps, POS procedures, and company standards.
• Use training checklists, follow up on progress, and verify that employees can apply what they have learned.
• Identify skill gaps and coordinate refresher training with restaurant leadership.
• Support approved employee recognition and motivation programs that encourage engagement, teamwork, and service quality.

SYSTEMS PAYROLL AND ADMINISTRATIVE SUPPORT

• Use Toast POS and relevant restaurant systems to monitor service activity, transactions, and shift reports.
• Support scheduling and labor management through systems such as 7shifts and Paycom.
• Review timecards, missed punches, and payroll-related entries for accuracy; submit corrections and approvals through established procedures.
• Coordinate payroll questions with Human Resources and Finance and meet payroll submission deadlines.
• Handle voids, discounts, refunds, and service charges only within established authorization limits.
• Maintain accurate shift reports, incident documentation, training records, and handoff communications; protect employee and business information.

OPERATIONAL STANDARDS AND COORDINATION

• Follow company policies, food safety procedures, responsible alcohol service practices, and workplace safety standards.
• Monitor labor and floor coverage in relation to business volume and communicate staffing needs to the Restaurant Manager.
• Coordinate with culinary, sales, and restaurant leadership to support events and consistent service.
• Report maintenance issues, safety concerns, and operational obstacles promptly and follow through on assigned actions.

KEY PERFORMANCE INDICATORS

• Guest satisfaction, timely resolution of concerns, and consistency of service standards.
• Training completion, demonstrated employee readiness, and follow-up on coaching.
• Employee engagement, teamwork, reliability, and communication.
• Accuracy and timeliness of timecard reviews, payroll submissions, and shift documentation.
• Effective shift execution and labor management within approved operating plans.

QUALIFICATIONS

• Minimum of five years of restaurant experience, including demonstrated floor supervision and team leadership.
• Experience in a corporate restaurant company or established multi-unit restaurant group with structured policies, service standards, and training programs.
• Hands-on experience onboarding, training, coaching, and engaging restaurant employees.
• Working knowledge of Toast POS or a comparable POS system; experience with Paycom, 7shifts, or similar payroll, timekeeping, and scheduling systems.
• Experience reviewing timecards and supporting accurate payroll processing.
• Experience implementing or supporting employee recognition and motivation programs.
• Strong leadership, active listening, communication, organization, and problem-solving skills.
• Reliable, approachable, enthusiastic, and able to remain professional and make sound decisions in a busy restaurant.
• Ability to work evenings, weekends, and holidays as business needs require.
• Bilingual English and Spanish preferred.

CORE COMPETENCIES

Hospitality, leadership, employee development, active listening, clear communication, reliability, accountability, teamwork, and sound judgment.

WORK EXPECTATIONS

Maintain an active presence on the floor, communicate proactively with restaurant leadership, follow through on employee and guest concerns, and complete assigned administrative responsibilities accurately and on time. Support a respectful work environment and apply company standards consistently.

PERFORMANCE EVALUATION

Performance will be reviewed during the initial 90 days and periodically thereafter based on guest experience, leadership, training effectiveness, employee engagement, operational execution, administrative accuracy, and established objectives.

ACKNOWLEDGMENT

I acknowledge that I have reviewed this job description and understand the general duties and expectations of this role. Duties may change based on business needs. This document is not an employment contract.