Job Title: Assistant Floor Manager
Compensation: $26.00-$28.00 per hour
Mission Statement: To delight our guests with a remarkable dining experience that keeps them returning.
Core Values: Authenticity, Respect and Enthusiasm
Job Summary:
We are seeking a versatile, tech-savvy Restaurant Assistant Floor Manager who blends a genuine heart for hospitality with a meticulous eye for detail. In this role, you will actively contribute to the oversight and coordination needed to properly plan, organize, and lead the business as necessary to achieve objectives in sales, labor costs, employee retention, guest service/satisfaction, and sanitation/cleanliness. You will be a positive role model to staff, exhibiting gracious and genuine hospitality to all staff and guests.
Key Responsibilities:
Culture, Mission and Values
- First and foremost it is important that this position is in place to ensure Robin's operates smoothly, but also with a positive culture in the forefront: One that is in alignment with our mission and core values and places an emphasis on the team over the individual.
- Represent company policy and correct employee behavior at all times as an example for the team to follow.
- Ensure communication with the Executive Chef and BOH team is positive to maximize guest satisfaction and provide feedback between both departments to improve their operations.
- Ensure that all guests feel welcome and are given responsive, friendly and exceptional service at all times.
- Address all guest complaints promptly and follow through with each situation until guest satisfaction is fully achieved.
- Enthusiastically and continually develop staff in all areas of hospitality industry professional development and invest in staff progress on an individual basis through consistent coaching and performance evaluations
- Constantly provide staff with positive reinforcement to boost morale when deserved and give constructive feedback whenever necessary to provide the opportunity for progress to be made.
Maintaining Standards and Policies
- Understand all of the company's policies, procedures, standards, specifications, guidelines and training programs and ensure that policies and procedures of the company are adhered to. Including administering prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
- Ensure training trackers are completed to standard for all new hires before they are on their own.
- Ensure you are following proper documentation protocols and hold the team accountable to the same high standard.
- Familiarize yourself with procedures related to incidents/accidents for both the team and guests, including the management of injured employees' care. Promptly inform the HR Manager of any injuries as soon as you become aware of them.
- Manage cash controls and receipt handling. This includes overseeing cash handling practices and ensuring that reconciliation procedures follow restaurant policies and procedures.
- Understand and follow all federal, state, and local regulations for health, safety, and labor that apply to the restaurant, employees, and guests.
Daily Operations, Operational Strategy and Fiscal Responsibility
- Collaborate with the Restaurant Manager and executive team to develop and execute strategies that achieve company goals in sales, service, quality, facility appearance, and cleanliness. This involves training employees and creating a positive, productive work environment.
- When working on your shift, be mindful to also work for the next shift. This is accomplished through setting your counterparts and fellow managers up for success from restocking to ensuring sidework is complete and rosters/call outs are filled for the upcoming shifts.
- Perform your position's product ordering responsibilities at designated intervals. Adjust and establish pars in order to maintain efficiency with the restaurant's varying levels of business throughout the calendar year.
- Assist in managing cost controls in all areas of the business (labor, utilities, china/glass/silver breakage, paper goods, and linen use, etc.).
- Collaborate with the House Manager to oversee the maintenance, cleanliness, and appearance of the facility, both inside and out, to uphold our high standards. Report any maintenance issues using our facility app.
- Successfully carry out all Floor Supervisor, Opening Manager, and Closing Manager responsibilities for the designated number of shifts per week and to help out wherever needed when present in the restaurant outside of those designated shifts.
- Communicate any procedure or policy changes to FOH staff as well as menu changes, current promotions, and anything else FOH staff needs to know to be effective and successful in their positions.
- Be the liaison between FOH and BOH as Manager on Duty to make sure that all necessary information (86'D items, large party reservations, open menu counts, etc.) is communicated each shift.
- Suggest improvements to daily operations in order to increase efficiency to the Restaurant Manager and ownership
- Communicate and address any potential hazards immediately.
- Utilize reservation software to accurately and efficiently organize changing reservation needs according to each meal period's needs. Monitor reservations on a weekly basis to ensure capacities are not exceeded and that all special circumstances (projected weather, in-house events, etc.) are taken into consideration.
- When the Restaurant Manager is not present, ensure that payroll/tips and all required paperwork, including forms, reports and schedules are organized and turned in a timely manner.
- In collaboration with the Restaurant Manager, maintain regular communication with the Events Manager about upcoming events and the Marketing Manager about upcoming promotions.
- Utilize good judgement and conservative spending habits to ensure the operation is has enough stock of paper supplies and linen without overspending or being wasteful
Leadership of People
- Lead by example and provide continual hands-on training where needed to ensure guest service standards and efficient operations.
- Continually challenge our service team to elevate their knowledge and guest service. We cannot accomplish remarkable service without a knowledgeable staff
- Foster a "leader's go first" philosophy with the team: do not ask an employee to do anything that you, yourself would not do.
- Be sure that you and the management team are the most knowledgeable members of the team so they can answer any questions that come up.
- Be an active part of the communication strategy for all menu updates for food, bar, and wine and the creation and follow-through of all accompanying testing.
- In keeping with our philosophy of being good stewards of the planet, monitor and teach staff to be conservative and resourceful whenever possible.
- Work on the business rather than IN the business is happening regularly
- Perform other duties as assigned by senior leadership.
Required Skills and Abilities
- Must be comfortable and effective with multi-level communication, including with: your supervisors, your peers and your direct reports, all from diverse backgrounds and experiences.
- Must be able to comprehend, read and follow written and verbal direction
- Maintain an approachable demeanor that encourages staff and guests to feel comfortable bringing their concerns to you.
- Must have drive to identify opportunities for improvement and take the initiative to lead the change
- Possesses a high level of integrity and eye for detail
- Must be able to work well with and direct others as a team
- Versatility is essential as you must adapt to changing needs, both moment to moment and day to day. From being a hands on leader to backing off into an oversight/directorial role and be able to fill in in different work stations depending on the needs of the business
- Has a passion for taking care of people and making their experience memorable
- Can maintain a cool, calm and collected demeanor, even in times of stress and pressure
- Strong ability to juggle multiple responsibilities and tasks at any one time
- Holds high standards of excellence for themselves and for those in their charge
- Is highly organized and has the ability to make the best use of their time
- Can lead with humility and a positive sense of humor
- Ability to manage meal services on your feet in a fast-paced environment
- Ability to be flexible with your schedule to meet business needs
- Ability to use a mobile device that supports downloading and using business apps, including those for the manager logbook, scheduling, inventory, as well as for electronic communications.
Education and Experience
- Must have at least 3+ years restaurant management experience
- Must have or be able to attain a valid California Food Handlers card
- Valid Supervisory California Sexual Harassment Prevention Certificate
- Experience working with hospitality and communication technologies such as points of sale, google suite and microsoft programs
Physical Requirements
- High level of stamina to work on feet for extended periods (be able to work in a standing position for long periods of time up to 8 hours)
- Must be able to occasionally lift, balance, and move equipment weighing up to 50 pounds
- Must be able to perform in a fast paced, busy environment with attention to detail
Benefits & Perks:
- Competitive hourly pay of $26-28/hour with bi-weekly direct deposit.
- Free Shift Meals and dining discounts
- Medical, Retirement and Bonus benefits
To Apply:
Please submit your resume and a short note sharing why you would be a good fit for this position.