Floor Manager
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RUN HARGETT
Las Vegas, NV, US
Summary
The Floor Manager is responsible for overseeing daily restaurant operations, including staff leadership, guest satisfaction, and maintaining high standards of food quality and cleanliness. They must also manage administrative tasks such as scheduling, cash reconciliation, and ensuring compliance with health and safety regulations.
Job Description
Job Details: Job Location: HashHouse a Go Go-Linq Casino Las Vegas - Las Vegas, NV, Salary Range: Undisclosed, Summary of Position:
Oversee and coordinate the planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation.
Duties & Responsibilities:
Understand completely all policies, procedures, standards, specifications, guidelines and training programs.
Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times.
Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
Fill in where needed to ensure guest service standards and efficient operations.
Continually strive to develop your staff in all areas of managerial and professional development.
Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules, and procedures.
Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees, and guests.
Maintain Serve Safe Certification and be knowledgeable and proactive with all Health Dept. Regulations.
Provide advice and suggestions to General Manager as needed.
Qualifications:
Be able to communicate and understand the predominant language(s) of the restaurant areas.
Have knowledge of service and food and beverage, generally involving at least three years of front-of-the-house operations and/or assistant management positions.
Possess excellent basic math skills and have the ability to operate a cash register or POS System.
Be able to work in a standing position for long periods of time
Be able to reach, bend, and frequently lift up to 60 pounds.
