Find & Apply For Restaurant / Food Service Manager Jobs in Monroe, New York

About Us Blooming Hill Farm is a working organic produce farm and farm-to-table restaurant in the Hudson Valley, where what's growing in our fields drives what's on the plate. Our kitchen and dining room run on seasonality, hospitality, and a genuine connection to the land our food comes from. We're looking for a Floor Manager who can carry that ethos into every service and lead a team that makes guests feel taken care of. The Role The Floor Manager owns the guest experience on the floor. You'll run service, lead and develop the front-of-house team in conjunction with our other managers, and keep the dining room operating smoothly from open to close. You're the person helping set the tone for each shift, solving problems before guests notice them, and bridging the front and back of house so the whole operation moves as one. What You'll Do Run daily floor operations, leading shifts and acting as the point person for service from setup through close Aid in hiring, training, and coaching front-of-house staff (servers, hosts, bussers, runners), setting clear standards for hospitality and execution Be present and visible during service: greeting guests, reading the room, handling concerns directly, and stepping in wherever the floor needs support Coordinate closely with kitchen leadership on pacing, specials, menu changes, and communication between front and back of house Manage reservations via our reservation system, seating flow, and special events or large parties, including private and farm-tied events Oversee floor-level cash handling, daily reporting, and end-of-shift reconciliation Maintain standards for cleanliness, presentation, and compliance with health and safety regulations Help manage front-of-house inventory (beverages, supplies, smallwares) and help control related costs Contribute to building a positive, accountable team culture with low turnover What We're Looking For 2+ years of restaurant management or supervisory experience, ideally in full-service or farm-to-table/seasonal dining A natural hospitality instinct and the ability to lead a team by example during a busy service Strong organizational and problem-solving skills; calm and decisive under pressure Comfort with restaurant POS systems, reservation platforms, and basic scheduling/reporting tools Excellent communication skills and the ability to give and receive feedback well Genuine interest in local, seasonal food and the farm-to-table mission Food safety certification (e.g., ServSafe) or willingness to obtain one Flexibility to work evenings, weekends, and holidays as service demands

Pay:

$65,000.00 - $75,000.00 per year

Benefits:

401(k) Employee discount Flexible schedule Paid time off

Work Location:

In person