Find & Apply For Restaurant / Food Service Supervisor Jobs in Redondo Beach, California

We are seeking an experienced and polished Fine Dining Floor Manager to help lead daily front-of-house operations and uphold an exceptional standard of hospitality. The Floor Manager is a highly visible leadership position responsible for the flow, presentation, and overall guest experience of the dining room. This individual must lead from the floor—anticipating guest needs, supporting the service team, maintaining impeccable dining-room standards, and ensuring that established steps of service are consistently executed. The ideal candidate has experience in fine dining, upscale hospitality, or luxury restaurant environments and understands that exceptional service is defined by attention to detail, professionalism, consistency, warmth, and genuine hospitality. This position requires a hands-on leader who is comfortable coaching in real time, interacting with guests, resolving concerns gracefully, and holding the team accountable to elevated service standards. Duties & Responsibilities Lead and actively manage front-of-house operations throughout each service, maintaining a consistent presence on the dining room floor. Ensure all established steps of service are executed properly, including greeting, seating, table maintenance, coursing, beverage service, clearing, resetting, and farewell. Conduct pre-shift meetings to review reservations, VIPs, special occasions, menu updates, nightly features, wine selections, allergies, 86'd items, events, and service expectations. Monitor the dining room continuously for cleanliness, table presentation, lighting, music levels, temperature, guest comfort, and overall atmosphere. Inspect tables before and throughout service to ensure china, flatware, glassware, linens, chairs, menus, and surrounding areas meet fine-dining presentation standards. Maintain strong awareness of every table on the floor, including pacing, course progression, beverage needs, special requests, celebrations, and potential service concerns. Work closely with the host team to manage reservations, seating flow, table assignments, pacing, wait times, and special guest requests. Support servers, bartenders, hosts, server assistants, food runners, and other front-of-house team members while maintaining clear expectations and accountability. Coach employees in real time on professional language, body language, menu knowledge, table presence, suggestive selling, wine and beverage service, and proper fine-dining etiquette. Ensure team members maintain appropriate grooming, uniforms, posture, professionalism, and overall presentation throughout their shifts. Develop strong knowledge of the restaurant's menu, ingredients, preparation methods, allergens, wine program, cocktails, spirits, and other beverage offerings. Coordinate closely with the culinary team to maintain proper ticket pacing, course timing, food presentation, allergy communication, and accurate delivery of dishes. Visit tables and engage with guests appropriately to ensure satisfaction without interrupting the dining experience. Recognize returning guests, VIPs, special occasions, and guest preferences whenever possible to create a more personalized hospitality experience. Address guest concerns promptly, professionally, and discreetly, taking appropriate steps to recover the experience while communicating significant issues to senior management. Maintain cleanliness and presentation throughout all guest-facing areas, including the dining room, bar, entrance, host stand, restrooms, and other public spaces. Conduct regular restroom and dining-room inspections throughout service rather than relying solely on opening and closing checklists. Ensure opening, running, and closing side work is completed thoroughly and consistently. Train and develop new and existing employees according to the restaurant's service standards and established operating procedures. Use Toast POS confidently for order management, check adjustments, comps, voids, discounts, payments, reporting, and other authorized management functions. Review Toast reports and service data as needed to understand sales performance, labor, check averages, comps, voids, and operational opportunities. Assist with cash handling, checkout procedures, tip reporting, and end-of-night reconciliation when required. Monitor staffing and labor throughout the shift and make thoughtful adjustments while protecting the quality of the guest experience. Assist management with employee performance, documentation, coaching, scheduling, training, and accountability. Maintain compliance with food safety, responsible alcohol service, sanitation, and applicable health and safety regulations. Communicate effectively with senior management regarding service issues, guest feedback, staffing concerns, maintenance needs, and opportunities for improvement. Qualifications Minimum 3-5 years of restaurant management or supervisory experience , preferably within a fine-dining, upscale, luxury hotel, chef-driven, or high-level hospitality environment. Demonstrated understanding of fine-dining steps of service, dining-room etiquette, table maintenance, service pacing, and guest recovery . Previous experience managing and coaching servers, bartenders, hosts, server assistants, food runners, and other front-of-house employees. Strong working knowledge of Toast POS or comparable restaurant point-of-sale systems; Toast experience is strongly preferred. Strong food, wine, spirits, cocktail, and beverage knowledge, with a willingness to continually expand that knowledge. Ability to confidently discuss menu preparations, ingredients, allergens, wine pairings, and beverage selections with both guests and employees. Exceptional attention to detail with the ability to identify service, cleanliness, and presentation issues before they negatively affect the guest experience. Professional appearance, polished communication skills, and the ability to interact comfortably with a diverse and discerning clientele. Strong leadership skills with the ability to coach, correct, and motivate employees professionally while maintaining clear standards and accountability. Ability to remain composed, gracious, and solutions-oriented during demanding services and challenging guest situations. Experience with restaurant scheduling, labor management, inventory, cash handling, sales reporting, and basic restaurant financial metrics is preferred. Working knowledge of food safety, sanitation standards, responsible alcohol service, and applicable restaurant regulations. Flexible availability, including evenings, weekends, holidays, and special events. Sommelier, wine education, hospitality, or culinary training is a plus but not required. What We Are Looking For We are looking for a hospitality professional, not simply a shift supervisor . The right Floor Manager understands that fine dining is built through hundreds of small details: a properly set table, a polished glass, a guest greeted by name, a course arriving at the right moment, a restroom checked before a guest notices an issue, and a service team that moves through the dining room with confidence and purpose. This role is for someone who takes pride in being present on the floor, developing people, protecting the guest experience, and helping create a restaurant where exceptional standards are practiced consistently—not only when management is watching. We offer an opportunity to join a hospitality team committed to professional growth, thoughtful service, culinary excellence, and creating dining experiences guests genuinely look forward to returning to.

Pay:

$52,262.89 - $62,940.26 per year

Benefits:

401(k) Flexible schedule Health insurance

Work Location:

In person