A Restaurant or Food Service Manager oversees daily operations at a restaurant or an institution that serves meals such as a college or hospital. Hires, trains and supervises food service workers, manages meal and work schedules, supervises supply orders, food preparation and the quality of food and service, and monitors compliance with health regulations.
The Restaurant Floor Manager is responsible for overseeing daily restaurant operations during assigned shifts, ensuring exceptional guest service, efficient floor management, and effective staff supervision. This role leads the service team, maintains high hospitality standards, and ensures smooth coordination between front-of-house and back-of-house operations within a restaurant or resort environment.
Responsibilities:
1. Floor & Shift Management Oversee and manage all front-of-house operations during service. Conduct pre-shift briefings and communicate daily specials, VIP guests, and service expectations. Monitor guest flow, reservations, seating, and wait times. Ensure smooth service execution and resolve operational issues in real time. Support staff during peak hours to maintain service standards. 2. Guest Experience & Service Excellence Greet and engage guests, ensuring a welcoming and professional atmosphere. Handle guest inquiries, complaints, and special requests promptly and professionally. Monitor service quality, presentation, and overall dining experience. Ensure compliance with brand or resort hospitality standards. 3. Staff Supervision & Leadership Supervise servers, hosts/hostesses, bartenders, and support staff. Assign sections and manage staff rotations and breaks. Train, coach, and mentor team members on service standards and procedures. Enforce grooming, uniform, and professional conduct standards. Assist in performance evaluations and staff development. 4. Operational & Administrative Duties Ensure proper opening and closing procedures are followed. Monitor cash handling, POS operations, and billing accuracy. Maintain cleanliness and organization of dining areas. Oversee inventory of front-of-house supplies. Ensure compliance with health, safety, and sanitation regulations. 5. Communication & Coordination Liaise with kitchen staff to ensure timely food delivery and quality. Coordinate with resort departments (events, concierge, housekeeping) as needed. Communicate special events, group bookings, or VIP arrangements. Qualifications & Skills Previous experience in restaurant or resort hospitality (2-5+ years preferred). Leadership or supervisory experience in food & beverage operations. Strong communication and interpersonal skills. Ability to work in a fast-paced environment and manage multiple priorities. Excellent problem-solving and conflict-resolution skills. Knowledge of POS systems and basic financial procedures. Flexible schedule including evenings, weekends, and holidays. Enjoy Crystal Springs Employee Perks! Minerals Sports Club Access 30% Dining/Retail Discount 30% Spa Discount Discounted Stays at the Hotels Admission to Event & Festivals Complimentary Golf
