Restaurant Shift Leader

Float / Floor Manager (Key Holder)

• ACEQ RestaurantPosition Overview The Float (Floor Manager / Key Holder) at ACEQ Restaurant is responsible for overseeing daily front-of-house operations, ensuring exceptional guest experience, and maintaining full operational control during service.

This role acts as the eyes, ears, and decision-maker on the floor, bridging communication between front-of-house, kitchen, and ownership. The Float is expected to lead service, solve problems in real time, uphold standards, and take full ownership of the restaurant during their shift—from open to close. Core Responsibilities1. Opening Procedures & Operational Setup Arrive no later than 3:00 PM review open table to insure that the covers are maximized and review guest notes

• if were unable to accommodate please respond to guest with other solutions
• the magic of ACEQ is thoughtfulness. be sure to check messages
• if there is a note for mgmt sent it in telegram
• call guests back.

Execute all opening cash handling procedures: Secure existing cash and reset drawer to $300 starting bank Verify and log all cash counts accurately Connect with Lead Line PM Cook or Expo to review counts Update all menus daily: Food, happy hour, dessert, kids, and specials menus Ensure pricing accuracy and alignment with POS system (Toast POS) Confirm daily specials with kitchen and bar leadership. Communicate all 86'd or low-stock items to staff and update systems accordingly.

Prepare the restaurant for service:

Lighting, music, table settings, special menus, and supplies Ensure printer stations are stocked and operational Conduct a full line and floor walkthrough to ensure readiness and proper mise en place. 3:50pm Music must be an Aceq Approved Paylist at this time 4:00pm Counts MUST be programmed in Toast 2. Staff Leadership & Pre-Shift Meeting Lead the daily staff meeting at 4:30 PM.

Communicate:

Daily specials (food + beverage) 86'd items and operational notes Expected guest flow and reservations Guest notes (birthdays, dietary needs, VIPs) Delegate team participation: Host reviews covers and flow of service Bartender reviews drink changes or shortages Introduce and educate staff on a featured wine (pairings, profile, upsell opportunities). Share updates from management communications and upcoming events. Address performance issues, service gaps, or expectations proactively. 3. Service Leadership & Guest Experience Actively manage the floor during service: Ensure food and drinks are delivered accurately and on time Monitor guest satisfaction and table touch points Empowered to resolve guest concerns: Offer comps, discounts, or desserts when appropriate (within guidelines) Support staff performance: Assist with service flow, communication, and problem-solving Maintain strong presence and awareness of: Guest demeanor and experience Staff efficiency and teamwork Support upselling through wine knowledge and guest interaction. 4. Operational Oversight & Communication Serve as the central communication point between FOH, BOH, and management.

Monitor and communicate:

Wait times Kitchen delays Service bottlenecks Ensure all stations are functioning efficiently and fully supported. Manage staffing levels in real time: Cut staff appropriately based on business levels Prioritize labor efficiency without sacrificing service 5. Cash Handling & Closing Procedures Ensure all staff complete checkout procedures before running reports.

Oversee and complete nightly reporting:

Gross sales Guest count Average per person Kitchen service charge Deposit totals Manage cash accurately: Reset drawer to $300 Prepare and label deposits Secure all funds in safe Collect and organize all server/bartender checkout paperwork. Verify all FOH and BOH closing duties are completed: Cleanliness, equipment shut-down, and prep completion Secure the building: Lock all doors, turn off lights, set alarm when applicable 6. Facility & Team Accountability Ensure all areas (FOH + BOH) are properly cleaned, stocked, and closed.

Confirm:

Kitchen equipment is turned off Bar is fully cleaned and reset Glassware and silverware are polished and stocked Hold staff accountable to checklists and closing standards. Maintain safety, cleanliness, and organization throughout the shift. 7. Reporting & Documentation Submit end-of-night report including: Sales metrics Guest count Cash/deposit totals Complaints and resolutions Compliments and notable guest interactions Staff performance notes Share updates in management communication channels. Expectations

BE WELL TRAINED ON BAR AND EXPO

When to discount, comp during service communicate with bar mgmt on bar quality audit staff ticket

• keep an eye on consumption spill log and wine waste Leadership Take full ownership of the restaurant during your shift.

Lead confidently, fairly, and with a solutions-oriented mindset. Set the tone for service, professionalism, and accountability. Guest Experience Ensure every guest has a high-quality, memorable experience. Be proactive in identifying and resolving issues before they escalate. Attention to Detail Maintain high standards in cleanliness, service execution, and organization. Ensure accuracy in cash handling, reporting, and operations. Communication Communicate clearly and consistently with staff and management. Act as the hub for all information during service. Accountability Hold yourself and the team accountable to ACEQ standards. Follow all opening, service, and closing procedures without exception. Success Metrics Smooth, efficient service with minimal disruptions Positive guest feedback and repeat business Accurate cash handling and reporting Strong team communication and morale Clean, organized, and fully operational restaurant at all times Effective labor management Role Summary This is a high-responsibility leadership role. The Float is not just supporting service—they are running the restaurant during their shift. Success in this role requires strong awareness, decision-making, communication, and the ability to balance guest experience with operational discipline.

Pay:

$18.00

• $22.

00 per hour

Benefits:

Employee discount Flexible schedule Paid training

Work Location:

In person