Restaurant Bar and Floor Lead

Position Summary The Restaurant and Bar Floor Lead is responsible for overseeing daily front-of-house operations within the restaurant and bar outlets. This role ensures exceptional guest experiences, maintains service standards, supports team development, and drives operational efficiency during the shift. The Floor Lead serves as the primary leadership presence on the floor and works closely with culinary, beverage, and hotel leadership teams to ensure seamless operations. Essential Duties and Responsibilities Guest Experience Provide visible leadership presence during service periods. Ensure guests receive prompt, professional, and hospitable service. Resolve guest concerns quickly and professionally. Maintain a positive and welcoming atmosphere throughout all outlets. Monitor dining room and bar flow to maximize guest satisfaction and efficiency. Team Leadership Supervise and support servers, bartenders, hosts, bussers, and support staff. Lead pre-shift meetings communicating daily priorities, VIPs, events, and service expectations. Coach team members on service standards, professionalism, and product knowledge. Assist with onboarding and training of new employees. Support employee engagement and accountability initiatives. Operations Management Oversee opening, closing, and shift transition procedures. Ensure compliance with health, safety, sanitation, and alcohol service regulations. Monitor labor efficiency and staffing levels based on business demands. Maintain cleanliness, organization, and presentation standards throughout all guest-facing areas. Coordinate with kitchen leadership to ensure timely and accurate food service. Bar and Beverage Oversight Support bar operations including service standards and responsible alcohol service. Monitor liquor handling procedures and inventory controls. Assist in promoting beverage programs, specials, and seasonal offerings. Ensure compliance with all applicable liquor laws and company policies. Administrative Responsibilities Complete daily shift reports and incident documentation as needed. Monitor and communicate maintenance or operational concerns. Support cost-control initiatives and operational goals. Qualifications Minimum 2-3 years of restaurant or bar supervisory experience preferred. Strong knowledge of food, beverage, and hospitality service standards. Excellent communication, leadership, and conflict-resolution skills. Ability to work flexible schedules including evenings, weekends, and holidays. Experience with POS systems and restaurant operations software preferred. Alcohol service certification and food handler certification preferred, but will provide training and certification if required. Physical Requirements Ability to stand and walk for extended periods. Ability to lift and carry up to 25 pounds occasionally. Ability to work in fast-paced and high-volume environments. Work Environment This position operates in a fast-paced restaurant and bar environment with frequent interaction with guests, team members, and operational leadership. Preferred Characteristics Professional and approachable leadership style Strong attention to detail Calm under pressure Team-oriented mindset Passion for hospitality and guest service excellence