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Floor Manager

Overview

Since the first Estiatorio Milos was founded in Montreal in 1979, our refined gastronomy has transcended the globe and acquired passionate fans in all our locations. The Milos experience is about far more than an exquisite meal. It encompasses the time-honored virtue of hospitality or, to put it in Greek, philoxenia.

Job Overview

The Floor Manager will oversee daily operations of the dining room, ensuring exceptional service, coordinating staff, and managing guest relations. This role requires strong leadership, attention to detail, and the ability to maintain a polished and professional atmosphere in a high-end dining environment.

Reports to: General Manager

Key Responsibilities:

Operations Management:

   - Oversee the setup, service, and breakdown of the dining area.

   - Ensure all areas are clean, well-organized, and ready for service. Follow the established opening and closing duties and documents as applicable.

   - Monitor dining room ambiance, including lighting, music, and temperature.

   - Ensure

Guest Experience:

   - Greet and engage with guests, ensuring a personalized and memorable experience.

   - Handle reservations, seating arrangements, and special requests.

   - Address and resolve guest complaints or concerns promptly and professionally. Be sure to follow up with the rest of the management team to find resolution and avoid future issues.

Staff Supervision & Training:

   - Supervise and support service teams, including hosts, bartenders, runners etc.

   - Train new employees on service standards, menu knowledge, and restaurant policies according to expectations.

   - Conduct pre-shift meetings to communicate daily specials, VIPs, and service expectations.

Service Excellence:

   - Ensure adherence to Milos ethos, philosophy and service standards, including timing, presentation, and etiquette.

   - Monitor table turnover and ensure efficient coordination between kitchen and dining room.

   - Assist in serving and clearing tables as needed, especially during peak times.

Inventory & Supplies:

   - Monitor and maintain inventory of front-of-house supplies, including linens, tableware, office supplies, menus and more.

   - Coordinate with the back-of-house team to ensure adequate supply levels.

   - Assist in Monthly inventory as needed.

Financial Responsibilities:

   - Assist in managing cash handling procedures and daily sales reports. Including reconciliations, cash outs etc.

   - Support the General Manager in budgeting and forecasting as needed.

   - Monitor and manage labor throughout the shift. Review and adjust timecards at the end of each night for accuracy.

   - Monitor and control bar program for accurate recipe compliance, cash handling and service.

Health & Safety Compliance:

   - Ensure adherence to all health and safety regulations, including food safety and sanitation standards.

   - Conduct regular inspections to maintain compliance.

Event Coordination:

   - Assist in planning and executing private events and special functions.

   - Coordinate with event planners and clients to ensure all details are executed flawlessly.

Qualifications:

  - 3-5 years of experience in a management role within a high-end or fine dining restaurant.

  - Proven track record of delivering exceptional guest service.

- Bachelor’s degree in hospitality management or related field preferred.

  - Strong leadership and interpersonal skills.

  - Excellent communication and organizational abilities.

  - Proficiency in restaurant management software and POS systems.

Attributes:

  - Impeccable presentation and professional demeanor.

  - Ability to remain calm and composed under pressure.

  - Keen attention to detail and passion for service excellence.

Working Conditions:

- Availability to work evenings, weekends, and holidays.

- Ability to stand and walk for extended periods.

- Capacity to lift and carry moderate weights (up to 25 lbs).