Primary Objective:

The Floor Manager is responsible for overseeing the smooth operation of the restaurant’s dining area. This includes managing the staff, ensuring high levels of customer service, addressing customer concerns, maintaining a clean and welcoming environment, and ensuring the restaurant’s daily operations run smoothly.

Key Responsibilities:

• Analyze restaurant’s sales levels and profitability and create and implement strategic plans to achieve sales goals.
• Ensure compliance with company’s policies and operational guidelines
• Train new employees to work in different positions at the restaurant.
• Make-certain that all staff members comply to the safe food handling procedures.
• Formulate work schedules on a weekly or monthly basis and outline each staff member’s work duties.
• Controlling the training and development of your staff.
• Evaluate the employee performances in monthly basis.
• Engage customers is positive dialogue to ensure return business and take and resolve any complaints from them.
• Perform restaurant opening and closing activities and organize management of repair and maintenance issues.
• Monitor the cleanliness and organization of the dining area, restrooms, and other guest-accessible spaces.
• Monitor budgets and employee payroll services and perform bank deposits after ensuring consistency of financial transactions.
• Handle operational emergencies (e.g., equipment breakdowns) and work with maintenance as needed.
• Support the Area Manager and Chef in the strategic planning and coordination of restaurant menus, ensuring alignment with current trends and competitive insights.
• Collaborate with Area Managers and the Marketing team to strategize, plan, and execute promotional activities, events, and campaigns aimed at maximizing restaurant revenue growth.
• Gather customer feedback and suggest improvements to enhance the guest experience.
• Preparing branch report of sales to be on daily, weekly and monthly basis.
• Taking a leadership role to ensure that food and non-food costs, staff costs, and wastage are aligned with the budget.
• Monitor and control the manager's controllables, including operating expenses and inventories
• Make sure all staff have the necessary govt. documentation when operating and report any issues
• Make sure all branch govt. documentation is in place when operating and report any issues
• Control stock levels and ordering of FOH operational items as needed.
• Make-certain that all fire, safety and health regulations regarding food preparation and serving is adhered to on a constant basis.
• Monitor from end presentation and ensure that restaurant service and quality standards are constantly met.
• To be up to date on marketing trends to ensure that Seazen are at the forefront and we are leading in the competitive market.
• Setting targets to branch & allocating individual targets to team members and reporting the achievement to management fortnightly basis.
• Conduct weekly, monthly meetings with teammates for evaluating current and past performances.
• Always maintain and follow food safety regulations and norms.

Skills

• Minimum 2 years’ experience in the same position.
• Preferably a diploma/ Degree (Preferable Hospitality Management)
• Excellent interpersonal skills
• Positive attitude and Team worker
• Self-motivated and a passion for hospitality
• Excellent communication and customer service skill
• Strong Planning and organizational skills
• Problem solving skills