Floor Manager

The Table in Willow Glen is approaching their 10 year anniversary.  We are looking for a floor manager with at least 2 years of experience. This is a high volume restaurant and requires stamina and focus.  The ideal candidate will want to grow with the company’s organization.

SUMMARY

The manager is responsible for managing the daily operations of the

restaurant, including the selection, development and performance management of

employees. In addition, they oversee the inventory and ordering of food and supplies,

optimize profits and ensure that guests are satisfied with their dining experience. The

Manager reports to the General Manager of The Table and to ownership.

ESSENTIAL FUNCTIONS

Primary responsibilities include :

General

• Oversee and manage all areas of the restaurant and make final decisions on matters of importance

Financial

• Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs
• Responsible for ensuring that all financial (invoices, reporting) and personnel / payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures

Food Safety and Planning

• Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas
• Ensure compliance with operational standards, company policies, federal / state / local laws, and ordinances
• Responsible for ensuring consistent high quality of food preparation and service
• Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards
• Estimate food and beverage costs. Work with General Manager & Owners for efficient provisioning and purchasing of supplies (This includes department heads such as bar managers and kitchen managers). Supervise portion control and quantities of preparation to minimize waste. (if assigned)
• Estimate food needs, place order with distributors, and schedule the delivery of fresh food and supplies (if assigned)
• Must be ServSafe certified
• Will uphold all ServSafe guidelines

Guest Service

• Ensure positive guest service in all areas. Respond to complaints, take any and all appropriate actions to turn dissatisfied guests into return guests
• Adhere to the Customer Complaint Manual that is part of the Training Manual when dealing with customer complaints

Operational Responsibilities

• Ensure that proper security procedures are in place to protect employees, guests and company assets
• Ensure a safe working and guest environment to reduce the risk of injury and

accidents. Complete accident reports promptly in the event that a guest or employee is injured

• Follow through with all accident claims with the Workman’s Comp Insurance Company
• Manage shifts which include : daily decision making, scheduling, planning while upholding standards, product quality and cleanliness
• Investigate and resolve complaints concerning food quality and service

Personnel

• Provide direction to employees regarding operational and procedural issues
• Use standards of the approved Employee Manual by owners to manage employees
• Use approved Training Manual when training new hires
• Review and Complete all new-hire paperwork according to Federal and California State Laws
• Properly document employee infractions of Employee Manual, training procedures, or company policy
• Properly discipline employee infractions of Employee Manual, training procedures, or company policy
• Manager will also adhere to the approved manuals
• Conduct orientation and oversee the training of new employees
• Develop employees by providing ongoing feedback, establishing performance expectations by conducting performance reviews
• This includes on-going training of steps of service, food, and wine knowledge
• May be asked to prepare schedules and ensure that the restaurant is staffed for all shifts

Community Involvement

• Provide strong presence in local community and high level of community involvement by restaurant and personnel

PERSONAL REQUIREMENTS

• Self-discipline, initiative, leadership ability and outgoing
• Pleasant, polite manner and a neat and clean appearance
• Ability to motivate employees to work as a team to ensure that food and service meet appropriate standards
• Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems
• Must possess good communication skills for dealing with a diverse staff – Be clear in communication without being condescending.
• Ability to coordinate multiple tasks such as food, beverage and labor cost while maintaining required standards of operation in daily restaurant activities
• Ability to determine applicability of experience and qualifications of job applicants

ACCOUNTABILITIES

• Keeps General Manager & Owners promptly and fully informed of all issues (i.e. problems, unusual matters of significance and positive events) and takes prompt corrective action where necessary or suggests alternative courses of action
• Reports matters of theft, misconduct and sexual harassment to General Manager or Owners immediately
• Completes job responsibilities and performance objectives in a timely and effective manner and in accordance with The Table policies and procedures.
• Maintains a favorable working relationship with all company employees to foster and promote a cooperative and harmonious working climate which will be conducive to maximum employee morale, productivity and efficiency / effectiveness
• At all times provides a favorable image of The Table Restaurant and its sister properties, Forthright Oyster Bar & Kitchen, and The Vesper
• Maintaining cleanliness and organization of storage room
• Follows through with task projects
• Performs other duties and responsibilities as required or requested.

Supervision of Others

• 10 - 25+ employees each shift

WORKING CONDITIONS

• Hours may vary if manager must fill in for his / her employees or if emergencies arise (typical work week = 50 hours)
• Ability to perform all functions at the restaurant level, including delivery when needed

May include morning, evening and after hours work

• Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion
• Work with hot, cold, and hazardous equipment as well as operates phones, computers, fax machines, copiers, and other office equipment

More detail about The Table part of The Hot Behind You Hospitality Management Group, please visit