Assitant Floor Manager (F&B)

Job Summary: The Floor Manager is responsible for overseeing daily front-of-house operations to ensure smooth service flow, excellent customer experience, and efficient coordination between kitchen and service teams. This role involves hands-on supervision, staff training, and ensuring that all service standards and company policies are maintained. Key Responsibilities: 1. Daily Operations • Supervise and coordinate all front-of-house activities during service hours. • Ensure the restaurant floor is well-prepared, clean, and fully equipped before each shift. • Monitor table turnover, seating arrangements, and service efficiency to maximize productivity. • Work closely with the kitchen and bar teams to ensure smooth communication and timely order delivery. 2. Customer Service • Greet and interact with guests to ensure satisfaction with food and service. • Handle customer feedback, special requests, and complaints professionally and promptly. • Maintain a strong presence on the floor to uphold service standards and brand image. 3. Team Management • Supervise service staff, including servers, hosts, and runners, ensuring adherence to SOPs. • Conduct daily briefings to communicate specials, promotions, and operational updates. • Train and mentor team members to deliver consistent, high-quality service. • Schedule shifts, manage attendance, and support performance evaluations. 4. Sales & Performance • Support upselling and promotional efforts to achieve sales targets. • Monitor cash handling, billing accuracy, and POS operations. • Assist in monitoring inventory for front-of-house items (cutlery, uniforms, menus, etc.). 5. Compliance & Standards • Ensure compliance with hygiene, safety, and health regulations (SFA/NEA standards). • Maintain cleanliness, organization, and presentation of the dining area at all times. • Enforce grooming and conduct standards for all staff members. Requirements: • Minimum 2–3 years of experience in F&B operations, with at least 1 year in a supervisory or floor management role . • Diploma or Certificate in Hospitality, Restaurant Management, or equivalent is preferred. • Strong leadership, communication, and interpersonal skills. • Customer-oriented with a passion for service excellence. • Able to work evenings, weekends, and public holidays as required. • Hands-on, proactive, and able to perform under pressure in a fast-paced environment.