Floor Manager

About this position

Position: Full-Time | Management
Salary: $75,000–$85,000 annually, based on prior experience and qualifications

We are an established, high-volume, upscale dining destination, recognized for delivering exceptional cuisine, elevated hospitality, and memorable guest experiences.

Our restaurant combines a sophisticated dining atmosphere with a dynamic, fast-paced service environment. We are committed to maintaining the highest standards of hospitality, operational excellence, and professional development.

We are seeking an experienced, polished, and results-driven Floor Manager to join our leadership team. This is an opportunity for a motivated hospitality professional to contribute to a successful restaurant operation while pursuing long-term growth within an expanding hospitality organization.

The Floor Manager plays an essential role in overseeing daily front-of-house operations, ensuring seamless service execution, exceptional guest experiences, and consistent adherence to established operating standards.

Reporting directly to the General Manager, the Floor Manager is a highly visible, hands-on leader responsible for directing service staff, maintaining operational efficiency, resolving guest concerns, and supporting the restaurant's overall performance.

This position requires a strong floor presence, exceptional communication skills, sound judgment, and the ability to lead and motivate a team in a fast-paced, high-volume dining environment.

The ideal candidate is a hospitality professional who leads by example, thrives under pressure, and demonstrates a genuine commitment to guest satisfaction, team development, accountability, and continuous improvement.

• Maintain and enforce the restaurant's elevated service standards, ensuring a consistently exceptional dining experience.

• Lead daily front-of-house service operations, maintaining an active and visible management presence throughout service.

• Conduct pre-shift meetings to communicate service expectations, VIP reservations, special events, menu updates, and operational priorities.

• Monitor service execution in real time, ensuring proper pacing, attentiveness, professionalism, and adherence to established procedures.

• Proactively engage with guests through table visits, relationship building, and personalized hospitality.

• Lead by example, demonstrating professionalism, attention to detail, urgency, and a genuine commitment to hospitality.

• Ensure all dining areas are consistently maintained to the highest standards of cleanliness, presentation, ambiance, and organization.

• Foster a culture of professionalism, accountability, teamwork, and exceptional service.

• Oversee floor operations, ensuring efficient guest flow, seating coordination, table turns, and overall service execution.

• Collaborate closely with the host team to manage reservations, walk-ins, waitlists, and table assignments while maximizing seating efficiency.

• Maintain effective communication with the kitchen, bar, and support teams to ensure timely and coordinated food and beverage service.

• Oversee opening and closing procedures, ensuring operational readiness, proper shift transitions, and compliance with established checklists.

• Monitor staffing levels, section assignments, and service coverage to ensure appropriate labor deployment based on business volume.

• Identify and resolve operational bottlenecks, service delays, and staffing challenges before they negatively impact the guest experience.

• Ensure adherence to established operating procedures, cash-handling protocols, point-of-sale procedures, and internal controls.

• Support management in controlling labor expenses, minimizing unnecessary overtime, and meeting established operating budgets.

• Maintain proficiency with restaurant technology, including point-of-sale, reservation, and scheduling systems.

• Ensure accurate and timely completion of daily operational reports, shift notes, incident documentation, and management communications.

• Serve as a primary point of contact for guest feedback, concerns, and service recovery during assigned shifts.

• Address guest complaints promptly and professionally, exercising sound judgment to achieve appropriate resolutions.

• Develop and maintain relationships with regular guests, VIPs, and members of the local community to encourage loyalty and repeat visits.

• Partner with the host team to recognize returning guests, accommodate special requests, and deliver personalized hospitality.

• Monitor guest satisfaction and online feedback, identifying recurring concerns and opportunities for improvement.

• Exercise discretion and professionalism when handling sensitive guest matters or challenging service situations.

• Reinforce a hospitality-first culture in which every guest interaction contributes to the restaurant's reputation.

• Direct, supervise, and support front-of-house employees, including servers, bartenders, hosts, food runners, bussers, and other service personnel.

• Provide consistent coaching, real-time feedback, and hands-on guidance to improve service execution and employee performance.

• Reinforce accountability for punctuality, attendance, grooming, uniform standards, professionalism, and compliance with company policies.

• Assist with onboarding, training, and evaluating new front-of-house employees.

• Conduct training refreshers focused on service standards, menu knowledge, food and beverage offerings, and guest engagement.

• Ensure staff demonstrate comprehensive knowledge of menu ingredients, dietary restrictions, food allergies, beverage pairings, and daily specials.

• Identify employee development opportunities and communicate performance concerns to the General Manager.

• Support a respectful, collaborative, and professional workplace environment.

• Assist with employee performance documentation, corrective action, and personnel matters in coordination with senior management and Human Resources.

• Exercise appropriate supervisory authority, including directing employee work, evaluating performance, and making recommendations regarding staffing and personnel decisions.

• Support the General Manager in achieving established revenue, labor, and operating efficiency objectives.

• Monitor staffing deployment and break schedules to optimize productivity while maintaining service standards and compliance with applicable labor laws.

• Identify opportunities to increase revenue through efficient seating, appropriate table pacing, and thoughtful food and beverage recommendations.

• Encourage service staff to enhance the guest experience through knowledgeable and appropriate recommendations and upselling.

• Monitor discounts, voids, comps, and other POS adjustments in accordance with established approval procedures.

• Assist in reducing operational waste, unnecessary expenses, and controllable service-related costs.

• Maintain awareness of daily sales performance, guest counts, average guest spending, and other relevant operational metrics.

• Assist the General Manager in identifying opportunities to improve profitability while preserving the guest experience.

• Maintain consistent communication with the General Manager, senior leadership, culinary team, beverage leadership, and other department managers.

• Participate in management meetings, operational reviews, and training sessions as required.

• Coordinate with the events and service teams to ensure successful execution of private dining events, large parties, and special occasions.

• Proactively identify opportunities to improve service procedures, operational efficiency, and guest satisfaction.

• Communicate recurring operational challenges and recommended solutions to senior leadership.

• Ensure company policies, standard operating procedures, and service protocols are followed consistently.

• Support the implementation of updated operating procedures, service initiatives, and company-wide standards.

• Remain informed about evolving hospitality trends, guest expectations, and service best practices.

Service Excellence & Guest Satisfaction

• Consistent execution of elevated service standards.

• Strong guest satisfaction, positive feedback, and effective service recovery.

• Development of meaningful relationships with regular and returning guests.

Operational Efficiency

• Effective floor management, table turns, guest flow, and service pacing.

• Smooth coordination between front-of-house and back-of-house departments.

• Consistent execution of opening, closing, and daily operating procedures.

Team Leadership & Development

• Strong employee engagement, accountability, and adherence to service standards.

• Effective coaching, onboarding, and ongoing service training.

• Consistent enforcement of company policies and professional expectations.

Financial & Labor Performance

• Effective labor deployment and responsible management of scheduled hours.

• Support of revenue targets, average guest spending, and established operating budgets.

• Reduction of controllable expenses, service errors, and avoidable inefficiencies.

Communication & Collaboration

• Timely communication with the General Manager and leadership team.

• Accurate shift reporting, incident documentation, and operational follow-through.

• Positive cross-departmental cooperation and proactive problem-solving.

• Minimum 2–3 years of restaurant management or supervisory experience, preferably in upscale, fine dining, or high-volume hospitality environments.

• Demonstrated ability to lead front-of-house teams and manage service in a fast-paced, high-volume restaurant.

• Strong knowledge of elevated dining service standards, guest relations, and restaurant operations.

• Excellent leadership, interpersonal communication, and conflict-resolution skills.

• Ability to make sound decisions under pressure while maintaining professionalism and composure.

• Solid understanding of restaurant labor management, scheduling, cost controls, and operational efficiency.

• Working knowledge of restaurant POS and reservation systems.

• Strong food and beverage knowledge, including familiarity with wine, cocktails, menu ingredients, and allergy protocols.

• Ability to train, coach, and hold employees accountable to established expectations.

• Strong organizational skills, attention to detail, and ability to manage multiple priorities simultaneously.

• Availability to work a flexible schedule, including evenings, weekends, holidays, and peak business periods.

• Ability to obtain and maintain all required California food safety and responsible beverage service certifications, as applicable.

The Floor Manager must be able to perform the essential functions of the position, with or without reasonable accommodation.

• Ability to stand and walk for extended periods, including the majority of scheduled shifts.

• Ability to move efficiently throughout a busy restaurant, including indoor and outdoor dining areas.

• Ability to regularly bend, stoop, reach, turn, and navigate crowded service spaces.

• Ability to lift and carry items weighing up to 25 pounds and occasionally handle items weighing up to 50 pounds, with assistance or reasonable accommodation as appropriate.

• Ability to safely handle or assist with service items, trays, glassware, supplies, and restaurant equipment.

• Ability to communicate effectively with employees and guests in an environment with varying noise levels.

• Ability to work in environments with varying temperatures, including outdoor dining areas.

• Ability to work extended or irregular hours, including nights, weekends, and holidays, based on operational needs.

Annual Salary: $75,000–$85,000, commensurate with prior experience and qualifications.

We offer:

• Competitive compensation based on experience.

• Company-sponsored medical benefits for eligible employees.

• Opportunities for professional growth and advancement within an expanding hospitality organization.

• A collaborative, performance-driven leadership environment.

• The opportunity to work alongside experienced hospitality professionals in a high-performing restaurant.

• Ongoing professional development and leadership opportunities.

We are an equal opportunity employer committed to providing a workplace free from unlawful discrimination and harassment. Employment decisions are based on qualifications, performance, and business needs, in accordance with applicable law.

This job description is intended to describe the general nature and responsibilities of the position and is not an exhaustive list of all duties. Responsibilities may evolve based on operational needs.

Location and commute

Los Angeles, CA .

Plan your route with Google Maps. Travel times and transportation options vary; confirm the work location with the employer before commuting.

How to apply

Review the vacancy and complete the application on the employer or recruitment partner’s website. Requisition ID: WJ-3212047461.