Floor Manager

Company Details


The Floor Manager oversees, directs, and coordinates the planning, organizing, training, and leadership of restaurant staff necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation.

Duties and Responsibilities:

Achieve company objectives in sales, service, quality, appearance of facility and sanitation, and cleanliness through training of employees and creating a positive, productive working environment.

Company Standards:

– Promote, work, and act in a manner consistent with the mission of LDV Hospitality.

– Ensure that all restaurant policies, procedures, standards, specifications, guidelines, and training programs are followed and completed on a timely basis.

– Be fully conversant with every aspect of the company’s emergency, health and safety, and fire procedures

– Ensure you are aware of, and that you enforce all the company policies in respect of human resources and staff welfare

– Practice highest regards for safety within all areas and with all materials

Staff Management:

– Ensure that floor service runs smoothly and that the staff is working together efficiently and effectively

– Facilitate communication between floor staff and kitchen when appropriate

– Recognize and engage with regulars and VIP guests to make them feel welcomed and remembered

– Direct floor staff to ensure that LDV’s steps of service and hospitality standards are consistently met

– Problem-solve guest incidents or complaints (service issues, spills, check disputes, etc.)

– Ensure all floor staff are consistently doing required functions (opening and closing sidework, etc.)

– Ensure that no members of staff are permitted to work if they are not suitably dressed or groomed

– Observe and evaluate workers and work procedures to ensure quality standards and service, and complete disciplinary write-ups.

Floor Management:

– Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times.

– Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.

– Investigate and resolve complaints regarding food quality, service, or accommodations.


– Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures. _

– Compile and balance cash receipts at the end of the day or shift.

– Perform various financial activities, such as cash handling, deposit preparation, and payroll.

– Control inventories of food, equipment, smallware, and liquor, and report shortages.

– Purchase or requisition supplies and equipment needed to ensure quality and timely delivery of services.
Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner


– Demonstrate positive leadership characteristics, which inspire team members to meet and exceed standards

– Polished personal presentation; grooming meets LDV Hospitality standards, as outlined by Employee Handbook

– Has a can-do attitude and is willing to jump into any role as needed

– Able to work nights, weekends and holidays, and variable schedule, per the needs of the business

– Ability to utilize traditional computer programs such as Gmail, Microsoft Office (Word, Excel, Outlook, and PowerPoint), POS and any additional systems

– Ability to access and accurately input information using a moderately complex computer system

– Must have considerable skill in math and algebraic equations using percentages

– Ensure that all staff are compliant with LDV Hospitality policies and procedures, as well as city, state and federal laws

– Organize and/or attend mandatory meetings

– Complete other duties as assigned by the General Manager

– Maintains knowledge by attending educational workshops, reviewing professional publications, establishing personal networks, benchmarking state-of-the-art practices, and participating in professional societies

– Adhere to all HR policies and procedures

Education, Experience, Knowledge Requirements
– Minimum of 1 years’ experience in fine dining restaurant management

– High School Diploma or GED

– Bachelor’s Degree in Business or Hospitality Administration is preferred, but not required

– NYC Food Handlers Certification
Physical/Special Requirements
– Ability to lift up 30+ pounds

– Ability to sit, stand, and bend for extended periods of time

Work Environment
– Able to withstand fluctuations in temperature within work environment, from high heat to below freezing

– Ability to perform essential job functions under pressure, maintain professionalism when working under stress

Job Type: Full-time

Pay: $60,000.00 – $62,000.00 per year


  • 401(k)
  • 401(k) matching
  • Dental insurance
  • Flexible schedule
  • Health insurance
  • Life insurance
  • Paid time off
  • Referral program
  • Vision insurance

Physical Setting:

  • Fine dining restaurant


  • 8 hour shift
  • Holidays
  • Weekend availability


  • Driver’s License (Preferred)

Shift availability:

  • Day Shift (Preferred)
  • Night Shift (Preferred)

Work Location: One location

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