Floor Manager

Job Brief:

Are you experienced in managing front-of-house operations, leading service teams, and delivering exceptional guest experiences in a high-end dining environment? Do you have a strong background in hospitality management and the ability to inspire and coordinate a service team? If yes, then this role is for you.

Our client is looking for a Floor Manager to oversee daily restaurant floor operations, ensure smooth service delivery, and drive guest satisfaction while maintaining service standards and team performance.

Key Responsibilities

• Responsible as a Station holder and mentoring new team members.
• To ensure that the mise-an-place is sufficient at all the time.
• To greet guests on arrival.
• To act according to the complaint handling standards and procedures.
• To acknowledge returning / regular guests.
• Assist with opening and closing procedures, including setting up the dining area, preparing for service, and closing down the restaurant at the end of the day.
• To take the orders and be fully conversant with the menu, offering suggestions where possible.
• To comply all the steps required for the reservations system. How to receive the phone calls, how to updated the reservation in the system, comments and guest profile, with the reference on the SOP procedure and guidelines.
• To check satisfaction with the guests during their meal, any comments should be forwarded to the Manager, Chef.
• To carry out any duties as may be requested by the Assistant Manager in his absence.
• Carry out any other supervisory, administrative or service-related tasks as may be assigned.
• To report for duty as per schedule, clean, tidy, wearing correct uniform.
• To train, develop, guide and motivate all team members in conjunction with Assistant Managers.
• To attend departmental communication meetings, trainings sessions and to ensure that all team members operate in line with the instructions received.
• To be responsible for a clean and tidy working area.
• To oversee the waiters and runners during service and offer assistance when necessary.
• To up sell any drinks, dishes or specialties that the Chef wishes to promote.
• To minimize operating costs by using all equipment and products in accordance with guidelines set and ensure all equipment are turned off at the end of each shift following closing procedures and check lists.
• To assist with monitoring and reordering any stores items, minimizing where possible to avoid over expenditure.
• Handle guest complaints or issues effectively, working to resolve them in a way that ensures guest satisfaction and loyalty.
• Ensure that all food and beverages are served according to the restaurant’s standards, conducting regular checks on presentation, temperature, and portion sizes.
• Lead, motivate, and supervise the front-of-house team, including waitstaff, hosts, and bartenders, ensuring they deliver excellent service.
• When requested, assist the Assistant Manager in completing the stock inventory.
• Prepare and submit shift reports, including guest feedback, staff performance, and any operational challenges encountered.
• To report any maintenance defects and follow-up.
• To comply with closing tables with a PDQ machine, cash with synchronizations of the tills and micros system.
• Closing: Ensure that the dining area is clean, orderly and well maintained, side stations are well stocked, chairs, tables are well stacked, linen to send to laundry.
• To comply with company mandatory requirements for fire, health and safety, licensing and employment and to ensure that members of the team are also aware of these requirements and are working in accordance with the requirements.
• To the comply with company mandatory requirement for the cash-up closing proceed for the end of service, generate sales report and ability to manage the micros system.

Communication

• To attend meetings as required
• To ensure and maintain good relations with clients
• To achieve strong effective selling through trained and motivated employees and to maintain records of all trainings conducted within the outlets

Key Competencies:

• Customer Focus
• Actively seeks feedback from customers rather than wait for complaints.
• Critically evaluates one’s own performance and consistently sets high standards.
• Insists on clarity of roles, functions and tasks.
• Consistently produces error free output.
• Is always concerned with maintaining standards accuracy and quality.

Team Work

• Willing to share freely knowledge, information, ideas and experience to assist others.
• Gives credit and recognition to others.
• Works with and supports others as part of a team both within and across functions.
• Understands the needs to work together to create an environment of cooperation and mutual responsibility.
• Shows awareness / sensitivity/ tolerance towards cultural differences by moderating own cultural behaviors.
• Encourages teamwork within the team as well as with other teams, departments and divisions

Required Qualification / Experience / Skills:

• High school diploma or equivalent required; additional education or training in hospitality management isa plus.
• Previous experience in a supervisory or leadership role in the hospitality industry, preferably in an upscale dining environment.
• Proven experience in leading and motivating a team, ensuring staff perform their duties to the highest standards.
• Excellent communication and interpersonal skills, with a focus on providing exceptional customer service.
• Strong organizational and time management skills, with the ability to prioritize tasks and manage multiple responsibilities effectively.
• Ability to train, mentor, and develop staff, including onboarding new employees and conducting ongoing training sessions.

Location: Kuwait

Type of Employment: Permanent / Full-time

Reports To: Assistant Restaurant Manager

Salary: KWD 850

What You Can Expect from the Employer:

A structured, high-standard work environment

Opportunities for leadership development and cross-training

A guest-first, team-driven service culture

Competitive compensation with incentives for high performance