The mission of Creative Culinary Management is to channel our passion for creating a variety of culinary experiences, all with a view. Located in the heart of The Seaport (NYC), each of our restaurants offers a unique experience, whether you are looking for a family feast on the cobblestones, intimate dinner on the pier, or attending a concert on the rooftop. Our team’s creative energy and extensive hospitality knowledge ensure a notable experience for our guests.

SUMMARY

To ensure that guests are fully enjoying their visit to the restaurant, the Floor Manager directs and motivates the service staff to ensure that guests are having a great time.

ESSENTIAL JOB RESPONSIBILITIES

• The Floor Manager is to provide the highest quality service to guests at all times
• Maintain integrity of service, visit tables while on floor to solicit feedback. Responsible to help on floor when necessary

• Supervise line level staff, establishing positive working relationships
• Proper managing and reporting of all revenue, and costs. Ensure they are in line with the budget and/or guidelines

• Keep records required by government agencies regarding sanitation or food subsidies
• Investigate and resolve complaints regarding food quality, service, or accommodations
• Maintain and keep record of food and equipment inventories
• Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented to restaurant standards
• Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity

• Partner with the kitchen staff to ensure proper food presentation and timely preparation
• Monitor compliance with health and fire regulations regarding food preparation and serving and building maintenance
• Count money and make bank deposits
• Maintain front-of-house staff schedule and assign duties

• Ensure that company policies and procedures, safety and other laws, regulations, and requirements are implemented and followed
• Operate ethically to protect the image of the company
• Ability to work a flexible schedule including days, nights, weekends, and holidays
• Performs other duties and responsibilities as required or requested

KNOWLEDGE, EXPERIENCE AND SKILLS

• A minimum of two years’ managerial experience working in a fast pace, high volume restaurant

• Organization and multi-tasking skills
• Strong attention to detail

• Passionate, entrepreneurial, and dedicated to success
• Bachelor’s Degree
• Effective teamwork skills
• Strong communication skills (verbal, non-verbal, and electronic)
• Genuinely friendly interpersonal skills
• Entrepreneurial mentality – Must be a self-starter and excellent time management skills

PHYSICAL REQUIREMENTS

• Ability to perform the essential job functions consistent safely and successfully with the ADA, FMLA and other federal, state, and local standards, including meeting qualitative and/or quantitative productivity standards.
• Must be able to lift and carry up to 50 lbs; Ability to stand for prolong periods of time and climb steps regularly.
• Ability to physically maneuver through work areas; bend, lift, carry, reach/extend arms, and hands above shoulder height frequently, or otherwise move in a constantly changing environment.

COMPENSATION

The base pay range for this position is $75,000.00-$85,000.00 a year. The determination of what a specific employee in this job classification is paid within the range depends on a number of factors, including, but not limited to, prior employment history/job-related knowledge, qualifications and skills, etc.

Creative Culinary Management is an equal opportunity employer.

Team Development and Training

Customer Service

POS Systems

Food Safety Knowledge

Scheduling

High Volume Service

Conflict Resolution

Leadership

Staff Management of up to 20

Communication

Team Management

Service Procedures

Inventory Management

Attention to Detail

Ordering / Purchasing

Reservation Management Platforms

Financial Management

Food and Beverage Pairing

Positive Attitude

Payroll Management

Recruiting

Can Lift Up to 50 Lbs

Professionalism

Organizational Skills

Events Management

Problem Solving

Budgeting

People Skills

Business Management Knowledge

Motivated

Hospitality Management Degree

Management

Multitasking

Teamwork

Training Others

Restaurant Management

Business Operations

Staff Scheduling

Guest Service

Glassware Knowledge

Food Preparation

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