Job Summary:  

A dynamic and growing high end restaurant is looking for floor manager responsible for the  overall management and performance of the restaurant, covering both front-of-house and  back-of-house operations. This includes supervising service and kitchen teams, ensuring high quality food and service delivery, maintaining operational standards, and achieving business  targets. The ideal candidate is a hands-on leader who can balance guest satisfaction, team  performance, and operational efficiency.  

Key Responsibilities:  

Restaurant Operations Oversight  

• Manage and coordinate all daily operations of the restaurant, including dining,  kitchen, bar, and customer service.  
• Ensure smooth collaboration between front-of-house and kitchen teams for seamless  service. 
• Oversee opening and closing procedures, daily checklists, and shift transitions.

Kitchen & Food Quality Supervision  

• Work closely with the Head Chef to monitor food preparation, presentation, portion  control, and kitchen hygiene.  
• Ensure consistent quality, taste, and timely food service aligned with menu standards. 
• Monitor kitchen staff discipline, attendance, and productivity.  

Team Leadership & Staff Management  

• Lead and supervise all restaurant staff including waiters, hosts, bar staff, kitchen team,  and cleaning crew. 
• Recruit, train, evaluate, and develop team members for high performance.
• Set performance expectations and conduct regular team briefings and reviews. 

Guest Experience & Customer Service  

• Maintain a strong presence on the floor to engage with guests and resolve complaints  effectively.  
• Ensure exceptional customer service standards are maintained across all areas.
• Handle VIP guests and large group bookings with professionalism and attention to  detail.  

Financial & Business Performance  

• Monitor daily sales, expenses, and inventory to meet revenue and cost targets. 
• Manage supplier relationships and approve supply orders to control kitchen and bar  stock levels.  
• Analyze operational performance and implement cost-saving measures without  compromising quality.  

Compliance, Safety & Hygiene 

• Enforce adherence to health, safety, and hygiene regulations in both front and back  of house.  
• Conduct regular audits and spot checks in service areas, kitchen, and storage.
• Maintain all necessary records related to health and safety compliance.  
• And any task assigned by management.  

Qualifications & Experience  

• Diploma or Bachelor’s degree in Hospitality Management, Business Administration, or  a related field (preferred).  
• Minimum of 2–4 years’ experience in a supervisory or floor management role within  hospitality, restaurant, or retail operations.  
• Strong leadership and people-management skills with the ability to motivate and  supervise staff effectively.  
• Excellent customer service skills with the ability to handle guest complaints  professionally and efficiently.  
• Proven ability to manage daily floor operations, including staff scheduling, table/space  allocation, and service flow.  
• Good communication and interpersonal skills; fluent in English (additional languages  are an advantage).  
• Strong problem-solving skills and the ability to make quick decisions in a fast-paced  environment.  
• Knowledge of health, safety, and hygiene standards and compliance with company  policies.  
• Basic computer skills, including POS systems, reporting, and MS Office.  
• Ability to work flexible hours, including evenings, weekends, and public holidays.    

• Manage and coordinate all daily operations of the restaurant, including dining, kitchen, bar, and customer service.
• Ensure smooth collaboration between front-of-house and kitchen teams for seamless service.
• Oversee opening and closing procedures, daily checklists, and shift transitions.
• Work closely with the Head Chef to monitor food preparation, presentation, portion control, and kitchen hygiene.
• Ensure consistent quality, taste, and timely food service aligned with menu standards.
• Monitor kitchen staff discipline, attendance, and productivity.
• Lead and supervise all restaurant staff including waiters, hosts, bar staff, kitchen team, and cleaning crew.
• Recruit, train, evaluate, and develop team members for high performance.
• Set performance expectations and conduct regular team briefings and reviews.
• Maintain a strong presence on the floor to engage with guests and resolve complaints effectively.
• Ensure exceptional customer service standards are maintained across all areas.
• Handle VIP guests and large group bookings with professionalism and attention to detail.
• Monitor daily sales, expenses, and inventory to meet revenue and cost targets.
• Manage supplier relationships and approve supply orders to control kitchen and bar stock levels.
• Analyze operational performance and implement cost-saving measures without compromising quality.
• Enforce adherence to health, safety, and hygiene regulations in both front and back of house.
• Conduct regular audits and spot checks in service areas, kitchen, and storage.
• Maintain all necessary records related to health and safety compliance.
• And any task assigned by management.

• Strong leadership and people-management skills with the ability to motivate and supervise staff effectively.
• Excellent customer service skills with the ability to handle guest complaints professionally and efficiently.
• Proven ability to manage daily floor operations, including staff scheduling, table/space allocation, and service flow.
• Good communication and interpersonal skills; fluent in English (additional languages are an advantage).
• Strong problem-solving skills and the ability to make quick decisions in a fast-paced environment.
• Knowledge of health, safety, and hygiene standards and compliance with company policies.
• Basic computer skills, including POS systems, reporting, and MS Office.

• Diploma or Bachelor’s degree in Hospitality Management, Business Administration, or a related field (preferred).
• Minimum of 2–4 years’ experience in a supervisory or floor management role within hospitality, restaurant, or retail operations.
• Ability to work flexible hours, including evenings, weekends, and public holidays.