The Floor Manager supports the Food & Beverage Manager in overseeing all F&B operations in the restaurant, bar and during event. The incumbent ensures smooth day-to-day service delivery, high guest satisfaction, cost efficiency, and team motivation.

Key Responsibilities:

1. Operational Support & Service Excellence

• Assist the F&B Manager in managing daily operations of all F&B outlets.
• Supervise and coordinate staff to ensure high-quality service delivery.
• Maintain strong floor presence, supporting the team during peak service hours.
• Address guest concerns and complaints promptly, ensuring service recovery.
• Support implementation of company SOPs, service standards, and best practices.

2. Financial & Business Performance

• Assist in monitoring budgets, revenue targets, and cost control measures.
• Review daily sales reports and support implementation of upselling strategies.
• Ensure proper stock management, portion control, and minimization of wastage.
• Support menu engineering and pricing strategies in collaboration with the Head Chef and F&B Manager.

3. Team Leadership & Training

• Supervise, train, and mentor supervisors and frontline F&B staff.
• Support the recruitment and onboarding process of new employees.
• Conduct pre-shift briefings to communicate priorities and standards.
• Motivate staff to achieve performance and guest satisfaction goals.
• Step in to manage shifts or outlets in the absence of supervisors.

4. Guest Experience & Relations

• Engage with guests to understand needs, preferences, and feedback.
• Anticipate guest expectations and assist in personalizing service delivery.
• Promote special events, themed nights, and promotions to enhance guest experiences.

5. Compliance & Safety

• Ensure adherence to health, hygiene, and food safety regulations.
• Monitor cleanliness, sanitation, and proper maintenance of F&B areas.

6. Administrative & Reporting Duties

• Assist in preparing daily, weekly, and monthly reports for management.
• Maintain records of inventory, payroll, and staff schedules.
• Provide feedback to the F&B Manager on operational improvements.

Any other assignments as may be designated to you.

Competencies required:  

• Strong leadership and team supervision.
• Excellent customer service skills.
• Effective communication and interpersonal abilities.
• Problem-solving and conflict resolution.
• Organizational and time management skills.
• Attention to detail.
• Ability to work under pressure and multitask.
• Knowledge of food safety and hygiene standards.
• Flexibility to work shifts, weekends, and holidays.