7,106 Floor Staff jobs in the United States

Our client, a highly acclaimed dining establishment in Miami, Florida, US , is seeking an experienced and charismatic Restaurant Floor Manager to lead their front-of-house operations. This role requires a dynamic individual with a passion for hospitality and a proven ability to manage a busy restaurant environment. You will be responsible for ensuring exceptional guest experiences, overseeing service staff, managing daily operations, and maintaining high standards of quality and efficiency. Key duties include training and mentoring servers, hosts, and bartenders, managing reservations and seating, resolving guest concerns, and ensuring compliance with health and safety regulations. The ideal candidate will have extensive experience in the hospitality industry, excellent leadership and communication skills, and a strong understanding of restaurant operations. You should be adept at motivating teams, maintaining a positive work atmosphere, and driving sales through superior service. This is a hands-on position that requires presence on the floor, interacting with guests and staff to ensure smooth service delivery.

Key Responsibilities:

• Oversee all front-of-house operations, ensuring a seamless and enjoyable dining experience for guests.
• Manage, train, and motivate the service staff, including servers, hosts, and bussers.
• Ensure adherence to service standards, menu knowledge, and company policies.
• Handle guest inquiries, complaints, and special requests with professionalism and efficiency.
• Manage reservations and guest seating to optimize table turnover and customer satisfaction.
• Supervise bar operations, ensuring quality beverage service and responsible alcohol service.
• Maintain cleanliness and organization of the dining room, bar, and service areas.
• Monitor inventory of service supplies and report needs to management.
• Assist with scheduling staff and managing labor costs.
• Ensure compliance with all health, safety, and sanitation regulations.
• Contribute to sales building through effective upselling and guest engagement.

Qualifications:

• High school diploma or equivalent; Associate's or Bachelor's degree in Hospitality Management or a related field is preferred.
• Minimum of 4 years of experience in restaurant operations, with at least 2 years in a supervisory or management role.
• Proven track record of excellent customer service and staff management.
• Strong knowledge of food and beverage operations, including wine and spirits.
• Excellent leadership, communication, and interpersonal skills.
• Ability to remain calm and effective under pressure in a fast-paced environment.
• Proficiency in restaurant POS systems and reservation software.
• Flexibility to work evenings, weekends, and holidays as required.

Job Description

Job Description

Company Description

Eataly is the world’s largest artisanal Italian food and beverage marketplace! Eataly is not a chain; each Eataly is different, with its own character and own theme – but all with the same aim. for our guests to:

• EAT authentic Italian food at our restaurants, cafés and to-go counters
• SHOP a selection of high-quality Italian, local and homemade products
• LEARN through our classes and our team’s product knowledge

Job Description

The Restaurant Manager assists the Restaurant Assistant General Manager (AGM) in the day-to-day operations of Eataly’s full-service restaurants. Reports to the Restaurant AGM and oversees front-of-house restaurant staff including servers, bartenders, food runners, hosts, bussers and barbacks.

• Supports the Restaurant AGM with hiring, assigning, training, evaluating and terminating employees
• Documents, investigates, escalates and resolves all employee and guests incidents
• Ensures exceptional service standards are consistently met and that activities are carried out effectively
• Inspects dining room and storage areas to ensure compliance with health and safety regulations
• Estimates front-of-house food and beverage needs, and supervises intake orders to ensure specifications
• Reviews financial information such as sales, inventory and costs to monitor budget
• Meets with dining room and bar personnel to plan restaurant activities, special events, share information, etc.
• Performs other duties as required or assigned

Qualifications

• 2+ years of experiencing leading or managing a front-of-house restaurant team
• Understanding of steps of service
• Outstanding communication, leadership and problem-solving skills
• Bachelor’s Degree or Associate’s Degree in Restaurant Management or Hospitality preferred
• Knowledge of Italian cuisine and beverage highly preferred

Job Requirements

• Availability to work onsite with a flexible schedule often including evenings, weekends and holidays
• Ability to lift up to 50 pounds
• Ability to exert well-paced mobility for up to 8 hours, including standing, walking, bending and squatting
• Food Handler’s License preferred

Additional Information

Benefits and Perks

• Medical, Dental, Vision Insurance
• Paid Time Off
• Paid Parental Leave
• 401K with match or RRSP
• Bonus program
• Free family meal daily
• Discounts at Eataly
• Classes on products and Italian cuisine
• Referral bonus program
• and more!

Pay rate for this position is $65,000 - $75,000

Eataly is an equal employment opportunity employer. It is the Company’s policy to not unlawfully discriminate against any applicant or employee on the basis of race, color, sex, sexual orientation, religion, national origin, age, disability or any other characteristic made unlawful to consider by applicable federal, state, or local laws. Eataly also prohibits harassment of applicants and employees based on any of these protected categories. It is also Eataly’s policy to comply with all applicable federal, state and local laws regarding consideration of unemployment status, salary history, credit/bankruptcy history and criminal background/conviction history in making hiring decisions.  If contacted for an employment opportunity, please advise Human Resources if you require accommodation.

Job Description

Job Description

Company Description

Eataly is the world’s largest artisanal Italian food and beverage marketplace! Eataly is not a chain; each Eataly is different, with its own character and own theme – but all with the same aim. for our guests to:

• EAT authentic Italian food at our restaurants, cafés and to-go counters
• SHOP a selection of high-quality Italian, local and homemade products
• LEARN through our classes and our team’s product knowledge

Job Description

The Restaurant Manager assists the Restaurant Assistant General Manager (AGM) in the day-to-day operations of Eataly’s full-service restaurants. Reports to the Restaurant AGM and oversees front-of-house restaurant staff including servers, bartenders, food runners, hosts, bussers and barbacks.

• Supports the Restaurant AGM with hiring, assigning, training, evaluating and terminating employees
• Documents, investigates, escalates and resolves all employee and guests incidents
• Ensures exceptional service standards are consistently met and that activities are carried out effectively
• Inspects dining room and storage areas to ensure compliance with health and safety regulations
• Estimates front-of-house food and beverage needs, and supervises intake orders to ensure specifications
• Reviews financial information such as sales, inventory and costs to monitor budget
• Meets with dining room and bar personnel to plan restaurant activities, special events, share information, etc.
• Performs other duties as required or assigned

Qualifications

• 2+ years of experiencing leading or managing a front-of-house restaurant team
• Understanding of steps of service
• Outstanding communication, leadership and problem-solving skills
• Bachelor’s Degree or Associate’s Degree in Restaurant Management or Hospitality preferred
• Knowledge of Italian cuisine and beverage highly preferred

Job Requirements

• Availability to work onsite with a flexible schedule often including evenings, weekends and holidays
• Ability to lift up to 50 pounds
• Ability to exert well-paced mobility for up to 8 hours, including standing, walking, bending and squatting
• Food Handler’s License preferred

Additional Information

Benefits and Perks

• Medical, Dental, Vision Insurance
• Paid Time Off
• Paid Parental Leave
• 401K with match or RRSP
• Bonus program
• Free family meal daily
• Discounts at Eataly
• Classes on products and Italian cuisine
• Referral bonus program
• and more!

Pay rate for this position is $65,000 - $75,000

Eataly is an equal employment opportunity employer. It is the Company’s policy to not unlawfully discriminate against any applicant or employee on the basis of race, color, sex, sexual orientation, religion, national origin, age, disability or any other characteristic made unlawful to consider by applicable federal, state, or local laws. Eataly also prohibits harassment of applicants and employees based on any of these protected categories. It is also Eataly’s policy to comply with all applicable federal, state and local laws regarding consideration of unemployment status, salary history, credit/bankruptcy history and criminal background/conviction history in making hiring decisions.  If contacted for an employment opportunity, please advise Human Resources if you require accommodation.

Job Description

Job Description

Benefits/Perks

• Flexible Scheduling
• Competitive Compensation
• Career Advancement Opportunities

Job Summary
We are seeking an experienced hands-on Restaurant Floor Manager to join our team at Fume Kitchen & Cocktails. Must be hands-on experienced with Full Time availability including weekends.

As the Restaurant Manager, you will be responsible for the restaurants operational performance and financial well-being. You will hire, train, and lead staff, ensuring they reflect the restaurants high standards. The ideal candidate is a strong leader with experience managing a successful restaurant.


Duties and Responsibilities:

• Develop short and long-term goals and KPIs for the restaurant
• Hire, train, and manage employees and conduct periodic performance reviews
• Lead team in providing exceptional customer service
• Create and maintain a food and beverage budget
• Adhere to all health and safety rules and regulations
• Provide sales and productivity reports to upper management
• Develop and coordinate marketing efforts and community events

Qualifications:

• High school diploma/GED
• Previous restaurant management experience
• Familiarity with Microsoft Office, restaurant management software, and POS software
• Ability to remain calm and thrive under pressure
• Excellent management and leadership skills
• Strong communication and problem-solving skills

Are you passionate about hospitality and creating unforgettable experiences? Do you thrive in a fast-paced environment that values teamwork, excellence, and guest satisfaction? We're seeking dedicated individuals to join our hospitality team, where every role contributes to creating memorable dining experiences for our valued guests.

At Wayfare Tavern, we take pride in delivering top-notch service in our beautiful turn-of-the-century, four-story building. Our team members are the heart of our success, and we're excited to welcome new talent on board.

We’re looking for a qualified, results-driven, and dedicated manager to be a part of our day-to-day restaurant operations. Our ideal candidate has GM/AGM Experience and can lead our operations as well as develop and maintain strong guest relations. This individual has the passion and drive to truly excel in the industry while inspiring others to do the same. This candidate has experience in top-rated restaurants, a strong understanding of restaurant planning, daily operations, motivation and interest in food and beverage, excellent client relations, comfort leading shift service,  has the ability to work with ease under high-pressure situations, and more. The position requires involvement in all facets of restaurant operations, including management, guest relations, service training and development, profit generation, and software proficiency in Open Table, Restaurant POS, Google Docs, and more.

Other responsibilities include but are not limited to:

• Maintenance and implementation of staff hiring, training, and development.
• Handling of staff and Human Resource requirements to ensure a successful, positive, and motivating work environment.
• Open and closing duties required to ensure the operations of the restaurant are handled to company standards.
• Cost control and account responsibility for individual controllable expense accounts relating to restaurant operations.
• Responsible for individual staffing and training for selected service staff departments.
• Cleanliness and organization of FOH areas. Addressing daily operations of cleanliness along with taking action on maintenance problems.

We offer a highly competitive salary compensation along with medical and dental coverage and a bonus sharing program.

More detail about Wayfare Tavern, please visit

ABOUT THE COMPANY  

Maxime’s is the newest opening from the club owner and entrepreneur Robin Birley; owner of prestigious private member’s clubs 5 Hertford Street and Oswald’s in London. 

Maxime’s is located on Madison Avenue, New York on the site of the former Westbury Hotel and will continue the long-established Birley tradition of providing exceptional experiences to our members and guests. 

Maxime’s mission is to deliver excellence in service standards with enlightened hospitality. Exhibiting passion for what we do within the values of who we are. Inward looking rather than outward projecting. A club of comfort and discretion where members’ needs are met with personality and humility. An environment of stimulating décor, celebrating outstanding food and extraordinary wine. Our members will feel that they are in a private house, being looked after with the utmost care and professionalism by friendly and attentive staff.    

The Floor Manager is responsible for overseeing Front of House restaurant operations for the Sushi restaurant, providing a level of service that exceeds guest expectations, and ensuring all staff work together as an effective team to deliver exceptional hospitality.  

ESSENTIAL DUTIES & RESPONSIBILITIES 

Service & Hospitality 

• Ensures exceptional service standards and Member satisfaction across all dining rooms within the Club through collaboration with all departments.  
• Promotes a team culture and passion for hospitality, food and beverage. 
• Sets an example for impeccable service, maintaining the ability to step into any role in the restaurant in the absence of staff or during moments of high volume. 
• Responsible for maintaining service training materials, working collaboratively with the Director of Restaurants to ensure service standards are communicated and upheld with excellence.  
• Enhances the private club experience by delivering an exceptional guest experience that balances charm, warmth, hospitality, and sophistication - fine-tuned to the individual member/guest.  
• Responds swiftly to address employee or Member/guest conflicts and complaints through Company’s complaint handling procedure.  

Operations 

Manages all aspects of service on a daily basis, in a truly hands-on fashion:  

• Accountable for ensuring all aspects of the dining room are in excellent condition: lighting, temperature, bathrooms, cleanliness, seating arrangements, table settings, and ‘mise en place’; reports repair / maintenance issues in a timely manner.  
• Responsible for ensuring that all opening duties, server checkouts, and closing duties are performed daily to standards. 
• Leads pre-shift meetings in collaboration with Culinary and Beverage/Wine leadership to communicate operational/service changes; introducing new menu items and conduct product and service trainings.  
• Directs dining room service, controlling the greeting and seating of guests; order-taking and service.  
• Maintains the safety and security of all employees, Members/guests and company assets, including compliance with health, safety, sanitation and workforce / labor regulations and procedures.  
• Works with the Head Chef/Sous Chef to create menu description and training materials, and in ensure that food service/quality meets Company standards. 
• Monitors food and beverage quality to maintain excellence.  
• Responsible for overall professional appearance of front of house staff 
• Performs other work-related duties as assigned   

 Leadership   

• Promotes an exceptional team spirit, building good morale and trust among the team through hands-on leadership.  
• Ensures that all team members are knowledgeable about Company history, food and beverage products, steps of service, and safety protocols. 
• Manages team training calendar and records; conducts trainings, including new hire service training and ongoing service/product training for existing employees.  
• Responsible for managing performance of team members by providing continuous feedback (recognition, coaching or documenting infractions when necessary).  
• Maintains a strong understanding of company background, core values and philosophy. 

 MINIMUM QUALIFICATIONS (EDUCATION, EXPERIENCE, SKILLS) 

• Proven experience working in a fine dining restaurant or hotel environment. 
• Previous management experience required, preferably in a New York City hotel or restaurant environment.  
• Restaurant Management Certification or college degree in a related field, preferred. 
• Proficiency in a variety of technology systems, especially Microsoft Office, Microsoft Excel, Google Suite, POS platforms, reservation management platforms, and various business analysis programs. 
• Current NYC Food Protection Certificate. 
• Willingness to maintain a clean, healthy, and safe working environment. 
• Ability to work independently, with minimal supervision. 
• Ability to work flexible hours, including evenings, weekends, and holidays, as needed. 

 PHYSICAL DEMANDS AND WORK ENVIRONMENT 

• Ability to be flexible with job demands and open-minded when being asked to complete tasks. 
• Ability to operate and use all equipment necessary to run the restaurant. 
• Ability to operate with grace under pressure. 
• Ability to move or handle equipment throughout the restaurant generally weighing up to 50 pounds. 
• Ability to work varied hours/days as business dictates. 
• Ability to stand for up to 8-10 hours a day. 

Maxime’s is proud to be an Equal Opportunity Employer.  We do not discriminate on the basis race, color, creed, religion, gender (including gender identity and expression), sexual orientation, marital status, pregnancy, childbirth or related condition, sexual and reproductive health decisions, ancestry, national origin, citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, status as a victim of domestic violence, sexual violence, or stalking, or any other legally protected status.  

More detail about Maxime's part of Robin Birley Holdings, please visit

**Why We're Here**
We believe heartfelt, human connections make people's lives better. Especially the people who work here.
Our founder, Bill Kimpton rebelled against impersonal, generic hospitality that makes people feel disconnected. He initiated a new boutique hotel standard and environment where people could connect, from the heart. That was the goal then, and it is still our purpose today.
Your work here has meaning. You're here to improve the lives of coworkers, guests, owners, communities, and together we make that happen. It's what drives all that we do. Every day you can improve lives in your own, unique way and you can expect the same in return. It all starts with you.
**How We're Different**
Our San Francisco-born entrepreneurial spirit and zest for life kick started this culture in 1981, and it shines through to this day.
It all flows from you. The lively, rebellious, genuine you - with your diverse background, talents, experiences, and plucky personality - is fully welcome, and celebrated here. Because we know that when people can be themselves at work, they shine.
That's what we seek out and celebrate. It's people of all kinds who share a knack for creativity and self-leadership. People who don't need to be told what to do to get things done. People who have an innate passion for making others' lives better.
It adds up to a work environment that's a bit quirky, irreverent, exciting, uncommon, empowering, and downright exceptional. Guests feel it; you'll feel it too.
**What You'll Do**
Work in collaboration with restaurant management in crafting an exciting, innovative, and memorable dining experience for all guests. Lead a well-rounded and knowledgeable front-of-house team. Proper guest service requires an employee staff that is thoroughly trained in service etiquette, product knowledge, and makes every effort to meet the needs of each and every guest. You'll act as an advocate for the restaurant, be a creator of ridiculously personal experiences, and develop relationships with guests that will compel them to return.
**Some of your responsibilities include:**
+ Lead service education through daily line-ups; new staff training programs; ongoing development programs and seminars; daily evaluation of restaurant service performance; employee discussion and evaluations; coordination of timely food production.
+ Work with restaurant managers and Chef to provide excellent quality and presentation of all food to the guests.
+ Help meet budget in all areas of cost control with consistent focus on cost of sales and payroll.
+ Communicate with management, employees, and accounting staffs, identifying attractive and developable personnel and providing necessary training as positions open.
+ Help to fill any open positions with qualified candidates. All personnel should receive regular, timely, and honest evaluations of their performance and potential.
+ Monitor the cleanliness of the restaurant internally and externally.
+ Coordinate kitchen cleanliness with Chef.
+ Coordinate service area maintenance when necessary.
+ Supervise all non-supervisory employees.
+ Assist with interviewing, hiring, and training employees; planning, assigning and directing work; appraising performance; rewarding and coaching employees; addressing complaints and resolving problems.
**What You Bring**
+ 1 year of experience in a similar supervisory role is preferred.
+ Passion for crafting and personalizing guest experiences.
+ Highly motivated and flexible, with the ability to take initiative.
+ Food Handler and Alcohol Awareness Certifications (if applicable).
+ Able to prioritize multiple tasks in a dynamic environment.
+ Able to learn, retain, and present product, menu, and allergy information to guests.
+ Knowledge of or ability to learn the restaurant point-of-sale system.
+ Excellent communication and presentation skills.
+ Flexible schedule, able to work evenings, weekends, and holidays when needed.
Differences make a difference. We are committed to creating a culture that reflects the diversity of our hotel and restaurant guests. With that goal in mind, we encourage each of our employees to understand, accept, and celebrate differences among people. That includes different personalities, lifestyles, work styles, education, and experience. We also welcome and embrace people of all races, ethnicities, ages, religions, physical abilities, sexual orientation, gender identities and genders. For our complete EEO policy click here ( .
IND2023
_INDSJ_
**Be Yourself. Lead Yourself. Make it Count.**

Job Description

Job Description

Job Description
Making sure that Restaurant floor always meets the company standards and expectations as well as Service and Sales Objectives. Involvement in Front and Back of the House, scheduling, and monitoring that the food coming out of the kitchen is well prepared and well-presented before arriving to guests. Following local Health Department and Safety codes. Involvement in the Administrative activities, which will require management of inventory AND supplies.

ESSENTIAL DUTIES AND RESPONSIBILITIES
The essential functions include, but are not limited to the following:
Analyze restaurants sales levels and profitability and create and implement strategic plans to achieve sales goals.
Organize marketing activities such as discount themes and promotional events on and off site.
Planning and coordinating restaurant menus for all Banquet Reservations keeping trends and competition information in mind.
Planning and coordinating any Delivery Involvement in Catering menus and Jobs.
Interview hire and train new employees to work in different positions at the restaurant.
Make certain that all staff members comply with the safe food and bar handling procedure.
Formulate work schedules on a weekly or monthly basis and outline each staff members work duties.
Supervise food and bar preparation and cooking activities to ensure compliance with health and hygiene principals of the restaurant.
Engaging customers is positive dialogue to ensure return business and take and resolve any complaints from them.
Assist restaurant management in developing and implementing core business and marketing plans.
Develop and implement marketing strategies to maximize restaurant revenues.
Perform restaurant opening and closing activities and organize management of repair and maintenance issues.
Monitor budgets and employee payroll services and perform bank deposits after ensuring consistency of financial transactions.
Keep track of inventory and order supplies as needed.
Make certain that all fire, safety and health regulations regarding food preparation and serving is adhered to on a constant basis.
Monitor from end presentation and ensure that restaurant service and quality standards are constantly met.
Works closely with Director of Operations, GM and other authorities to fully inform of all issues (i.e. problems, unusual matters of significance and positive events) and assist in taking prompt corrective action where necessary or suggests alternative courses of action and follow immediate direction.
Performs other duties and responsibilities as required or requested.
Involvement with weekly inventory and execute consistently.
Involvement with scheduling.

JOB SKILLS AND QUALIFICATIONS
Bilingual (Fluent in Mandarin and English) a Must
Restaurant Floor Manager requires an MBA or bachelors degree in restaurant management. A combination of practical experience of 5 years in the field will be considered as an alternative.
Knowledge of computers (MS Word, Excel, and POS).
Professionalism and Hospitality skills are a must.
Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems.
Must possess good communication skills for dealing with diverse staff.

Upscale Manhattan restaurant is looking for an EXPERIENCED DINING ROOM FLOOR MANAGER (with at least 1 year in fine dining management) for a bustling restaurant in Manhattan. We are looking for someone who has experience with hiring, training, Open Table (or other reservations systems), Toast (or other POS systems), ordering, scheduling, administrative duties and more. Must be proficient at serving and bartending. Must be a team player, ready to dig in and lead a team.  Please be well groomed, polite, be fluent in English and legal to work. This is a full time position.
Please provide at least two professional references.

More detail about Cafe Luxembourg, Cafe Cluny and The Odeon part of Cafe Luxembourg, Cafe Cluny and The Odeon, please visit