Floor Manager

Barrie, Ontario, Full time

Floor Manager

Job Requirements:

  • Creates and maintains an energizing environment, with superior associates, dedicated to an attentive, distinctive food and beverage experience
  • Hires, trains, supervises, coaches, and motivates associates
  • Identifies service issues and takes action to correct them
  • Controls/ maximizes seating of the restaurant while maintaining high quality service
  • Plans and executes functions or special events
  • Ensures the correct and consistent service techniques for various meal periods will be demonstrated by all associates members
  • Controls usage of all food and beverage items and appropriate usage of equipment, tools and service equipment
  • Observes daily conditions of all physical facilities and equipment in the restaurant; makes recommendations for corrections and improvements as needed
  • Prepares associate schedules which allow for appropriate service while controlling labor costs and overtime
  • Thorough understanding of all food and beverage items offered, including ingredients, methods of preparation and proper service.
  • Expert knowledge of wines and spirits
  • Handles all inventories directly involved with the operation of the Food and Beverage
  • Thorough understanding of the computer system in ringing, printing and closing checks as well as shift reports
  • Knowledge of budget preparation and cost controls
  • Works with the Restaurant General Manager, Executive Chef, Sous Chefs and other associates to design concepts, menus, beverage lists


Additional Requirements:

  • Excellent reading, writing and oral proficiency of the English language
  • 2 years of food and beverage management experience
  • Thorough understanding of excellent service, labor control, maintenance, merchandising and accounting
  • Computer literate
  • Outstanding verbal and multi-tasking skills
  • Excellent knowledge of food, wine and cocktails
  • Ability to obtain and/or maintain Alcohol Awareness certification, Food Handlers Certification



  • Maintain a good working relationship with other associates by promoting teamwork and fostering a harmonious working climate
  • Partake in a positive work ethic and surrounding environment



  • Able to work alone without direct supervision
  • Demonstrate high degree of drive and determination
  • Constantly recommend service and product improvement to better the operation
  • Attend all required meeting
  • Follow proper payroll and uniform procedures
  • Properly handle and report associate and guest accidents
  • Maintain complete knowledge of and comply with all departmental policies/service procedures/standards
  • Assist with responsibilities and duties in other departments and as assigned by management
  • Due to the cyclical nature of the hospitality industry, associates may be required to work varying schedules to reflect the business needs of the restaurant


Physical Demand:

  • Continuous standing and walking
  • Fine motor coordination is needed to pour beverages, decorate cocktails and folding napkins
  • Carts: 250 lbs. (12-20 lbs. of push/pull force required)
  • Hot box: 20 lbs.
  • Lifting and carrying 25 lb. tray, crate or box is occasional
  • Negotiating varied floor surfaces is continuous
  • Lifting and carry hot boxes continuous.
  • Carrying stackable chairs by loading the cart continuous.
  • Excellent sight and balance needed for negotiating varied floor surfaces, handling lighted candles, and handling hot fluids (coffee and tea)
  • Excellent speech and hearing to interact with guests
  • Excellent sight for completion of paperwork
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