Restaurant Floor Manager at Human Capacity Development Consultants (HCDC)

Objective

The Restaurant Floor manager is responsible for overseeing the efficient running and profitability of Lounge’s restaurants and management of assigned staff. Ensure efficient management of the occupancy of the restaurant regarding guest seating throughout the dinning hours.

• Perform customer service duties including taking complaints and greeting customers
• Assist with the coordination of all activities in preparation for dinning.
• Supervise waiters, runners, bartenders and other floor staff.
• Ensure all floor staff attend to customers appropriately and all tables are assigned.
• Manage all reservations.
• Monitor work and maintain an efficient rapport between floor staff and committee members.
• Ensure all equipments are in good working condition at all times: ACs, Toilets, etc and that there are enough materials for cleaning.
• Manage the hostesses and conduct periodic rehearsals.
• Solve customer relations problems relating to any account activity.
• Created daily "Front of the House Schedules (FOH)".
• Confer with chefs on daily special menu.
• Prep staff an daily dish, served as back-up for FOH staff as needed, overseeing the arrangement of the table setting
• Responsible for the end to end dining experience of restaurant guests.
• Provided highly personalized guest oriented dining experience, which includes; welcoming and seating of restaurants guest, catered to the personal needs of diners.
• Familiarized guest with the Lounge’s amenities, local points of interest, and environments.
• Charged clientele follow up to ensure satisfaction and quality of service during event and lounge stay.
• Coordinate events in restaurant and Lounge for event planning for members and guests.
• Evaluate the performance of wait staff, bar tenders, and chefs
• Resolve staff issues as needed with a weekly staff meeting
• Resolve customer service issues as needed
• Daily correspondence with Committee Members
• Any other work as deemed fit by Management.

Qualifications and Key Skills

• Minimum of 4-5  Years Experience in Hotel and Restaurant Management
• Minimum of Bachelor’s Degree or HND
• Certification in entertainment and hotel management is an advantage.
• Excellent customer service skills
• Commercial awareness
• Flexibility
• Good interpersonal skills
• Communication skills
• Problem-solving skills
• Organizational skills
• Teamwork skills