The Floor Manager is responsible for overseeing the smooth operation of the restaurant’s diningarea. This includes managing the staff, ensuring high levels of customer service, addressing customerconcerns, maintaining a clean and welcoming environment, and ensuring the restaurant’s dailyoperations run smoothly.Key Responsibilities Analyze restaurant’s sales levels and profitability and create and implement strategic plans toachieve sales goals. Ensure compliance with company’s policies and operational guidelines Train new employees to work in different positions at the restaurant. Make-certain that all staff members comply to the safe food handling procedures. Formulate work schedules on a weekly or monthly basis and outline each staff member’s workduties. Controlling the training and development of your staff. Evaluate the employee performances in monthly basis. Engage customers is positive dialogue to ensure return business and take and resolve anycomplaints from them. Perform restaurant opening and closing activities and organize management of repair andmaintenance issues. Monitor the cleanliness and organization of the dining area, restrooms, and other guest-accessiblespaces. Monitor budgets and employee payroll services and perform bank deposits after ensuringconsistency of financial transactions. Handle operational emergencies (e.g., equipment breakdowns) and work with maintenance asneeded. Support the Area Manager and Chef in the strategic planning and coordination of restaurant menus,ensuring alignment with current trends and competitive insights. Collaborate with Area Managers and the Marketing team to strategize, plan, and executepromotional activities, events, and campaigns aimed at maximizing restaurant revenue growth. Gather customer feedback and suggest improvements to enhance the guest experience. Preparing branch report of sales to be on daily, weekly and monthly basis. Taking a leadership role to ensure that food and non-food costs, staff costs, and wastage are alignedwith the budget. Monitor and control the manager's controllables, including operating expenses and inventories Make sure all staff have the necessary govt. documentation when operating and report any issues Make sure all branch govt. documentation is in place when operating and report any issues Control stock levels and ordering of FOH operational items as needed. Make-certain that all fire, safety and health regulations regarding food preparation and serving isadhered to on a constant basis. Monitor from end presentation and ensure that restaurant service and quality standards areconstantly met. To be up to date on marketing trends to ensure that Seazen are at the forefront and we are leadingin the competitive market. Setting targets to branch & allocating individual targets to team members and reporting theachievement to management fortnightly basis. Conduct weekly, monthly meetings with teammates for evaluating current and past performances. Always maintain and follow food safety regulations and norms.
