Floor Manager

3 days ago

Singapore Amira Collective Full time $40,000 - $60,000 per year
Job Summary:

The Floor Manager is responsible for overseeing daily front-of-house operations to ensure smooth service flow, excellent customer experience, and efficient coordination between kitchen and service teams. This role involves hands-on supervision, staff training, and ensuring that all service standards and company policies are maintained.

Key Responsibilities:
1. Daily Operations
  • Supervise and coordinate all front-of-house activities during service hours.
  • Ensure the restaurant floor is well-prepared, clean, and fully equipped before each shift.
  • Monitor table turnover, seating arrangements, and service efficiency to maximize productivity.
  • Work closely with the kitchen and bar teams to ensure smooth communication and timely order delivery.
2. Customer Service
  • Greet and interact with guests to ensure satisfaction with food and service.
  • Handle customer feedback, special requests, and complaints professionally and promptly.
  • Maintain a strong presence on the floor to uphold service standards and brand image.
3. Team Management
  • Supervise service staff, including servers, hosts, and runners, ensuring adherence to SOPs.
  • Conduct daily briefings to communicate specials, promotions, and operational updates.
  • Train and mentor team members to deliver consistent, high-quality service.
  • Schedule shifts, manage attendance, and support performance evaluations.
4. Sales & Performance
  • Support upselling and promotional efforts to achieve sales targets.
  • Monitor cash handling, billing accuracy, and POS operations.
  • Assist in monitoring inventory for front-of-house items (cutlery, uniforms, menus, etc.).
5. Compliance & Standards
  • Ensure compliance with hygiene, safety, and health regulations (SFA/NEA standards).
  • Maintain cleanliness, organization, and presentation of the dining area at all times.
  • Enforce grooming and conduct standards for all staff members.
Requirements:
  • Minimum 2–3 years of experience in F&B operations, with at least 1 year in a supervisory or floor management role .
  • Diploma or Certificate in Hospitality, Restaurant Management, or equivalent is preferred.
  • Strong leadership, communication, and interpersonal skills.
  • Customer-oriented with a passion for service excellence.
  • Able to work evenings, weekends, and public holidays as required.
  • Hands-on, proactive, and able to perform under pressure in a fast-paced environment.

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