Operations Manager
Food Services Floor Manager – Key Responsibilities
1. Front-of-House Operations Management
Supervise daily front-of-house operations, including greeting guests, taking orders, serving food, and handling payments.
Ensure service processes run smoothly and resolve on-the-spot issues promptly.
Maintain a clean, comfortable, and welcoming dining environment in line with company standards.
2. Customer Service and Relationship Management
Interact directly with customers, handle complaints and feedback to enhance satisfaction.
Monitor customer dining experiences to ensure service quality meets expectations.
Collect customer opinions and propose improvements to management.
3. Staff Management and Training
Schedule service staff to ensure adequate manpower during peak hours.
Train new employees to improve service skills and etiquette.
Motivate the team, conduct performance evaluations, and provide feedback.
4. Coordination with Kitchen
Communicate with kitchen staff to ensure food quality and timely service.
Coordinate workflows between front-of-house and back-of-house to avoid delays or errors.
5. Financial and Cost Control
Oversee cashiering processes to ensure accuracy of transactions.
Manage front-of-house operating costs, including tableware and consumables.
6. Compliance and Safety
Ensure front-of-house operations comply with food safety and hygiene standards.
Conduct regular checks on safety equipment and facilities to protect customers and staff.