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Restaurant Floor Manager Salem

Restaurant Floor Manager

Full Time • Salem
Benefits:
  • Competitive salary
  • Employee discounts
  • Paid time off
Restaurant Floor Manager 

Position Overview

The Restaurant Floor Manager oversees all front-of-house (FOH) operations during service, ensuring exceptional guest experiences, efficient workflows, and strong team performance. This role requires a hands-on leader who can uphold service standards, resolve issues quickly, and drive a positive, professional environment.

Key Responsibilities

Guest Experience & Service Quality

  • Greet guests and monitor overall dining room atmosphere throughout each shift.
  • Ensure service standards are consistently met or exceeded.
  • Manage guest concerns or complaints with professionalism, empathy, and effective solutions.
  • Oversee table turns, reservations, and seating flow to maximize guest satisfaction and revenue.
Team Leadership & Staff Development

  • Lead pre-shift meetings; communicate specials, 86’d items, service expectations, and shift goals.
  • Coach, mentor, and support servers, hosts, bartenders, and bussers throughout service.
  • Provide real-time feedback and facilitate skill development for FOH staff.
  • Assist in training new employees and reinforcing company policies and procedures.
Operational Management

  • Coordinate with kitchen leadership to ensure smooth communication and timely food delivery.
  • Maintain floor presence while observing service, assisting staff, bussing tables, and managing issues proactively.
  • Oversee cleanliness, organization, and ambiance of the dining room, bar, restrooms, and guest-facing areas.
  • Ensure compliance with health, safety, and sanitation standards.
  • Handle cash reconciliation, comps, and voids as required by company policy.
Team Scheduling & Coordination

  • Assist with scheduling, shift coverage, and staffing levels based on business needs.
  • Monitor staff performance and document feedback for management or HR as needed.
  • Support onboarding and annual review processes with observations and performance notes.
Communication & Coordination

  • Serve as the primary point of contact between FOH and BOH during shifts.
  • Communicate operational issues or guest feedback to management promptly.
  • Work closely with the General Manager to implement company initiatives and improve service efficiency.
Expectations & Performance Standards

Professionalism & Leadership Presence

  • Maintain a calm, confident leadership style, even during peak service.
  • Set the tone for hospitality, teamwork, and professionalism.
  • Lead by example with punctuality, work ethic, and adherence to standards.
Service Expertise

  • Thorough understanding of food, beverage, wine, and service techniques.
  • Ability to step into any FOH role when needed to support the team.
Problem-Solving & Decision-Making

  • Anticipate issues before they escalate and take quick, effective action.
  • Demonstrate sound judgment regarding guest satisfaction and staff management.
Communication Excellence

  • Strong interpersonal skills, tact, and the ability to resolve conflicts diplomatically.
  • Clear, concise communication with staff, management, and guests.
Accountability & Reliability

  • Consistently follow company policies and ensure others do the same.
  • Take ownership of shift outcomes and service quality.
Required Qualifications

  • 2–5+ years of FOH management or supervisory experience (restaurant or hospitality).
  • Strong working knowledge of service flow, guest relations, and FOH operations.
  • Experience leading teams in high-volume or high-expectation environments.
  • POS and reservation system proficiency 




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