Job Description

Job OverviewCoFi Midrand is seeking a Floor Manager to be responsible for overseeing daily operations on the restaurant floor, ensuring excellent service, managing staff, and fostering a positive dining experience for all guests. The ideal candidate should be a strong leader with outstanding communication skills, keen attention to detail, and the ability to manage staff and resolve customer issues in a fast-paced environment.Key ResponsibilitiesCustomer Service & Satisfaction:Ensure that all guests receive prompt and courteous service.Resolve any guest complaints or issues in a professional and timely manner.Engage with customers to ensure they have a memorable dining experience.Team Management:Lead, supervise, and schedule front-of-house staff (waiters, hosts, runners, bartenders, etc.).Train and mentor new staff on service standards, restaurant policies, and proper etiquette.Conduct regular team meetings to communicate expectations, share feedback, and maintain morale.Monitor staff performance, providing constructive feedback and managing disciplinary procedures when necessary.Operational Efficiency:Oversee the opening and closing procedures, ensuring that the restaurant is set up for success at the start of each shift.Monitor the floor during service, ensuring a smooth workflow between kitchen and front-of-house staff.Address any operational issues, such as service bottlenecks or equipment malfunctions, quickly and efficiently.Manage and maintain a clean, safe, and organized restaurant environment, including compliance with health and safety regulations.Inventory & Supplies:Work with the kitchen and bar team to ensure all items are in stock and reorder supplies as needed.Maintain an accurate record of front-of-house equipment and manage repair or replacement when required.Sales & Profitability:Collaborate with management to execute strategies that maximize revenue, such as upselling, managing reservations, and optimizing table turnover.Monitor sales performance, labor costs, and other KPIs, reporting to the General Manager or Owner regularly.Key Qualifications:Must have matricExperience:At least 2-3 years of experience in a supervisory or managerial role within the hospitality or restaurant industry.Experience working in a high-volume or fine-dining environment is preferred.Skills:Exceptional leadership and team-building skills.Strong customer service skills with a focus on guest satisfaction.Excellent verbal and written communication skills.Ability to multitask and manage high-pressure situations.Basic understanding of POS systems and restaurant software.

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