BOH Floor Manager

Job Summary:

A Back of House (BOH) Floor Manager is responsible for overall shift operations, customer experience, sales performance and execution of brand standards. BOH Floor Managers are responsible for running shifts and managing the BOH staff on-shift to ensure effectiveness and efficiency. The BOH Floor Manager is expected to follow, train, and coach all policies and procedures to all Team Members.

Essential Job Functions:               

• Recognize and reward outstanding TM performance
• Train and onboard new Team Members for the BOH staff
• Coach, council, and directs staff
• Provide constructive performance feedback to staff, including writing and delivering corrective action documents
• Actively participate in weekly management meetings
• Manage the employee schedule on a shift basis, by adding, reducing, or covering shifts when necessary
• Conduct daily pre-shift (stand up) meetings with staff on shift
• Writes and facilitates annual reviews
• Train and enforce safety practices to prevent and/or manage work injuries
• Engage in two-way communication by effectively communicating needs, ideas, and concerns
• Facilitate communication with FOH staff to support total Teamwork and business needs

• Responsible for effectively running opening, mid, and closing shifts
• Remains calm under pressure, and can organize work with competing demands
• Opens or closes the restaurant as required
• Maintains BOH cleanliness
• Ensures effective product management including: product quality, recipe adherence, portion control, cost of goods, and waste tracking
• Understand and ensures Food Safety Standards: FIFO, dating, temps, proper product storage, food handling and avoiding cross contamination
• Deliver best in class customer service
• Ensure quality, accuracy, and service times are at or above standards
• Address customer complaints that pertain to BOH
• Able to understand and comply with all safety regulations and rules

Preferred Qualifications

• Ability to work holidays, weekends, events and other peak periods of the restaurant business
• Provides leadership that inspires teamwork, generates energy and enthusiasm, and drives results
• Must have excellent knowledge of products and menu

Preferred Education and Experience:

• High School graduate, or equivalent
• Minimum 1 year in a supervisory kitchen role
• Experience working in a high-volume restaurant preferred role

Physical Requirements:

• Ability to traverse all parts of the restaurant quickly
• Ability to lift at least but not limited to 50 pounds and if more must be with assistance
• Ability to stand for prolonged periods of time. In some instances, the entire shift
• Flexibility in the wrist to scoop, twist, push, pull, lift, and bend
• Intermittent periods of sitting at a desk and working on a computer
• Read and visually verify information in a variety of formats (e.g., small print)