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Floor Manager
Floor ManagerMission Ceviche - Union Square • New York, NY, US
Floor Manager

Floor Manager

Mission Ceviche - Union Square • New York, NY, US
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Leadership : Bring to life the Mission Ceviche values. Engage and inspire the management and line staff.

  • Work with the General Manager to achieve operational goals.
  • Model positive leadership behaviors for the team in order to foster a great workplace.
  • Actively engage and contribute to the weekly manager meeting.
  • Lead with an “If you see something, say something” approach to providing feedback to all team members.
  • Actively participate in service and the day-to-day operations.

Guest Engagement : Ensure the Mission Ceviche team is actively engaging with guests, before, during and after

their experience.

  • Is acutely aware of the atmosphere in the restaurant and works to constantly monitor and adjust it

    • throughout the day.

  • Must actively work the floor to deliver on our Mission Ceviche service standards; 100% table touches are

    • non-negotiable at every service to create hospitality legends and cultivate regulars.

  • Consistently execute food, beverage, service, and hospitality that aligns with the Mission Ceviche values.
  • Lead the restaurant team to deliver a great guest experience in order to build lifelong repeat guests.

    • Business Acumen and Compliance : Operate smarter, play offense with sales, build trust with guests and investors.

  • Is aware of and takes a proactive approach to managing prime costs with an eye on the daily, weekly,

    • monthly, and annual projections and budgets.

  • Work with the General manager on correct staffing levels, schedules, and systems that allow the

    • restaurant to achieve excellence in operations while taking care of the bottom line.

  • Lead the daily critical line checks and supports the BOH to deliver excellent service.
  • Ensures that HR practices are consistent with Mission Ceviche values and compliant with all local, state,

    • and federal laws.

  • Lead a best-in-class approach to cleanliness, safety, sanitation, and food safety.
  • Exhibit mastery of all Mission Ceviche operational systems, including the ability to train and delegate to

    • direct reports. T

  • Ensure that operational and training standards are consistently followed and executed.
  • Lead the behavior that creates a safe and enriching workplace for all employees.
  • Provide feedback and corrective action in order to hold hourly team members accountable to Mission

    • Ceviche values, goals, and standards.

  • Exude excellence in hospitality for all employees and guests.
  • Possess excellent strategic planning skills, with an emphasis on delivering, executing, and assessing action

    • plans; is a strategic thinker and multi-tasker.

  • Effectively communicate in written and spoken English.
  • Proactively communicate to General Manager
  • Ability to adapt and lead change.
  • Has strong analytical and organizational skills, as well the ability to define and effectively solve and deal

    • with a variety of changing situations under stress.

  • Possess strong interpersonal skills and the ability to resolve conflicting interests with the goal of obtaining

    • cooperation.

  • Possess a passion for exceptional hospitality, food, and beverages.
  • Ability to thrive in a fast-paced, entrepreneurial environment.
  • Self-driven, results-oriented, and possess a solid track-record of leading high-caliber, upscale restaurants.
  • Well versed in restaurant industry specific labor laws.
  • Proficient in a variety of technology systems, including Microsoft Office (Word, Excel, Outlook,

    • PowerPoint), Payroll, POS, and COGS Systems.

  • Strong communication and organizational skills are essential, as well as the ability to effectively train,

    • coach, evaluate, and discipline employees.

  • Must be able to work flexible work schedules, including nights, weekends, and holidays.
  • May be required to lift, carry, push, or pull heavy objects up to 50 lbs.
  • Ability to kneel, bend, stoop, ascend or descend stairs and be on feet for extended periods of time.

    • Relevant Experience, Skills, Knowledge & Ability

  • 3 years in a leadership position overseeing a full-service restaurant
  • Bachelor’s Degree preferred.
  • NYC DOH certification required.
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