Floor Manager
| Posting date: | 26 April 2024 |
|---|---|
| Salary: | £38,750 to £40,000 per year |
| Hours: | Full time |
| Closing date: | 26 May 2024 |
| Location: | 239 Walton Rd, Liverpool L4 4AR, UK |
| Remote working: | On-site only |
| Company: | The Lion |
| Job type: | Permanent |
| Job reference: |
Summary
The Floor Manager's main responsibilities will include the following: -
• Take the overall responsibility of the floor and plan catering services, direct staff and organise schedules.
• Verifies that quality of food, beverages and waiting service is as required, that kitchen and dining area are kept clean and that appropriate hygiene standards are maintained in compliance with statutory requirements.
• Make Ensure the range and quality of meals and beverages are provided.
• Examines customers’ requirements for special occasions.
• Purchases or directs the purchasing of supplies and arranges for preparing accounts.
• Plans and arranges food preparation in collaboration with other staff and organises the provision of waiting or counter staff.
• Checks that supplies are properly used and accounted for to prevent waste and loss and keep within budget limits.
• Determines staffing, financial, material, and other short- and long-term requirements.
• Ensuring incoming new staff complies with company policy
• Training staff to follow restaurant procedures
• Maintaining safety and food quality standards
• Keeping customers happy and handling complaints
• Keeping track of employees' hours
• Recording payroll data
• Take the overall responsibility of the floor and plan catering services, direct staff and organise schedules.
• Verifies that quality of food, beverages and waiting service is as required, that kitchen and dining area are kept clean and that appropriate hygiene standards are maintained in compliance with statutory requirements.
• Make Ensure the range and quality of meals and beverages are provided.
• Examines customers’ requirements for special occasions.
• Purchases or directs the purchasing of supplies and arranges for preparing accounts.
• Plans and arranges food preparation in collaboration with other staff and organises the provision of waiting or counter staff.
• Checks that supplies are properly used and accounted for to prevent waste and loss and keep within budget limits.
• Determines staffing, financial, material, and other short- and long-term requirements.
• Ensuring incoming new staff complies with company policy
• Training staff to follow restaurant procedures
• Maintaining safety and food quality standards
• Keeping customers happy and handling complaints
• Keeping track of employees' hours
• Recording payroll data