How to Be Restaurant Floor Manager - Job Description, Skills, and Interview Questions

Nov 29, 2023 / 6 Minutes Read / By Albert

How to Become

Professional Organizations

FAQ

Links

The restaurant floor manager is responsible for ensuring the efficient operation of a restaurant. They must be able to coordinate staff, manage inventory, and handle customer service issues. As a result of their effective management, restaurants can effectively maximize profits, maintain customer satisfaction, and increase efficiency.

The restaurant floor manager is also responsible for providing training to new and existing staff, as well as developing strategies to improve customer service. In addition, they are expected to adhere to health and safety regulations, and maintain an organized and clean workspace. When these duties are properly fulfilled, customer experiences are improved, and restaurant employees are more productive.

Steps How to Become

Obtain a High School Diploma or GED. Most restaurant floor managers have at least a high school diploma or GED. If you dont already have one, you should enroll in classes and complete the requirements.
Gain Work Experience. Potential employers will likely be looking for applicants with prior restaurant experience. You should look for jobs that involve customer service and management, such as servers, bartenders, or hosts. Doing so will give you an understanding of the operations of a restaurant, as well as the necessary customer service skills.
Consider Postsecondary Education. Although it isnt required, completing a postsecondary program in hospitality or restaurant management can help you stand out from other applicants. These programs can help you gain a better understanding of the hospitality industry, as well as hone your leadership and management skills.
Get Certified. Obtaining a certification from the National Restaurant Association Education Foundation (NRAEF) can also help you stand out to potential employers. The NRAEF offers several certifications, such as Certified Foodservice Professional (CFP) and Certified Restaurant Manager (CRM).
Apply for Jobs. Once you have all of the necessary qualifications, you can start applying for restaurant floor manager jobs. You should tailor your resume to highlight your customer service and management experience and submit it to restaurants in your area.
Interview. If your resume is selected, you will likely be invited in for an interview. You should prepare by researching the restaurant and practicing your answers to common interview questions.
Make a Good Impression. During your interview, make sure to be professional and courteous. You should also demonstrate your knowledge of the industry and emphasize how your experience can help the restaurant.
Get Hired. If the hiring manager likes your qualifications and work ethic, they may offer you the job. Once you accept the job, you will be ready to start your new role as a restaurant floor manager.

The increasing demand for skilled and capable restaurant floor managers has caused an increase in the quality of training available. Restaurant owners and managers are now providing more comprehensive training programs that include elements such as customer service, food safety, proper scheduling, and operational efficiency. By investing in better training and offering more opportunities for advancement, restaurants are able to attract and retain more experienced and talented floor managers.

This in turn leads to improved customer experiences, healthier profit margins, and a better work environment for employees. the result is a higher quality of restaurant service for customers and a greater sense of job satisfaction for floor managers.

You may want to check Restaurant Delivery Person, Restaurant Food Preparer, and Restaurant Host/Hostess for alternative.

Job Description

Ensure efficient operations of the restaurant while maintaining a positive atmosphere.
Monitor restaurant staff performance, providing guidance and feedback to improve service delivery.
Handle customer complaints and queries professionally and efficiently.
Supervise daily shift operations and monitor team performance.
Monitor inventory of food and beverage items and order supplies as required.
Train new staff members on restaurant operations, policies and procedures.
Monitor food preparation methods and portion sizes to ensure quality and cost-effectiveness.
Establish and implement procedures for record keeping, safety, security and customer service.
Develop cost control strategies and monitor sales trends to maximize profits.
Participate in creating menus, wine lists and promotions.
Coordinate with chefs, waiters and other staff to ensure efficient operations.
Ensure compliance with all health, safety, and sanitation regulations in the restaurant.

Skills and Competencies to Have

Leadership: Ability to motivate, lead, and direct staff to achieve organizational objectives.
Communication: Ability to effectively communicate with staff, customers, and vendors.
Problem-Solving: Possessing strong problem-solving skills to anticipate and address customer issues.
Teamwork: Ability to collaborate and work together with a team to accomplish goals.
Organization: Ability to prioritize tasks and manage time efficiently.
Decision-Making: Ability to make decisions quickly and accurately.
Customer Service: Possessing strong customer service skills to ensure customer satisfaction.
Financial Management: Knowledge of financial management principles and practices to ensure profitability.
Regulatory Compliance: Knowledge of local, state, and federal regulations to ensure compliance.
Menu Planning: Knowledge of menu planning techniques to ensure appropriate offerings are available.
Food Preparation: Knowledge of food preparation techniques to ensure a quality product is served.
Food Safety: Knowledge of food safety practices to reduce food-borne illnesses.

Being a successful restaurant floor manager requires a specific set of skills. One of the most important skills to have is excellent communication. Good communication helps the manager to effectively interact with customers, staff, and other departments.

It also enables them to ensure that everyone is on the same page and that the team is working together to create a great customer experience. Furthermore, effective communication helps the manager to quickly resolve any customer complaints or issues that may arise. good problem-solving and multitasking skills are essential to help managers handle any situation that may arise.

These skills help them make decisions on the fly and handle multiple tasks at once, ensuring that the restaurant runs smoothly. Finally, strong organizational skills are essential for a floor manager to manage staff members, keep track of inventory, and handle scheduling. Without these skills, a restaurant floor manager would be unable to effectively manage a busy restaurant floor.

Restaurant Janitorial Staff, Restaurant Assistant Manager, and Restaurant Maintenance Worker are related jobs you may like.

Frequent Interview Questions

What experience do you have in the restaurant industry?
How would you handle a customer complaint?
What strategies do you use to motivate employees?
What do you believe are the most important qualities necessary to be a successful restaurant floor manager?
How do you ensure that all customers receive excellent customer service?
What procedures do you have in place to ensure that health and safety standards are maintained?
How do you manage customer orders and ensure that they are served promptly and accurately?
Describe a situation where you had to make a quick decision on the floor.
How do you handle situations when there is a conflict between staff members?
What do you believe is the key to successful staff management?

Common Tools in Industry

Point of Sale (POS) System. A computerized system used in restaurants to take customer orders, process payments, and manage inventory. (e. g. Square, Toast)
Scheduling Software. A digital program used to create and manage employee work schedules. (e. g. When I Work, 7shifts)
Inventory Management System. A tool used to track and manage stock levels, orders, and pricing. (e. g. Orderly, Sortly)
Customer Relationship Management (CRM) Software. A system used to manage customer information and interactions. (e. g. Salesforce, Zoho CRM)
Table Management System. A tool used to track and manage customer seating and wait times. (e. g. OpenTable, Table Agent)
Employee Performance Tracking System. A system used to monitor and measure employee performance and progress. (e. g. TrackSmart, Deputy)
Business Intelligence Software. A tool used to analyze data and trends in order to make informed decisions. (e. g. SAP Analytics Cloud, Microsoft Power BI)
Kitchen Display System. A digital system used to streamline kitchen operations and increase efficiency. (e. g. TouchBistro, Zuppler)

Professional Organizations to Know

National Restaurant Association
International Foodservice Executives Association
Foodservice Consultants Society International
National Association of Professional Restaurant Managers
National Association of Restaurant Operators
Restaurant Facility Management Association
National Restaurant Management Institute
International Council of Hotel, Restaurant & Institutional Educators
International Foodservice Distributors Association
National Restaurant Association Educational Foundation

We also have Restaurant Chef de Partie, Restaurant Barback, and Restaurant Bar Manager jobs reports.

Common Important Terms

Front of House (FOH). Front of House staff includes servers, bartenders, and hosts who interact with customers directly.
Back of House (BOH). Back of House staff includes cooks, dishwashers, and other kitchen staff who work to prepare and serve food.
Inventory Management. The process of keeping track of a restaurant's inventory in order to ensure that the right amount of ingredients are on hand at all times.
Scheduling. The process of organizing the work schedule for restaurant staff.
Food Safety. The practice of following safe food handling and storage procedures to ensure that food does not become contaminated or unsafe to eat.
Employee Relations. The practice of managing relationships between a restaurant's employees and its management.
Financial Management. The process of keeping track of a restaurant's finances in order to ensure that it is profitable and solvent.
Customer Service. The practice of ensuring that customers have a positive experience when dining at a restaurant.

Frequently Asked Questions

What are the primary duties of a Restaurant Floor Manager?

The primary duties of a Restaurant Floor Manager include overseeing daily operations, managing staff, ensuring customer satisfaction, enforcing safety and sanitation standards, and controlling costs.

How many staff members does a Restaurant Floor Manager typically oversee?

A Restaurant Floor Manager typically oversees between 5-20 staff members depending on the size of the restaurant.

What qualifications are required to be a Restaurant Floor Manager?

To be a Restaurant Floor Manager, one typically requires experience in the restaurant industry, strong leadership and organizational skills, and the ability to make decisions in a timely manner.

What types of challenges does a Restaurant Floor Manager face?

A Restaurant Floor Manager may face challenges such as managing staff performance, dealing with customer complaints, and ensuring safety and sanitation standards are met.

What rewards come with being a Restaurant Floor Manager?

The rewards of being a Restaurant Floor Manager include job satisfaction, mentoring and developing staff, and providing an outstanding customer experience.