Restaurant Floor Manager | Full-Time | Lucas Museum of Narrative Art

OverviewThe Restaurant Floor Manager is responsible for overseeing daily front-of-house operations and ensuring exceptional guest experiences. This position provides leadership to servers, bartenders, hosts, bussers, and support staff while maintaining service standards, operational efficiency, and a positive team culture. The Restaurant Floor Manager serves as the primary leader during service periods, ensuring smooth restaurant operations and guest satisfaction. This role pays an annual salary of $65,000 - $85,000. Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays). This position will remain open until October 2, 2026.ResponsibilitiesManage daily restaurant floor operations during lunch, dinner, special events, and peak service periods.Provide visible leadership and support to front-of-house team members, including servers, bartenders, hosts, bussers, and food runners.Ensure all guests receive exceptional service and promptly address guest concerns or service recovery opportunities.Conduct pre-shift meetings and communicate daily priorities, menu updates, promotions, and event details.Monitor service quality, food presentation, cleanliness, and adherence to company standards.Assist with staffing assignments, floor plans, section management, and labor deployment.Support hiring, onboarding, training, coaching, and performance development of team members.Monitor compliance with food safety, sanitation, responsible alcohol service, and workplace safety standards.Collaborate with culinary and beverage teams to ensure seamless execution of restaurant operations.Assist with inventory controls, supply management, and operational cost management.Ensure accurate cash handling, POS procedures, and shift reporting.Maintain a clean, organized, and guest-ready restaurant environment.Support restaurant operations during private events, buyouts, receptions, and convention-related functions.Perform manager-on-duty responsibilities and other duties as assigned.Qualifications3-5 years of restaurant management or supervisory experience in a full-service restaurant, hotel, resort, upscale dining venue, convention center, or hospitality environment.Strong leadership and team development skills.Excellent guest service, communication, and conflict-resolution abilities.Knowledge of restaurant operations, food and beverage service, and hospitality standards.Experience with scheduling, labor management, and operational reporting preferred.Knowledge of POS systems and cash-handling procedures.Food Handler certification required or ability to obtain upon hire.Alcohol Service certification required or ability to obtain upon hire.Ability to work flexible schedules, including evenings, weekends, holidays, and special events.Ability to stand and walk for extended periods.Ability to lift and carry heavy objects.Ability to bend, stoop, reach, and perform repetitive motions.Ability to work in a fast-paced, high-volume hospitality environment.Ability to move throughout dining rooms, service stations, and event spaces as needed.