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Floor Manager
Summary
Floor Manager
| Salary | To be discussed |
| Schedule | Full Time |
| Experience | Minimum 2 years of experience |
| Location | 603 N La Cienega Blvd, West Hollywood, CA 90069, United States |
| Category | Fine Dining |
| Cuisine | Asian Fusion |
Floor Manager
Description
EP & LP is looking for a Floor Manager to oversee EP Restaurant, LP Rooftop, and Melrose Rooftop Theatre. The chosen candidate will work with the management team to ensure that all aspects of the restaurant and rooftop lounge run smoothly both in service and operationally.
Basic Purpose:
Ensure guest satisfaction by maintaining a consistently high quality service program that is served by team members performing at or above levels expected by the Directors and Management.
Essential Functions:
1. Clear understanding of every position in each venue.
2. Possess high levels of motivation, ambition, drive and an aesthetically tuned sensibility.
3. Ensure that communication is constant, top down, and horizontal.
4. Ensure that the cocktail program has a specific and thoughtful flow in presentation and profitability
• Speed wells and batched cocktails are priced to maximum profitability.
• Consistency is maintained, based on recipes designed and curated by the Beverage Director, adhering to cost-based programming standards.
• Staff is trained on all aspects of the cocktail program, including glassware, ingredients, garnishes, and timing.
• Pre-batched cocktails are conditioned and primed with sufficient quantities based on forecasted covers for the day and week, accounting for events and holidays.
• Lead bartenders are capable and proficient in all cocktails designed, and are trained and capable of leading a team in their zone to ensure accountability and consistency for the MOD.
• Ensure that the cost for all products and supplies are negotiated to their best deal, without compromising quality.
• Develop relationships with distributors to ensure the cost effectiveness of the beverage program.
5. Curate and lead a core team of service staff through:
• Scheduling.
• Training, maintenance, and discipline.
• Incentivized sales programs.
• Establishing and adhering to high standards of hospitality, proficiency, knowledge, and cleanliness.
6. Maintain thorough knowledge of all menus, with a clear comprehension of dietary restrictions.
7. Going above guest expectations by building a rapport with new guests and with name recognition for return guests by anticipating needs and creating unforgettable experiences.
8. A clear comprehension and execution of financial goals set out by Directors and GM.
• Maximizing labor to cover count ratio
• Scheduling based on forecasts and events
• Teaching intuitive salesmanship to all service team members in a point of sales position.
Opening and Closing Managerial Duties:
1. Turn on/off lights and equipment, set alarms, and perform daily inspections of the venue, inside and out.
2. Complete minor accounting tasks related to staff banks, closing reports, and petty cash pay-outs.
3. Cut staff when appropriate, and in a way that does not affect the guest experience.
4. Ensure that all access points in the venue are closed and secure, including walk-ins and storage areas.
5. Handle guest issues and/or complaints with compassion and sensitivity.
6. Constantly touch tables throughout the flow of service.
Knowledge and Skills Required
Education: BA or Associates Degree in Related field
Experience: 2 yrs plus of management experience
Requirements:
• Microsoft Excel, Word proficient
• OpenTable proficient
• Micros proficient
Basic Purpose:
Ensure guest satisfaction by maintaining a consistently high quality service program that is served by team members performing at or above levels expected by the Directors and Management.
Essential Functions:
1. Clear understanding of every position in each venue.
2. Possess high levels of motivation, ambition, drive and an aesthetically tuned sensibility.
3. Ensure that communication is constant, top down, and horizontal.
4. Ensure that the cocktail program has a specific and thoughtful flow in presentation and profitability
• Speed wells and batched cocktails are priced to maximum profitability.
• Consistency is maintained, based on recipes designed and curated by the Beverage Director, adhering to cost-based programming standards.
• Staff is trained on all aspects of the cocktail program, including glassware, ingredients, garnishes, and timing.
• Pre-batched cocktails are conditioned and primed with sufficient quantities based on forecasted covers for the day and week, accounting for events and holidays.
• Lead bartenders are capable and proficient in all cocktails designed, and are trained and capable of leading a team in their zone to ensure accountability and consistency for the MOD.
• Ensure that the cost for all products and supplies are negotiated to their best deal, without compromising quality.
• Develop relationships with distributors to ensure the cost effectiveness of the beverage program.
5. Curate and lead a core team of service staff through:
• Scheduling.
• Training, maintenance, and discipline.
• Incentivized sales programs.
• Establishing and adhering to high standards of hospitality, proficiency, knowledge, and cleanliness.
6. Maintain thorough knowledge of all menus, with a clear comprehension of dietary restrictions.
7. Going above guest expectations by building a rapport with new guests and with name recognition for return guests by anticipating needs and creating unforgettable experiences.
8. A clear comprehension and execution of financial goals set out by Directors and GM.
• Maximizing labor to cover count ratio
• Scheduling based on forecasts and events
• Teaching intuitive salesmanship to all service team members in a point of sales position.
Opening and Closing Managerial Duties:
1. Turn on/off lights and equipment, set alarms, and perform daily inspections of the venue, inside and out.
2. Complete minor accounting tasks related to staff banks, closing reports, and petty cash pay-outs.
3. Cut staff when appropriate, and in a way that does not affect the guest experience.
4. Ensure that all access points in the venue are closed and secure, including walk-ins and storage areas.
5. Handle guest issues and/or complaints with compassion and sensitivity.
6. Constantly touch tables throughout the flow of service.
Knowledge and Skills Required
Education: BA or Associates Degree in Related field
Experience: 2 yrs plus of management experience
Requirements:
• Microsoft Excel, Word proficient
• OpenTable proficient
• Micros proficient
EP & LP is looking for a Floor Manager to oversee EP Restaurant, LP Rooftop, and Melrose Rooftop Theatre. The chosen candidate will work with the management team to ensure that all aspects of the restaurant and rooftop lounge run smoothly both in service and operationally.
Basic Purpose:
Ensure guest satisfaction by maintaining a consistently high quality service program that is served by team members performing at or above levels expected by the Directors and Management.
Essential Functions:
1. Clear understanding of every position in each venue.
2. Possess high levels of motivation, ambition, drive and an aesthetically tuned sensibility.
3. Ensure that communication is constant, top down, and horizontal.
4. Ensure that the cocktail program has a specific and thoughtful flow in presentation and profitability
• Speed wells and batched cocktails are priced to maximum profitability.
• Consistency is maintained, based on recipes designed and curated by the Beverage Director, adhering to cost-based programming standards.
• Staff is trained on all aspects of the cocktail program, including glassware, ingredients, garnishes, and timing.
• Pre-batched cocktails are conditioned and primed with sufficient quantities based on forecasted covers for the day and week, accounting for events and holidays.
• Lead bartenders are capable and proficient in all cocktails designed, and are trained and capable of leading a team in their zone to ensure accountability and consistency for the MOD.
• Ensure that the cost for all products and supplies are negotiated to their best deal, without compromising quality.
• Develop relationships with distributors to ensure the cost effectiveness of the beverage program.
5. Curate and lead a core team of service staff through:
• Scheduling.
• Training, maintenance, and discipline.
• Incentivized sales programs.
• Establishing and adhering to high standards of hospitality, proficiency, knowledge, and cleanliness.
6. Maintain thorough knowledge of all menus, with a clear comprehension of dietary restrictions.
7. Going above guest expectations by building a rapport with new guests and with name recognition for return guests by anticipating needs and creating unforgettable experiences.
8. A clear comprehension and execution of financial goals set out by Directors and GM.
• Maximizing labor to cover count ratio
• Scheduling based on forecasts and events
• Teaching intuitive salesmanship to all service team members in a point of sales position.
Opening and Closing Managerial Duties:
1. Turn on/off lights and equipment, set alarms, and perform daily inspections of the venue, inside and out.
2. Complete minor accounting tasks related to staff banks, closing reports, and petty cash pay-outs.
3. Cut staff when appropriate, and in a way that does not affect the guest experience.
4. Ensure that all access points in the venue are closed and secure, including walk-ins and storage areas.
5. Handle guest issues and/or complaints with compassion and sensitivity.
6. Constantly touch tables throughout the flow of service.
Knowledge and Skills Required
Education: BA or Associates Degree in Related field
Experience: 2 yrs plus of management experience
Requirements:
• Microsoft Excel, Word proficient
• OpenTable proficient
• Micros proficient
Basic Purpose:
Ensure guest satisfaction by maintaining a consistently high quality service program that is served by team members performing at or above levels expected by the Directors and Management.
Essential Functions:
1. Clear understanding of every position in each venue.
2. Possess high levels of motivation, ambition, drive and an aesthetically tuned sensibility.
3. Ensure that communication is constant, top down, and horizontal.
4. Ensure that the cocktail program has a specific and thoughtful flow in presentation and profitability
• Speed wells and batched cocktails are priced to maximum profitability.
• Consistency is maintained, based on recipes designed and curated by the Beverage Director, adhering to cost-based programming standards.
• Staff is trained on all aspects of the cocktail program, including glassware, ingredients, garnishes, and timing.
• Pre-batched cocktails are conditioned and primed with sufficient quantities based on forecasted covers for the day and week, accounting for events and holidays.
• Lead bartenders are capable and proficient in all cocktails designed, and are trained and capable of leading a team in their zone to ensure accountability and consistency for the MOD.
• Ensure that the cost for all products and supplies are negotiated to their best deal, without compromising quality.
• Develop relationships with distributors to ensure the cost effectiveness of the beverage program.
5. Curate and lead a core team of service staff through:
• Scheduling.
• Training, maintenance, and discipline.
• Incentivized sales programs.
• Establishing and adhering to high standards of hospitality, proficiency, knowledge, and cleanliness.
6. Maintain thorough knowledge of all menus, with a clear comprehension of dietary restrictions.
7. Going above guest expectations by building a rapport with new guests and with name recognition for return guests by anticipating needs and creating unforgettable experiences.
8. A clear comprehension and execution of financial goals set out by Directors and GM.
• Maximizing labor to cover count ratio
• Scheduling based on forecasts and events
• Teaching intuitive salesmanship to all service team members in a point of sales position.
Opening and Closing Managerial Duties:
1. Turn on/off lights and equipment, set alarms, and perform daily inspections of the venue, inside and out.
2. Complete minor accounting tasks related to staff banks, closing reports, and petty cash pay-outs.
3. Cut staff when appropriate, and in a way that does not affect the guest experience.
4. Ensure that all access points in the venue are closed and secure, including walk-ins and storage areas.
5. Handle guest issues and/or complaints with compassion and sensitivity.
6. Constantly touch tables throughout the flow of service.
Knowledge and Skills Required
Education: BA or Associates Degree in Related field
Experience: 2 yrs plus of management experience
Requirements:
• Microsoft Excel, Word proficient
• OpenTable proficient
• Micros proficient
Details
| Salary | To be discussed |
| Schedule | Full Time |
| Experience | Minimum 2 years of experience |
| Location | 603 N La Cienega Blvd, West Hollywood, CA 90069, United States |
| Category | Fine Dining |
| Cuisine | Asian Fusion |
Skills
TIPS Awareness
Open Table
By applying you confirm you have these skills.
EP & LP
Asian Fusion
| Salary | To be discussed |
| Schedule | Full Time |
| Experience | Minimum 2 years of experience |
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603 N La Cienega Blvd, West Hollywood, CA 90069, United States