Floor Manager

DUTIES & RESPONSIBILITIES: 1. Daily operation mise en place and cleanliness. 2. Lead, train, and motivate the team, including the station masters, section in charge, waiters, assistant waiters, runners, bartenders, hosts/hostesses, and support personnel. 3. Organize and conduct staff meetings and training sessions to enhance skills and knowledge. 4. Assist in developing and implementing formal training plans. 5. Supervise attendance of personnel. 6. Delegate tasks and responsibilities 7. To ensure exceptional service standards are consistently met and that activities are carried out effectively. 8. Monitor staff performance, provide constructive feedback, and address any performance issues promptly. 9. Create and manage training schedules, taking into consideration peak hours and staffing requirements. 10. Maintain a customer-centric approach by interacting with guests, addressing concerns, and ensuring high levels of satisfaction. 11. Resolve customer complaints and challenges faced during the operation in a timely and professional manner, striving to exceed customer expectations, and ensuring positive resolutions. 12. Collaborate with kitchen staff to ensure seamless coordination between front-of-house and back-of-house operations. 13. Monitor the cleanliness and organization of the Wine Lounge, Main Dining Room, Test kitchen, and PDRs ensuring compliance with the opening and closing check list as well as the health and safety regulations. 14. Work side by side with the Hostess, Head Hostess and Experience Manager to optimize the seating capacity and service flow to ensure the best experience for our guest. 15. Monitor inventory levels of beverages, utensils, linens, and other supplies necessary for daily operations. 16. Maintaining adequate stock levels while minimizing waste. 17. Conduct training sessions for new and existing staff, ensuring consistent adherence to service standards. 18. Promote the continuous improvement by providing ongoing coaching and development for the team. 19. Monitor sales performance and contribute ideas for upselling and promotional activities to drive revenue. 20. Coordinate and manage special events, parties, and private bookings, ensuring all arrangements meet guest expectations. 21. To ensure the correct execution of the maintenance program of all equipment needed during the operation on a daily, weekly and monthly timescale. 22. Keeps Outlet Manager informed at all times with respect to service activities, progress and major problems 23. Breakage monitoring. SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY: The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities. - Must have strong knowledge of food and beverage service in a fine dining environment. - Adequate English written and spoken skills are a most to have. - Sufficient manual dexterity in hands in to fulfill position requirements - Ability to read, speak and understand the English language in order to communicate with guests and take orders. - Ability to remember, recite and promote the variety of menu items and sequence of service “ritual.” - Ability to work standing and work in confined spaces for long periods of time. - Conversational French would be an advantage. - Proven experience (3 years) as a Floor Manager or similar role in the hospitality industry. - Strong leadership and interpersonal skills, with the ability to effectively communicate and motivate the team. - Exceptional customer service skills, with a passion for exceeding guest expectations. - Organizational and multitasking abilities, capable of managing various tasks simultaneously. - Knowledge of POS systems and basic financial principles. - Familiarity with health and safety regulations. - Commitment to maintaining a clean and safe environment. - Flexibility to work in a fast-paced, high-pressure environment, including evenings, weekends, and holidays. - A degree in Hospitality Management or a related field is preferred but not mandatory. - A certificate in wine or mixology education will increase your odds to be selected.
Entier - an old French word meaning ‘whole’ or ‘entire’, is the inspiration behind the restaurant’s nose-to-tail culinary approach. Steering clear of white table linens with an avant-garde approach to the aesthetics, Entier celebrates the joy of wine and dine with a communal dining experience. Committed to people, plate and the planet, our team believes that a good dish is not simply made up of the best cuts, and the integrity of the ingredients can be protected. Our menu? It is the labour of a constant quest for quality French cuisine through interactions with our creations, food growers and suppliers, wine producers, diners and our location.cuisine With a keen interest in presenting the best of the Malaysian terr