Floor Manager
Full Time • Bestia
Benefits:
- Dental insurance
- Health insurance
- Paid time off
- Training & development
- Vision insurance
Summary of Position:
Manage communication for and between guests, and staff- front of house and back of house to establish, for everyone involved, a completely seamless experience monitoring the quality of service and food. Oversee and coordinate the planning, organizing, training and leadership necessary to achieve restaurant/company goals in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation.
Duties & Responsibilities:
- Understand completely all policies, procedures, standards, specifications, guidelines and training programs.
- Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times.
- Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
- Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
- Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
- Make employment and termination decisions consistent with General Manager’s guidelines for approval or review.
- Fill in where needed to ensure that the guest service standards are met and that the operations are run efficiently.
- Continually strive to develop your staff in all areas of managerial and professional development.
- Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
- Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
- Ensure that all products are received in correct unit count and condition. Deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
- Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
- Schedule labor as required by anticipating business activity while ensuring that all positions are staffed as needed and labor cost goals are met.
- Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
- Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.
- Provide advice and suggestions to General Manager as needed.
Qualifications:
- Good with customers and leads by example.
- Experience working in a high-volume restaurant.
- Professional communication
- Possess excellent basic math skills and have the ability to operate a POS system.
- Have knowledge of service, food and beverage, generally involving at least two years of front-of-the-house operations and/or assistant management positions.
Working Conditions and Expectations:
- Work schedule may require weekends and holidays, early morning and late evenings.
- Shifts will range from 9 – 12 hours
- Fast paced, crowded, loud environment.
- Must have the stamina to work 50 to 60 hours per week.
- Always act in a professional manner that represents the restaurant, owners, partners and staff.
- Demonstrate teamwork in all areas of the restaurant
- Work with a positive attitude in all types of situations
- Strong, positive and respectful communication skills
- Follow safety and sanitation rules and laws at all times
- Always act in the best interest of the restaurant, fellow employees and guests.
- Create and maintain a positive, safe and productive working environment
- Coaching and mentoring staff to develop a team and encourage promoting within.
Physical Requirements:
- Be able to work in a standing position for long periods of time (up to 6 hours at a time).
- Be able to reach, bend, stoop and frequently lift up to 30 pounds.
Compensation: $80,000.00 - $85,000.00 per year
We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law.
In 2012, Chef Ori Menashe and Genevieve Gergis found themselves in a vacant warehouse, down a dimly lit alleyway at the edge of downtown Los Angeles. The exposed brick, steel beams, and well-worked concrete spoke to who they were as people and the food they wanted to cook. While most people thought they were out of their minds to open a restaurant on E. 7th Place, Chef Ori and Genevieve knew it was exactly where Bestia needed to be.
The converted warehouse soon opened its garage door and with it, a menu that reflected Menashe’s interpretations of Italian classics with an emphasis on powerful, yet balanced flavors and wood-fired cooking, while Gergis’ desserts brought a final course of equally reimagined heavy hitters.
Over a decade later, the dining room at Bestia feels as charged as ever. Even in the lush courtyard, where the music dims to a hum and trees ripe with figs frame your view, the intensity of the open kitchen and the passion of the Bestia team remains timelessly palpable.
Bestia remains a place to truly celebrate. The thoughtfully sourced and seasonal menu, well-crafted cocktails, and extraordinary wine program continue to offer an unparalleled dining experience in Los Angeles. Whether you sit at the bar for pizza and a beer or enjoy a four-course meal with 14 of your closest friends, Bestia is our favorite party at the edge of the city.
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Growth Opportunities
Competitive Pay
Company-wide Food Discounts
Fun Company Events
Flexible Hours