FLOOR MANAGER NEEDED // NASHVILLE, TN

Position: Floor Manager

Salary: $60,000-80,000 DOE

Department: Hospitality

Level: Leadership

Reports To: General Manager

Employees Reporting to this Position: Hourly Hospitality Employees

Employment Status: Full Time Exempt

Expected Workflow:

This position is expected to work 40 – 50 hours per week, typically across 5 days, with scheduling based on business needs and service demands. Days and shifts may vary throughout the year to align with seasonal business fluctuations, staffing needs, operational priorities, and events. Workflow and scheduling will be determined in partnership with leadership to ensure service standards are upheld in accordance with Company’s values, hospitality standards, and operational goals.

Position Summary:

The Floor Manager is responsible for the daily execution of dining room service, ensuring that Company’s hospitality, service standards, and operational procedures are carried out consistently and effectively. This role supports the General Manager by overseeing the floor during service, coaching hospitality employees, maintaining guest satisfaction, and ensuring efficient communication between the dining room team and the maître d’ team. This position is a leadership role first and foremost. While the Floor Manager may assist with service when

appropriate, their primary responsibility is to supervise, direct, and elevate the operation in real time. This includes ensuring that employees are following established Steps of Service, standard operating procedures, and company expectations, while also identifying opportunities for coaching, development, and improved execution.

The Floor Manager plays a key role in maintaining a service environment that is polished, organized, guest-focused, and financially responsible. This includes helping to balance staffing levels with business volume, preserving service flow, maximizing dining room capacity, and ensuring that the guest experience remains consistent with Company’s standards.

This role also serves as an important communication bridge between the hospitality team, door team, and leadership team, helping ensure alignment, accountability, and smooth day-to-day operations. In addition to the core responsibilities of the Floor Manager role, each manager may be assigned designated areas of operational ownership based on the needs of the business and the leadership structure of the restaurant. These focus areas may include, but are not limited to, service standards, employee training, bar operations, administrative support, systems, communication, or other departmental priorities. Managers are expected to take

an active role in helping develop, implement, maintain, and improve standards, processes, and accountability within their assigned areas, under the oversight and direction of the General Manager and Manager of Finance and Administration. These specialty assignments will be documented separately from this job description and may be adjusted as business needs evolve.

Service & Floor Leadership

• Oversee the daily execution of service in the dining room

• Ensure Company’s Steps of Service and hospitality standards are followed consistently

• Maintain awareness of service flow, table pacing, turn times, and overall guest experience

• Support a polished, organized, and guest-ready dining room environment

• Assist with service when needed, without compromising supervisory responsibilities

• Help ensure food and beverage presentation meets company standards

Team Leadership & Coaching

• Provide real-time coaching and direction to hourly hospitality employees during service

• Participate in more formal coaching and performance conversations in partnership with leadership

• Reinforce service expectations, SOPs, and employee handbook standards

• Hold employees accountable for execution, professionalism, and consistency

• Help develop team members through clear communication, observation, and follow-up

Guest Experience

• Actively monitor and support guest satisfaction and retention

• Address guest concerns, service recovery situations, and hospitality issues with professionalism and urgency

• Help create an environment that reflects Craig’s standards of warmth, attentiveness, and hospitality

• Recognize opportunities to enhance the guest experience while maintaining operational flow

Daily Operations

• Help prepare the restaurant for service, which may include opening responsibilities, readiness checks, and an understanding of the lighting, sound, and TV systems

• Be present for and/or lead daily pre-service meetings in accordance with SOPs

• Review and communicate key shift information, including guest notes and operational priorities

• Monitor staffing levels throughout service and make labor-related decisions based on business volume

• Assist with shift transitions, operational communication, and day-to-day service execution

• Demonstrate strong, real-time problem-solving by identifying issues early, making thoughtful decisions, and resolving operational challenges without disrupting service

Closing & Administrative Responsibilities

Depending on the schedule and needs of the business, this role may also be responsible for closing duties, including:

• Completing daily logs and operational paperwork

• Verifying server and bartender checkouts (cash sales, tips, and bar banks)

• Ensuring side work and end-of-shift responsibilities are completed

• Communicating key service notes and operational issues to leadership

• Confirming shift completion standards are met or delegated appropriately

Communication & Dining Room Flow

• Serve as a key liaison between the maître d’ team and the hospitality team

• Maintain ongoing communication with the door team regarding:

   o dining room pacing

   o table availability

   o service bottlenecks

   o VIPs, guest notes, and operational considerations

   o any deviations from standard operating procedures that may impact seating or service flow

• Ensure the restaurant operates in a way that maximizes both guest experience and capacity

Other Expectations

• Strong problem-solving skills

• Learn and utilize restaurant software daily. Including, but not limited to: OpenTable, Toast,

HotSchedules, Microsoft Word, Google Workspace/Drive, iSolved, Basecamp

Success in This Role Looks Like

• Leads the floor with confidence, presence, and accountability

• Maintains strong and consistent service standards

• Coaches effectively and helps improve team performance over time

• Supports a smooth, profitable, and guest-centered operation

• Communicates clearly across departments and shifts

• Balances hospitality, standards, labor awareness, and operational execution

• Demonstrates strong, real-time problem-solving by identifying issues early, making thoughtful decisions, and resolving operational challenges without disrupting service

Please email resumes and references to hello@staffingbysabri.com