The Floor Manager assists in coordinating all Front of House operations. This position supervises daily restaurant operations, maintains sanitation standards, and assists the FOH staff on the floor providing exemplary hospitality. The position assists the General Manager making sure guest’s and employee’s satisfaction is achieved while maintaining the operating budget. Will be involved in training the FOH staff to reflect Duck and Waffle's excellence of service.JOB DUTIES- Performs all duties of restaurant employees and related departments as necessary- Supervises daily shift operations and ensures compliance with all restaurant policies, standards and procedures- Opens and closes restaurant shifts and ensures completion of assigned shift checklist and other duties- Meets and greets guests and sets and exemplary example of guest service- Handles all guest complaints, and ensures the guest is content with the overall Duck and Waffle experience- Assists servers and hosts on the floor with guests during meal periods and high demand times- Programs daily menu specials and changes in the point of sale system- Assists with developing menus and promotions- Runs and interprets department reports as necessary- Supervises restaurant and all related areas in the absence of the General Manager- Ensures staff understands local, state and Federal liquor laws; monitors alcohol beverage service in compliance with local laws- Assists with the handling and service of all bookings of restaurant parties- Conducts pre-meal briefings (line-ups) with the Chef and General Manager to educate restaurant staff on menu items including ingredients, preparation methods and unique tastes- Communicates areas in need of attention to staff and follows up to ensure follow through and attention to detail- Operates all department equipment as necessary and reports malfunctions- Purchases appropriate supplies and manages inventories according to budget- Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met- Ensures employees follow cleaning schedules and keep their work areas clean and sanitary- Maintains food handling and sanitation standards- Ensures all employees have proper supplies, equipment and uniforms- Helps train employees in safety procedures and supervises their ability to execute departmental and hotel emergency procedures- Participates as needed in the investigation of employees and guest accidents- Understands and complies with loss prevention policies and procedures- Communicates performance expectations in accordance with job descriptions for each position and monitors progress- Participates in the employee performance appraisal process, giving feedback as needed- Coaches and counsels employees regarding performance on an on-going basis. Handles employee progressive disciplinary procedures as required- Handles employee questions and concerns- Participates in department meetings and continually communicates a clear and consistent message regarding the departmental goals to produce desired results- Participates in weekly sales strategy forecast meeting to anticipate service and staffing needs- Monitors actual and projected sales on a daily basis. Reviews meal period covers ratios and average check to ensure revenue goals are met or exceeded. Identifies and addresses opportunities as needed- Comprehends budgets, operating statements and payrollprogress reports as needed to assist in the financial management of department- Effectively schedule to business demands and for tracking of employee time and attendance. Manages payroll administration- Participates in the management of department's controllable expenses to achieve or exceed budgeted goals- Performs miscellaneous job-related duties as assignedMINIMUM QUALIFICATIONS- Some College required in related field; Bachelor’s Degree preferred- At least 2 years of Beverag.