Restaurant Floor Manager - Eataly Silicon Valley

As a Restaurant Floor Manager at Eataly Silicon Valley, your primary responsibilities encompass overseeing the day-to-day operations of the restaurant, managing front-of-house staff, ensuring compliance with health regulations, and maintaining exceptional service standards. You will support the Assistant General Manager with hiring and training, documenting any incidents, and reviewing financial metrics to help manage the restaurant budget.

To apply for the Restaurant Floor Manager position at Eataly Silicon Valley, you typically need at least 2 years of experience in a similar management role within a restaurant. It’s essential to have strong leadership, communication, and problem-solving skills. Additionally, a Food Handler’s License is required to ensure food safety standards are met.

The Restaurant Floor Manager position at Eataly Silicon Valley offers an annual salary ranging from $65,000 to $75,000, along with merit increases and bonus opportunities. This competitive compensation reflects the importance of this role in maintaining the restaurant's standards and guest satisfaction.

As a Restaurant Floor Manager at Eataly Silicon Valley, you can enjoy a variety of benefits including medical, dental, and vision insurance, a covered monthly parking spot, paid time off, and bonus programs. Additionally, you'll receive discounts at Eataly stores, free daily meals, and opportunities to participate in product and culinary classes.

The work schedule for a Restaurant Floor Manager at Eataly Silicon Valley is typically flexible and may include evenings, weekends, and holidays, reflecting the dynamic nature of the restaurant industry. It's important to be prepared for a varied schedule to meet the demands of managing a busy restaurant.

To ensure exceptional service, I prioritize training and empowering my team, providing them with the necessary tools and guidance to meet guest expectations. Regular feedback and motivation, combined with a thorough understanding of the restaurant’s service standards, help create a culture focused on excellence.

I once confronted a challenging situation with a dissatisfied customer. I listened attentively to their concerns, acknowledged the issue, and promised to rectify it. By offering a complimentary meal and following up with them, I turned the experience around and earned their loyalty.

To manage and train front-of-house staff, I implement a structured onboarding process that includes hands-on training sessions and mentorship. I believe in fostering an open environment where team members feel comfortable asking questions, thus enabling continuous learning and growth.

I ensure compliance with health and safety regulations by establishing regular inspections and providing ongoing training for the staff. Procedures are put in place to maintain cleanliness and sanitation, and I remain updated on the latest health codes to guarantee our restaurant meets all requirements.

In my role, I regularly monitor sales reports, labor costs, food cost percentages, and inventory levels. This financial oversight helps optimize profitability and identify areas for improvement while making data-driven decisions to enhance operational efficiency.

Planning and executing special events involve collaborating with my team to brainstorm innovative ideas, developing a detailed plan, coordinating logistics, and ensuring all staff are well-prepared. I focus on creating unique experiences that resonate with our guests and reflect our restaurant's identity.

My experience with inventory management includes utilizing inventory software to track stock levels, conducting regular checks for perishables and non-perishables, and collaborating with suppliers for efficient restocking. This ensures we have the necessary ingredients while minimizing waste.

Handling conflicts among team members requires active listening and mediation skills. I facilitate open communication between the parties involved to understand their perspectives and help them find a resolution. Promoting a collaborative work environment is essential to prevent future conflicts.

I am motivated by the opportunity to create memorable dining experiences and foster a positive team culture. Witnessing my team grow professionally and seeing guests leaving with satisfaction fuels my passion for management in the restaurant industry.

Improving team performance in a busy restaurant involves clear communication, setting expectations, and providing adequate support. During peak hours, I ensure proper staffing levels, encourage teamwork, and implement behind-the-scenes organization to help everything run smoothly.