Restaurant Floor Manager Eataly Short Hills New Store Opening

As a Restaurant Floor Manager at Eataly in Short Hills, you'll be responsible for overseeing the front-of-house operations, including managing staff, ensuring exceptional service, and upholding health and safety standards. You'll assist in hiring, training, and evaluating restaurant employees, while also handling any guest incidents that may arise. Financial responsibilities include reviewing sales and inventory to monitor the budget effectively.

To apply for the Restaurant Floor Manager position at Eataly, you should have at least 2 years of experience managing a restaurant team, excellent communication skills, and a solid understanding of service in the hospitality industry. A Bachelor’s or Associate’s Degree in Restaurant Management or Hospitality is preferred. Knowledge of Italian cuisine and beverage is also highly regarded.

As a Restaurant Floor Manager at Eataly, you will receive thorough training in operational procedures and service standards specific to our restaurant. You'll also have opportunities to participate in classes about Italian cuisine and products that can enhance your knowledge and skills in the food and beverage industry.

Eataly offers a comprehensive benefits package for its Restaurant Floor Manager, including medical, dental, and vision insurance, paid time off, paid parental leave, and a 401K with a match. You'll also enjoy a bonus program, free daily meals, discounts at Eataly, and various other perks to support your well-being and career development.

Eataly is committed to creating a healthy work environment for its Restaurant Floor Managers by promoting a culture of equality and respect. The company implements policies to prevent discrimination and harassment, ensuring everyone feels valued and safe. Additionally, they offer a supportive team atmosphere to encourage collaboration and growth.

To ensure exceptional service in a busy restaurant, prioritize thorough training for your team on service standards and encourage open communication during shifts. Implement systems for tracking guest requests and table status while remaining visible on the floor for immediate support.

When resolving conflict between staff members, it’s important to listen to both sides objectively. Share insights and mediate a solution that respects both perspectives. Use the experience to reinforce teamwork and establish clearer communication moving forward.

To manage staff performance and morale, I focus on regular feedback, celebrate achievements, and provide ongoing training. Creating a positive work culture where employees feel valued and heard is key to maintaining high morale.

Handling guest complaints effectively involves actively listening to the guest, acknowledging their concerns, and taking prompt action to resolve the issue. It’s crucial to communicate transparently about steps being taken and follow up to ensure satisfaction.

My experience with inventory management and cost control includes regularly reviewing sales data and inventory levels to prevent shortages or overstock. Implementing a systematic approach to ordering and utilizing budgetary awareness ensures financial health in the restaurant.

I employ a servant leadership style, prioritizing the needs of my team while fostering an environment of collaboration and support. Encouraging team input helps create ownership over their roles and leads to more engaged service delivery.

Staying organized during peak times involves strategic planning, delegating tasks effectively, and maintaining an organized work area. Prioritizing clear communication between servers and kitchen staff is also essential for smooth operations.

When planning a successful event, I focus on understanding the client’s needs, coordinating logistics ahead of time, and ensuring all staff are briefed and prepared. Post-event feedback is gathered to measure success and make improvements for future events.

My strategies for training new employees include hands-on orientation, shadowing experienced staff, and setting clear expectations. Providing continual support and feedback throughout the training process ensures they feel confident in their role.

Incorporating feedback involves actively soliciting input from both staff and guests, and regularly reviewing suggestions. I create a system for shared feedback that informs adjustments in policies or service approaches, resulting in better team dynamics and guest experiences.