Description

Job Type: Full-Time | Non-Exempt (Hourly)

Hospitality is at the heart of everything we do at Seed to Table.

We are looking for an energetic, guest-focused leader who is passionate about creating memorable experiences while inspiring a team to deliver exceptional service every day. The Hospitality Floor Manager leads front-of-house operations with a hands-on approach, ensuring seamless execution, operational excellence, and an atmosphere where both guests and associates feel welcomed, valued, and cared for. If you thrive in a fast-paced environment, enjoy developing people, and believe that great hospitality starts with great leadership, we'd love to meet you.

Key Responsibilities:

Leadership & Team Development

Lead, coach, and supervise front-of-house associates, including Hospitality Cashiers, Food Runners, Expos, and other hospitality team members.
Foster a positive, accountable, and service-focused work environment.
Provide ongoing coaching, performance feedback, recognition, and corrective action when appropriate.
Assist with onboarding and training new associates while reinforcing company policies, safety standards, and service expectations.
Support staffing needs by assisting with scheduling, shift assignments, and labor efficiency.
Lead by example through professionalism, integrity, and a strong commitment to guest service.

Guest Experience

Deliver exceptional hospitality by ensuring every guest receives prompt, friendly, and professional service.
Resolve guest concerns quickly and professionally while seeking opportunities to exceed expectations.
Monitor dining areas to ensure cleanliness, organization, and overall guest satisfaction.
Build positive relationships with guests through proactive engagement and visible floor presence.
Address service recovery opportunities with sound judgment and professionalism.

Operations

Oversee daily front-of-house operations to ensure smooth, efficient service.
Coordinate with culinary and other operational departments to maintain seamless communication and workflow.
Ensure service stations, equipment, and supplies are properly stocked and prepared before, during, and after service.
Monitor labor productivity while maintaining service standards.
Assist in opening, shift change, and closing procedures.
Ensure compliance with all Company policies, food safety standards, sanitation procedures, and applicable health regulations.
Promote a safe work environment by identifying and addressing safety concerns promptly.

Quality & Standards

Maintain high standards of cleanliness, organization, and presentation throughout guest-facing areas.
Conduct routine inspections to ensure compliance with company standards.
Monitor associate performance and provide coaching to continuously improve service quality.
Ensure company brand standards are consistently maintained.

Communication

Maintain effective communication with leadership regarding operational needs, staffing concerns, guest feedback, and service opportunities.
Complete required reports, shift notes, and incident documentation accurately and timely.
Collaborate with leaders across departments to ensure exceptional guest experiences.

Requirements

Working Schedule

Flexible schedule required, including mornings, evenings, weekends, holidays, and extended shifts based on business needs.

Minimum Qualifications

High school diploma or equivalent required.
Associate's or Bachelor's degree in Hospitality Management or a related field preferred.
Minimum of three (3) years of hospitality, restaurant, or guest service leadership experience.
Minimum of two (2) years supervising or leading teams preferred.
Previous experience in a high-volume restaurant, grocery, hospitality, or entertainment environment preferred.

Knowledge, Skills & Abilities

Strong leadership and team-building skills.
Excellent guest service and conflict resolution abilities.
Strong verbal and written communication skills.
Ability to make sound decisions in a fast-paced environment.
Strong organizational and time management skills.
Ability to prioritize multiple responsibilities simultaneously.
Working knowledge of food safety, sanitation, and workplace safety practices.
Basic computer skills, including Microsoft Office and POS systems.
Ability to maintain professionalism and confidentiality.

Physical Demands

The physical demands described below are representative of those that must be met to successfully perform the essential functions of this position.

Standing, Sitting & Walking: Ability to stand, sit, and/or walk for extended periods throughout the workday.
Lifting, Pushing & Pulling: Ability to regularly lift, push, pull, and carry items weighing up to 30 pounds.
Mobility: Ability to bend, stoop, kneel, crouch, twist, reach, and move throughout the work area.
Reaching: Ability to reach above shoulder level and below the waist.
Manual Dexterity: Ability to use hands and fingers to operate POS systems, telephones, computers, and other equipment.
Visual Requirements: Ability to read computer screens, labels, reports, schedules, and other work-related documents.
Communication: Ability to effectively communicate with guests, associates, and leadership in person and by telephone.
Balance: Ability to maintain balance while walking quickly through dining and service areas.
Equipment Use: Ability to safely use ladders and step stools when necessary.

Work Environment

Fast-paced, high-volume hospitality environment.
Frequent exposure to hot, cold, humid, and changing temperatures.
Moderate exposure to steam, cleaning chemicals, food odors, smoke associated with food preparation, and moderate noise levels.
Regular work around fresh produce, meats, seafood, dairy products, baked goods, flowers, and other food products.

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Equal Opportunity Statement: Seed to Table is an equal opportunity employer, welcoming candidates from all backgrounds. We are committed to fostering a diverse and inclusive workplace where everyone can thrive

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