Floor Manager

Job Description – Floor Supervisor (South Indian Dining) Position: Floor Supervisor Department: Food & Beverage / Restaurant Operations Experience: 5 Years Industry: Hospitality / South Indian Restaurant Job Location: As per company requirement Reporting To: Restaurant Manager / Operations Manager Job SummaryWe are looking for an experienced and customer-oriented Floor Supervisor with 5 years of experience in South Indian dining operations. The candidate will be responsible for managing daily floor operations, supervising service staff, ensuring excellent guest satisfaction, maintaining service standards, and coordinating with the kitchen team for smooth restaurant operations. Key ResponsibilitiesSupervise daily restaurant floor operations and ensure smooth service. Manage and guide waiters, stewards, captains, and other service staff. Ensure high standards of guest service, hospitality, and customer satisfaction. Handle guest complaints, feedback, and special requests professionally. Monitor table arrangements, cleanliness, hygiene, and overall restaurant ambience. Coordinate with the kitchen team to ensure timely food preparation and service. Ensure proper service of South Indian dishes such as dosa, idli, vada, pongal, uttapam, meals, and other regional specialties. Monitor staff grooming, attendance, discipline, and performance. Manage table reservations, guest seating, and peak-hour crowd management. Ensure proper billing procedures, cash handling, and POS operations. Monitor food presentation, portion control, and service quality. Conduct daily staff briefings and allocate duties according to business requirements. Maintain food safety, hygiene, and restaurant SOP standards. Monitor inventory of restaurant service items, crockery, cutlery, and consumables. Support the Restaurant Manager in achieving sales targets and improving operational efficiency. Required Skills & QualificationsMinimum 5 years of experience in restaurant or South Indian dining operations. Previous experience as a Floor Supervisor, Restaurant Captain, or Senior Steward. Good knowledge of South Indian cuisine and restaurant service standards. Strong leadership and team management skills. Excellent communication and guest-handling abilities. Knowledge of POS systems, billing, and restaurant operations. Ability to manage high-volume dining operations during peak hours. Good problem-solving and multitasking skills. Knowledge of food safety, hygiene, and hospitality standards. Key Performance Indicators (KPIs)Guest satisfaction and customer feedback. Restaurant service speed and efficiency. Staff productivity and discipline. Table turnover and seating efficiency. Cleanliness and hygiene standards. Upselling and achievement of sales targets. Reduction in guest complaints and service errors. Experience Requirement 5 years of relevant experience in South Indian restaurants, casual dining, or premium dining establishments.