Main role
The floor manager (or restaurant manager) supervises and coordinates all activities in the dining area. They organise the work of the team (section heads, commis, maître d’s), collaborate with the kitchen and management, and ensure that every customer receives a flawless welcome and service.
SIMILAR JOB TITLES
Head Waiter
Job tasks
- Welcome and accompany customers, manage reservations (by phone, online, for groups or individuals)
- Organise and oversee the distribution of tasks among the dining room staff
- Manage schedules, onboarding, and training of new team members
- Ensure the quality of service, presentation, and customer satisfaction
- Participate in the development of menus, wine lists, and sales materials
- Manage stocks, orders, and supplies for the dining room, bar, and wine cellar
- Apply and enforce hygiene and food safety standards
- Oversee the till, handle payments, and close out the cash register
- Develop the restaurant’s profitability in collaboration with management
Required skills
Interpersonal skills, rigour, leadership
What you need to learn/master
Service techniques, team management, customer relations
- Level of qualification: Bachelor Year 3 (3 years of post-High School education)
Career opportunities & progression
The restaurant and hospitality sector is actively recruiting floor managers, both in France and internationally. Possible career paths include head of service in higher-end establishments, restaurant manager, hotel food & beverage manager, or supervisor of several venues.
