Johannesburg: Floor Manager

Please note this position is based in the Middle East, in Kuwait. All relocation costs will be covered. The Floor Manager is responsible for supervising the daily front-of-house (FOH) operations, ensuring excellent customer service, smooth workflow, and adherence to brand standards. This role requires strong leadership, communication, and the ability to manage both guest experience and staff performance effectively. 2. Key ResponsibilitiesA. Guest Experience Management Ensure all guests receive exceptional service at all times. Greet and engage with customers, addressing concerns and resolving issues promptly. Monitor the dining area to ensure cleanliness, comfort, and proper presentation. Maintain high levels of customer satisfaction by responding to feedback and identifying areas for improvement. B. Staff Supervision & Development Supervise waitstaff, hosts, cashiers, and other FOH employees. Assist with recruiting, onboarding, and training new FOH team members. Prepare daily staff schedules and ensure adequate coverage for peak hours. Conduct performance evaluations and provide coaching for improvement. C. Operational Management Oversee the readiness of the dining area, ensuring proper table setup and cleanliness. Coordinate communication between front-of-house and kitchen teams. Ensure compliance with food safety, hygiene, and quality standards. Support the Restaurant Manager with inventory checks and operational tasks. Manage opening and closing procedures. D. Financial & Administrative Duties Monitor daily sales performance and ensure accurate cash handling. Prepare shift reports and communicate key updates to management. Assist in controlling operational costs such as waste, breakage, and labor. E. Compliance & Safety Enforce health, safety, and sanitation standards for staff and guests. Conduct regular inspections and ensure corrective actions are completed. Ensure compliance with company policies and local regulations. 3. Qualifications & Experience Diploma or degree in Hospitality, Business, or related field preferred. Minimum 2–3 years of experience in a supervisory role within the restaurant or hospitality industry. Strong communication, leadership, and problem?solving skills. Ability to manage high?pressure, fast?paced environments. Knowledge of POS systems and basic administrative procedures. Customer-focused mindset with a passion for service excellence. 4. Skills & Competencies Leadership & Supervision – Ability to direct and motivate a diverse FOH team. Communication – Clear, professional, and effective verbal communication. Customer Service – Strong focus on delivering memorable guest experiences. Teamwork – Ability to coordinate with kitchen and management staff. Attention to Detail – Ensuring FOH areas meet quality and cleanliness standards. Problem?Solving – Ability to handle guest complaints and operational challenges.