The Floor Manager is responsible for overseeing the day-to-day operation of the restaurant floor and supporting two front-of-house teams. This role ensures that guests receive an exceptional experience while maintaining high standards for service, cleanliness, health and safety, employee performance, and restaurant operations.

The Floor Manager serves as a key point of contact for customers, employees, vendors, and management, taking ownership of customer-facing inquiries and resolving operational issues quickly and professionally.

The ideal candidate is a strong people leader who is highly organized, hands-on, solution-oriented, and comfortable managing multiple priorities in a rapid-paced restaurant (s)environment.

Key Responsibilities

Guest Experience & Customer Service

- Oversee the guest experience throughout each shift.
- Act as the primary point of contact for customer inquiries, concerns, complaints, and service recovery.
- Resolve customer issues professionally and ensure appropriate follow-up.
- Monitor service standards and ensure guests are welcomed, served, and supported promptly.
- Handle special requests, reservations, large parties, customer feedback, and other guest-facing matters.
- Identify opportunities to improve the overall customer experience.
- Escalate significant customer issues to the General Manager or ownership when required.

Team & Floor Leadership

- Lead and support two front-of-house teams and ensure consistent standards across shifts.
- Provide direction to servers, bartenders, hosts, support staff, and other customer-facing employees.
- Conduct pre-shift meetings and communicate daily priorities, specials, staffing updates, and operational expectations.
- Monitor employee performance throughout the shift.
- Coach employees on service, professionalism, attendance, teamwork, and restaurant standards.
- Recognize strong performance and address performance concerns promptly.
- Ensure employees are following restaurant policies and procedures.
- Support onboarding and training of new employees.
- Help create a positive, respectful, and accountable workplace culture.

Employee Matters

- Serve as the first point of contact for day-to-day employee questions and concerns.
- Address attendance, punctuality, scheduling, conduct, performance, and workplace issues.
- Document employee incidents and performance concerns when required.




- Communicate significant employee matters to the Owner and/or HR.
- Ensure employees understand and follow restaurant policies.
- Support conflict resolution between employees.
- Monitor employee breaks and ensure compliance with applicable policies and legislation.
- Maintain appropriate confidentiality when handling employee matters.

Health, Safety & Cleanliness

- Ensure the restaurant maintains high standards of cleanliness, organization, and presentation.
- Conduct regular floor and guest-area inspections.
- Ensure employees follow health and safety procedures.
- Monitor food safety and hygiene practices and immediately address concerns.
- Ensure spills, hazards, broken equipment, and other safety issues are addressed promptly.
- Complete or oversee required health and safety checklists and inspections.
- Report maintenance, safety, pest-control, or facility concerns to management.
- Ensure opening and closing procedures are completed correctly.

Ordering & Inventory

- Monitor front-of-house supplies and restaurant operating needs.
- Maintain appropriate inventory levels for beverages, paper products, cleaning supplies, guest supplies, and other operational items.
- Place or coordinate routine orders with approved vendors.
- Receive and verify deliveries when required.
- Ensure products are stored appropriately and inventory is organized.
- Identify shortages, damaged products, or ordering issues and communicate them to management.
- Work with management to control waste and operating costs.

Shift & Daily Operations

- Oversee opening, operating, and closing procedures.
- Ensure the restaurant is fully prepared before service.
- Monitor staffing levels and make adjustments throughout the shift when necessary.
- Coordinate breaks and floor coverage.
- Monitor table flow, wait times, reservations, and overall service efficiency.
- Ensure communication between front-of-house and kitchen teams.
- Address operational issues immediately rather than allowing them to impact guests or employees.




- Ensure cash-handling and closing procedures are followed.
- Complete shift notes and communicate important information to the next management team.

Communication & Management Support

- Maintain clear communication with managers, ownership, kitchen leadership, and HR.
- Provide regular updates regarding customer feedback, employee issues, operational concerns, and staffing needs.
- Identify recurring operational problems and recommend solutions.
- Support management with scheduling, training, staffing, and other operational initiatives.
- Ensure important information is communicated consistently between the two teams and across shifts.

Leadership Expectations The Floor Manager is expected to:

- Lead by example.
- Be visible and hands-on during service.
- Maintain a professional and positive attitude.
- Treat employees and guests with respect.
- Hold employees accountable while providing appropriate coaching and support.
- Make sound decisions independently within the scope of the role.
- Remain calm and professional during busy or difficult situations.
- Take ownership of problems and follow them through to resolution.
- Maintain confidentiality regarding employee and business matters.
- Consistently represent the restaurant's standards and values.

Key Performance Areas Success in this role will be measured by:

- Guest satisfaction and effective resolution of customer concerns.
- Consistent service standards across both teams.
- Employee performance, engagement, and accountability.
- Compliance with health, safety, and restaurant policies.
- Cleanliness and presentation of the restaurant.
- Effective ordering and inventory management.
- Smooth opening, service, and closing operations.
- Clear communication between shifts and departments.
- Reduction of recurring operational and customer-service issues.

Pay: $20.00-$25.00 per hour

Application question(s)

- Are you legally entitled to work in Canada?
- Do you have full availability to work a flexible restaurant schedule, including evenings, weekends, and holidays?
- How many years of restaurant management or supervisory experience do you have?
- Have you previously managed or supervised a restaurant team?
- Have you been responsible for restaurant operations such as ordering, inventory, health & safety, opening/closing, or shift management?

Work Location: In person

📌 Floor Supervisor (Toronto)
🏢 Alfie's
📍 Toronto