Floor Manager

Cucina Buca |

Position Details

- Position Title: Floor Manager
- Department: Front of House
- Reports To: General Manager
- Direct Reports: Servers, Bartenders, Host, Server Assistants (on shift)
- Status: Full-time, Salaried
- Compensation: Base salary plus gratuity participation as per restaurant policy — to be discussed at offer stage

About Cucina Buca Cucina Buca is an homage to the original place where Italian cuisine started — in the kitchen within the home, and the importance of sharing a meal with friends and family. It is a revival of traditional Italian inspired recipes: simple, approachable offerings executed with expertise, using quality ingredients driven by seasonality. Guests can look forward to classics that celebrate the foundation of Italian food, hospitality and culture.

Hospitality is about honesty and should come from the heart. Every member of our team works to that same standard. We greet every guest warmly and genuinely, because the first impression sets the tone for the whole meal. We take the time to understand who is in front of us and guide them accordingly, whether it is their first visit or their fiftieth.

We communicate constantly — allergies, celebrations and anything else that shapes a guest's experience are shared with the Manager on Duty, the kitchen and the support staff, so the whole team is looking after the table rather than one person working alone. And in everything we do, the guest has the right of way.

Position Summary The Floor Manager runs service. Where the General Manager owns the restaurant, the Floor Manager owns the shift — acting as Manager on Duty, directing the flow of the dining room across both levels, supporting the team in real time, and making sure every guest receives the hospitality set out in the Service Bible.

This is a hands-on, floor-based role. The Floor Manager is the most visible point of leadership during service and the first point of resolution when something goes wrong.

The Top Service "Lenses"

All team members are expected to view the restaurant through the same lenses at all times: Guest Experience, Cleanliness, Aesthetics, Order, Symmetry, Teamwork, Quality, Prevention and Love. Sharing the same vision is what makes perfect service and genuine teamwork possible — keep your own style, but look through the same lenses.

Key ResponsibilitiesPre-Opening

- Arrive ahead of the team and turn dining room lights to service level.
- Inspect the dining room floor, bar, entrance doors, guest washrooms and staff areas to ensure all is in place, and connect with the Chef on kitchen status.
- Note any issue, deficiency or damage. Follow up immediately with the correct contact where it requires attention, and notify the General Manager and ownership where warranted.
- Check voicemail and return any messages.
- Go through the day's reservations and note special requests, VIPs, allergies and celebrations.
- Review the staff schedule against reservation count and cut or add staff as required.
- Walk the bar and dry storage, evaluate inventory levels with the bartender, and place or delegate any orders needed.




- Ensure the FOH team is setting up per standards — tables lined up and detailed, bar set.

Pre-Shift Line-Up
- Conduct the pre-shift line-up with the FOH team — 11:15am for lunch, 4:30pm for dinner — and assign sections.
- Cover 86'd and low-stock items, features and how to sell them, VIPs and large parties, allergies and celebrations, the service focus for the shift, maintenance issues and announcements.
- Confirm every team member leaves the line-up fully dressed, ready for service, and holding the same information.

Pre-Service & Section Checks
- Perform section checks. Each server checks their own section first, then presents it to a manager for sign-off — including sweeping under all tables.
- Set music to level and walk the dining room to confirm all sections are detailed to standard.
- Decide, against the reservation count, whether both levels open or seating is concentrated on the main floor. Both levels serve lunch and dinner; on a quieter service a single full room is preferable to two half-empty ones.
- Confirm table configurations are in place and ready for guest arrival.
- Confirm the team is in position, then unlock the doors.

Service Execution
- Act as Manager on Duty, taking full responsibility for the restaurant during assigned shifts.
- Direct the pace and flow of the dining room; manage table turns, seating and reservation timing in partnership with the host.
- Receive and act on all communication of special table needs — allergies, dietary restrictions and celebrations — and ensure these reach the kitchen and support staff.
- Work the pass alongside the kitchen to control coursing, timing and quality of every plate.
- Conduct table touches throughout service and act on guest feedback in the moment.
- Enforce the standards set out in the Service Bible on every table, every shift.

Team Supervision & Coaching
- Supervise, direct and support servers, bartenders, host and server assistants throughout service.
- Deliver in-the-moment coaching — correct standards immediately, positively and privately.
- Train new hires against the established training path, and participate in mock service assessments before a trainee is given a section.
- Monitor uniform, grooming and presentation standards at sign-in.
- Escalate performance and conduct concerns to the General Manager with clear documentation.
- Set the tone: energy, urgency, warmth and teamwork.

Guest Relations
- Greet and farewell guests personally wherever possible.
- Own guest recovery on shift. Resolve complaints promptly, generously and without defensiveness, and report all incidents to the General Manager.
- Identify and recognize regulars and VIPs; communicate their presence and preferences to the team.

End of Service & Close




- Cut staff as business allows.
- Verify all end-of-service tasks are completed by every team member, and check each server's close before releasing them.
- Receive server reads and confirm all payments reconcile.
- Confirm all POS tables are closed or discounted correctly; manage voids, comps, discounts and transfers in line with policy and document them.
- Once all guests have gone, lock the doors and turn off music.
- Complete shift-end reporting covering notable events, maintenance issues, 86s and guest feedback.

Compliance & Safety
- Ensure responsible alcohol service in accordance with AGCO regulations and Smart Serve standards; support the bartender's authority to refuse service and manage those situations professionally.
- Maintain food safety, sanitation and cleanliness standards throughout the front of house.
- Keep designated fire exits and routes transparent of obstruction at all times.
- Respond to accidents, injuries and emergencies in line with established procedures and complete required documentation.

Qualifications & Experience
- Minimum two years of front of house supervisory or management experience in a full-service restaurant, or four years as a senior server with demonstrated leadership.
- Strong working knowledge of wine, spirits and cocktails; a working understanding of Italian wine regions is a significant asset.
- Solid food knowledge and genuine curiosity about Italian cuisine.
- Smart Serve certification required. Food Handler certification required or to be obtained within 30 days of hire.
- Confident with restaurant POS and reservation systems.
- Clear, respectful communicator with proven ability to lead a team under pressure.
- Legally entitled to work in Canada.

Competencies
- Composed and decisive under pressure.
- Reads a room — anticipates rather than reacts.
- Coaches without deflating people.
- Organized and reliable in follow-through.
- Leads from the floor, not the office.

Working Conditions & Physical Requirements
- Full-time, approximately 45–50 hours per week, including evenings, weekends and holidays.
- Extended standing and walking for the duration of a shift; frequent stairs between levels.
- Ability to lift and carry up to 40 lbs.
- Fast-paced environment with noise, heat and close working quarters.

Performance Measures
- Consistency of service standards on shift.
- Guest feedback and complaint resolution outcomes.
- Accuracy of reads, reporting and administrative follow-through.
- Training and development outcomes for assigned staff.
- Completion and quality of opening, pre-shift and closing procedures.

Acknowledgement This is intended to describe the general nature and level of work being performed. It is not an exhaustive list of all duties, responsibilities and qualifications required. Duties may be modified at management's discretion to meet the needs of the business.

Pay: $35,200.00-$50,000.00 per year

Benefits

- Dental care
- Discounted or free food
- Extended health care
- Flexible schedule
- Paid time off
- Store discount
- Vision care

Work Location: In person

📌 Floor Manager (Toronto)
🏢 Buca
📍 Toronto