Floor Manager/Server/Wines

Overview: We are seeking a highly experienced and dedicated Floor Manager to join our dynamic hospitality team. As a key member of our restaurant, you will play a vital role in ensuring exceptional customer service, leading by example, and contributing to the success of our food service establishment. The ideal candidate will have a passion for the food industry, a strong background in kitchen management, and a proven track record in managing staff effectively. Duties: - Manage the day-to-day operations of the restaurant, including supervising kitchen staff, hosts/hostesses, and servers to ensure a seamless dining experience for our customers. - Oversee food preparation, quality control, and presentation, ensuring that all dishes meet our high standards. - Conduct regular inspections of the kitchen, dining area, and bar to identify areas for improvement and implement corrective actions. - Develop and maintain a positive and respectful work environment by leading by example, providing constructive feedback, and recognizing and rewarding outstanding performance. - Interview and hire new staff members, as needed, and provide ongoing training and support to ensure their success in their roles. - Manage inventory, ordering supplies and equipment as needed, and maintain a clean and organized kitchen and dining area. - Utilize our POS system to track sales, manage inventory, and make data-driven decisions to optimize our food service operations. - Collaborate with other departments, including management and marketing, to promote our restaurant and enhance the overall customer experience. - Ensure compliance with all relevant health and safety regulations, as well as restaurant policies and procedures. Experience: - At least 3 years of experience in a management role within the food service industry, preferably in a high-volume restaurant or hospitality setting. - Proven experience in kitchen management, including managing kitchen staff and ensuring high-quality food preparation and presentation. - Experience in managing a team, including interviewing, hiring, training, and providing ongoing support and feedback to staff members. - Knowledge of food safety and health regulations, as well as restaurant operations and management best practices. - Experience in using POS systems and managing inventory and supplies. - Excellent communication and interpersonal skills, with the ability to effectively interact with customers, staff members, and other stakeholders. - Strong leadership skills, with the ability to motivate and inspire others. - Familiarity with the hospitality industry and its unique challenges and opportunities. - Certification in food service management or a related field is an asset. Job Type: Part-time Pay: $20.00 - $24.85 per hour Expected hours: 20 – 40 per week Application Question(s): For freshly cooked food, what would you do to prevent bacteria growth? A. Keep the food at 140 ºF or above B. Put the food in the fridge right after cooking C. Let the hot food cool down to 90 ºF D. Place the food in a blast chiller E. Vacuum seal the food until ready to serve Which practices are critical to ensuring food safety in a restaurant kitchen? Select all that apply. A. Regularly calibrating the thermometers used to check food temperatures B. Implementing a first-in, first-out system for all food items in storage C. Regularly retraining kitchen staff on cross-contamination prevention D. Allowing cooked foods to cool at room temperature before refrigeration to minimize temperature shock E. Issuing reusable gloves for food handlers to wear at all times You notice that food waste in your restaurant's kitchen has significantly increased over the past month, leading to higher operational costs and reduced profit margins. What would you do first? A. Audit the current inventory management system and kitchen processes to identify the sources of waste B. Implement a more rigorous hiring process to ensure that staff are more skilled and less likely to make mistakes that result in food waste C. Increase the portion sizes on the menu to ensure that all prepared ingredients are used by the end of the day D. Launch a marketing campaign to attract more customers and increase order volume, thereby using up more inventory E. Shift to a just-in-time inventory system, ordering only what's needed immediately License/Certification: Driver's License (Required) Shift availability: Night Shift (Required) Ability to Commute: Los Angeles, CA 90004 (Required) Ability to Relocate: Los Angeles, CA 90004: Relocate before starting work (Required) Work Location: In person