Job Description

Cleveland Metroparks is seeking a Restaurant Floor Manager to serve as part of the opening team at the new Patrick S. Parker Community Sailing Center at E. 55th Street Marina. The Floor Manager plays a central role in creating an exceptional dining experience for every guest. This position oversees daily front-of-house operations, ensuring servers, hosts, and bussers are well-trained, knowledgeable, punctual, and prepared to deliver outstanding service. A successful Floor Manager brings a personable and positive attitude to the team, demonstrates strong accountability, and adapts seamlessly to the fast-paced, ever-changing restaurant environment.

Key Responsibilities:

• Hire, supervise, train, schedule, and evaluate front‑of‑house seasonal staff; provide constructive feedback to support growth and ensure alignment with policies.
• Ensure a positive guest experience, resolve concerns, answer questions, and support event promotion.
• Oversee daily service operations, ensuring proper guest greeting, order accuracy, staff appearance, and completion of side work.
• Provide hands‑on support on the dining room floor, including expo duties, running food, bussing tables, delivering drinks, and seating guests.
• Perform administrative tasks such as running reports, managing cash‑outs and deposits, maintaining petty cash, processing invoices, and updating Micros system data.
• Assist the General Manager with operational needs and special projects.
• Support event and party planning, including menu coordination, seating arrangements, scheduling, and staffing.

Qualifications

Education and Experience:

• Bachelor’s Degree in restaurant management, hospitality, or a related field preferred.
• Minimum two years of experience in food service, customer service, or management. Prior supervisory experience is required.
• Food Protection Manager Certification preferred.
• Equivalent combinations of education, training, and experience may be considered.

Qualifications:

• Must possess a valid driver’s license.
• Strong interpersonal skills with the ability to build and maintain positive working relationships with staff, guests, and stakeholders.
• Demonstrated leadership abilities, including problem solving, decision making, and managing multiple priorities.
• Ability to maintain a valid Food Protection Manager Certification.
• Highly organized with strong attention to detail and accuracy.
• Ability to collaborate effectively and work cooperatively with others.
• Clear, concise verbal and written communication skills.
• Proficiency in Microsoft Office programs.
• Professional maturity, discretion, and the ability to handle confidential information.
• Ability to work independently, take initiative, and adapt to changing needs.

Work Days: Schedule varies, including days, evenings, weekends, and holidays, to meet the operational needs of the restaurant

Application Deadline: Open until filled

Wage

$45,196 - $56,495 annually (Internal equity considerations and the average salary of the peer range will be reviewed/considered before making a final offer)