1. Staff supervision and training

• Leading and motivating the team: The floor manager inspires and guides front-of-house staff, including servers, hosts, and bartenders.
• Delegating tasks and managing workflow: They assign duties, oversee shift assignments, and monitor staff performance to ensure efficient service delivery.
• Training and mentoring employees: The manager coaches team members on service standards, efficiency, professionalism, and hospitality best practices.
• Resolving staff issues: The manager handles conflicts between team members and addresses performance issues promptly and professionally. 

2. Customer service and guest experience

• Creating a welcoming atmosphere: The manager actively greets and engages with guests, ensuring a positive first impression.
• Handling customer complaints: They are responsible for addressing inquiries, resolving complaints, and ensuring overall guest satisfaction.
• Monitoring and improving customer experience: The manager solicits feedback from diners and uses it to make necessary improvements. 

3. Operational management

• Overseeing daily restaurant operations: This includes managing reservations, table assignments, and seating arrangements.
• Coordinating with other departments: The floor manager collaborates with kitchen staff, event planners, and hotel managers to ensure smooth service operations.
• Maintaining cleanliness and organization: They ensure the dining area and restrooms meet health and safety standards.
• Monitoring inventory and ordering supplies: Managers track stock levels, place orders, and ensure the restaurant has the necessary supplies to operate smoothly. 

4. Compliance and safety

• Ensuring compliance with health and safety regulations: This includes food safety protocols, cleanliness, and managing pest control or maintenance issues.
• Implementing emergency procedures: The manager is responsible for implementing emergency protocols, such as fire safety, first-aid procedures, and other drills.