Floor Manager

FLOOR MANAGER — GRACIELA OPENING TEAM Overview The Floor Manager at Graciela is a leadership role responsible for executing the daily service experience with precision, warmth, and consistency. This position bridges front‑of‑house operations, staff coaching, guest relations, and real‑time problem solving. The Floor Manager embodies our hospitality values: generosity, approachability, and the spirit of an Argentine tavern translated to New York City.

As part of the opening team, this role plays an integral part in shaping the guest experience from day one and will be key to establishing Graciela as a lasting West Village institution. Key Responsibilities Service Leadership Lead pre‑shift meetings with clarity, energy, and purpose. Ensure all service steps, table touches, and hospitality standards are executed consistently.

Maintain a visible presence on the floor, anticipating needs before they arise. Support captains, servers, sommeliers, bartenders, and back‑waiters in real time. Guest Experience Build genuine relationships with guests; read the room and adjust service flow accordingly.

Resolve guest concerns with empathy and decisive action. Manage VIPs, regulars, and special requests with discretion and warmth. Uphold the tone of the dining room — calm, confident, and welcoming.

Team Management & Coaching Provide ongoing feedback and micro‑training during service. Support onboarding of new FOH staff and reinforce standards. Model professional communication and conflict resolution.

Collaborate with the Maitre D’, Head Somm, and Head Bartender to maintain alignment. Operational Execution Oversee floor plan, pacing, and table management in coordination with the Maitre D’. Monitor ticket times, table turns, and service flow to ensure smooth operations.

Ensure cleanliness, organization, and readiness of all FOH areas. Support nightly cash‑outs, tip reporting, and end‑of‑shift documentation. Safety & Compliance Enforce DOH standards and internal sanitation protocols.

Ensure staff follow responsible alcohol service guidelines. Maintain awareness of guest allergies and dietary restrictions. Qualifications 2–4 years of FOH leadership experience in a high‑volume or high‑touch NYC restaurant.

Strong communication and team‑building skills. Ability to stay composed under pressure and make quick, informed decisions. Deep understanding of hospitality — not just service steps, but emotional intelligence.

Familiarity with reservation systems, POS platforms, and floor management tools. More detail about Graciela, please visit https://culinaryagents.com/entities/1061192-Graciela