Floor Manager:

Welcome to Comodo! The roots of Comodo began with a Latin American style dinner party, a supper club hosted from the Chinatown apartment of Felipe and Tamy. With very little rules, all loose, this was a celebration of the social spirit of New York and at the core, it was a vibrant and energetic atmosphere where people could let down their guard and connect. Comodo is ⅓ of the gems of Co. Hospitality, enter Colonia Verde and Comparti Catering, and are bound to change your mind about the hospitality industry.

You are in for a treat–with over 100 incredible natural wines curated by Tamy and Viridiana, and exceptional spirits that will turn even the most discerning guests into mezcal lovers.

And then comes YOU, our Floor Manager. An enthusiastic, attentive, and passionate individual with a love of witty banter, hard work, and hopefully Pão de Queijo.

• Inspire and incentivize staff to exceed expectations, take initiative, increase guest average and restaurant sales.

• Printing and organizing menus
• Make sure no items are 86’d
• Work directly with the Maitre’D to distribute proper menus and communicate any menu changes as they may change during service.
• Preparing staff in all things Comodo
• Leading pre-shift and hosting tastings for the team to prepare them for their shift.
• Ensuring the team feels comfortable serving new items, understands happy hour menu items, etc.
• Understanding the menu and vendors (as they change) on a highly educated level in order to educate staff so they can in turn communicate with guests.
• Assist in creating and presenting corrective action forms, performance improvement plans, reviews at needed, and when necessary, termination documents for staff.

• WORK THE FLOOR
• Provide service assistance to your team members. Hop in and pour some wines, deliver those cocktails. Have a floor presence. Check in with guests.
• Provide recommendations when applicable and don’t be afraid to guide the guest toward new and exciting items. SELL our delicious food.
• Communicate to your team individual table needs to avoid redundancy
• If things look backed up, start clearing and setting up fresh tables
• Communicate effectively with the Maitre’D so all guest needs are understood and the team can effectively serve them.
• Approach your team with a CAN DO attitude. Be willing to answer their questions and provide immediate feedback when necessary.

III. CURATE THE GUEST DINING EXPERIENCE

• Have an on-the-ground mindset.
• Keep an eye on the pass. Is food sitting too long? Is the kitchen overwhelmed? Where are your team members? Do guests look happy? Frustrated?
• Focus on building an experience for each guest - from being greeted at the door to the end of the meal—there should be a magical element to an experience at Cómodo.
• ANTICIPATE. Always be ready to creatively fix a mistake but also, anticipate anything that may happen, have an inclination of a difficult table or, be on the lookout for the kitchen being backed up and resolve before anything big happens.
• Communicate about timings for tables with Maitre’ D and service team.
• Did the food hit the table late, too soon before cocktails? Be on the lookout
• Utilize your knowledge of the guests to guide them through the wine list/menus.
• Items for special guests (regulars, VIPs etc). Get creative here. Sometimes a small gesture goes a long way (be resourceful)…and utilize your knowledge.
• Be a leader in creativity–how can you “surprise” the guest to curate their dining experience? Is it bringing them a sample wine taste to encourage bottle sales? Is your favorite also their favorite?
• Bring your positive and helpful attitude to the floor. Guests LOVE to see that the team is enjoying themselves while also working hard. How can you encourage your team to have fun while also being productive and successful? Draw the guests into this positive work culture and dining experience while maintaining proper boundaries.

IV: SUCCESS STARTS BEHIND THE SCENES

• Attend and contribute to weekly manager meetings with owners, Direct of Operations and Executive Chef.
• Take the lead on any superficial/aesthetic needs or repairs in conjunction with the Director of Operations, Head Manager, and Ownership.

• Prepare shift schedules and effectively communicate any changes to the team
• Responsible for checking out service staff, collecting all necessary payments and closing the restaurant according to the restaurant standards.
• Collaborate with Culinary Team to prepare for menu changes to prepare Front of House team.

Requirements and Skills:

• Work experience in restaurant management or similar role in the hospitality industry
• Minimum 2 years
• Positive and enthusiastic customer service attitude
• Communication and team management abilities
• Familiarity with restaurant software such as Resy, Craftable, etc.
• Ability to multi-task and maneuver successfully in a fast-paced environment
• 40-Hours with availability to work holidays on a rotating basis

Compensation:

• $62,000 - $75,000 Annual Salary, defined by experience
• 401k Retirement Plan with match-cap
• Up to 75 percent company sponsored health insurance
• Two-Weeks paid vacation, granted after 90-days, yearly accural
• Five Personal Days, granted upon hire
• Discounts at sister restaurant