Floor Captain

3 years

The Floor Captain is a key member of the front-of-house leadership team, responsible for overseeing service execution, supporting servers, and ensuring a world-class dining experience for all guests. Working closely with management, the Floor Captain acts as the bridge between staff and leadership, maintaining the high standards expected in a premier Manhattan steakhouse.

• Guest Experience

  • Serve as the main point of contact for VIP guests, private dining, and special requests.

  • Anticipate guest needs and resolve service issues promptly and discreetly.

  • Ensure consistent delivery of hospitality standards aligned with the restaurants reputation.

• Service Leadership

  • Supervise assigned floor sections during service, coordinating with servers, bussers, and runners.

  • Lead pre-shift briefings, communicating daily specials, wine features, and service priorities.

  • Oversee proper table maintenance, pacing of courses, and seamless coordination with the kitchen.

• Team Support & Training

  • Mentor front-of-house staff on service techniques, menu knowledge, and guest engagement.

  • Provide real-time coaching during service to maintain efficiency and polish.

  • Assist with onboarding and training new team members.

• Operations & Standards

  • Monitor floor flow, seating, and timing to maximize guest satisfaction and table turnover by assisting the Host team.

  • Ensure compliance with health, safety, and sanitation regulations.

  • Assist management with inventory counts, wine service, and nightly reporting/closing as needed.

• Minimum 3 years of fine dining or upscale steakhouse experience in New York City preferred.

• Strong knowledge of steakhouse cuisine, sushi, wine, and cocktail service.

• Excellent communication and interpersonal skills.

• Proven leadership ability in fast-paced, high-volume environments.

• Professional demeanor with exceptional attention to detail.

• Exceptional proficiency in English (both written and verbal).

• Impeccable grooming and professional appearance.

• Excellent interpersonal, organizational, and leadership skills.

• Flexibility to work a varied schedule, including evenings and holidays as required by business needs.

• Competitive hourly structure plus gratuity share.

• Opportunity for advancement into management roles.

• Professional development programs.

Compensation: Hourly ($15.00 - $20.00) plus tips

Benefits & Perks: Health Insurance, Dining Discounts

Ability to Anticipate Guest Needs

Conflict Resolution skills

Coaching and Mentoring Skills

Ability to Maintain High Standards

Time Management Skills

Ability to Work Under Pressure

Team Coordination Skills

Attention to Guest Satisfaction

Ability to Train New Staff

Knowledge of Health and Safety Regulations

Ability to Manage Inventory

Strong Work Ethic

Adaptability to Changing Environments

Customer Service Orientation

Ability to Communicate Effectively With Diverse Teams

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