Restaurant Floor Manager

Salary range: $65,000-$70,000 annually

Job Close Date: October 17, 2025 or until filled 

Interested in bridging the gap between farmer and consumer? Look no further than Mercantile, Chef Alex Seidel’s dining room and marketplace that encompasses approachability and transparency. Become a part of the team that connects farmer to shepherd to chef to server, to showcase the farm to table dishes that Mercantile celebrates.  

Do you crave a career where you can deliver delectable experiences paired with thoughtful and caring service? Apply today!  

A Rewarding Experience:   

• Complementary RTD EcoPass 

• Medical, dental, & vision insurance 

• Health savings and flexible spending accounts  

• Basic Life and AD&D insurance 

• Company-paid short-term disability  

• Unlimited paid time off 

• Eligible to participate in the Company’s 401(k) program with employer matching 

• Employee assistance program  

• Tuition Reimbursement  

• Great discounts on Hotels, Restaurants, and much more. 

• Eligible to participate in the Employee Referral Bonus Program. Up to $1,000 per referral.  

• The Dining Room Manager executes efficient daily restaurant operations. 

• They create and maintain an atmosphere of professionalism, warm and inviting hospitality, and precise, thoughtful service. 

• They develop excellent interpersonal skills to build healthy, genuine relationships with employees and guests alike. 

• They are positive and energetic, possessing an innate ability to coach and inspire staff.  

• They are experienced in managing a team and have a genuine desire to take care of people and deliver high levels of service execution. 

• They graciously attend to all guests in the restaurant, creating a warm and inviting space for everyone who walks through the door. 

• They are kind, welcoming, detail-oriented, and urgent. 

• They are an ambassador of happiness and hospitality for all guests and staff. 

• Showcase an inherent desire to take care of others. 

• Be a leader on the floor during all services, acting as an owner and GM at all times. 

• Assist in training, managing, and coaching the hourly staff, providing support and in-the-moment training and feedback to develop their skills as hospitality professionals. 

• Ensure that the hourly staff is adhering to hospitality standards, service standards, and company standard operation procedures at all times. 

• Cultivate a fun, friendly, positive work environment for all staff, modeling behaviors of kindness, empathy, hard work, and diligence.  

• Help open and close the restaurant, managing the floor approximately five shifts per week. 

• Assist in recruiting and hiring, staff training and development, and ongoing staff assessments. 

• Respond to staff inquiries, comments, and grievances in a timely and professional manner. 

• Display a strong sense of awareness, perpetually listening and observing ways to enhance guest experience and maintain and improve service standards. 

• Move with urgency, maximizing efficiency to deliver world-class hospitality and service to guests. 

• Assist the entire restaurant team in service execution; greet guests at the door, greet tables, deliver water, deliver drinks, deliver food, clear and reset tables, work the host stand, work expo, etc. 

• Remain attentive to guests throughout the entire dining experience, adhering to or exceeding service standards as established by the restaurant at all times.  

• Ability to multi-task and stay organized under high-pressure situations in order to take care of multiple tables, sections, guests, and staff. 

• Responds to guest inquiries and comments in person and on phone by providing timely and knowledgeable information. 

• Presents a clean and professional appearance at all times.  

• Maintains a friendly, cheerful and courteous demeanor at all times.  

• Performs other duties as assigned. 

Education/Formal Training

High school education or equivalent. 

Experience

• Minimum of one year experience in a restaurant management role 

• Kind demeanor, strong work ethic, excellent communication skills. 

• Genuine desire to provide thoughtful hospitality and take care of others. 

• Ability to work evenings, weekends, and holidays. 

• Must be 18 years of age 

• Must be able to serve alcohol 

Knowledge/Skills

• Requires thorough knowledge of the restaurant/hotel practices and procedures in order to perform non-repetitive analytical work. May require knowledge of policies and procedures and the ability to determine course of action based on these guidelines.
• Supervision/management communication skills are required.
• Requires ability to investigate and analyze current activities or information and make logical conclusions and recommendations.
• Ability to make occasional decisions which are generally guided by established policy and procedures.
• Excellent comprehension for assisting with guest and associate matters. Interpreting instructions from superiors.
• Excellent vision required for seating guests, expediting food, cleaning equipment, reading floor plans, charts, schedules, detailed guest checks, computer print outs, written instructions and to observe entire restaurant in dimly lit conditions.
• Must have excellent oral communication for communicating with guests and associates, issuing instructions and communicating policies.
• Excellent comprehension required to read and implement policies and procedures; writing schedules and reading forecast and SOPs.
• Must have knowledge of chemicals/agents for training purposes.
• Must have basic knowledge of hospitality principles. 
• Must be fluent in oral and written English.  
• Must have manual coordination to punch buttons, grasp items in hand, and to balance and carry trays loaded with food and beverages. 
• Basic knowledge of beverage preferred. 

Physical Demands

The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Lifting, pushing, pulling and carrying up to 50 lbs to include serving trays, carts, tables, chairs, and small equipment up to 75% of the time.  

• Balancing, stooping kneeling, crouching, crawling, reaching handling, fingering throughout the shift.  

• Mobility -full range of mobility and the ability to travel up to 300 feet on a regular basis throughout the shift.  

• Continuous standing -during preparation, during service hours or during expediting.  

• Must have moderate hearing to hear customers, supervisors, and communicate with other staff. 

• Must have excellent vision to see that product is prepared appropriately.  

• Must have moderate comprehension and literacy to read use records and all special requests. 

• Must have ability to perform multiple tasks at one time, must be able to follow verbal and written instruction, and be able to communicate both verbally and in writing.  

• Must be highly organized and able to pay attention to sound and sight details in crowded and noisy situations, particularly when handling multiple tasks.  

• Must be able to use tact and understanding when dealing with a variety of customer service problems, including stressful and highly emotional situations. 

Environment

Inside 95% of work day. Temperatures can exceed 100 degrees if working at location with outside dining facilities and when assisting in kitchen. Physically strenuous -prolonged standing, walking, lifting and carrying throughout entire shift in indoor environment.