The Stefani Restaurant group is launching Tavern on Rush this Summer. We are hiring an energetic and hospitality-focused Floor manager. This position requires a proactive leader with strong organizational skills, a passion for the hospitality industry, and the ability to thrive in a fast-paced environment. Tavern on Rush features 2 floors of upscale steakhouse dining, an energetic bar, an expansive patio, and private dining in addition to providing room service to the Thompson Hotel. Responsibilities: This position will require the candidate to close 4-5 nights a week. The Floor manager will be there until 3am or later depending on the volume of closing business. Key Responsibilities: • Display STRONG floor presence during service – Extensive table touches to ensure the guest experience is on track for a flawless experience • Assist GM in managing costs, driving sales, and growing the business in support of achieving all financial goals • Partner with the GM to interview, hire, onboard, train, coach, and daily supervision of all hourly teammates. Ability to hold the team accountable for consistent service • Extensive knowledge of craft bar program in addition to 300+ bottle wine program • Engage all FOH teammates by hosting pre-shift meetings with a focus on the standards of service, large parties, and VIP guests • Develop positive guest relationships and address any guest concerns in a timely manner • Schedule and perform beverage inventory with the ability to troubleshoot shrinkage throughout service • Execute ordering of supplies/products for the FOH team as needed • Hold staff accountable to restaurant policies, service standards, and steps of service; administer fair and consistent corrective action when appropriate • Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures • Understand and comply with all federal, state, county, and municipal regulations that pertain to health, safety, and labor requirements of the restaurant, employees, and guests Qualifications: Ideal Experience: • 5+ yrs fast-paced, fine-dining and/or upscale management experience • Strong knowledge of executing multiple private events during restaurant service • Strong knowledge of POS systems (Toast), Opentable (reservation), Hotschedules (schedule platform) • Strong financial acumen with the proven ability to oversee cost control, inventory, labor, management, and profitability • We will be open for Breakfast, Lunch, and Dinner and holiday availability is a must Compensation: $75,000 - $80,000

• This position will require the candidate to close 4-5 nights a week. The Floor manager will be there until 3am or later depending on the volume of closing business. Key Responsibilities: • Display STRONG floor presence during service – Extensive table touches to ensure the guest experience is on track for a flawless experience • Assist GM in managing costs, driving sales, and growing the business in support of achieving all financial goals • Partner with the GM to interview, hire, onboard, train, coach, and daily supervision of all hourly teammates. Ability to hold the team accountable for consistent service • Extensive knowledge of craft bar program in addition to 300+ bottle wine program • Engage all FOH teammates by hosting pre-shift meetings with a focus on the standards of service, large parties, and VIP guests • Develop positive guest relationships and address any guest concerns in a timely manner • Schedule and perform beverage inventory with the ability to troubleshoot shrinkage throughout service • Execute ordering of supplies/products for the FOH team as needed • Hold staff accountable to restaurant policies, service standards, and steps of service; administer fair and consistent corrective action when appropriate • Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures • Understand and comply with all federal, state, county, and municipal regulations that pertain to health, safety, and labor requirements of the restaurant, employees, and guests