Restaurant Floor Manager

As Restaurant Floor Manager, you are responsible for supervising the service team and ensuring an excellent guest experience. You combine leadership with organizational insight and safeguard the quality of service, safety, and financial processes. You are the point of contact for both guests and colleagues and actively contribute to team development and optimization of the operational workflow.

Core Tasks and Responsibilities

Leadership & Team Development

• Coaching, motivating, and guiding employees
• Training new colleagues and conducting HR-related meetings in cooperation with HR
• Acting as a role model in attitude, behavior, and appearance
• Collaborating with the kitchen and management for smooth operations
• Recruitment and selection in cooperation with HR

Guest Orientation & Service

• Ensuring guest satisfaction and handling complaints
• Proactively contributing ideas for service improvements and presentation
• Providing extra service and creating a positive atmosphere
• Monitoring proper execution of service and guest interaction
• Managing reservations

Quality & Safety

• Monitoring hygiene, safety standards, and compliance with regulations
• Intervening immediately in case of deviations and actively requesting feedback
• Maintaining contact with suppliers and adjusting the menu if necessary

Organization & Planning

• Creating work schedules and task distribution
• Identifying bottlenecks and reporting improvement proposals
• Facilitating conditions for efficient execution
• Coordinating beverage supply at events
• Organizing events; collaborating and providing services during dinner nights, food & beverage arrangements at shows, events, and/or group activities within the park and possible events in Curaçao (e.g., Kaya Kaya, etc.). In this, the manager ensures the supply of food and beverages, decoration, music/entertainment, additional staff if necessary, and the organizational aspect in cooperation with colleagues Willy Balentina (Restaurant Manager) and Remco Enardes (Events Manager).

Financial Management

• Inventory management and ordering
• Recording daily revenue and cash control
• Analyzing cost price, revenue, and profitability; focusing on achieving good margins in F&B and controlling (personnel) costs
• Explaining and accounting for cash discrepancies

Other Provisions
The employee performs all tasks to the best of their ability, follows instructions from supervisors, and attends relevant training sessions to improve competencies. The employer reserves the right to adjust tasks or reassign the employee within the company if necessary.

Job Requirements

• Physically active work (walking, standing, carrying plates/trays)
• Flexible availability, also during peak times and events
• Representative and communicative
• Stress-resistant and solution-oriented

Apply Now

Send your resume to hr@hofimango.com
Use the subject line: System Operator or Chief System Operator (depending on the role you’re applying for).

Adventure awaits!