Floor Manager

Floor Manager — Buddy & Sons

Location: Buddy & Sons at PUBLIC Hotel, Lower East Side, New York, NY
Reports to: General Manager
Employment Type: Full-time, exempt
Growth Track: Assistant General Manager / General Manager

About Buddy & Sons

Buddy & Sons is a seasonal brasserie inside PUBLIC Hotel on the Lower East Side, with 95 dining room seats, a 35-seat bar, and a 60+ seat garden.

The restaurant is rooted in warm hospitality, seasonal cooking, and an approachable yet thoughtful wine program. We believe exceptional service comes from genuine connections, attention to detail, and a team that cares deeply about creating memorable experiences for every guest.

We are building a dining room that feels like a neighborhood institution from day one—welcoming locals, hotel guests, artists, creatives, and visitors alike.

The Role

Buddy & Sons is seeking a Floor Manager who is equal parts host, coach, and service leader. This is a hands-on management role responsible for executing exceptional service, developing the front-of-house team, and maintaining the energy and standards of the dining room every shift.

The ideal candidate has strong wine knowledge, a polished yet approachable style, and a genuine passion for hospitality. They thrive on the floor, anticipate guest needs before they arise, and lead through presence rather than position.

Working closely with the General Manager and Chef team, the Floor Manager will help establish the culture, service standards, and guest experience that define Buddy & Sons.

Responsibilities

• Lead brunch, and dinner service while maintaining calm, organized floor leadership.
• Act as host and ambassador for Buddy & Sons, ensuring every guest feels welcomed, recognized, and cared for.
• Train, coach, and develop servers, bartenders, hosts, food runners, and support staff.
• Conduct daily pre-shift meetings covering menu changes, reservations, allergies, VIPs, wine features, and service expectations.
• Maintain standards for service, pacing, table maintenance, cleanliness, and hospitality.
• Resolve guest concerns quickly and graciously.
• Build relationships with regulars and create memorable guest experiences.
• Partner closely with the kitchen to ensure seamless communication between front and back of house.
• Assist with scheduling, labor management, and daily staffing decisions.
• Support inventory, ordering, and organization of the beverage program.
• Maintain accurate cash handling, nightly reports, and POS reconciliation.
• Ensure compliance with company policies, NYC health regulations, and responsible alcohol service.
• Uphold the discretion and professionalism expected within PUBLIC Hotel, including maintaining guest privacy and confidentiality.

Wine & Beverage

• Confidently guide guests through the wine list with enthusiasm and approachability.
• Recommend pairings that enhance the guest experience without feeling scripted or intimidating.
• Support wine education for the service team through regular tastings and ongoing coaching.
• Maintain beverage standards, inventory organization, and product knowledge across wine, beer, spirits, and non-alcoholic offerings.
• Assist with inventory counts, ordering, and vendor relationships as needed.

Qualifications

• 3+ years of management experience in a high-volume, chef-driven restaurant.
• Strong knowledge of wine, including classic regions, varietals, food pairings, and service.
• Previous experience leading front-of-house teams.
• Excellent communication and conflict-resolution skills.
• Strong organizational skills and attention to detail.
• Experience with Toast POS preferred.
• NYC Food Protection Certificate and ATAP certification (or ability to obtain promptly) preferred.
• Full availability, including evenings, weekends, and holidays.

The Ideal Candidate

• A natural host who makes guests feel genuinely welcome.
• Wine knowledgeable without being pretentious.
• Calm, polished, and composed under pressure.
• Leads through coaching, accountability, and example.
• Builds strong relationships with both guests and teammates.
• Organized, proactive, and detail-oriented.
• Passionate about hospitality, food, and creating memorable dining experiences.
• Excited to help build a restaurant from opening day and grow with the business.

Compensation & Benefits

Competitive salary based on experience, with benefits, paid time off, dining discounts, and opportunities for professional growth.

Full-time, on-site at PUBLIC Hotel on the Lower East Side.