Hospitality Crew: What skills do I require as a floor manager?
CRAIG FOX - Director, Wine and Dine'M Catering
To be a floor manager, experience, experience, experience. I think being able to open yourself up to different ways of doing things.
I think that to be a floor manager you need to be able to supervise, need to be able to listen, and particularly for offsite catering you need to able to think a little bit outside the square and just deal with things as they happen.
LISA PRATT- Labour Hire Manager, Zenith Hospitality Staffing Solutions
As a floor manager we'd be looking for people who have experience in this area. Usually about 3 years. They have to be organised proactive and able to handle situations with staff and customers easily.
WILL BRENNAN - Restaurant Manager, Chalk Hotel
As a floor manager the most important thing is to be able to remain calm, to think quickly and positively on your feet. During a busy night things can change, there are so many variables happening, you need to be able to adapt to different environments and happenings around you. But at all times you must stay calm, the staff need to see you as staying calm, and you must be able to think clearly on your feet and be decisive.
JACQUELINE PORTER - Director of Human Resources Queensland, Surfers Paradise Marriott Resort & Spa
As a floor manager, I guess that's going to depend in which area you want to work in, but what I would say is first of all think about which area you want to be.
We would be looking for a level of experience if you are looking for a management position. So we want experience in the industry, we want a high level of people skills and leadership skills, because if you can engage your team you can do anything as a team. We want experience and knowledge of the industry, and of your particular part of the industry. So if your working in, for example, event management then you need to know what's happening out in the market place there as well, and you want a really solid back ground with hands on experience in that role and that department.
DOMINIC EGGER - Food & Beverage Manager/ Executive Chef, Stamford Plaza, Brisbane
The priority is people skills. That you can see you staffing where they’re strong, where they’re weak. With guests, to be able to accommodate what they require and as well go on top and be ready to give something extra. It's the 10% extra, which makes the difference for a guest when they come into your outlet.