Floor Manager (Hospitality)

Porter Hospitality works with building owners and landlords to create destinations and experiences within commercial buildings that bring them to life. We design and operate everything from restaurants and cafes to wellness centers, catering operations, retail concepts, lounges, and event spaces within each building, bringing hospitality to new and existing amenities and activating them with regular events for tenants and members of the broader community.

Porter is committed to the development of empathetic leaders, diversification of talent and increased representation at every level of our business. We believe in cultivating a culture of inclusion and are dedicated to building and retaining teams through removing unnecessary barriers to employment and providing opportunities for career growth. We are committed to equal employment opportunity regardless of race, color, ancestry, religion, sex, national origin, sexual orientation, age, citizenship, marital status, disability, gender identity or veteran status.

Compensation range: $28-$30/hr + Tips

Location: Seattle

Full time employee Benefits:

• 15 days of PTO
• 8 Paid holidays
• Medical/Dental/Vision Insurance
• 401k + Employer Match
• Wellness App with reimbursement of up to $500/year

Position Overview

The Floor Manager is the cornerstone of Porter’s front-of-house operations, leading the café team to deliver elevated hospitality, seamless service, and an exceptional guest experience. This role blends hands-on leadership, space stewardship, and concierge-style support across an all-day, multi-use environment. From guiding team members through morning coffee service to overseeing lunch and bar operations, supporting private events, and engaging with guests and tenants, the Floor Manager ensures smooth operations while upholding Porter’s high standards of hospitality.

This role requires flexibility, adaptability, and a hands-on approach, including working nights, weekends, events, and both indoor and outdoor service settings. The Floor Manager leads by example, fostering team growth, operational excellence, and a guest-first culture.

Essential Functions

To perform this job successfully, a Floor Manager must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions.

EVENTS & SPACE MANAGEMENT

• Oversee space reservations, lounge activations, private events, en suite catering.
• Coordinate logistics to deliver outstanding community & client experiences.
• Monitor building security and guest access protocols, ensuring the safety and comfort of all guests.
• Analyze banquet event orders, curating run of shows, event pulls and management of event staff.
• Assist with event collateral including but not limited to menus, signage, food allergy tags.
• Act as an ambassador for the lounge and building, cultivating relationships with tenants, guests, and vendors.

HOSPITALITY & GUEST EXPERIENCE LEADERSHIP

• Serve as the lead presence on the café floor, ensuring smooth guest interactions and operational flow.
• Act as a space concierge and point of contact for guests and tenants, assisting with inquiries, space bookings, and building amenities.
• Model exceptional service, proactively addressing guest needs and feedback.
• Maintain high standards of hospitality by ensuring the café remains clean, inviting, and well-organized.
• Address guest feedback in real time, making proactive adjustments to enhance the experience.

TEAM LEADERSHIP & DEVELOPMENT

• Support and supervise front-of-house and back-of-house teams, assisting with training, guidance, coaching, execution, and staff development.
• Lead the onboarding process for new team members, ensuring they are trained on Porter standards, operations, and culture.
• Provide ongoing training, mentorship, and skill development opportunities to build team expertise and confidence.
• Support professional development and growth within the team.
• Lead by example, fostering accountability, collaboration, and a positive work culture.

BARISTA & BEVERAGE OVERSIGHT

• Point of contact for all coffee and beverage operations training.
• Ensure beverage stations (coffee & bar) maintain operational readiness, cleanliness, and high-quality service.
• Support team in executing beverage service across specialty coffee, tea, and cocktail programs.

CULINARY & FOOD SERVICE OVERSIGHT

• Assist with food and beverage service, ensuring quality control and seamless operations.
• Monitor quality control, sanitation, and adherence to health and safety standards.
• Oversee food prep, plating, and service when needed, monitoring quality and sanitation.

OPERATIONAL & ADMINISTRATIVE DUTIES

• Manage opening and closing procedures, including cash handling, sanitation, and equipment maintenance.
• Maintain inventory, product storage, and organizational standards in the back-of-house.
• Ensure team compliance with Porter’s hospitality standards and operational processes.
• Lead by example, fostering team accountability, professional development, and guest-first service culture.
• Collaborate with property management to support building-wide initiatives, tenant engagement, and community programming.
• Ensure compliance with all health, safety, and sanitation regulations, maintaining a well-functioning workspace.

Education/Experience

• 2+ years of supervisory experience in hospitality, lounge, cafe, or restaurant settings.
• Experience leading front-of-house and back-of-house teams.
• Food Handler’s Permit required.
• Coffee knowledge and barista experience preferred; training will be provided for other beverage and operational programs.

Nice to Have Skills:

• Wine, cocktail, and beverage program experience.
• Private dining, banquet, or high-intensity event experience.
• Retail product knowledge and guest sales experience.

Physical Demands & Work Environment

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

• Ability to stand for extended periods in a high-energy service environment.
• Frequent lifting, carrying, and moving of food trays, glassware, and stock (up to 50 lbs. as needed).
• Ability to work in both indoor and outdoor settings, adapting to seasonal conditions.
• Exposure to varying noise levels in a fast-paced lounge and cafe setting.
• Flexibility to work evenings, weekends, and holidays.