Floor Captain

Salary: £DOE competitive bonus


Over the last eight years RUSK & RUSK has opened some of Scotland’s most loved dining spaces in The Butchershop Bar & Grill, Hutchesons City Grill, The 158 Club Lounge and most recently The Spanish Butcher, cultivating a reputation as a leading light in the UK hospitality scene. With a passion for design, creativity and pushing the boundaries of innovation within our industry, the RUSK & RUSK venues are well turned out, individual, full of personality and quality driven; with awards ranging from Best Restaurant to Scotland’s Most Stylish Restaurant, we are a group whose prime ambition is to make people feel great, and we love what we do!

The Venue

 Inspired by the soul, energy and flavours of Californian dining, So L.A. is the latest addition to the RUSK & RUSK collection. Our corner of California paradise nestled on 43 Mitchell Street in Glasgow City Centre. The restaurant, bar and events space gives a nod to the lifestyle and culture of California. Expect bold, exciting flavour combinations, showstopping cocktails set to a Pacific beat. 

The Role

The floor captain ensures that the restaurant operates efficiently and profitably while maintaining the reputation and ethos and is accountable for all restaurant activities assuming complete responsibility for the restaurant in the absence of the General Manager or Assistant Manager. The floor captain maintains a clear line of communication with the GM and exceeds the expectations of the Directors to keep the business standards at the highest level. The floor captain works to ensure that all activities are consistent with and supportive of the restaurant’sbusiness plan. The floor captain assists the GM in delivering revenues and profits by developing, marketing, financing, and providing appealing restaurant service and ensures all employees are performing their job responsibilities and meeting expectations in all areas of their job description.

The Person

An ability to seamlessly navigate between managing a slick, organised and dynamic front of house service and keeping on top of the daily business administration requirements is essential. You should be confident in your decision making and a strong leader, in the absence of the units General Manager and Assistant General Manager, the responsibility for maintaining our business standards rests on your shoulders. Alongside your confidence, you should be a personable and approachable figure, ready and willing to interact, engage and inspire your team. Above all, you will be a champion of our core brand ethos; “We Have The Power To Make People Feel Great!”


Roles and Responsibilities

Customer Service & Staff Development

  • Consistently provide a quality product & customer service experience that delivers total customer satisfaction

  • Assist in modelling and creating an environment that delivers complete customer satisfaction

  • Respond quickly and positively to customer concerns, reactive to solve problems before they reach our guests

  • Respond to all customer emails and booking enquiries in a swift and efficient manner

  • Assist in the venues recruitment process when required, conducting interviews and compiling correct paperwork

  • Maintain the restaurant & bar at the level to excel the company standards of quality, cleanliness and service

  • Ensure all new-starts are given a robust induction & are given all the tools required to allow them to succeed

Business Admin

  • Complete all daily, weekly and monthly reporting tasks as required and delegated by the unit General Manager

  • Manage all relevant back office administrative paperwork, reporting and duties in the absence of the unit General Manager

  • Support in the completion of orders for consumables, sundries and liquor

  • Ensure that all reservations are efficiently organised on ResDiary to maximise covers

Experience & Skills

  • Minimum of 1 years’ experience in a managerial role within a high-calibre restaurant environment

  • Outstanding knowledge of food and drink, with an appreciation for high quality produce

  • Experienced in leading a high-volume dinner service within a high-calibre restaurant

  • Well versed in creating a driven and dynamic team environment

  • An astute eye for detail coupled with the confidence to identify and resolve any issues before they arise