Floor Manager

The Maitre D' / Floor Manager is a  hands-on, service-first leader   responsible for executing an exceptional guest experience on the floor. This role reports directly to the Area Manager and is focused exclusively on  front-of-house operations.

This is not an administrative role — it is a  presence-driven position , leading by example during service, supporting the team in real time, and ensuring that every guest interaction reflects the Coucou standard. 
Our Model:
We operate as a  no-tipping restaurant   — our team is paid a consistent, elevated hourly wage so compensation is clear, stable, and not dependent on guest gratuity.

• Lead service from the floor with a strong, visible presence
• Must be well-versed in Resy (will seat guests and manage restaurant flow)
• Ensure all service standards are executed consistently across every shift
• Jump in wherever needed — running food, supporting servers, managing flow 
• Maintain pace, energy, and organization during high-volume service

• Directly manage all front-of-house staff during service (servers, hosts, bartenders, bussers)
• Set the tone for professionalism, hospitality, and teamwork
• Provide real-time coaching and feedback on the floor
• Ensure clear communication between FOH and BOH

• Oversee shift coverage, call-outs, and last-minute adjustments
• Manage breaks and ensure compliance with labor requirements

• Actively engage with guests throughout service
• Touch tables, read the room, and ensure a seamless experience
• Handle guest feedback or issues with confidence and care
• Create a warm, polished, and consistent atmosphere in line with the Coucou brand

• Payroll or compensation management
• Financial reporting or budgeting
• Back-office administrative responsibilities

This role is intentionally focused on  service execution and team leadership on the floor .

• Reports to:  Regional Director of Hospitality

• Experience using Resy + Toast
• Naturally service-driven and thrives in a fast-paced environment
• Strong floor presence — calm, confident, and highly observant
• Leads by example and earns respect through action
• Detail-oriented with a strong sense of hospitality and guest experience
• Comfortable managing teams and making real-time decisions

• Hourly: $35
• Training Period: there is a 2 week, paid training period (minimum wage) 
• Full-time / Part-Time positions available, including evenings and weekends
• We are dinner-service only, 7 days a week from 5PM