Floor Manager

PubKey DC — Floor Manager PubKey is an all-day café and neighborhood tavern in the heart of Penn Quarter — six months in and finding our stride. We serve the people who live, work, and play around here: neighborhood regulars from local apartments and offices, Capital One Arena crowds before and after games and shows, tourists exploring downtown DC, and anyone else who walks through the door. Our 12,000 sf venue includes the tavern, an event space with a 20ft stage and livestream capability, a dedicated podcast studio, an office subtenant, and a quieter cocktail program tucked away for those who find it.

The role. The Floor Manager is the on-the-floor co-pilot to the Director of Operations. You'll lead daily service (opens/closes, pre-shifts, guest recovery), uphold cash controls and cleanliness/audit standards, and own weekly FOH schedules and labor plans.

You'll partner tightly with the DO, Bar Manager, Events Lead, and Facilities Manager to execute smooth turns between café hours, tavern service, and events. The event business is the engine of this venue, and the model lives or dies on how fast the floor adapts — every week brings a new floor plan, a new client, a new flow. What we need from you, in order of importance: Positive energy — non-negotiable.

PubKey is approachable, friendly, and open to everyone, and that vibe radiates from the floor leader outward. If you don't bring real warmth and lift to a room, this isn't the job. Attention to detail — "make it nice." A candle that's burned down too far, a smudge on the host stand, a table that's almost level, a menu with a dog-eared corner: you see these things without being told to look for them, and you fix them or get them fixed.

This is hard to teach and we won't try. Either you walk into a room and instinctively reach for what's wrong, or you don't. Excellent communication.

Up, down, and sideways. With the DO, your team, vendors, and guests. Clear, calm, and frequent.

Full FOH fluency. Comfortable bartending, serving, running the floor, managing the POS, pouring wine, executing basic cocktails, and troubleshooting draft lines. You can step into any position when the night calls for it.

Basic AI workflow fluency. You use AI tools to make yourself faster — schedules, comms, SOPs, analysis. You don't need to be a power user, but you can't be allergic to it.

The fundamentals. Calm under pressure, organized, numbers-literate, hands-on, with high standards. Experience. 4-6 years of FOH experience with at least 2 years in a salaried manager role (not shift supervisor or lead server).

Multi-outlet or events-heavy venue experience strongly preferred — hotel F&B, multi-concept restaurant groups, country clubs, or large independent venues all count. ServSafe Manager and TIPS preferred, willing to obtain if not held. ABRA license required within 1 month of employment.

Nights and weekends required. More detail about PubKey DC LLC part of Pubkey NYC, please visit https://culinaryagents.com/entities/959223-PubKey-DC-LLC