Find & Apply For Restaurant / Food Service Manager Jobs in Rochester, Michigan

DINING ROOM MANAGER OBJECTIVE

Lead a successful Front of House team that delivers an exceptional guest experience while achieving the restaurant's sales and profitability goals. The Dining Room Manager sets the tone for hospitality by developing employees, maintaining high service standards, supporting quality food and beverage execution, and creating an environment where both our guests and our team feel welcomed and valued.

RESPONSIBILITIES

The Dining Room Manager plays an important role in the daily success of the restaurant. This position is responsible for leading, training and developing the Front of House team while working closely with the General Manager, Kitchen Manager and management team to ensure smooth restaurant operations. Key areas of responsibility include guest satisfaction, employee development, sales growth, labor and cost management, beverage operations, restaurant cleanliness and organization, special events and overall Front of House execution. DUTIES Recruit, hire, train, coach and develop Front of House employees while maintaining company standards and expectations. Create an engaging and positive work environment where employees receive consistent direction, support and feedback. Schedule waitstaff, food runners, bussers and carryout employees based on business needs, forecasts and established labor goals. Monitor and manage daily Dining Room and Carryout labor to achieve budget expectations. Support restaurant sales goals by actively managing the guest experience and identifying opportunities to increase sales. Lead by example on the restaurant floor by greeting guests, building relationships and setting the standard for genuine hospitality. Ensure our service standards-including No Lag Service, Reference Point, Asking for Help and Steps of Service-are consistently executed. Maintain a clean, organized and guest-ready Dining Room, Carryout area, entranceways, restrooms and service stations. Ensure Front of House uniforms, appearance and presentation meet company standards. Oversee Dining Room and Carryout supplies, including ordering, receiving, organization and inventory based on established pars. Manage alcoholic beverage ordering, receiving, inventory, storage and cost controls according to company standards. Complete accurate month-end beverage inventories and weekly Top Twenty Potentials. Oversee cash reconciliation, deposits, petty cash and safe audits according to company security procedures. Ensure registers and computer/POS systems are properly programmed, maintained and stocked with necessary supplies. Communicate daily specials to the team and ensure employees understand proper descriptions, presentation and service expectations. Plan daily stations and positions, rotations, sidework assignments, labor adjustments and tip reconciliation. Manage daily reservations and help create a smooth flow of service throughout each shift. Support catering and off-premise events in partnership with the Kitchen Manager and General Manager. Assist with marketing initiatives, merchandising and special events, including planning, execution and tracking. Participate in weekly manager meetings and report on assigned areas including food and beverage sales, beverage costs and direct expenses. Complete daily Front of House and Carryout quality and quantity checks before service. Ensure opening and closing procedures are completed accurately and the restaurant and its contents remain secure. Provide regular coaching and performance feedback to Front of House employees, including two documented employee feedback sessions each month. Work collaboratively with Kitchen and Dining Room management and hourly employees to maintain strong communication and a team-first environment.

WHAT SUCCESS LOOKS LIKE A

successful Dining Room Manager creates a restaurant where guests feel genuinely cared for, employees feel supported and prepared, and the Front of House operates with consistency and pride. This leader is present on the floor, develops their team, communicates effectively and takes ownership of both the guest experience and the financial success of the restaurant.

Job Type:

Full-time Pay:

$50,000.00 - $60,000.00 per year

Benefits:

Employee discount Health insurance Paid time off Vision insurance

Shift:

Day shift Evening shift

Work Location:

In person