Dining Room Manager

It's fun to work in a company where people truly BELIEVE in what they're doing! We're committed to bringing passion and customer focus to the business. The Dining Room Manager is responsible for leading and assisting the overall front-of-house operations team in a fine dining, high-volume restaurant with a full-service, all-day bar to result in exceptional guest experiences. The Dining Room Manager is responsible for positive morale, team growth, development, and ownership of a strong company culture to meet and exceed measurables: Labor, Generational Sustainability, and BEST. The ideal candidate will have had previous successful experience leading service teams in a fine dining restaurant, including a beverage/sommelier team, and can consistently demonstrate strong emotional maturity, organization, reliability, and commitment to the success of the dining room.

ESSENTIAL DUTIES AND RESPONSIBILITIES

include the following. Other duties may be assigned. Accountable to the Assistant or Director of Food and Beverage for all staffing and operational needs

Operations Management:

Oversee all aspects of daily operations including reservations management, seating arrangements, service standards, facility cleanliness/maintenance Manage C/G/S inventories, order supplies Scheduling and management of labor to meet the needs of guest volume and labor budgets Communicate all company-wide internal information to the dining room team Attend weekly F&B leadership, group, and other meetings as requested

Staffing, Retention and Team Development:

Maintain a professional and positive, work environment that fosters teamwork, growth, and development Recruit, interview, hire, and train staff to the service standards, foundations, and culture to meet and exceed guest expectations Provide active leadership, mentorship, and performance feedback to team members to ensure consistency and growth through each position

Guest Experience and Service Excellence:

Lead teams during service to maintain our service standards Address guest feedback and experience concerns in a professional and timely manner

Financial Management:

Manage provided labor, alcohol, and operations budgets Receive and review daily financial reports to ensure the restaurant is meeting its labor and revenue goals. Must comply with all company policies and procedures. To perform the essential functions of this position regular and consistent attendance is required. Must be able to work well with other Team Members and Managers and interact with our guests.

SUPERVISORY RESPONSIBILITIES

Assistant Dining Room Manager(s), Salaried Sommelier, all hourly front-of-house team members

EDUCATION AND / OR EXPERIENCE

Required:

4 or more years as a lead/head/GM operational manager in a high-volume fine-dining restaurant Competent knowledge of wines and spirits including varietals and production methods. High proficiency with Microsoft Office including Word, Excel, Outlook, PowerPoint, online reservation management systems and point of sales systems High School Diploma or equivalent required

LANGUAGE SKILLS

Must have excellent verbal and written communication skills Must be able to effectively communicate with guests, team members and managers

MATHEMATICAL SKILLS

Knowledge and understanding of property management cashiering procedures Must be able to understand basic math and comprehend budgeting issues

REASONING ABILITY

Must be able to exercise judgment and make decisions based on job knowledge and awareness of company goals

PHYSICAL DEMANDS

Must be able to lift up to 50 lbs. Must be able to be on feet for long periods of time Must be able to safely operate a company vehicle or golf cart

WORK ENVIRONMENT

Dining Room, Bar, and Kitchen areas May occasionally be asked to go outside in all weather conditions