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Overview

The Dining Room Manager will work closely with the General Manager and all members of the restaurant's management team to ensure the restaurant is operating according to the standards set by the GM. The Dining Room Manager will be responsible for overseeing service, training Front of House staff and sharing administrative responsibilities. The Dining Room Managers are integral and active members of service team. They are expected to be hands on from the beginning to end of the guest experience - with guests, the service team, and the Back of House team.

This role will pay a salary of $70,000 to $80,000.

For FT roles: Benefits: Health, Dental and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 12 holidays)

job expires 8/31/2024

Responsibilities

• Opening and closing managerial responsibilities include, but are not limited to:
  • Financial/cash handling.
  • Operational administrative tasks.
  • Facilities/Health Department checks.
  • Overseeing the Front of The House staff through all working hours - setting up for service and closing each shift according to restaurant standards.
  • Upholding all health and safety procedures
• Assisting in executing initiatives and service protocols through staff training.
• Floor management responsibilities include, but are not limited to:
  • Frequent decision making and troubleshooting.
  • Maintaining proper flow of service (at the door, on the floor, and at the pass).
  • Upholding service standards, product quality and cleanliness.
  • Clear and continuous communication with kitchen and all Front of House staff to ensure proper flow of service and guest satisfaction.
  • Guest interaction - ensuring service and food quality, cultivating relationships, and resolving issues.
• Training and development of Front of House hourly team. This entails:
  • Assisting in training of all Front of House hourly staff based on standards determined by the General Manager.
  • Executing Front of House employee training programs as determined by the General Manager.
  • Continual development of Front of House employees by upholding performance expectations, providing ongoing feedback, and offering input for regular performance reviews.
  • Directing staff and enforcing service standards.
  • Administering Front of House hourly disciplinary action as needed.
  • Ensuring Front of House staff have appropriate food, beverage, and service knowledge.
• Overseeing daily reservations and providing support at the host stand throughout the shift.
• Managing private event inquiries and day-of event execution.
• Leading by example in all areas:
  • Proper execution of all service standards and protocols.
  • Clear and professional communication with corporate offices, other managers, all hourly employees, and guests.
  • Exceptional work ethic, strong attention to detail, and a collaborative attitude.
• Ensuring all guests enjoy their experience and become regular patrons.

Administrative:

• Update all printed and digital menus based on product selection and availability.
• Work with the General Manager to set up a timeline and schedule for food & beverage education plans.
• Order and maintain restaurant supplies, which include, office supplies and dry goods.
• Assist in managing customer service responses and leading all guest recovery efforts including but not limited to online feedback, guest complaints, and immediate service recovery.
• Additional managerial and administrative responsibilities may be required as needed.

Qualifications

• 3-5 min years of restaurant management experience.
• Food Handler's Certification required.
• Strong service, food and beverage knowledge.
• Detail oriented, organized and professional.
• High volume, fast-paced, and high-profile restaurant experience preferred.
• Able to demonstrate quick thinking and adaptability in a constantly changing environment.
• Knowledge of computer accounting programs, math skills, and budgetary analysis.
• Experience with Toast, Sevenrooms, and Google strongly preferred.
• Able to use relevant computer applications (Microsoft word, excel, outlook; restaurant specific software including point-of-sale registers and business metric applications).
• Demonstrated knowledge and experience with managing inventory and cost control is preferable.
• Able to speak, read, write in clear English.

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