Dining Room Manager

The Dining Room Manager will oversee the day-to-day operations and scheduling of front of house (FOH) staff to assure a high standard of appearance, hospitality and service in personnel and cleanliness of the dining room areas. Supervision and training of dining room staff, manage within budgetary restraints, and implementation of programs to increase member satisfaction of dining services. Maintains a high level of member contact throughout service hours, a consistent presence on the dining floor to quickly correct and/or resolve gaps or inefficiencies.

Primary Responsibilities include, but are not limited to:

Supervises: Yes

• Trains, supervises, schedules, and evaluates dining room staff.
• Takes reservations, checks table reservation schedules, maintains reservation logs, and ensures dining room setup is pristine.
• Greets and seats members and guests, always with a focus on excellence and service to members.
• Inspects dining room staff to ensure they are in proper and clean uniforms at all times.
• Confirms time, attendance and hours worked.
• Produces meal-period revenue analyses, billing, etc. from POS systems used.
• Receives and resolves complaints concerning dining room service in a positive, resolution friendly manner.
• Serves as the liaison between the FOH and kitchen (BOH) staff.
• Assures that all side work is accomplished and that all cleaning of equipment and storage areas is completed.
• Directs pre-meal meetings with dining room staff, relays all pertinent information, promotes a “can do” attitude, informs of member dietary requests, including observed religious restrictions.
• Trains staff on all aspects of the POS system
• Able to lead staff through all service types, such as American, Russian, French and buffet.
• Assures the correct appearance, cleanliness and safety of dining room areas, equipment, fixtures; checks the maintenance of all equipment in the dining room and reports deficiencies and maintenance concerns.
• Makes suggestions about improvements in dining room service procedures and layout.
• Assures that the dining room and other club areas are secure at the end of the business day.
• Maintains the dining room reservation system.
• Attends scheduled staff meetings.
• Plans staffing budget for dining service responsibilities.
• Maintains an inventory of dining room items including silverware, coffee pots, water pitchers, glassware, flatware and china, salt and pepper holders, sugar holders, linens, etc. and ensures they are properly stored and accounted for.
• In coordination with the AGM, develops and implements an ongoing customer satisfaction plan to increase dining room satisfaction to provide a high touch, highly positive environment for membership to dine.
• Monitors dining room labor and supplies budget to ensure financial goals are met.
• May serve as Club’s opening and closing manager or manager on duty.
• Works with the Executive Chef to update, review and print weekly menu changes.
• Assists Bar Manager, as needed, in developing wine lists and beverage promotions.
• Assures that local and state laws and the Club’s policies and procedures for the service of alcoholic beverages are consistently followed.
• Performs other appropriate assignments and projects as required by the AGM and/or GM.