01/02/2020
Description
The Dining Room Manager is responsible for efficiently managing and delegating all front of the house aspects of service and scheduling as directed by the General Manager. This position provides a regular floor presence, assisting guests and providing constructive feedback to the front of house staff while ensuring the smooth running of their assigned restaurant shift. The Dining Room Manager also assists the General Manager with the monitoring of procedures, coordinating marketing efforts related to the restaurant and coordinating special events within the restaurant.
ESSENTIAL RESPONSIBILITIES
Monitors performance to ensure adherence to all service, sanitation and productivity standards to ensure exceptional guest satisfaction.
Works with General Manager – Copia Restaurant on departmental financial requirements; monitor and control food, beverage and labor costs.
Ensures compliance with all proper cash controls and deposits for the restaurant.
Maintains cleanliness and sanitation levels to a Health Department “A” rating.
Develops and implements policies and procedures to ensure the efficient operation of the restaurant while maintaining the highest of standards and guest satisfaction.
Cultivates staff food and wine appreciation and expertise. Coaches staff, individually and collectively, on sales techniques and table-side manner style. Actively monitors, coaches and corrects wait staff during the ex*****on of their nightly duties and customer interaction.
Responds to guest needs and complaints; responsible for maintaining guest satisfaction at all times.
Manages staffing, training, and development of the FOH Restaurant staff. Provides regular feedback to staff, and completes all required performance appraisals for direct reports.
Maintains appearance, upkeep, and cleanliness of all food and beverage equipment and facilities.
Helps General Manager to plan external and internal marketing and sales promotion activities.
Ensures that all legal requirements are consistently adhered to including wage and hour and all federal, state and local laws pertaining to alcoholic beverages and food safety and sanitation.
Oversees the operation of the Micros and Open Table systems.
Help approve payroll and overtime for all direct reports. Continually monitors labor costs to ensure efficiency.
Manages all daily aspects to wine and beverage operations, including ensuring the full stocking of the bar area and compliance with all Safe Serve protocols.
Ensures compliance with controls over the ordering and issuing of wine, liquor, and beer to the restaurant and kitchen.
Provides instruction to servers and bartenders on Micros procedures and accounting operations. Programs updates to Micros menus and database as needed. Maintains and monitors the restaurant reservations systems.
Maintains superior personal presentation and public relations with guests of the Institute.
Any and all other duties as assigned.
REQUIRED QUALIFICATIONS
Education:
High School Diploma or GED required.
Experience:
Minimum of one (1) year management experience in a restaurant, including supervision of employees, or an equivalent combination of education and experience.
Licenses / Certifications:
Serve Safe Certification or ability to obtain within thirty (30) days from the hire date.
PREFERRED QUALIFICATIONS
Ability to calculate and manage food and labor costs within a set budget.
Associate’s Degree in Culinary Arts, Hospitality Management or equivalent preferred.
Culinary Institute of America graduates preferred.
REQUIRED SKILLS
Strong management and organizational skills including understanding the financials of the business.
Excellent management, organizational, interpersonal and relationship-building skills, with a positive team-oriented attitude.
The ability to manage in a diverse environment with a focus on guest and customer service.
Must be able to work in a fast-paced environment with demonstrated ability to juggle multiple competing tasks and demands.
Excellent logistical planning and delegating skills.
Must display a high level of energy and self-motivation.
Must have a demonstrated history of improved guest experience with measurable results.
WORKING CONDITIONS
Must be able to work a flexible schedule, including nights and weekends as required due to business needs.
Regular work requires a great deal of standing, lifting, bending and stretching.
Must be able to stand and work for eight (8) hours.
Ability to lift and carry up to twenty-five (25).
Must be able to lift up to forty (40) pounds or more with assistance.
ADDITIONAL INFORMATION
At The Culinary Institute of America, it is important to us that we support our employees with a substantial and meaningful package of benefits. We believe in supporting our employees with benefits to assist with work life balance.
Benefits are offered based on the position type and status. Benefits offered may include:
Medical and prescription drug plan
Dental pl
