Dining Room Manager
Reports to: General Manager
Supervises: Dining Room Staff
Education and/or Experience
- Four-year college or university degree in Hospitality Management or Culinary Arts.
- Ten years or more as a food and beverage manager with five of those years in a similar position in a fine dining situation.
Job Knowledge, Core Competencies and Expectations
- Food and beverage cost controls and operating procedures.
- Accounting.
- Wine, spirits and bar operations.
- Point-of-sales systems.
- Strong interpersonal and organizational skills.
- Polished, professional appearance and presentation.
- Manage stress and time.
- Build a team, train, and maintain employee teams.
- Effective communication through all department levels and throughout club.
- Knowledge of and ability to perform required role during emergency situations.
Job Summary (Essential Functions)
Responsible for the club’s dining and bar services. Directly supervises the Dining Room team and other outlets such as snack shack along with the Executive Chef. Plans, implements and monitors budgets. Hires, trains and supervises subordinates and applies relevant marketing principles to assure that the wants and needs of club members and guests are consistently exceeded.
Job Tasks/Duties
- Full time Bartender
- Provides exceptional beverage and dining service to the Club members
- Prepares classic and signature cocktails with speed and consistency
- Develop an operating budget for the dining room and take corrective action as necessary to help assure that budgeted sales and cost goals are attained.
- Develops a capital budget for all necessary food and beverage equipment and recommends facility renovation needs.
- Ensures that adequate cash procedures are followed and that documentation is reported in an accurate and timely manner.
- Manages the dining room staffing needs.
- Assists in recruitment, training, supervision and termination of food and beverage staff.
- Helps plan and approves the organizational chart and staffing and scheduling plans.
- Assures that effective orientation and training for new staff and professional development activities for experienced staff are planned and implemented.
- Monitors employee records to minimize overtime and keep labor costs within budget.
- Assures that all standard operating procedures for revenue and cost control are in place and consistently followed.
- Assures that all applicable club policies and procedures are followed.
- Establishes quantity and quality output standards for personnel in the dining room.
- Ensures all legal requirements are consistently followed, including wage/ hour and federal, state or local laws for food safety and the sale/consumption of alcoholic beverages.
- Ensure all energy management, preventive maintenance and other standards are consistently met.
- Ensures that all new employees receive the appropriate safety instructions and training; establishes and enforces all safety policies and procedures including OSHA regulations and ensures that appropriate proof of training is documented to the employees’ personnel files.
- Research new products and evaluate their cost and profit benefits.
- Monitors purchasing and receiving procedures to ensure proper quantity, quality and price for all purchases.
- Responsible for purchasing all liquor, beer, wine and bar and dining room essentials.
- Consults daily with the Executive Chef, Banquet & Events Manager, and other club administrators to help assure the highest level of member satisfaction at minimum cost.
- Greets guests and oversees actual service on a routine, random basis.
- Helps develop wine lists and wine sales promotion programs.
- Establishes, updates and maintains all written standards and procedures for the department as needed.
- Addresses member and guest complaints and advises the General Manager about appropriate corrective actions taken.
- Serves as an ad hoc member of appropriate club committees.
- Monitors appearance, upkeep and cleanliness of all food and beverage equipment and facilities.
- Monitors employee dress codes according to policies and procedures.
- Approves all product invoices before submitting to the Accounting Department.
- Monitors or manages physical inventory verification and provides updated information to the Accounting Department.
- Responsible for the proper accounting and reconciliation of the point-of-sale and member revenues.
- Maintains records of special events, house counts, food covers and daily business volumes.
- Ensures that an accurate reservation system is in place.
- Audits and approves weekly payroll.
- Responsible for long-range planning for the department in concert with the club’s planning process.
- Establishes and maintains professional business relations with vendors.
- Serves as manager-on-duty on a scheduled basis.
- Ensure timely correspondence with all catering guests including inquiry, follow-up, contracts, billings and thank-you letters.
- Complete periodic china, glass, and silverware inventories.
- Implement and monitor sanitation and cleaning schedules.
- Completes other appropriate assignments from the General Manager.
Licenses and Special Requirements
- Food safety certification.
- Alcoholic beverage certification.
Physical Demands and Work Environment
- Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach.
- Push, pull or lift up to 50 pounds.
- Continuous repetitive motions.
- Work in hot, humid and noisy environment.
Job Type: Full-time
Benefits:
- Health insurance
- Paid time off
- Vision insurance
Ability to Commute:
- Bloomfield Hills, MI 48304 (Preferred)
Work Location: In person
