Assistant Dining Room Manager

The Metropolitan Club•Washington, DC

1d•Onsite

About The Position

The Metropolitan Club offers a one-of-a-kind restaurant management job with a consistent Monday through Friday schedule and a generous compensation package. You will lead an established team to provide hospitality and service in the most iconic and traditional private city club in DC. If you are looking to transition your career to private clubs, apply today!

Requirements

3+ years of dining room management experience in a private club or restaurant
High school diploma or GED required
Previous experience serving distinguished clientele
Success in a team environment – able to work well with people from different backgrounds
Proficient in English, the official language of the Club. Able to write, speak, comprehend, and converse.
Alcoholic beverage certification
Food safety manager certification
CPR/AED certification
Exhibit integrity, discretion, critical decision making, and sound judgment
Foster a positive, collaborative, and harassment-free work environment
Behave in a respectful, civil, and ethical manner
Maintain a clean, professional appearance consistent with grooming and attire standards
Uphold the traditions, standards, and culture of The Metropolitan Club

Nice To Haves

four-year college degree in Hospitality preferred

Responsibilities

Direct and oversee all dining room operations to ensure exceptional member and guest experiences across all dining outlets.
Support operations of private events and club functions.
Lead, hire, train, coach, schedule, and evaluate dining room staff, promoting a culture of hospitality, professionalism, and teamwork.
Manage daily dining room operations, including reservations, floor plans, seating arrangements, service flow, and staffing assignments to maximize efficiency and member satisfaction.
Maintain a visible presence on the floor during service periods, greeting members and guests, monitoring service quality, and addressing concerns or special requests.
Conduct daily pre-shift meetings to communicate service priorities, menu updates, member preferences, special events, and operational expectations.
Ensure proper execution of à la carte fine dining service standards. Support banquet service, buffets, receptions, and tableside service as appropriate.
Collaborate closely with the Executive Chef and culinary team to coordinate menu offerings, service timing, special events, and member experiences.
Monitor dining room appearance, cleanliness, safety, and maintenance, ensuring facilities, furnishings, and equipment are properly maintained and flawlessly presented.
Oversee dining room opening and closing procedures, including security, inventory controls, and chit reconciliation.
Train and support staff in the proper use of JONAS, including reservations and point-of-sale systems.
Review and approve employee time records, payroll submissions, schedules, and scheduling to ensure operational effectiveness and labor cost control.
Monitor member counts, labor costs, inventories, and operating expenses, adjusting as necessary to achieve financial goals and budget targets.
Maintain inventories of dining room equipment, China, glassware, silverware, linens, and service supplies while implementing appropriate control measures.
Assist with service during peak periods and special events, providing hands-on leadership and support to the team as needed.
Ensure compliance with all club policies, health and safety regulations, and applicable alcohol service laws.
Meet regularly with the Assistant General Manager to review departmental performance, goals, financial results, and strategic initiatives.