Dining Coordinator

Opal Grand Resort•Delray Beach, FL

22h

About The Position

We are looking to hire a customer-oriented Dining Coordinator to ensure that the restaurant host/hostess operation run smoothly. The Dining Coordinator responsibilities include overseeing the activities of the door, host stand operations and maintaining good working relationships with peers. This individual should be able to identity ways to increase seating efficiency and restaurant capacity. To be successful as a Restaurant Supervisor, you should exercise effective management skills and take necessary disciplinary actions to address poor staff performance. Ultimately, a top-performing Restaurant Supervisor should be able to achieve exceptional customer service and ensure that customers have a pleasant restaurant experience. Summary: The core job Duties & Responsibilities of the Dining Coordinator include but are not limited to: Dining Coordinators are generally responsible for all of the business operations of dining establishment and restaurant flow.

Requirements

Exceptional people skills
Smile and greet the guests as you encounter them throughout your shift
Keep your assigned areas clean and stocked throughout your shift
Assist other departments as requested
Assist the guest whenever and however you can
Your uniform is clean and properly worn with your name tag
Ability to complete assigned tasks without close supervision
Willingness to help out in all areas of the Food and Beverage department
Ability to stand on their feet for extended amounts of time, and ability to lift or carry 30 pounds.
Must be able to work flexible schedule, including early mornings, nights, weekends, and holidays

Responsibilities

Lead, Hands-on, Check, Monitor, Follow-up, Implement and Manage the day-to-day operation of the Restaurant’s host stand(s) to ensure all associates perform their service task to meet the guest and hotel’s expectations in quality and standards with commitment, initiative and by customer obsess attitude
Ensure opening/closing duties are completed.
Ensure daily/weekly cleaning is completed.
Ensure the outlet is properly set-up and ready for guests at all times.
Manage service delivery in outlets to ensure excellent service from point of entry to departure (e.g., greeting from hostess, speed of order taking and food and beverage delivery, fulfillment of special requests, collection of payment & invitation to return).
Act as host on the floor during meal periods and high demand times.
Handles guest problems and complaints.
Meets with guests on an informal basis during meals or upon departure to obtain feedback on quality of food and beverage, service levels and overall satisfaction (touches tables during service).
Be visible and interact with guests and associates to provide consistently high service.
Attends weekly staff meetings as required by Food and Beverage Director.
Ensure all host staff are properly trained on quality and service standards and have the tools needed to effectively carry out their job functions.