Dining Room Manager, Le Jeune
About The Position
The Dining Room Manager is directly responsible for supervising dining room service at Le Jeune Chef Restaurant and overseeing operational aspects of dining room and banquet services, with an emphasis on implementing daily activities. The role supervises the maître d staff and works closely with the Executive Chef and the Facilities and Events department to plan and coordinate dining room, banquet, and catering functions. The schedule varies and includes evening and weekend hours when necessary to meet the needs of Le Jeune Chef Restaurant and related hospitality service areas.
Requirements
- Associate's degree in Food and Hospitality Management, Marketing, or another related discipline, or an equivalent combination of education and experience.
- Five years of industry experience as a dining room, banquet, or catering manager.
- Extensive working knowledge of fine wines, including wine selection and pairing with food.
- Sensitivity to school and program needs as applied to daily operations.
- Ability to work positively as a member of the leadership team.
- Ability to work with college students and staff in classroom and laboratory settings.
- Interpersonal skills to deal effectively and courteously with students, staff, faculty, and the public.
- Sensitivity to the expectations of students, faculty, and staff.
- Ability to communicate effectively orally and in writing.
- Developed organizational skills.
- Demonstrated sensitivity to diversity and multicultural issues.
- Valid driver's license.
Nice To Haves
- Bachelor's degree in hotel/restaurant management or a related area.
- Certification in wines and/or wine service.
Responsibilities
- Recommend for hire and train the Maître d’ Hotel, Guest Service Specialist, and other support staff to ensure high standards of food presentation and service, including proper wine pairing and service.
- Supervise and evaluate appropriate staff.
- Direct students and staff in proper delivery of American, Russian, Butlered, banquet, buffet, and French styles of table service, as appropriate.
- Select fine wines for special menus and the wine list.
- Assist staff with on- and off-campus catered events.
- Assist Faculty, the Executive Chef, and Sous Chefs with writing, costing, and planning menus for Le Jeune Chef Restaurant.
- Hold regular service staff meetings to distribute information, plan, and review previous business activities.
- Interact effectively with the public and academic community.
- Maintain and supervise operation of the point-of-sale system and organize staff training on computerized management systems.
- Manage the alcohol beverage program, including beverage purchases, inventory control, and alcohol sales.
- Direct activities relating to banquet and catering functions.
- Ensure productive, concise, and professional communication among floor staff, the kitchen, and related departments.
- Promote a positive and collaborative environment to maintain confidence and success within the team.
Benefits
- Medical and dental insurance
- Retirement plans
- Paid time off
- Educational benefits for employees and dependents at Penn College and Penn State University
- Additional benefits (unspecified)
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What This Job Offers
Job Type
Full-time
Career Level
Manager
Education Level
Associate degree
