Dining Room Manager- Big Sur

Guest Services, Inc.•Big Sur, CA

12d

About The Position

Achieve company objectives in sales, service, quality, appearance of facility, sanitation and cleanliness through training of employees and creating a positive, productive working environment.

Requirements

High School Diploma/GED.
At least 3 years of experience in related management required.
Food Protection Manager Certification.
Demonstration of knowledge of food safety and sanitation.
Demonstrated talent for interacting with a wide variety of people.
Ability to effectively organize and coordinate multiple priorities; ability to work well as a team leader; ability to problem-solve.
Strong customer service abilities; actively looks for ways to assist customers and coworkers.

Responsibilities

Excellent communication, verbal, written, and organizational skills.
Ability to work a flexible schedule that WILL include evenings, weekends and holidays and events. Non-negotiable holidays include Memorial Day Weekend, July 4th Weekend, Labor Day Weekend, Big Sur Food & Wine Festival, Thanksgiving week, and week between Christmas and New Year’s. The candidate that accepts this position will plan personal vacations and appointments around business needs within the hospitality calendar.
Ability to multi-task, manage interruptions, establish work priorities, handle stress, and effectively function in a fast-paced environment.
Work with the Special Events Team regarding banquet planning, scheduling, and execution. Oversee the set-up and breakdown of events. Point of contact during events in both a client and staff facing role. Attend pre-event meetings and schedule staff accordingly.
Work with Sales and Marketing Manager, Executive Chef and Management Team on promotions and special events in a collaborative manner. Attend Marketing Meetings, drive sales and initiatives and train staff on execution of specials. Update POS system to reflect seasonal promotions and special initiatives.
Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for all violations of company policies, rules, and procedures.
Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met. Communicate with all other managers.
Manage tight controls, monthly food, beverage, labor expenses to the budget, minimizing expenses and overtime.
Responsible for financial operations of restaurant in a supporting role to Executive Chef: accuracy of safe, change orders, and bar banks, reconciliation of tips, coding invoices, calling vendors when needed, account monitoring and troubleshooting variances.
Responsible for “end of month” duties including but not limited to entering end of month inventories with Chef into company accounting platform, submitting transfers and tracking down invoices.
Manages department payroll and reports any discrepancies to HR. Provides appropriate reports concerning employee hours, schedules, pay rates, job changes, tip pools, etc. to HR and applicable staff.
Hires, trains, and supervises front of house staff. Manager level Serve-Safe Certification required upon acceptance of the position, the cost of which will be assumed by the company. Facilitate new staff enrolling and acquiring Food Handler’s permits and maintain roster of certification for department staff.
Supervision of floor during operation. Inspects dining room employees to ensure that they are always in proper and clean uniforms with nametags. Directs shift meetings with dining room staff. Relays information and policy changes and briefs staff.
Receives and handles complaints concerning food, beverages, or service. Uses hospitality skills and conflict resolution to ensure guest and staff satisfaction. Serves as liaison between the dining room and kitchen staff.
Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards. Assures that all side work is accomplished, and all cleaning of equipment and storage areas is completed according to schedule. Check the maintenance of all equipment in the dining room and reports deficiencies to maintenance team or appropriate vendor. Ensures menu accuracy and security of the POS system. Supply reports such as menu mix reporting to leadership weekly.
Performs related duties as required.