Dining Room Manager

Cobblestone Creek Country Club•Lawrence Township, NJ

8d•$60,000 - $70,000•Onsite

About The Position

Dining Room Manager Reports to: Food and Beverage Director Supervises: Service Staff Job Summary (Essential Functions) Responsible for all day-to-day dining services. Work with F&B Director to assure that the members’ and guests’ expectations are exceeded, and the highest quality food and service are delivered. Prepare staff schedules on a weekly and monthly basis for member dining. Oversee all staff training pertaining to member dining.

Requirements

High School diploma or GED; one year of related experience and/or training.
Two years of experience in Fine Dining-Catering operations.
Extensive knowledge of the private club industry’s food and beverage operations
F&B Cost Control and Operating Procedures
Wine, Spirits and Bar operation
All applicable Jonas modules; Point of Sale, Dining Reservations, etc.
Strong interpersonal and organizational skills.
Polished, professional appearance and presentation.
Food safety certification.
Alcoholic beverage certification.
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.

Responsibilities

Promote the club’s dining facilities for ala carte’ dining and other member-related activities.
Manage time effectively; handle a multi-faceted daily schedule
Build a team; train and maintain service staff
Effective communication through all department levels and throughout club.
Knowledge of and ability to perform required role during emergency situations.
Assists members in arrangements for special dinner requests in the dining room.
Inspects finished set-ups; present to oversee the actual greeting and serving of guests.
Checks function sheets against actual room setup; oversees personnel scheduling for functions and supervises service personnel.
Enhance member service by interacting daily with members and employees.
Be present on the floor during all member functions to ensure the highest standards of member and guest satisfaction.
Responsible for hands-on service work when needed.
Oversee the greeting and seating of guests for member dining events.
Communicates directly with Kitchen during service to rectify issues and clarify any points of contention
Supports Bar Service when need arises
Assumes responsibility of manager-on-duty when necessary.
Follows Closing procedures when assigned Closing Manager
Oversee Staff to be sure they are fully dressed in their correct standard uniforms.
In accordance with Human Resources, assures that effective orientation and training for new staff and professional development activities for experienced staff are planned and implemented.
Creates and implements training that is given to all new hires and updates training for all staff. Supervises constantly with on-the-job training to achieve maximum efficiency and member satisfaction.
Oversees scheduling of dining employees.
Manages complaints and feedback; either creates plan of action to rectify or coordinates with applicable parties
Manages the reservations and seating for the club’s restaurants.
Training and supervision over all front of the house staff.
Fully knowledgeable on member dining budgets; reviews financial reports and takes corrective actions as appropriate to help assure that budget goals are met.
Represents members’ needs and interests on applicable club committees.
Coordinates with Director of F&B to obtains necessary permits for special events and functions.
Critiques functions to determine future needs and to implement necessary changes for increased quality.
Attends staff and management meetings to review policies and procedures
Ensures the security of club’s members and guests’ valuables during events.
In accordance with Director, meets with other department managers to plan food and beverage aspects of themed events organized by the staff members.
Serves as liaison between kitchen and service staff
Performs special projects as assigned
P&L Reports daily
Plans professional development and training activities for subordinate staff.
Diagrams room layouts for member dining
Works with waitstaff to understand bar and drink service
Works with Bar Manager and Bartenders to come up with creative Drinks to offer to Members
Works with Chef to come up with creative ideas to improve service
Knowledge of daily service and events.
Completing tasks given in a timely manner
Accomplish all additional tasks assigned by General Manager