Director of Dining Services

Reynolds Lake Oconee • Greensboro, GA

11d • Onsite

About The Position

The Director of Dining Services oversees all restaurant locations, focusing on service, revenue generation, labor cost, beverage cost, and promotions. This role involves hiring, training, and supervising restaurant managers and staff, ensuring adherence to operational standards, and enhancing the overall dining experience for members. The Director will also manage budgets, inventory, vendor relationships, and ensure compliance with safety regulations.

Requirements

• Degree in Hotel Management or 5 years management experience in food and beverage to include administrative responsibilities, and multi-unit experience.
• Working knowledge of all areas of restaurant operations from front of the house to back of the house.
• Demonstrated ability to lead and supervise.
• Proven record of customer service with ability to deal with people at all levels.
• Must be able bend, stretch, knell, stand, and lift a minimum of 25lbs.
• Actively demonstrates, encourages, trains and models safety rules and guidelines in accordance with company, OSHA, EPA, DNR and other state and federal law requirements.
• Demonstrates and documents safety training and orientation for all employees.
• Investigates loss producing incidents and reviews prevention recommendations with all employees.
• Takes personal responsibility for safety every day.

Responsibilities

• Oversees all restaurant locations with a focus on service, revenue generation, labor cost, beverage cost and promotions
• Hire and train the restaurant managers, assistant managers and acts as final interview for hiring staff
• Train new employees
• Follows up with new hires for training to ensure checklist are being followed
• Assist with coverage in the absence of a manager and be required to work on the floor with each manager at least once every two week, if not more.
• Attend all member events
• Ensures the weekly promotions represents the time of year occupancy rates and members on site.
• Works with managers on their staff schedules, staff training and suggestive selling
• Determine wine lists and beverage promotions for all locations
• Ensures beverage inventory is done monthly in all dining locations
• Runs restaurant sales reports; works with Executive Chef on menu engineering
• Tracks statistical data on sales/covers and takes appropriate action with managers
• Member feedback manager for restaurants; closely monitor comment cards to ensure members satisfaction and continue to enhance the dining experience in all outlets.
• Ensure all website information relative to the restaurants is accurate and timely
• Oversees the maintenance of the P.O.S. for accuracy, server efficiency, front/back communication and interface with accounting programs.
• Actively participate in all restaurants providing continuous direction to staff and ensuring maximum member/guest interaction.
• Maintains par levels of liquor, wine, beer, china, glassware, silver, paper supplies, and miscellaneous food and beverage equipment. Develop individual outlet par levels to ensure consistent product availability while maintaining minimal inventories. Purchases products by obtaining multiple bids to ensure a high quality product at minimal cost.
• Pursue area vendors to assist in procuring local products to elevate the “sense of place”, enhance quality and reduce costs.
• Close interaction with support departments to accelerate processes, and enhance rapport/communication with the restaurants.
• Maintain proper cost/price updates and menu maintenance by communicating to the outlets.
• Maintains control of employee uniforms; ensuring uniforms are kept in proper condition, and are readily available at all times to employees.
• Frequently visit all front and back of house areas to ensure they are maintained to standards, are efficiently organized, and meet both health and fire/safety codes.
• Assist in the development of the annual food and beverage budget/plan and help manage the budget/plan with the food and beverage outlets.
• Oversee inventories and end of month procedures. Actively participates in the monthly P&L commentary by working closely with the outlet managers.
• Implements and monitors food and beverage payroll policies, procedures, and controls with an emphasis on minimizing employee costs.
• Continually provide member menu feedback to the culinary department.
• Able to assist banquet functions throughout all Reynolds Lake Oconee.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager