We are looking for a dining room manager with at least 3 years of leadership experience.
- This role does NOT offer relocation nor sponsorship.
Job purpose
This position will require the management team member to show leadership and involvement in shift management, modeling hospitality and service excellence. Will be required to develop staff, consistently execute all the standards of service and deliver the highest quality of food and beverage products. Required to be on the floor during hours of operation and ensuring member satisfaction by speaking to each table.
Duties and responsibilities
a. Assists primarily in operations of dining service.
b. Responsible for the supervision and coordination of all food and beverage operations in the South Property, Boathouse, and Members Bar.
c. Responsible for splitting daily restaurant service charge between service staff in all locations on a weekly basis and sending to Human Resources to complete payroll.
d. Responsible for the completion of beverage inventory on a monthly basis and reconciling any discrepancies with the assistance of the FOH management team.
e. Assists in all cash and other receipts by adhering to our reconciliation procedures in accordance with Club policies.
f. Responsible for reconciling the daily sales, and closing the day for accounting purposes.
g. Ability to design floor plans according to dining reservations.
h. Ability to take reservations, check table reservation schedules and maintains reservations log.
i. Plans dining room set up based on anticipated guest counts and member needs.
j. Assists with planning of large dining room functions such as: Easter, Mother’s Day, Thanksgiving, Santa’s Breakfast, Annual Tree Lighting, and Holiday Happy Hour.
k. Greets and seats members and guests.
l. Ensures that daily line ups are being completed and service focus points are updated.
m. Able to facilitate standard inspections, including but not limited to, staff grooming, service, room appearance, and able to correct any standards not being met.
n. Responsible for the upkeep of dining room florals in main dining room and lounge areas while staying in floral budget.
o. Inspects dining room employees to ensure that they are in proper and clean uniforms at all times.
p. Hires, trains, supervises, schedules and evaluates dining room staff with the Food & Beverage Manager.
q. Trains staff on all aspects of POS system.
r. Provides appropriate reports concerning employee’s hours, schedules, pay rates, job changes, tip pools, etc., to Food & Beverage Manager, and/or Human Resources when warranted.
s. Receives and resolves complaints concerning dining room service.
t. Responsible for updating all chit surveys and sending to FOH/Kitchen management team.
u. Responsible for coordinating/execution of monthly Cork Club tastings with CYC wine reps. with the supervision of the Food & Beverage Director.
v. Serves as a liaison between dining room and kitchen staff.
w. Assures that all side work is completed and that all cleaning of equipment and storage areas are completed according to schedule.
x. Assures the correct appearance, cleanliness, and safety of dining room areas, equipment, and fixtures; checks the maintenance of all equipment in the dining room and reports deficiencies and maintenance concerns.
y. Makes helpful suggestions about improvements in dining room service procedures and layouts.
z. Assures that the dining room and other club areas are secure at the end of the day.
aa. Maintains inventory of dining room items including silverware, coffee pots, water pitchers, glassware, flatware and china, salt and pepper shakers, etc. and ensures they are properly stored and accounted for.
bb. Helps develops and implements an ongoing marketing program to increase dining room business.
cc. Responsible for writing dining room Mainsheet information two months in advance for advertisement purposes, with the guidance and approval from the Food & Beverage Director.
dd. Attends weekly leadership meetings and all scheduled staff meetings.
ee. May serve as club’s opening and closing manager or manager on duty.
ff. Assures that local and state laws and the club’s policies and procedures for the service of alcoholic beverages are consistently followed.
gg. Ability to assist with schedule completion and daily check outs & closing procedures.
hh. Interview, train, motivate and discipline for employees to ensure appropriate skills are met to meet the needs of the operation.
ii. Ensures compliance with all food and beverage policies, standards and procedures by training, supervising, follow up and hands on management.
jj. Answering phones and emails with our membership in a timely manner of CYC standard 24 hours after receiving.
kk. Performs other appropriate assignments and projects as required by the Food and Beverage Manager & Food and Beverage Director.
ll. Assists in all areas of the Club. May float between departments in a managerial role and assist other departments where needed.
Physical Demands and Work Environment
- Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch
- and twist or reach.
- Ability to work days, nights, weekends, and holidays
- Push, pull or lift up to 50 pounds.
· Continuous repetitive motions.
· Work in hot, humid and noisy environment.