Description

Assistant Dining Room Manager

Reports to: Dining Room Manager

Supervises: Restaurant and Banquet Servers, Bartenders, Host/Hostess, Food Runners, and Server Assistants 

Job Knowledge, Core Competencies and Expectations

• Knowledge of the principles, procedures and equipment used in the storage, care, preparation,
  cooking, dispensing and serving of food.
• Ability to suggestively sell wine and cocktails.
• Good organizational and follow-through skills.
• Ability to demonstrate proper wine service.
• Knowledge of and ability to perform required role during emergency situations.

Job Summary (Essential Functions)

Supervise food and beverage service for members and guests in the dining room and Banquet areas. Supervise and manage staff with Dining Room Manager and Banquet Manager involvement. Maintain order and cleanliness and ensure that member satisfaction standards are consistently attained.

Job Tasks/Duties

• Greets and seats members and guests.
• Suggests and describes available appetizers, entrees, desserts, alcoholic beverages and wines
  to members and guests.
• Takes reservations, check table reservation schedules.
• Coordinates food service between kitchen and service staff.
• Designs floor plans according to reservations
• Plans dining room setup based on anticipated guest counts
• Inspects FOH service staff to ensure they are in proper and clean uniforms at all times
• Inspects all linens daily for proper appearance.
• Performs daily POS closeout
• Maintains all silver and copper service ware items.
• Receives and Resolves member and guest complaints.
• Serves as liaison between the dining room and kitchen
• Assures that all safety, accident and emergency policies and procedures are in place and consistently followed.
• Assures that revenue control procedures are continually followed.
• Inspects dining room to ensure proper maintenance, cleanliness, and safety.
• Makes suggestions about improvements in dining room service procedures and layout
• Suggest dining room decorations for special themes.
• Assures that pre-opening and closing cleaning tasks are assigned and completed as required.
• Assures that all side-work is accomplished 
• Assists/Supervises with service of food and beverages in outlets and for special functions when needed.
• Assists with table clearing and re-setting as needed.
• Suggests when additional service supplies and small equipment are needed.
• Enforces established rules, regulations and policies.
• May serve as club’s opening or closing manager or manager on duty.
• Assists in dining room inventory assessments. (Silverware, glassware & plates)
• Suggestively sells daily specials to all members and guests.
• Conducts pre-service employee briefings (line-up meetings).
• Assures that local and state laws and the club’s policies and procedures for the service of alcoholic beverages are consistently followed.
• Coordinates any special requests including dietary needs with the Sous Chef.
• Knows basic manager functions of POS and has the ability to train staff on all aspects of the POS system
• Completes other appropriate assignments made by the Dining Room Manager or Food and Beverage Director 

Licenses and Special Requirements

• Food safety certification.
• Alcoholic beverage certification. (RAMP)

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.
• Push, pull or lift up to 50 pounds.
• Continuous repetitive motions.
• Work in hot, humid and noisy environment.

Requirements

Job Knowledge, Core Competencies and Expectations

• Knowledge of the principles, procedures and equipment used in the storage, care, preparation, cooking, dispensing and serving of food.
• Ability to suggestively sell wine and cocktails.
• Good organizational and follow-through skills.
• Ability to demonstrate proper wine service.
• Knowledge of and ability to perform required role during emergency situations.

Job Summary (Essential Functions)

Supervise food and beverage service for members and guests in the dining room and Banquet areas. Supervise and manage staff with Dining Room Manager and Banquet Manager involvement. Maintain order and cleanliness and ensure that member satisfaction standards are consistently attained.

Job Tasks/Duties

• Greets and seats members and guests.
• Suggests and describes available appetizers, entrees, desserts, alcoholic beverages and wines to members and guests.
• Takes reservations, check table reservation schedules.
• Coordinates food service between kitchen and service staff.
• Designs floor plans according to reservations
• Plans dining room setup based on anticipated guest counts
• Inspects FOH service staff to ensure they are in proper and clean uniforms at all times
• Inspects all linens daily for proper appearance.
• Performs daily POS closeout
• Maintains all silver and copper service ware items.
• Receives and Resolves member and guest complaints.
• Serves as liaison between the dining room and kitchen
• Assures that all safety, accident and emergency policies and procedures are in place and consistently followed.
• Assures that revenue control procedures are continually followed.
• Inspects dining room to ensure proper maintenance, cleanliness, and safety.
• Makes suggestions about improvements in dining room service procedures and layout
• Suggest dining room decorations for special themes.
• Assures that pre-opening and closing cleaning tasks are assigned and completed as required.
• Assures that all side-work is accomplished 
• Assists/Supervises with service of food and beverages in outlets and for special functions when needed.
• Assists with table clearing and re-setting as needed.
• Suggests when additional service supplies and small equipment are needed.
• Enforces established rules, regulations and policies.
• May serve as club’s opening or closing manager or manager on duty.
• Assists in dining room inventory assessments. (Silverware, glassware & plates)
• Suggestively sells daily specials to all members and guests.
• Conducts pre-service employee briefings (line-up meetings).
• Assures that local and state laws and the club’s policies and procedures for the service of alcoholic beverages are consistently followed.
• Coordinates any special requests including dietary needs with the Sous Chef.
• Knows basic manager functions of POS and has the ability to train staff on all aspects of the POS system
• Completes other appropriate assignments made by the Dining Room Manager or Food and Beverage Director 

Licenses and Special Requirements

• Food safety certification.
• Alcoholic beverage certification. (RAMP)

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.
• Push, pull or lift up to 50 pounds.
• Continuous repetitive motions.
• Work in hot, humid and noisy environment.