JOB OVERVIEW

The Dining Room Manager leads and develops our team and is responsible for the operations within the venues they oversee. The Dining Room Manager is responsible for ensuring the highest level of quality for food and service, maintaining and exceeding all budgeted goals, and following all safety and sanitation regulations. The Dining Room Manager provides oversight and accountability for the host team and reservation management, upkeep of the interiors of the dining room including lighting sound and temperature, uniform and service tool management, and providing constant study and delivery focused on exceeding the guest experience. The Dining Room Manager oversees all steps of service, provide constant guidance and support for team members in collaboration with the Culinary Leadership team. This Dining Room Manager is heavily involved in creating the schedule for the host team, overseeing the execution of service from the valet and dockmaster teams, and in communication with the security company. The Dining Room Manager leads and strengthens the development of our guest experience by providing constant leadership during service. The Dining Room Manager is responsible for the inventory and procurement of all utility needs for the restaurant in coordination with the Culinary Leadership team. The Dining Room Manager encourages our guests to interact with our team, and the various venues and experiences offered at Charlie and Joe’s at Love Street. The Dining Room Manager oversees the hosts, valet, and security team.

Reports to: Assistant General Manager, with a dotted line to General Manager and Director of Operations

AREAS OF RESPONSIBILITY

The Leadership

• Manage all restaurant Service operations, including restaurant management, large event execution, first-time guests, VIP events, special events, gift cards, and team and server grooming kits.
• Scheduling, planning, and forecasting daily business while championing standards, product quality, and cleanliness
• Lead inspiring pre-shift meetings with a focus on on-going training to maintain a consistent Service standard while controlling the delivery and description of the items from the pass to the table
• Exercise good judgment and decision making in escalating concerns and aggressively resolve issues
• Leads and communicates the goals and expectations for remarkable service, profitable results, and future initiatives
• Empowers Team Members to model and uphold the expected standards of remarkable hospitality
• Partners with the Sales & Marketing Manager and the Service Manager as the ambassador for large events, specialty programs, and community engagement initiatives.

The Guest

• Exemplify and recognize remarkable acts of leadership and hospitality providers to exceeding the guest experience
• Interact with our guests being of service with direct communication
• Ensure continued loyalty by soliciting feedback and delivering on each and every guest request
• Be involved from “door to door,” soliciting feedback and handling any comments or complaints with a sense of urgency
• Build loyalty in the small details that make the difference and invite our guests to discover the multiple venues and their offerings with a personal introduction
• Make any wrongs right immediately by tailoring it to the individual guest preference, not the company rule. The guest is never wrong.

The Team

• Responsible for communicating and administrating all company policies and procedures
• Work hand in hand with the Service Manager and Bar Lead team for training, menu development, and on-going coaching for Service team
• Maintain adequate staffing levels and responsible for the selection, onboarding, schedule, and retention of Host Members, providing motivation, recognition, coaching, and development.
• Ensure the environment in the restaurant supports our culture and our Guiding Principles
• Adhere to Federal, State, and local laws in addition to Company policies, and holds leadership and team members accountable for those requirements (i.e., work authorization, alcohol service, and wage and hour laws)
• Set performance expectations and monitor the training process to ensure the quality of training
• Regularly measure and evaluate Host and reservation management standards by using various feedback tools to develop and implement plans for continuous service improvement
• Prepare and conduct performance appraisals and one to one's Host Team Members and take any necessary disciplinary action in line with Company standards
• Responsibly delegate and follow up on tasks while remaining accountable overall for restaurant and Host Members

The Property

• Responsible for compliance with OSHA, local health, and safety codes as well as Company safety and security policies. Emphasize safety, sanitation and security awareness, and ensure that Team Members are properly trained to create safe situations
• Conduct daily uniform and dining room checks, property walkthroughs, and equipment maintenance inspection in accordance with Company standards
• Responsible for all POS management, including keeping the system current, monitoring proper pricing, and assuring items a navigated to the right printer.

The Bottom Line

• Optimize profit by ensuring labor is scheduled effectively
• Prepare reports and analyze metrics to identify opportunities and act promptly to correct
• Builds year over year sales by promoting restaurant locally, ensuring guest satisfaction and prompt problem resolution
• Ensure adherence to Company cash handling and payment processing procedures

Delivering Remarkable Results

• Continuously raise the expected Standard or Excellence in delivering Remarkable Hospitality
• Set clear goals, providing constant feedback with effective counseling and coaching
• Influence the basics of the business concept defining whether the business matches the needs of the community
• Become an ambassador for the brand within the community in small ways that deliver a big impact
• Mind the values of the company and protect the brand image and credibility with constant training and development
• Forward-thinking leadership that respects the past achievements with the constant eye on the future Service trends in the industry

Job Type: Full-time

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Employee discount
• Flexible schedule
• Health insurance
• Paid time off
• Paid training
• Vision insurance

Experience level:

• 2 years

Restaurant type:

• Casual dining restaurant
• Fast casual restaurant
• Fine dining restaurant

Shift:

• Day shift
• Night shift

Weekly day range:

• Monday to Friday
• Weekends as needed

Ability to Commute:

• Jupiter, FL 33477 (Required)

Work Location: In person