DINING ROOM MANAGER

Has the overall responsibility for the dining room operations to include but not limited to staffing, training, cleanliness, M & R, supplies, ordering of related supplies and service area organization. Organizes and develops special in house promotions (wine maker dinners, corporate dining events etc.) Works in co-ordination with beverage manager to insure optimal sales and efficiency of all beverage related product. Maintains all food related menus and the POS system. Oversee and coordinate the day to day operations of the business. Plan, organize, train, and lead as necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation.

Requirements/Responsibilities
Understand completely all policies, procedures, standards, specifications, guidelines and training programs. • Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times. • Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, and serving standards. • Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment. • Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures. • Fill in where needed to ensure guest service standards and efficient operations. • Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner. • Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs. • Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures. • Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met. • Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures. • Fully understand and comply with all federal, state, county, and municipal regulations that pertain to health, safety, and labor requirements of the restaurant, employees and guests. • Carry out restaurant marketing, advertising, and promotional activities and campaigns • Works M.O.D. shifts as scheduled • Completes payroll input information according to schedule. Reports on efficiency at Month end Meeting. • Maintains employee files. (Proper documentation, I-9, W-4 etc.) • Personnel: Food servers, Bussers, Hostesses. - o Maintains labor pool; anticipates needs; recruits - o Trains, initial and on going - o Motivates - o Ensures personal appearance standard - o Completes schedules - o Evaluates regularly • Monitors service ware usage: ensures efficiency – orders as needed • Monitors linen usage; ensures efficiency. Reports at Month end meetings. • Develops and monitors employee evaluation program. • Devises side work schedules to assist managers and employees in the maintenance and organization of the dining room and busser/foodserver work area as well as storage areas. • Ensures sales motivation and procedure compliance of food servers. • Conducts incentive contests as necessary. • Monitors and maintains the POS system as needed. • Monitors, trains and promotes usage of ‘Open Table’. Responsible for customer incentive program. • Coordinates and maintains all ‘Take Out” dining programs. • Maintains all dining room furniture, fixtures and bathrooms. Notifies GM and Owner of repair/replacement needs. Qualifications: • Be at least 21 years of age. • Be able to communicate and understand the predominant language(s) of the restaurant’s trading area. • Have knowledge of service and food and beverage, generally involving at least three years of front-of-the-house operations and/or assistant management positions. • Possess excellent basic math skills and have the ability to operate a cash register or POS system. • Be able to work in a standing position for long periods of time (up to 5 hours). • Be able to reach, bend, stoop, and frequently lift up to 50 pounds. • Must have the stamina to work 50 to 60 hours per week