Dining Room Manager

The Ardelia’s Dining Manager is responsible for the overall guest experience at the Ardelia’s Dining Room. This position oversees all front of house operations for the restaurant and is responsible for staffing & scheduling accordingly. Ideal candidates will have at least 3 years of management or supervisory experience in a fast-paced fine dining restaurant.

Diversity helps us build a team that represents a variety of backgrounds, skills, and perspectives. We are an Equal Opportunity Employer.

Responsibilities and Duties:

• Provides effective training to all FOH Ardelia’s personnel as detailed in the Basin Harbor FOH Server Manual.
• Investigates and resolves food quality and service complaints and communicates these issues to leadership.
• Interacts with patrons daily to remain informed of staff performance, menu feedback, and guest experience.
• Works with Chef and kitchen personnel to promote food specials and maintain controls within kitchen and restaurant to provide the highest quality of service.
• In coordination with the Executive ChefFood & Beverage Manager ensures understanding and enforcement of Basin Harbor policies and regulations and procedures within kitchen and FOH.
• In collaboration with the Banquet and North Dock Managers, creates a weekly schedule and submits to the CEO Food & Beverage Manager for approval no later than 1 week in advance.
• Reviews and approves Time Clock punches daily.
• Reviews financial information weekly and monthly and, in coordination with the Executive Chef, monitors budget to ensure efficient operations with set budget for sales and payroll. Takes actions to correct any deviations from budget, creates proposals and action plans to justify expenditures and projects.
• Manages Open Table reservations in coordination with Concierge and Front Desk staff to ensure sufficient group and guest seating.
• Reviews BEO Materials and attends meetings as the point person for events involving Ardelia’s to ensure accurate servicing of events.

Essential Qualifications and Competencies:

• 5 years' work experience, including at least 3 years’ experience in a leadership role in a F&B environment. Experience must provide evidence that the candidate has a good understanding of
  • restaurant operations
  • the ability to lead people
  • the ability to analyze problems and recommend solutions
  • the ability to communicate effectively with others, both orally and in writing
  • the ability to exercise mature judgment
  • the ability to effectively manage budgets and improve profitability
• Must have a valid driver’s license and ability to use, or learn to use, a golf cart, property vehicles and any other beverage/catering related equipment.
• Ability to perform physical activities that include climbing, balancing, stooping, kneeling, crouching, crawling, reaching, standing, walking, pushing, pulling, lifting, fingering, grasping, feeling, talking, hearing and repetitive motions.
• Visual acuity necessary to prepare and analyze data and figures, for accounting, for transcription, for computer terminal use, for extensive reading, for visual inspection involving small defects and small parts, using measurement devices, and assembly or fabrication of parts at distances to the eye.
• Ability to multi-task.
• Ability to perform medium work (defined as exerting up to 50 pounds of force occasionally and/or up to 20 pounds of force frequently and/or up to 20 pounds of force constantly to move objects.)
• Must be willing and able to pass a background check.