What are the responsibilities and job description for the Dining Room Manager position at Copperleaf Golf Club Community Association Inc?
Job Description
Job Description
Description :
Copperleaf is searching for a Dining Room Manager for our newly renovated clubhouse. We strive to provide the best dining experiences to our members. We seek an experienced dining room manager who can oversee day-to-day operations, hire and train qualified staff members, and maintain high food standards.
May serve as club’s opening and closing manager or manager on duty.
Able to lead staff through all service types (a la carte, club events, banquets, etc.).
Leads event setup, service, and breakdown.
Receives and resolves complaints concerning dining service.
Leads training and the supervision of dining staff.
Assists in service as needed and when required.
Serves as liaison between the dining and kitchen staff.
Inspects dining employees to ensure they are always in proper and clean uniforms.
Requirements :
Clear verbal communication skills
Organization skills
Ability to stand and walk for extended periods
Clear attention to detail
Problem-solving skills
Knowledge of current food and beverage trends
Plans dining room set-up based on anticipated guest counts and client needs.
Takes reservations, checks table reservation schedules, and maintains reservations log.
Design floor plans according to reservations.
Directs pre-meal meetings with dining personnel; relays pertinent information such as new items and menu changes, special member requests, etc.
Please make sure that all closing duties have been done correctly. In charge of the post-shift walkthrough to ensure the clubhouse is organized and duties have been completed.
Review chits and closing reports of servers at the end of the shift. Thoroughly reviews chits and corrects mistakes. Drops off the chits to the Assistant Controller at night's end.
Assures the correct appearance, cleanliness, and safety of dining room areas, equipment, and fixtures; checks the maintenance of all equipment in the dining rooms and reports deficiencies and maintenance concerns.
Locks the clubhouse and secures any club assets before leaving for the night or appoints the proper personnel to do so
Produces daily or meal-period revenue analyses and other reports from point-of-sale (POS) systems used in the dining room when requested.
Makes suggestions about improvements in dining service procedures and layout.
Attends scheduled staff meetings.
Assists in developing wine lists and beverage promotions.
Maintains an inventory of dining room items, including silverware, coffee pots, water pitchers, glassware, flatware and china, salt and pepper holders, sugar caddies, and linen, and ensures that they are properly stored and accounted for.
Monitors the dining room labor and supplies budget and; makes adjustments to achieve financial goals.
Utilizes computers to accurately charge members, create forecast and revenue reports, and write correspondence.
Develops, continually updates, and refines policy and procedure manuals for service staff to increase quality and control costs.
Works with Executive Chef to update, review, and print menu changes.
Help maintain monthly costs and sales goals by controlling inventory and creating fresh ideas to boost revenue.
Minimize labor costs by cutting servers and assuming the role of the server during slow periods.
Maintains all food and beverage menus, ensuring that what is presented to the members is accurate. Updates the service staff of any shortages or changes to these menus at the appropriate pre-shift meetings.
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