Dining Room Manager

Department: Food & Beverage

Reports to: Food & Beverage Director

Supervises: None

Employment Status: Full-Time

Position Summary:

The Dining Room Manager serves as the primary liaison between the front-of-house staff, culinary team, and club members. This position represents the front-of-house team and is responsible for implementing and maintaining the systems and standards outlined in the Green Bay Country Club’s (GBCC) service guidelines. Their primary focus, beyond ensuring member satisfaction, is overseeing floor operations across all dining spaces. This includes coaching and guiding staff, resolving guest concerns, and upholding a high standard of service, hospitality, appearance, and cleanliness.

Key Responsibilities:

• Effectively communicate and follow written and verbal job requirements.
• Adapt to feedback from leadership and grow within the role while respecting position boundaries.
• Lead all AM and PM pre-shift meetings to review daily dining updates, specials, reservations, events, 86’d items, setup tasks, and uniform checks.
• Support banquet operations as needed, assuming the role of Banquet Lead during peak periods.
• Ensure all staff adheres to the uniform policy.
• Assist the F&B Director in hiring, training, and onboarding new staff.
• Open and secure the clubhouse as needed.
• Support front-of-house operations when required, including taking and delivering orders.
• Demonstrate proficiency in wine and bar service, including menu knowledge of wine and bourbon selections.
• Gather member feedback and conduct table touches throughout shifts.
• Address guest requests promptly and professionally.
• Maintain service standards for greetings, cocktail service, food delivery, and general hospitality.
• Oversee service pacing and ensure proper table turnover and setup according to GBCC standards.
• Manage reservations, communicate seating arrangements, and relay relevant notes to FOH and BOH.
• Provide menu item recommendations and answer guest inquiries.
• Monitor the presentation of food and beverages to meet quality and industry standards.
• Conduct daily inspections for cleanliness, quality control, and food safety.
• Maintain organized workstations and ensure all side work is completed.
• Replenish and stock items as necessary.
• Ensure all opening and closing checklists are completed and updated as needed.
• Perform end-of-shift walkthroughs to verify dining space readiness.
• Foster a team-oriented environment with a positive and professional demeanor.
• Efficiently multitask in a fast-paced setting.
• Utilize and update the POS system, making real-time adjustments when necessary.
• Manage cash transactions and troubleshoot POS system issues.
• Assist the Bar Manager with deep cleaning, bar organization, and daily responsibilities.

Qualifications:

• Food handling and bartending licenses required.
• Previous experience in restaurant or hospitality management preferred.
• Strong leadership and team management skills.
• Excellent problem-solving abilities and decision-making skills.
• Knowledge of food safety and sanitation regulations.
• Familiarity with POS systems and inventory management.
• Exceptional customer service and communication skills.
• Ability to handle high-pressure situations with professionalism.

Physical Demands and Work Environment:

• Must be able to stand and walk for long periods, navigating stairs and uneven surfaces.
• Safely change beer kegs, CO2 tanks, and soda dispensers.
• Ability to lift and carry heavy items (up to 50 lbs.).
• Work in a fast-paced, high-energy environment.
• Exposure to hot and cold kitchen and bar environments.
• Must be able to work flexible hours, including nights, weekends, and holiday