Dining Room Manager

Job Summary:

Manage the service of members and guests in the dining areas of the club. Supervise the wait staff, bussers and hostesses; maintain order and cleanliness; assure that member satisfaction standards are consistently attained. Assure all wait staffs are following steps of service to MLCC standards. Oversee the setup and serving of special dining events.

Job Tasks

• Oversees the daily dining areas during times of service (11- 2 lunch, 6-9 dinner).
• Interviews and hires all front of house food service staff.
• Actively supervises service staff, evaluates and implements disciplinary procedures when necessary.
• Greets members and guests.
• Coordinates food service between sales, kitchen, and service staff during member dining.
• Surveys the dining and grill room to ensure it is properly maintained and clean; tables are properly set for member functions; lighting and music properly set.
• Resolves member/guest complaints.
• Ensure that all safety, accident, and emergency policies and procedures are in place and consistently followed.
• Trains, supervises, and evaluates service staff.
• Ensures daily side work and cleaning tasks are assigned and completed.
• Assists with service of food and beverage when needed.
• Assists with table clearing and resetting as needed.
• Suggests when additional supplies, small equipment, and repairs are needed.
• Assists in dining room inventory assessments.
• Enforces established rules, regulations and policies, and a safety orientation for all front of house staff.
• May be responsible for opening and closing manager duties.
• Helps member clients arrange meetings and other social events ordered off menu.
• Transmits necessary information to the kitchen, service, and maintenance staff.
• Checks function sheets against actual room set-up; oversees personnel scheduling for special functions and supervises service personal.
• Assumes responsibility of catering and bar manager when necessary.
• Arranges prompt payment for all events.
• Handles staff issues to include schedule conflicts and complaints.
• Performs special projects as assigned by Food and Beverage Director and/or General Manager.

Job Type: Full-time

Pay: $50,000.00 - $52,000.00 per year

Benefits:

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

Shift:

• 10 hour shift
• 8 hour shift
• Day shift
• Night shift

Work Location: In person

Salary : $50,000 - $52,000