What are the responsibilities and job description for the Dining Room Supervisor position at The Fort Restaurant?
Job Title: Dining Room Supervisor, The Fort Restaurant
Seasonal Position, Thursday through Sunday during our busy season
Reports To: Banquet Manager; Asst. GM; and Owner, Fort Restaurant
The Dining Room Supervisor will manage all processes as it pertains to the front of the house dining room regarding overall guest satisfaction, employee hiring, training, administration, and banquet service for guests. This includes directly managing employees and coordinating with the back of the house and the banquet sales manager.
Primary Duties and Responsibilities
Dining Room Supervisor performs some or all the following duties:
Mission: Manage the Dining Room to ensure excellence in service and overall guest satisfaction that mirrors the vision and mission statement of The Fort Restaurant in all aspects including but not limited to:
•"Touch Tables" -ask guests how they liked their dinner, learn from their requests.
•Solve problems: assess problem situations to identify causes, gather and process relevant information, generate possible solutions, and make recommendations and/or solve the problem.
•Coordination with the Chefs, and all back of the house personnel with dining room staff and banquet party sheets during service.
•Be a leader to assure excellence in service and be able to train, discipline and coach employees. Bring accountability to the workforce.
•Utilize and understand financial and statistical tools and reports using spreadsheets ensuring timeliness and accuracy of information with the Point of Sales System utilized by The Fort (TOAST system)
•Assignment of staff for both fine dining and private dining events to meet business demands while maintaining excellent labor budgets.
•Coordinate with other managers necessary labor and tip reporting requirements.
•Develop a training program and steps of service with office manager. Review wine and cocktail menus to ensure The Fort is competitive in pricing and trends.
•Assure staff adheres to all policies and procedures as it relates to employee code of conduct per the employee handbook. All new employees must sign a document that they have received and understand the handbook. Place the confirmation sheet in the employee's personnel file.
•Reporting requirements for guest satisfaction and respective communications to guests.
•Coordination and assignment of dining room chart for fine dining, and private dining, on a nightly basis to ensure excellence in service while balancing workflow with staff.
•Opening and closing responsibilities including nightly reports and "safe drop" process.
•Communicate effectively to guests, employees, and other managers.
•Identify conflicts or employee issues immediately and report to Asst. GM and/or owner. If an employee comes to you with a serious problem with another co-worker, you must report it to the Asst. GM and/or owner within two days. You will be given training by Employer's Council on current labor laws and how to handle employee issues.
•Focus on customer needs, employee's skill sets.
•Attend regularly weekly manager meeting.
•Anchor/Oversee the front desk for Fine Dining and Private Dining. Servers are not to approach the front desk asking for tables to be seated in his/her station.
•Check in with private dining parties, be available to ensure timing of parties' cuisine is on time, communicate with kitchen- review with the kitchen on the private party orders an hour before the party arrives, meet with private dining servers on timing, check with host mid-way through party- close out banquet deposits, gratuity and party at end of event.
•Maintain ServSafeTM certification and minimum first aid skills.
•Communicate effectively to employees, guests, and other managers.
Seasonal Position, Thursday through Sunday during our busy season
Reports To: Banquet Manager; Asst. GM; and Owner, Fort Restaurant
The Dining Room Supervisor will manage all processes as it pertains to the front of the house dining room regarding overall guest satisfaction, employee hiring, training, administration, and banquet service for guests. This includes directly managing employees and coordinating with the back of the house and the banquet sales manager.
Primary Duties and Responsibilities
Dining Room Supervisor performs some or all the following duties:
Mission: Manage the Dining Room to ensure excellence in service and overall guest satisfaction that mirrors the vision and mission statement of The Fort Restaurant in all aspects including but not limited to:
•"Touch Tables" -ask guests how they liked their dinner, learn from their requests.
•Solve problems: assess problem situations to identify causes, gather and process relevant information, generate possible solutions, and make recommendations and/or solve the problem.
•Coordination with the Chefs, and all back of the house personnel with dining room staff and banquet party sheets during service.
•Be a leader to assure excellence in service and be able to train, discipline and coach employees. Bring accountability to the workforce.
•Utilize and understand financial and statistical tools and reports using spreadsheets ensuring timeliness and accuracy of information with the Point of Sales System utilized by The Fort (TOAST system)
•Assignment of staff for both fine dining and private dining events to meet business demands while maintaining excellent labor budgets.
•Coordinate with other managers necessary labor and tip reporting requirements.
•Develop a training program and steps of service with office manager. Review wine and cocktail menus to ensure The Fort is competitive in pricing and trends.
•Assure staff adheres to all policies and procedures as it relates to employee code of conduct per the employee handbook. All new employees must sign a document that they have received and understand the handbook. Place the confirmation sheet in the employee's personnel file.
•Reporting requirements for guest satisfaction and respective communications to guests.
•Coordination and assignment of dining room chart for fine dining, and private dining, on a nightly basis to ensure excellence in service while balancing workflow with staff.
•Opening and closing responsibilities including nightly reports and "safe drop" process.
•Communicate effectively to guests, employees, and other managers.
•Identify conflicts or employee issues immediately and report to Asst. GM and/or owner. If an employee comes to you with a serious problem with another co-worker, you must report it to the Asst. GM and/or owner within two days. You will be given training by Employer's Council on current labor laws and how to handle employee issues.
•Focus on customer needs, employee's skill sets.
•Attend regularly weekly manager meeting.
•Anchor/Oversee the front desk for Fine Dining and Private Dining. Servers are not to approach the front desk asking for tables to be seated in his/her station.
•Check in with private dining parties, be available to ensure timing of parties' cuisine is on time, communicate with kitchen- review with the kitchen on the private party orders an hour before the party arrives, meet with private dining servers on timing, check with host mid-way through party- close out banquet deposits, gratuity and party at end of event.
•Maintain ServSafeTM certification and minimum first aid skills.
•Communicate effectively to employees, guests, and other managers.
