Dining Room Manager at Union League National

Job Title: Dining Room Manager – Seasonal Position

This position is expected to work 40 hours per week but is designated as seasonal from April to November.

Reports to: F&B Manager and Director of Operation

Job Description: The Dining Room Manager directs and coordinates the daily operations of the dining room, bar, and halfway house, under the supervision of the Food and Beverage Manager. Ensure a high standard of appearance, hospitality, and service in personnel and cleanliness of the dining room at all times. Focus on training staff and keeping track of sales and gratuities

Location: Union League National – 1765 US 9 N, Swainton , NJ 08210

Responsibilities: Duties shall include but not be limited to:

· Have owner’s eyes. Understand the need to be consistently “member ready” in both appearance and service. Be a consistent floor presence. Touch all tables – members should know your name.

· Assist with updating reports on a daily basis and share with the team.

· Develop, motivate, discipline, coach, lead, and supervise the front of house staff.

· Oversee the hostesses and manage the reservation flow. Be knowledgeable and accommodating to member preferences. Assist the hostess in welcoming and seating members and guests.

· Respond to and resolve complaints concerning food, beverage, and/or service. Engage with members, as well as staff, and be empathetic to the needs of both constituencies.

· Utilize Jonas to accurately charge members, add sales items, and run reports.

· Email birthday cards, reciprocal cards, and guest cards daily to ensure timely and proper billing.

· Develop rapport with the golf staff and review the tee sheets on a daily basis.

· Serve as liaison between the dining room, golf, and kitchen staffs.

· Check daily side work for self and staff. Keeping workspaces and storage area clean and organized.

· Do staff line ups to check for complete and clean uniforms.

· Assist in promotion, planning, and implementation of member dining events and holidays events. On the holidays (Memorial Weekend, Fourth of July, and Labor Day Weekend), schedule staff at National and coordinate staff at the League House. Develop and deliver all staff paperwork.

· Carefully supervise on and off the floor to ensure proper service. Be able and willing to step in to any role, when necessary, including host, bartender, busser, or server.

· Utilize programs including Jonas, Accubar, Qlik, Microsoft, and Woosh.

· Help train, supervisor F&B interns

· Greet members & guests and assist with any questions and reservation needs

· Mandatory Workdays – Easter, Mother’s Day, Memorial Day Weekend, 4th of July Weekend, Labor Day Weekend, Member Guest (1st Thursday-Saturday in October), any weddings/major events that may arise with advanced notice

Requirements:

· Must be self-directed and proactive and should work well with other employees, including chefs and dining staff.

· Must manage time efficiently, be able to perform under pressure and be able to work a variety of hours.

· Ability to develop and implement standards. Organize all aspects of the dining room with formal standards for everything.

· Accurate data entry

· Proficient in Jonas, Qlik and Microsoft Office

· Excellent customer service

· Efficient and organized

· Professional appearance and manner

· Good oral and written communication skills

· Flexible work schedule

· Detail-oriented

Compensation:

· Fair wages and safe working environment

· Employee meals

· Energetic, multi-faceted, team-oriented work atmosphere

· Opportunities of promotion from within

· Clothing Allowance