The Dining Room Manager position is a, hourly based position that manages the execution of service and works closely with the General Manager, Service Director, and Executive Chef of the restaurant. They will be responsible for consistently providing restaurant guests with friendly and professional service, delivering 100% guest satisfaction. You will oversee the front of house floor staff, ensuring that they abide by the policies and procedures of the restaurant. As the Dining Room Manager you will be the bridge between the FOH and BOH creating a cohesive working relationship with the Chefs, maintaining open communication with the other managers, directors and kitchen staff.

They will float during service time and open/close the restaurant as scheduled. The Dining Room Manager will be responsible for ensuring that guests fully enjoy their visit to the restaurant, curating the dining experience by directing and motivating the service staff. The Dining Room Manager will ensure a high standard of appearance, hospitality, and service in personnel and cleanliness of the dining room, ensure the timeliness of food service, supervise and train service staff, and manage within budgetary restraints. The Dining Room Manager will support in developing and implementing programs to increase revenues through repeat business and higher check averages.

As the Dining Room Manager you will be the expert of our standards, you will ensure the restaurant operates efficiently and profitably. You will develop a team of leaders, coach and consistently execute the restaurant's service standards, educate, coach and build teams to exceed expectations. Ensure consistent execution of steps of service by utilizing tools such as quarterly departmental staff meetings and guest feedback.  Constantly work to improve standards and guest satisfaction. Impact service by leading the floor during peak times, press events, and festival periods. Clearly define expectations and hold individuals accountable. Provide both positive and constructive feedback to the team in a consistent and timely manner. Execute training program consistently for both hourly and management employees. Lead by example in all interactions. Demonstrate ownership, accountability, and initiative in daily tasks by anticipating business needs and proactively addressing issues. Create a positive work environment by demonstrating no tolerance for negative behaviors. Welcome new ideas and seek feedback from the team by asking questions.



Take ownership of the restaurant and work with the team to create a cohesive service team. Provide a safe, clean, organized and sanitary work environment. Ensure all Health Standards, federal and state laws are met. Correct all violations with a sense of urgency. Maintain open lines of communication with staff: management and hourly.
Create an environment where information is shared as the rule. Ensure that all deadlines are met and take accountability for completion.


Skills & Knowledge



Position requires a minimum of 5+ years of restaurant management experience 
Requires developed communication skills, both verbal and written.
Most tasks are performed independently or in a team environment with the Dining Room Manager acting as a team leader.
Ability to maintain compliance with all local, state and federal laws and regulations.
Extensive knowledge of upscale dining service and sales skills.
Ability to supervise, train and motivate multiple levels of employees. Ability to consistently and fairly evaluate other employees’ performance.
Extensive knowledge of the food industry, restaurants and competitive markets.
Knowledge of revenue management. Participation in the development of short- and long-term financial and operational goals.
Comfortable with using technology to streamline daily administrative tasks.

We are looking for an individual who has an exceptional knowledge of food & beverage, creativity and flair; knowledge of business financials, and an ability to recruit, train and inspire a large staff. The successful candidate will have at least three years of restaurant management, a strong sense of responsibility and proven record of success. Italian Language Skills are preferred.

The Dining Room Manager will be responsible for ensuring that guests fully enjoy their visit to the restaurant, curating the dining experience by directing and motivating the service staff. The Dining Room Manager will ensure a high standard of appearance, hospitality, and service in personnel and cleanliness of the dining room, ensure the timeliness of food service, supervise and train service staff, and manage within budgetary restraints. The Dining Room Manager will support in developing and implementing programs to increase revenues through repeat business and higher check averages.

ESSENTIAL JOB RESPONSIBILITIES

• Responsible for floor service supervision.
• Create a cohesive relationship between the FOH and BOH ensuring that standards are met and surpassed
• Foster and promote a cooperative work environment maximize productivity and employee morale. 
• Provide the highest quality service to guests at all times.
• Maintain integrity of service, visit tables while on floor to solicit feedback. Responsible for helping on the floor when necessary.
• Supervise line level staff, establishing positive working relationships.
• Support recruiting, hiring, supervision, scheduling, development, mentoring and training of hourly employees.
• Ensure positive guest service in all areas. Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests.
• Keep records required by government agencies regarding sanitation or food subsidies.
• Investigate and resolve complaints regarding food quality, service, or accommodations.
• Maintain a front-of-house staff schedule and assign duties.
• Maintain professional restaurant image including restaurant cleanliness, proper uniforms and appearance standards.
• Communicate with the kitchen regarding pace of service and special needs and general guest satisfaction
• Review sales or activity reports, or other performance data to measure productivity or goal achievement or to identify areas needing cost reduction or program improvement.
• Ensure that company policies and procedures, safety and other laws, regulations, and requirements are implemented and followed.
• Operate ethically to protect the image of the company.
• Complete opening and closing procedures.
• Perform other duties and responsibilities as required or requested.

KNOWLEDGE, EXPERIENCE AND SKILLS

• Minimum of five years of relevant experience
• Dynamic personality, social, outgoing and self-motivated with superior interpersonal and interactive skills
• Excellent communication and follow-up skills with immaculate execution
• Exhibits excellent verbal and written communication skills
• Possess the ability to be flexible and adapt to change
• Able to work independently and make the right decisions for the business
• Must possess excellent presentation and communication skills including email. written, phone and verbal
• Highly organized and detailed
• Professional demeanor and appearance, promoting respectful and professional interactions with all guests and staff.
• Ability to coordinate multiple tasks such as food, beverage and labor cost while maintaining required standards of operation in daily restaurant activities
• Proven experience demonstrating attention to detail, speed, and accuracy of tasks
• Ability to manage expectations, processes, and multiple projects simultaneously.
• Self-disciplined, shows initiative, possess leadership ability and is outgoing
• Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems
• Demonstrate strong problem-solving skills through the ability to diagnose and develop solutions
• Ability to work flexible hours; Must be able to maintain a schedule availability flexible to the business demands.
• Must be passionate, entrepreneurial, and dedicated to success

PHYSICAL REQUIREMENTS

• Ability to maintain regular, punctual attendance.
• Must be able to lift and carry up to 20 lbs.
• Ability to stand for prolonged periods of time.
• Moving about on foot to accomplish tasks, particularly frequent movements from place to place within the property. Bend, lift, carry, reach/extend arms, and hands above shoulder height frequently, or otherwise move in a constantly changing environment.
• Climbing steps regularly

COMPENSATION

The base pay for this position will be $40 per hour.