Outlet Manager

POSITION SUMMARY: The Dining Room Manager oversees and supports the dining room and lounge staff in delivering exceptional member service in both restaurant and bar applications.

They are responsible for managing labor and for supporting company policy.

ESSENTIAL DUTIES AND RESPONSIBILITIES: Include, but are not limited to the following: Trains all dining room and lounge staff to company standards and continually trains to keep all staff members up to said standards.

Talks with all members to ensure their delight with dining at the Club.

Plans and supervises dining room set-up based on reservations and events.

Maintains dining room reservation system.

Receives and resolves complaints concerning food, beverages, and service.

Conducts staff line up before each shift.

Maintains the physical integrity of the dining room and furniture.

Prepares requested reports.

Knows the menu, prices, and policies on side dishes and substitutions.

Prepares voids on the POS system with written explanation.

Prepares staff schedules and displays them adequately before schedule is needed.

Motivates staff by good example and fair treatment.

Sees that silver flatware and other service pieces are shined and clean.

Conducts daily walk-through inspections of dining room and service areas.

Hires, trains, coaches, counsels and disciplines staff members within guidelines.

Consults with Food Beverage Director and Human Resources on employment and termination decisions.

Learns and demonstrates the skills required to advance within the company.

Conducts monthly inventory of beer, wine and liquor.

Maintains inventory of beer, wine and liquor and orders weekly to ensure proper stock.

Maintains the wine list and makes decisions with the Director of Food and Beverage on wine selections.

Manages wait staff, bus staff, bartenders and cocktail servers.

Has a close working relationship with the Executive Chef and kitchen staff.

Implements improvements to operational systems and procedures.

Assists in meal or bar service, wine service, and table side cookery as needed.

SUPERVISORY RESPONSIBILITIES: This employee supervises subordinate dining room and lounge service staff.

They are responsible for interviewing, hiring and training employees, planning, assigning, and directing work, appraising performance, disciplining employees, addressing complaints, resolving problems and informing the Director of Food and Beverage as applicable.

EDUCATION and/or EXPERIENCE: A high school diploma or general education degree (GED) and 3 - 5 years related experience and/or training is required.

An extensive background in fine dining establishments with an excellent knowledge of both food, wine and beverage service is preferred.

The ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals is a requirement for this position.

They must also be able to write routine reports, correspondence, and speak effectively before groups of members, guests or employees of organization.

MATHEMATICAL SKILLS: This employee must have the ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume.

They must also have the ability to add and subtract two digit numbers and to multiply and divide with 10's and 100's.

The ability to perform these operations using units of American money and weight measurement, volume, and distance is required.

REASONING ABILITY: This employee must have a common sense understanding to carry out detailed but uninvolved written or oral instructions.

They also must to have the ability to deal with problems involving a few concrete variables in standardized situations.

CERTIFICATES, LICENSES, REGISTRATIONS: The requirements listed below are highly required for this position: Current Food Handler's Permit Alcohol Server Ceritifcation Able to operate the POS system; Jonas knowledge a plus.

Working knowledge of Microsoft Office

Seasonal / Temporary