Dining Room Manager

Basic Function: Responsible for the overall supervision and execution of all food service and dining-related activities, including the restaurants and banquet services. Responsible for managing and ensuring quality of service, compliance with all policies, procedures and laws, fiscal responsibility, management of team members and creating a collaborative environment with other departments. 

Essential duties and responsibilities: The following job duties are essential to the successful and satisfactory performance of this job. Other duties may be assigned. 

Primary Responsibilities:

1. Ensure that the guest dining experience is of the highest quality; solicit guest feedback, ensure any errors are corrected promptly and provide appropriate feedback

2. Serve as a leader, mentor and role model for service team members (lead by example, positive) 

3. Maintain a work environment free of harassment, favoritism or poor work practices.

4. Train staff to meet service standards; coach, correct, discipline poor performers. Determine areas for improvement in service and implement changes as needed using appropriate training techniques, clear expectations and accountability

5. Meet food and beverage financial objectives through scheduling expenditures, analyzing variances and initiating corrective actions

6. Be knowledgeable of and conform to all regulations regarding the Alcoholic Beverage Commission

7. Have a strong working knowledge of fine wines and spirits

8. Maximize bar profitability by ensuring portion control and accuracy of charges

9. Maintain a safe and healthy environment by establishing and following all sanitation standards, supervise the maintenance of equipment to protect assets while maintaining the highest level of service (Keep all common areas clean)

10. Remain on the cutting edge of trends in the profession by participating in educational training, reading trade and professional publications and participating in professional organizations

11. Respond to guest needs, inquiries or problems in a timely and professional manner to ensure a quality experience and enhance future sales prospects.

12. Willingness to work nights, weekends and holidays to meet the expectation of the business.

13. Works in partnership with other department heads and managers. 

14. Works in Partnership with Executive Chef & Food and Beverage Manager.

15. The expectation is that this role would be integral with monthly beverage inventory, wine programs, in house events

16. Responsible for correct pricing and POS changes

17. Provides End of Shift/Sales Reports as requested

18. Other duties as assigned by Director of F&B and/or General Manager/Executive Management Team.

Other Duties and Responsibilities:

• Maintain The Moorings Yacht & Country Club commitment to member satisfaction while performing job duties.
• Exhibit and practice professional and courteous behavior while interacting with Members, their guests or other employees. 
• Comply with all rules, regulations and policies as stated in the Employee Handbook and/or established by the Board of Governors.
• Adhere to the Club’s Code of Ethics and Conduct.
• Must be cognizant of the rules and regulations of the facility for the safety and welfare of the staff and members.
• Must be able to work well under pressure and meet all deadlines.
• Adhere to all stated policies and procedures.
• Adhere to appearance standards consistently.

Qualifications: The requirements listed below are representative of the knowledge, skill and/or ability required:

Education: 

· High school diploma or equivalent 

Skills: 

· Exceptional written and verbal communication skills

· Ability to manage a large and diverse team and delegate to oversee responsibilities

· Be an effective listener and problem solver

· Possess a strong desire to exceed expectations

· Team mentality who works well with others

· Display a refined temperament with the ability to always treat guests, vendors and co-workers with dignity and respect.

Experience: Five or more years proven success in a F&B leadership role at an upscale hotel, club or resort, preferred.

Physical Demands of Work Environment: The physical demands and work environment described here are representative of those that must be met and/or encountered by an employee to successfully perform the essential functions of this job.

1. Requires indoor and outdoor work.

2. Schedule and times are usually set but may vary occasionally. 

3. While performing duties of the job, employee is required to stand, stoop, bend, and reach overhead.

4. Regularly required to use hands and fingers to handle or feel; reach with hands and arms; talk and hear. 

5. Must be able to pull and lift up to twenty-five (25) pounds occasionally.

6. The noise level in the work environment is usually low to moderate.

Machines/Equipment/Tools used:

1. Uniform required (Club provided).

2. Other tools as provided.

Classification:  Exempt, salaried.

Supervision: All dining room staff members.