Dining Room Manager | Island House

Dining Room Manager Job Description

Responsible for managing dining room service in the manner most pleasing to guests. Assure a high standard of appearance, hospitality, and service in personnel and cleanliness of the dining room. Supervise and train dining room staff. Manage with budgetary restraints. Develop and implement programs to increase revenues (repeat business and higher check averages).

Principal Duties and Responsibilities

• Schedules personnel and plans dining room setup based on anticipated guest counts and client needs
• Takes reservations, checks table reservation schedules, and maintains reservations log. Greets and seats members and guests
• Supervises dining room staff to help assure proper service; pours coffee and takes orders when necessary
• Inspects dining room employees to ensure that they are in proper and clean uniforms at all times
• Trains, supervises, schedules, and evaluates dining room staff
• Provides appropriate reports concerning employee hours, schedules, job changes, and tip pools – Receives and resolves complaints concerning food, beverages, and service – Serves as liaison between the dining room and kitchen staff
• Assures that all side work is accomplished and that all cleaning of equipment and storage areas is completed according to schedule
• Directs pre-meal meetings with dining room personnel; relays information and policy changes and briefs personnel
• Assures the correct appearance, cleanliness, and safety of dining room areas, equipment, and fixtures; checks the maintenance of all equipment in the dining room and reports deficiencies and maintenance concerns
• Makes suggestions about improvements in dining room service procedures and layout – Produces daily or meal-period revenue analyses and other reports from point-of-sale systems used in the dining room
• Assures that the dining room and other club areas are secure at the end of the business day
• Maintains an inventory of dining room items including silverware, coffee pots, water pitchers, salt and pepper holders, sugar bowls and linen, and ensures that they are properly stored and accounted for
• Responsible for the dining room reservation system
• Develops and supervises the revenue control system
• Monitors dining room labor and supplies budget; makes adjustments to achieve financial goals
• Develops and continually updates and refines policy and procedure manuals for service staff to increase quality and to control costs
• Assists in service as needed
• Attends scheduled staff meetings
• Confirms that all dining room closing procedures have been completed and assures that area is secure
• Design floor plans in accordance with reservations
• Plans operating budget for dining service responsibilities
• Assures that local and state laws, policies, and procedures for the service of alcoholic beverages are consistently followed
• Performs other appropriate assignments and projects as required by the GM or President

Additional Information

• Reports to the General Manager and President
• Professional Business Attire Required