Address
Form of workOcean House Collection
Dining Room Manager – The Cafe
Scope of Position
The primary function of the Dining Room Manager (non-exempt) is to organize and manage the activities of the Dining Room to maintain high standards of food and beverage quality, service, and hospitality. With the goal to optimize guest experience & maximize profits for this year-round restaurant. Responsible for managing a wide range of administrative and guest support-related tasks; including reviewing staff performance, coaching, and counseling staff and providing corrective action when needed.
Schedule Requirements
The operation is currently five nights and three weekdays per week, inclusive of all holidays. While the company will make every attempt to create a work and life balance, team members may be required to work extended shifts and additional days based on business demands. The busiest of days are weekends from Friday through Sunday and on holidays. All staff must be aware and able to work all weekends; requesting time off for a holiday weekend may not and will likely not be granted. The more flexible you are the more you can learn, grow, and earn.
Key Relationships
Internal: This position reports to the Café General Manager. Working closely with kitchen and floor management, in order to clearly communicate the needs of the guests and associates.
Key Responsibilities
Reasonable accommodation may be made to enable individuals with disabilities to perform essential functions.
- Ensures the timely completion of management duties, including opening and closing procedures, including documentation of tips.
- Interacts with VIPs, Ownership, and Guests on behalf of the restaurant – greeting guests, overseeing special requests, etc.
- Trains and motivates staff, including pre-shift meetings, to inspire service points.
- Monitors effective control of labor costs for front-of-house operations.
- Achieve & surpass predetermined standards of quality food, service, and cleanliness.
- Ensures the prompt and efficient service of all meals, functions, and beverages to the required standards.
- Ensures that restaurant and restrooms are clean and maintained to the highest standard and that table appointments are impeccable.
- Ensures that service staff are always correctly and smartly dressed and that they offer professional and courteous hospitality to their guests in accordance with The Cafe standards.
- Ensures maximum security in all areas under your control and that staff are fully aware of the importance of key security.
- Ensure that staffing levels are correct and to agreed standards and are not exceeded without prior consultation.
- Ensures that fair and equitable corrective action is taken when needed.
- Ensure all work-related injuries are reported accurately and timely.
- Maintains the current knowledge of all statutory requirements regarding food and beverage operations.
- Maintain an awareness of current trends in the industry and make suggestions for improvement of the food and beverage operation. ABL (always be learning)
- Maintains connections to select area businesses and cultivates local community members.
- Ensures the staff are accurately trained to the agreed service standards.
- Regularly review and evaluate the degree of customer satisfaction of the restaurant.
- Continuously evaluate the performance and encourage improvement of the staff in the food and beverage department.
- Effectively communicate with the staff to always create a respectful and professional service culture.
- Represent the Cafe with a positive attitude and professional presentation.
- Follow sustainability guidelines and practices related to the Cafe’s sustainability programs.
- Perform any other duties that fall within the broad spirit, scope, and purpose of this job description and which are commensurate with the role.
Required Job Knowledge, Skills, Experience, and Education
- Skilled in fine dining-level food & beverage operations.
- Work independently & proactively with little or no need for supervision.
- Strong decision-making skills.
- Ability to organize resources and prioritize assigned tasks.
- Ability to manage multiple, simultaneous tasks and projects effectively and efficiently.
- Ability to supervise and train staff, including organizing, and daily operations.
- Skilled in developing and training staff.
- Ability to effectively deal with internal and external customers, some of whom will require elevated levels of patience, tact, and diplomacy to defuse frustration, collect accurate information, and resolve conflicts.
- Advanced verbal and written communication skills in English and the ability to work with a wide range of associates in a diverse operation.
- Demonstrate the ability to manage all tasks with an acute attention to detail.
- Computer savvy with the ability to learn and operate point-of-sale systems, and ADP payroll systems.
- Uphold the Company standards, policies, and procedures.
- Ability to follow directions.
- Collaborate cohesively with co-workers as part of a team.
- Maintain confidentiality of guest/staff information and pertinent data
- Bachelor's degree or equivalent work experience preferred.
- Minimum 2 years of supervisory work experience or 1 year of managerial experience required.
- Experience in the restaurant hospitality industry is required.
