Summary Job Purpose:
The Dining Room Manager is responsible for making sure that every guest is satisfied with the dining room experience from arrival to departure. This manager is also responsible for ensuring the smooth function of the entire dining room and ensures that all guest expectations are met or exceeded in accordance to restaurant standards.
Any combination of education, training, or experience that provides the required knowledge, skills, and abilities. Minimum Bachelors Degree in Hospitality or Business related field or equivalent. Minimum 2-4 years Management experience in a fine dining establishment or equivalent.
Licenses / Certificates:
Ability to obtain/renew all government required licenses or certification.
Basic Competencies and Abilities:
Ability to act independently while drawing conclusions from written and computer generated materials.
Ability to operate personal computer (to access & input information using Microsoft Excel & Word, POS, et. al.), copy machine, photocopier, calculator etc., in order to perform job functions and assist guests.
Ability to collect information and solve customer concerns promptly and efficiently.
Ability to provide clear direction, instruction, and guidance to subordinates and guests. Must be able to listen and respond to guest inquiries in a positive and professional manner.
Ability to read, write, speak and understand the English language in order to complete reports, correspondence and communicate with guests, subordinate’s, and supervisors.
Ability to remain alert throughout the duration of the shift and remain calm during emergency situations.
Must possess sufficient mathematical skills needed to complete schedules, decipher financial statements, interpret quantitative data, etc.
Ability to analyze supporting information in order to control labor, equipment and food costs.
Ability to organize and prioritize work and meet deadlines. Ability to work with interruptions.
Ability to operate multi-line telephones to conduct Hotel business.
Ability to comprehend and follow supervisor’s instructions.
Ability to maintain attendance in conformance with Hotel standards.
Ability to maintain a neat, clean and well-groomed appearance.
Ability to inspire others to excel. Ability to stay informed of current industry trends.
Ability to bring about great results from ordinary circumstances.
Must be at least 21 years of age.
Essential Job Functions:
Listen and respond to guest inquiries using a positive, clear speaking voice. Answer questions and offer assistance to provide guest satisfaction. Relay accurate information to guests regarding hours of operation, Hotel services, directions to local attractions or function rooms, car rentals, airline shuttle service, etc.
Update restaurant logs, do employee performance reviews, employee scheduling, PAF’s, maintain supplies at par, etc. and initiate and return all correspondence.
Conduct walk-through in the restaurant to review business volume, customer service and operational issues. Manage communications between kitchen and front of house.
Organize and run daily pre-service staff meetings.
Interview, hire, organize, schedule, discipline, terminate, counsel, train and monitor employees, and their performance to ensure company guidelines are followed.
Answer phones, book large parties and take reservations.
Continuously monitor and work at controlling associated food, labor and equipment costs.
Meet and seat guests upon arrival and acknowledge the guests departure.
Make constant contact with both internal and external customers to provide optimal guest service. This includes contact with various hotel departments in an effort to provide/obtain pertinent information needed to ensure proper guest service.
Lift, carry or otherwise move supplies, equipment, etc., weighing up to 10 lbs. on a frequent basis, or up to 50 lbs. on an occasional basis. Sit, stand (for prolonged periods of time), walk, bend (at neck & waist), reach (above & below shoulder level), kneel, squat, twist (at neck & waist) for duration of shift, walking up to 5 miles during an 8-hour shift. Simple/power grasping as well as repetitive use of the hands and fine hand manipulation are required to complete essential functions. Must be able to respond to visual and aural cues.
Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules that reflect the business needs of the Hotel.
Comply with Hotel rules and regulations for the safe and efficient operation of Hotel facilities.
Periodic Job Functions:
In addition to performance of essential functions, this position may be required to perform a combination of supportive functions to be determined by the supervisor based upon the particular needs of the Hotel.
Attend and participate in meetings in order to be informed of new rules, regulations and procedures, and to discuss scheduling and/or other concerns of the Hotel and/or department.
Safety & Regulations:
Provide a safe environment for customers and employees. Report emergencies to proper authorities.
Report all suspicious persons or activities and hazardous conditions to supervisor, security, or safety personnel.
Provide instruction and/or guidance for guest/employee safety in fire/emergency situations.
Abide by all State, federal and corporate liquor regulations pertaining to alcoholic beverage service to minors and intoxicated guests.
Abide by all State and corporate regulations pertaining to the presence of minors in gaming areas.
Other duties as assigned within the scope of this job description
Grand Sierra Resort and Casino - 12 months ago