Dining Room Manager

Summary of Responsibilities

Reporting to the General Manager, responsibilities and essential job functions include but are not limited to the following:

Daily Operations Set expectations and hold restaurant leadership team accountable for demonstrating desired service behaviors in accordance with Relais and Chateaux expectations. Manage reservations and floor plans; host and seat guests.Conduct all administrative work including but not limited to; scheduling staff, inventory control, purchasing processes, maintenance logbooks, opening or closing duties and checklists. Ensure that regular, on-going communication occurs in all areas of food and beverage including communicating detailed guest dietary requests with FOH and BOH teams.  Work closely with the Executive Chef in executing daily service. Coordinate with Executive Chef and Event Manager to execute all special event related requirements including menus, floor plans, off site catering plans and other BEO tasks. Oversee special event and offsite requirements related to food and beverage including set ups and tear downs. Work closely with the Wine Sommelier to ensure the wine program is specific to the restaurant, tailored to the concept and cuisine and represents quality and guest satisfaction in accordance with established policies and procedures.Coordinate with relevant departments to ensure timely delivery of food and beverage related room amenities. Ensure effective working relationships and clear communication is maintained with all colleagues and department managers. Ensure the financial success of the department by monitoring productivities, revenues and costs; proactively implement appropriate procedures or programs wherever necessary. POS programming and reporting. Ensure front and back of house cleanliness is kept to the highest of standards.Inventory management and control using the resort’s PMS system.People Management and Training Follow effective employee relations practices including behavioral interviewing, supporting all in-house training, maintaining professional supervision of all employees, scheduling hours in a fair and equitable manner, evaluating performance on a timely basis and following all progressive discipline and documentation guidelines. Recruit and evaluate employees on a timely basis to meet continual recruitment goals ensuring they are honest, fair and accurate.Ensure proper staffing levels are maintained while balancing quality and sales with daily/seasonal staffing demands. Plan and implement effective onboarding and training program for new staff and professional development activities for experienced staff. Work closely with the Dining Room Supervisors to execute the daily operations of the restaurant. Provide supervision, direction and leadership to the team to achieve department goals.Complete Employee Performance and Development reviews on time.