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.