Dining Manager

Job Objective:

The primary goal of this position is to ensure the smooth and efficient operation of the restaurant and other food service outlets, achieving total guest satisfaction in accordance with the company's rules and regulations.

Job description:
- Must be well-versed in the company’s high service and food standards, anticipating and meeting guest needs.
- Have thorough knowledge of food operations, including menu details, cooking methods, menu cycles, and service standards.
- Responsible for managing restaurant reservations, doing the utmost to accommodate guest requests.
- Communicate daily with the Food and Beverage Manager and the Executive Chef/Chef to ensure seamless coordination between the restaurant and kitchen, immediately addressing any guest concerns.
- Keep the Food and Beverage Manager informed of guest-related issues, including special requests, suggestions, or complaints.
- Collaborate with the Bar Manager to discuss wine and bar service in the restaurant and assess the performance of beverage staff.
- Possess strong knowledge of beverage and wine service to effectively monitor the quality of wine service.
- Foster a team spirit by leading and motivating, setting an example for others to follow.
- Delegate specific responsibilities to Head Waiters who oversee various sections of the restaurant.
- Assign work schedules, days off, and side duties to Head Waiters and restaurant FOH staff, ensuring crew members sign their schedules weekly.
- Assign service stations to restaurant personnel based on performance, attitude, and ability, ensuring no discrimination.
- Order and manage equipment necessary for the daily operation of the restaurant, keeping the Food Manager informed of shortages or issues.
- Update table layouts and inventory on a monthly basis.
- Maintain strict control of restaurant equipment, conducting inventories as required by the Food Manager.
- Manage special guest requests and extras, evaluating and submitting them to the Food Manager for review.
- Ensure all personnel take proper care of company property, submitting repair requests and monitoring their progress.
- Ensure that all service staff adhere to company rules regarding uniforms, personal appearance, and hygiene through an individual check-in process.
- Conduct menu briefings before each meal with active participation from waiters and busboys.
- Establish and supervise a training program for all restaurant personnel, covering service standards, menu knowledge, and etiquette, with a focus on future promotions.
- Ensure all restaurant staff are trained and adhere to local health and sanitation policies.
- Set up and maintain a restaurant cleaning schedule to ensure readiness for both announced and surprise city health inspections.
- Evaluate staff performance, providing feedback on strengths and areas for improvement, especially for new employees.
- Work with the Food and Beverage Manager to plan and maintain an effective crew rotation schedule.
- Must be familiar with the Restaurant Operations Manual.
- Complies with local or City Health’s operating procedures.
- Subordinates: All Restaurant FOH Staff
- Reports to F&B Manager, Dining Manager