What Does A Dining Room Manager Do At Brookdale Senior Living
* Responsible for providing quality dining experience by assisting the Dining Room Manager with overseeing dining room staff and maintaining a pleasant and clean dining environment* Provide direct supervision of at least two or more full time associates* Supervise daily operations of dining room, room service, and convenience store, if applicable* Lead the training of all new dining room associates and conducts required on-going training sessions* Ensure an adequate number of service employees for each shift and ensures absences are covered
What Does A Dining Room Manager Do At John Q Hammons
* Develop short term and long term financial and operational plans for the restaurant which support the overall objectives of the company.* Prepare the annual budget.* Monitor the performance of the restaurant through verification and analysis of customer satisfaction systems and financial reports.* Initiate corrective action.* Maintain product and service quality standards by conducting ongoing evaluations and investigating complaints.* Initiate corrective action.* Implement and maintain sales/marketing programs.* Establish and maintain a pro-active human resource function to ensure employee motivation, training and development, wage/benefit administration and compliance with established labor regulations.* Establish and maintain applicable preventative maintenance programs to protect the physical assets of the restaurant.* Maintain a security function which protects both the assets of the restaurant and the personal safety of employees and customers.* Implement and maintain effective two-way communication systems which reach all employees.* Develop new programs which result in an increased level of customer satisfaction and operational excellence.* Other duties as assigned
What Does A Dining Room Manager Do At Xanterra Leisure Holding, LLC
* Performs all duties with the ultimate goal of providing exemplary guest service.* Maintain cleanliness and organization in the Dining Room and Great Hall according to established sanitation standards.* Provides ongoing training, mentoring, and development of all FOH Dining Room and Great Hall staff to meet defined Company standards throughout the entire season.* Develops effective schedules for the Front of House (FOH) Dining Room staff based on levels of business and budgetary guidelines.* Submits schedules to Food and Beverage (F&B) Manager for approval in a timely manner in order to comply with Oregon state law.* Schedules and coordinates all side work for all dining room personnel to ensure it is complete at the end of every shift.* Follows and upholds all Company policies, procedures, and standards of service, including consistently following all food specs. * Adheres to and enforces Company uniform and appearance standards, including uniform and appearance inspections of all staff during pre-meal service briefings.* Works on the floor alongside staff 100% of the time during a meal service period to observe, monitor, and follow up on all areas of the Dining Room operation on a daily basis. * Works with the Chef or Sous Chef on duty in maintaining high standards of food presentation and sanitation.* Maintains daily communications with the Food & Beverage Manager concerning all aspects of the Dining Room operation.* Develops and presents written evaluations for all Dining Room staff, at regular and effective intervals, using the How’s It Going (HIG) form.* Maintains a training tracking system for each individual FOH Dining Room staff member, recording all necessary training signoffs and workshops.* Ensures all training records are on file.* Maintains consistent communications with other members of management staff to control food and labor costs.* Provides appropriate courses of action to correct any issues.* Motivates all staff members to maximize sales by utilizing menu knowledge and suggestive selling techniques.* Regularly interacts with guests to ensure that service and food quality expectations are being met or exceeded.* Handles all guest service issues immediately and in a professional manner.* Maintains constant follow-up on Company and departmental standards for F&B service to ensure standards are met or exceeded.* Ensures that the Dining Room is ready to open 5 minutes prior to the posted opening time and delivers a creative and applicable service briefing for each meal period.* Follows all cash handling procedures per Accounting Department policies.* Responsible for the secure handling and balancing of an assigned cash bank.* Performs all duties with consideration of the Company’s environmental commitment, including: recycling, monitoring food waste and paper goods waste, and monitoring other resource usage.* Maintains pars according to business levels to ensure that no menu items are unavailable to guests at any point during the meal period.* Actively cross-trains and re-trains all staff members throughout the season to ensure consistency in all areas of the Dining Room and Great Hall. * Ensures all staff members check out before punching out at the end of their shift, including signing off on cash drops, tip-outs, and side work.* Does not leave until all FOH staff has punched out.* Cooperates with Warehouse staff in keeping the Waste Management area clean. * Uses and monitors the Kronos timekeeping system to ensure accurate time records. * Delegates tasks while leading by a positive and professional example.* Adheres to and enforces all food safety requirements, especially handwashing and avoiding bare hand contact on ready-to-eat foods.* Performs all duties in a safety conscious manner.* Maintains a safe workplace.* Reports all safety issues or potentially hazardous situations to the appropriate manager in a timely manner.* Performs other duties as assigned with positivity and professionalism.* Supervisory Responsibilities: The DRM supervises all FOH staff, including Hosts, Server Assistants, Dining Room Servers, Great Hall Servers, Bartenders, Baristas, and Assistant Dining Room Managers.* Communicates to the BOH Manager on Duty or F&B Manager any issues with the BOH in a professional manner
What Does A Dining Room Manager Do At Immanuel
* Key Areas* Key Responsibilities and Duties of the Job* Hosting* Acts as host or hostess for residents and guests.* Assists with seating new residents.* Serves residents in a timely manner.* Ensures dining rooms are tour-ready. * Assists with meal service and ensures it runs smoothly.* Interacts with residents.* Communicates important information to staff and residents.* Preparing and Managing Dining Room* Sets tables.* Changes and updates dining room standards as needed.* Enforces dining room standards to all servers.* Fosters communication between servers and cooks.* Personnel Management* Determines schedule for wait staff.* Supervises evening wait staff.* Completes 30-, 60- and 90-day evaluations for new hires.* Oversees servers.* Hires servers.* Other* Answers phones and communicates requests for room trays.* Ensures residents are charged for guest meals. * Assists with private parties.* Fills in where needed.* Performs other duties as assigned or requested
What Does A Dining Room Manager Do At Blackstone Consulting
* Assist the Project Manager in carrying out the Performance Work Statement of the contact.* Understand and instill the performance work statement of the contract employees.* Maintain effective working relationships with military personnel and other contractors.* Inspect work areas and food products to ensure contractual standards.* Inspect work areas, equipment and utensils are in clean sanitary condition.* Inspect all food items for quality and appearance in accordance with the master menu plan prior to serving.* Report any inoperative equipment to the General Manager and Project Manager.* Ensure all Avery Group Inc. and Collective Bargaining Agreements are followed in accordance with the government food service contract.* Ensure all Food Safety policies and procedures are followed, Comply with the HACCP program.* Supervise all daily work assignments of the Front of house Food Service Workers, Cashiers and Food Service Worker Lead.* Along with saleroom production areas.* Address customer complaints and concerns.* Complete staff schedules in accordance with the collective barging agreement and labor costs.* Maintain daily, weekly and monthly labor budgets in accordance with unit financial requirements* Assist in controlling food cost, through training proper serving portions and storage procedures FIFO* Maintain and train on Customer Service programs.* Supervise employees and provide monthly training and reviews.* Excellent communications and professional interpersonal skills in retaining a positive and productive work environment.* Must be available to work 2 shifts, and be available when needed to include weekdays, weekends, and holidays.* Must be able to commute/travel to mutliple units as needed.* Supervisory Responsibilities:* Supervises all assigned personnel.* Carries out supervisory responsibilities in accordance with the organization s policies, collective bargaining agreement and applicable laws
