Become A Dining Room Manager

* 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

* 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

* 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

* 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

* 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