Director of Dining Services

Duties and Responsibilities

• Oversees all restaurant locations with a focus on service, revenue generation, labor cost, beverage cost and promotions
• Hire and train the restaurant managers, assistant managers and acts as final interview for hiring staff
• Train new employees
• Follows up with new hires for training to ensure checklist are being followed
• Affixes to coverage in the absence of a manager and be required to work on the floor with each manager at least once every two weeks, if not more.
• Attends all member events
• Ensures the weekly promotions represent the time of year occupancy rates and members on site
• Works with managers on their staff schedules, staff training and suggestive selling
• Determines wine lists and beverage promotions for all locations
• Ensures beverage inventory is done monthly in all dining locations
• Runs restaurant sales reports; works with Executive Chef on menu engineering
• Tracks statistical data on sales/covers and takes appropriate action with managers
• Member feedback manager for restaurants; closely monitors comment cards to ensure member satisfaction and continues to enhance the dining experience in all outlets
• Maintains proper accuracy and timeliness of all website information relative to the restaurants
• Oversees the maintenance of the P.O.S. for accuracy, server efficiency, front/back communication and interface with accounting programs
• Actively participates in all restaurants providing continuous direction to staff and ensuring maximum member/guest interaction
• Maintains par levels of liquor, wine, beer, china, glassware, silver, paper supplies, and miscellaneous food and beverage equipment
• Develops individual outlet par levels to ensure consistent product availability while maintaining minimal inventories
• Purchases products by obtaining multiple bids to ensure a high quality product at minimal cost
• Pursues area vendors to assist in procuring local products to elevate the “sense of place”, enhance quality and reduce costs
• Closes interaction with support departments to accelerate processes, and enhance rapport/communication with the restaurants
• Maintains proper cost/price updates and menu maintenance by communicating to the outlets
• Maintains control of employee uniforms; ensuring uniforms are kept in proper condition, and are readily available at all times to employees
• Frequently visits all front and back of house areas to ensure they are maintained to standards, are efficiently organized, and meet both health and fire/safety codes
• Affixes to the development of the annual food and beverage budget/plan and helps manage the budget/plan with the food and beverage outlets
• Oversees inventories and end of month procedures
• Actively participates in the monthly P&L commentary by working closely with the outlet managers
• Implements and monitors food and beverage payroll policies, procedures, and controls with an emphasis on minimizing employee costs
• Continually provides member menu feedback to the culinary department
• Able to assist banquet functions throughout all Reynolds Lake Oconee

Qualifications/Requirements/Experience/Education

• Degree in Hotel Management or 5 years management experience in food and beverage to include administrative responsibilities, and multi-unit experience
• Working knowledge of all areas of restaurant operations from front of the house to back of the house
• Demonstrated ability to lead and supervise
• Proven record of customer service with ability to deal with people at all levels
• Must be able bend, stretch, kneel, stand, and lift a minimum of 25lbs

Safety Responsibilities And Requirements

• Actively demonstrates, encourages, trains and models safety rules and guidelines in accordance with company, OSHA, EPA, DNR and other state and federal law requirements
• Demonstrates and documents safety training and orientation for all employees
• Investigates loss producing incidents and reviews prevention recommendations with all employees
• Takes personal responsibility for safety every day