Guest Room Dining Manager

About the role

The primary role of the Guest Room Dining Manager at The Cooper is to oversees the daily operation of the department. They will be fully responsible for the operational and financial success of the asset adhering to the annual business plan of the organization. They are expected to carry an entrepreneurial spirit about running the business and will be responsible for selecting, training, and coaching all restaurant professionals and ensuring operations run to superior standards of luxury hospitality. This position will report to the Director of Food & Beverage.

Responsibilities

• Responsible for smooth, efficient, cost-effective operation of the restaurant including, but not limited to, team development, guest satisfaction, labor and inventory control, and revenue generation.
• Personally, supervises dining room and kitchen activities to ensure quality production/delivery of product/service.
• Communicates daily with the culinary in charge, providing current information on reservations, large parties, or VIPs expected.
• Interviews, trains, appraises, coaches, counsels, and disciplines departmental personnel.
• Coaches, counsels, and retrains employees as needed to ensure superior levels of performance.
• Evaluate individual employee performance, determine areas in need of improvement or requirements for advancement, and establish goals, objectives, and training needs required to achieve the same.
• Develop creative and effective revenue-generating ideas, implement them once approved, and communicate strategy with relevant Hotel team members.
• Interacts with guests frequently to ensure satisfaction and enjoyment of the dining experience.
• Evaluate changes in guest needs, the hotel guest mix, and the industry competitive set, to recommend appropriate product/service and operational changes necessary to ensure guest and employee satisfaction, while maintaining market dominance and exceptional financial performance
• Prepares all department storeroom requisitions, and ensures operational costs are kept within forecasted budgetary guidelines.
• Oversees security, control, and proper use of operating supplies and equipment for the respective restaurant outlet.
• Reviews daily payroll report, and controls daily labor costs by reducing staff as business activity dimin