Manager, Dining Room (Hourly)

About the Role

The Dining Room Manager assists the General Manager in all aspects of day-to-day floor management, including food, beverage, equipment, and property to facilitate the fulfillment of financial goals and company initiatives. The role involves cultivating a team environment that provides exceptional customer service while ensuring staff perform at a consistently high level. The Dining Room Manager motivates employees, instills accountability, and drives success.

Responsibilities

• Oversee meal shifts and ensure guest satisfaction within the unit.
• Receive direction from the General Manager and assist in the overall management of the unit's food and beverage operations.
• Assist in planning and developing daily operations.
• Schedule daily work assignments for dining room personnel, assigning specific jobs and spot-checking to ensure standards are met.
• Assist in recruiting, supervising, training, scheduling, disciplining, reviewing, and directing dining room staff.
• Respond to customer inquiries and resolve complaints.
• Maintain and ensure a safe facility environment, including standards for maintenance, sanitation, food handling, and employee hygiene.
• Notify the General Manager of unusual events, safety issues, or quality control concerns.
• Represent the company professionally when interacting with clients, guests, associates, and vendors.
• Perform opening and/or closing management procedures.
• Maintain awareness of safety issues and report them immediately.

Requirements

• High School Diploma or GED.
• At least 3 years of experience in related management.
• Food Protection Manager Certification.
• Demonstrated knowledge of food safety and sanitation.
• Ability to interact with a wide variety of people.
• Strong organizational and problem-solving skills; ability to work well as a team leader.
• Excellent customer service abilities.

Physical and Mental Requirements

• Frequent movement on foot to accomplish tasks, including moving within the unit.
• Bend, lift, carry, reach, or extend arms and hands above shoulder height frequently in a constantly changing environment.
• Lifting, carrying, and pushing up to 25 lbs. regularly, 30-35 lbs. frequently, and up to 50 lbs. occasionally.
• Ability to stand for the entire workday and climb steps regularly.
• Withstand temperature extremes in freezer, refrigerator, and grill areas.
• Read and write work-related documents in English.
• Clear speech recognition and communication in English with customers and coworkers in a fast-paced environment.
• Physical presence at the job site is essential.

Equipment Used

• Standard commercial cooking machinery and utensils.
• Typical office equipment (computer, fax, telephone, copier, scanner).

Pay

46,000 USD Annual