Dining Room Manager - Carolina Yacht Club at Carolina Yacht Club

Charleston, South Carolina, United States -

Full Time

Start Date

Immediate

Expiry Date

14 Jun, 26

Salary

63000.0

Posted On

16 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Leadership, Shift Management, Service Excellence, Staff Development, Food Service, Beverage Service, Cash Control, Reservations Management, Floor Planning, Staff Supervision, Hiring, Training, Scheduling, POS System Operation, Complaint Resolution, Inventory Management

Industry

Description

Description Job Title Dining Room Manager Status/Class Full Time/ Salary Exempt - Casual concept & fine dining, pay starts at $63,000 Reports to Director of Food & Beverage Supervises Department FOH Staff Job purpose This position will require the management team member to show leadership and involvement in shift management, modeling hospitality and service excellence. Will be required to develop staff, consistently execute all the standards of service and deliver the highest quality of food and beverage products. Required to be on the floor during hours of operation and ensuring member satisfaction by touching each table. Two positions available: Casual concept restaurant & fine dining restaurant Duties and responsibilities Assists in service operations Responsible for the supervision and coordination of all food and beverage operations Controls all cash and other receipts by adhering to our reconciliation procedures in accordance with Club policies Designs floor plans according to reservations Takes reservations, check table reservation schedules and maintains reservations log Plans dining room set up based on anticipated guest counts and member needs Greets and seats members and guests Ensures that daily line ups are being completed and service focus points are updated Able to facilitate standard inspections, including but not limited to, grooming, service, room appearance, and able to correct any standards not being met Inspects dining room employees to ensure that they are in proper and clean uniforms at all times Hires, trains, supervises, schedules and evaluates dining room staff Trains staff on all aspects of POS system Provides appropriate reports concerning employee’s hours, schedules, pay rates, job changes, tip pools, etc. Receives and resolves complaints concerning dining room service Serves as a liaison between dining room and kitchen staff Assures that all side work is completed and that all cleaning of equipment and storage areas are completed according to schedule Assures the correct appearance, cleanliness and safety of dining room areas, equipment and fixtures; checks the maintenance of all equipment in the dining room and reports deficiencies and maintenance concerns Makes suggestions about improvements in dining room service procedures and layouts Assures that the dining room and other club areas are secure at the end of the day Maintains inventory of dining room items including silverware, coffee pots, water pitchers, glassware, flatware and china, salt and pepper shakers, etc. and ensures they are properly stored and accounted for Helps develops and implements an ongoing marketing program to increase dining room business Attends weekly leadership meetings and all scheduled staff meetings May serve as club’s opening and closing manager or manager on duty Works with Executive Chef to update, review and print weekly menu changes Assures that local and state laws and the club’s policies and procedures for the service of alcoholic beverages are consistently followed Assists with schedule completion and nightly check outs & closing procedures Interview, train, motivate and discipline for employees to ensure appropriate skills are met to meet the needs of the operation Ensures compliance with all food and beverage policies, standards and procedures by training, supervising, follow up and hands on management Answering phones and emails with our membership in a timely manner of CYC standard 24 hours after receiving Performs other appropriate assignments and projects as required by the Assistant Food and Beverage Manager & Food and Beverage Director Assists in all areas of the Club. May float between departments in a managerial role and assist other departments where needed Physical Demands and Work Environment Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach. Push, pull or lift up to 50 pounds. Continuous repetitive motions. Work in hot, humid and noisy environment. I have reviewed the work responsibilities listed above ___________________________________ ___________________________ ______________ Employee’s Signature Print Date ___________________________________ ___________________________ ______________ Supervisor/HR Signature Print Date

Responsibilities

This role involves managing shift operations, modeling hospitality, developing staff, and ensuring the consistent execution of service standards for high-quality food and beverage delivery. The manager must be present on the floor during operating hours, interacting with members and ensuring their satisfaction by visiting every table.