Assistant Dining Room Manager - The Lodge at Woodloch (posted 06/10/19)
Job Title: Assistant Dining Room Manager Department: Food & Bar Manager: Rob Baldassari FLSA Status: Non-exempt
GENERAL PURPOSE OF JOB To ensure each guest a spectacular Restaurant Experience. Aid the Food and Beverage Manager and Dining Room Manager to support, educate, and challenge the staff daily. To assist in maintaining consistency in our service standards and in meeting our guests expectations each time.
ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.
Lead by example: Have a quality understanding of all F&B policies, procedures, menus, events, and standards
Floor management: Oversee daily activity in the dining room and ensure standards are followed from open to close
Exemplary customer service: Reflection of the best The Lodge at Woodloch has to offer
Retain a strong reputation with the staff: Be a safe and effective place for staff to voice their concerns
Communication: Help facilitate open communication with inter and intra departmental communication
ESSENTIAL DUTIES EXPLAINED
-Lead By Example:
Regular and Timely attendance to scheduled shifts.
Work a flexible schedule i.e. nights, weekends, holidays, long shifts
Maintain a neat, professional appearance
Have an eye for detail (cleanliness of room/tables set properly/lighting/tidiness of living room areas)
Attend all staff training classes, suggest topics for new classes.
Be familiar with server area cleanliness guidelines and schedules. Discipline when necessary
Be familiar with kitchen cleanliness guidelines and schedules. Enforce when needed.
Work closely with Sommelier to obtain knowledge of our wines by the glass, Signature and Specialty drinks, and Seasonal Beer list.
Work closely with Chefs to obtain knowledge of food items or cooking techniques not familiar to you.
Continue to learn about the products we offer and be able to speak about them intelligently.
Have a firm knowledge of all of our menus (Breakfast, Lunch, 2 Dinner, and Dessert menus). Able to identify common allergens in each dish as well as knowledge of what can be modified.
Ensure that all quality standards, policies/procedures and administrative requirements are adhered to according to Employee, Accounting and Human Resource departments.
Check dining room for condition
Oversee daily dining room service.
Check reservations and work with the hostess to prepare floor plan for service and staff appropriately.
Supervise dining room set up
Attend pre-service meeting, contribute as necessary
Review all dietary needs and allergies for the meal period and communicate needs to both service staff and kitchen.
Safety Awareness – help ensure the safety of our guests and staff in all areas of The Lodge.
Maintain seating flow during service
Support staff in service duties
Oversee closing side work, coordinate with assigned closer to ensure all closing duties are completed
Check closing side work and coordinate with assigned closer and cut morning staff when appropriate
-Retain a strong reputation with the staff:
Help new hires adapt to new position and provide them with support and coaching along the way. Provide feedback and praise when appropriate.
Display good listening skills and maintain confidentiality and anonymity with employees who voice concerns and need counsel.
Aid in developing more efficient and effective training methods
Review daily roster and schedule in a manner that allows sufficient coverage based on business demands. Make cuts or bring in additional staff when needed.
Check in with staff on a regular basis to ensure needs are being met and conflicts are resolved.
Ensure overall morale is intact, counsel when appropriate. Discipline when necessary.
Ensure proper stocking of printer paper, staples and pens for each work station prior to service.
-Exemplary customer service:
To go the extra mile to make our guests happy and to uphold our tradition of “warm hospitality”
Participate in Food and Beverage Meetings
Be on floor during service. Maintain a smooth flow and ensure guest satisfaction by “touching tables”
Resolve any guest issues at hand in a timely and professional manner. Follow through on all guest inquiries.
Ensure Uniform and grooming policy is being followed and employees are presentable in guest and non-guest areas.
Keep all other tabletop accessories in stock and maintain back up pars
Communicate any and all changes, special requests, and updates to Chefs and BOH Leads in a timely fashion.
Communicate needs of china, glassware, silverware to F&B and Dining Room managers.
Communicate any upcoming changes to procedures etc. to staff to ensure a smooth transition.
Communicate any necessary information to staff that is needed for them to stay informed and aware of the property and especially anything that would affect service in TREE.
Perform any other tasks assigned by management.
Check “What’s Doing” folder daily for updated agendas
Work closely with Lindsey to ensure all details are covered as well as making last minute changes or accommodating last minute requests.
Awareness of happenings and events at The Lodge, Resort, and Springs properties and informing staff of such events, and guests when asked.
Sense of honesty and integrity.
Customer service driven.
Reliable team member.
SCHEDULE REQUIREMENTS Must be able to work all shifts and have a flexible schedule.
QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
EDUCATION and/or EXPERIENCE Degree in hospitality management; 5 years fine dining management experience
LANGUAGE SKILLS Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence.
MATHEMATICAL SKILLS Ability to perform operations using units of American money and weight measurement, volume, and distance.
REASONING ABILITY Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations.
PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.
While performing the duties of this job, the employee is regularly required to; sit, use hands to finger, handle, or feel, reach with hands and arms, and talk or hear. They are sometimes required to stand for long hours, walk, climb or balance, stoop, kneel, crouch, or crawl and taste or smell. It is also required that the employee be able to lift, turn, or exert force more than 30 pounds.
WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Working at this job, the employee must deal with a moderate to loud noise level.