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Hotel. Casino. Private Club. Resort. Vacation Club. Restaurant.

Dining Room Manager | FINE DINING

New York, NY

Posted: 02/20/2024 Country: US Job ID: GW592772822 Salary: $78000 / year State/Province: NY

Job Description

THE BRAND
Management is built on a powerful culinary foundation and has evolved into a reputable and award-winning restaurant group. From inception, Chef placed emphasis on the importance of providing the very best in culinary and tailored hospitality, which has resulted in the success of an acclaimed constellation of international restaurants. With over 60 restaurants located worldwide, we continuously strive towards excellence and rely on the support of our culinary and hospitality team members to contribute to our worldwide operations.

POSITION SUMMARY
To ensure that guests are fully enjoying their visit to the restaurant, the Floor Manager directs and motivates the service staff to ensure that guests are having a great time. The Dining Room Manager will be responsible for ensuring a high standard of appearance, hospitality and service in personnel and cleanliness of the dining rooms. The Dining Room Manager will be responsible for ensuring the timeliness of food service, supervise and train service staff and manage within the budgetary restraints. The Dining Room Manager will support in developing and implementing programs to increase revenues through repeat business and higher check averages

ESSENTIAL JOB RESPONSIBILITIES
The Dining Room Manager is to provide the highest quality service to guests at all times
Maintain integrity of service, visit tables while on floor to solicit feedback. Responsible to help on floor when necessary
Supervise line level staff, establishing positive working relationships
Support recruiting, hiring, supervision, scheduling, development, mentoring and training of hourly employees
Proper managing and reporting of all revenue, and costs. Ensure they are in line with the budget and/or guidelines
Ensure positive guest service in all areas. Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests
Keep records required by government agencies regarding sanitation or food subsidies
Investigate and resolve complaints regarding food quality, service, or accommodations
Maintain and keep record of food and equipment inventories
Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented to restaurant standards
Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity
Partner with the kitchen staff to ensure proper food presentation and timely preparation
Monitor compliance with health and fire regulations regarding food preparation and serving and building maintenance
Maintain front-of-house staff schedule and assign duties
Review financial statements, sales or activity reports, or other performance data to measure productivity or goal achievement or to identify areas needing cost reduction or program improvement
Ensure that company policies and procedures, safety and other laws, regulations, and requirements are implemented and followed
Operate ethically to protect the image of the company
Complete opening and closing procedures
Ability to work a flexible schedule including days, nights, weekends, and holidays
Perform other duties and responsibilities as required or requested

KNOWLEDGE, EXPERIENCE AND SKILLS
A minimum of two years’ managerial experience working in a fast pace, high- volume restaurant
Organization and multi-tasking skills
Strong attention to detail
Passionate, entrepreneurial, and dedicated to success
Effective teamwork skills
Strong communication skills (verbal, non-verbal, and electronic)
Genuinely friendly interpersonal skills
Entrepreneurial mentality – Must be a self-starter and excellent time management skills
PHYSICAL REQUIREMENTS
Ability to perform the essential job functions consistent safely and successfully with the ADA, FMLA and other federal, state, and local standards, including meeting qualitative and/or quantitative productivity standards.
Must be able to lift and carry up to 50 lbs; Ability to stand for prolong periods of time and climb steps regularly.
Ability to physically maneuver through work areas; bend, lift, carry, reach/extend arms, and hands above shoulder height frequently, or otherwise move in a constantly changing environment.

COMPENSATION
The base pay range for this position is $70,000.00-$80,000.00 a year. The determination of what a specific employee in this job classification is paid within the range depends on a number of factors, including, but not limited to, prior employment history/job-related knowledge, qualifications and skills, etc.

Meet Your Recruiter

Georgia Westwood, CPC
Franchise Partner | Restaurant Division

Georgia Westwood recognizes the importance of "doing what you love and loving what you do;" she thrives on being a part of others achievements. This, coupled with an extensive Restaurant Director background, gives her an edge in this competitive recruiting world! Georgia's career in hospitality started in 1998 with Metromedia Restaurant Group, where she developed and spent ten years. In August 2008, Georgia joined Havana Central as Director of Training and Development and was instrumental to their growth.

In 2013, Georgia joined Gecko Hospitality New York.  She is a native New York girl and looks forward to continuing to work and build the New York market. 

“I loved my jobs, and if I can give someone else the same experience of waking up every day happy to get to work, then I’ve done my job… and it’s a fabulous day!”

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