DINING ROOM MANAGER / BEVERAGE DIRECTOR

The dining room manager works directly under ownership and in tandem with the chef de cuisine to create an environment that elevates the guest’s experience and empowers the staff. They are the “face” of the dining room, always maintaining a level of integrity and focused on the guest and the staff.  Alongside other members of our management team, they create and maintain all beverage menus from water to tea, to wine & batched cocktails and everything between. They are responsible for all steps of service, managing labor costs, upholding menu standards, controlling inventories, reservations & guest relations. They also create event-specific menus for occasions such as private and catered events.

This person is involved with all of a full-service hospitality establishments’ day-to-day function, including staff management, guest interactions, office administration duties, vendor communications, and labor costs. They oversee the management of staff and may address issues that lower levels of management are unable to resolve. They are required to ensure that operational standards are met in regard to sanitation codes and laws, food storage, and loss prevention.

This person should share a vision for a sustainable, locally sourced concept. It’s crucial that, in addition to the kitchen, we have a director in the FOH maintaining our ethos while showcasing their own passion and philosophy through service & hospitality.

Responsibilities

1. Daily updates on the menus, website & the POS
2. Driving revenue through all aspects of the sale of food & beverage
3. Booking & managing all special functions, dinners & events
4. Upholding your FOH staff to all health code regulations
5. Building the team through interviews, hiring, performance reviews, and disciplinary action
6. Running event-specific menus for occasions such as banquets and catered events
7. Collaborating on marketing, administrative, product-related, and financial decisions
8. Managing labor and beverage costs, product levels, and weekly inventories
9. Staying on your feet for a majority of the workday, as well as being expected to do moderate to heavy lifting
10. Regulating the flow of the entire FOH through staff schedules, reports, training, and exquisite service
11. Able to work with a variety of staff members in a fast-paced environment. Must be excellent communicators with the ability to multitask and think quickly when under pressure.
12. Creating, maintaining & training of entire wine program
13. Developing and preserving relationships with beverage reps and their companies
14. Upholding the entire staff to all health code regulations & state regulations