Bistro Dining Room Manager - Full Time

Job Summary

The Dining Room Manager will be responsible for ensuring the delivery of a world class dining experience for guests at the Bistro Restaurant. They will also ensure that dining, bar, banquet and catering functions are executed successfully. Duties will include, but are not limited to: management of all dining and bar operations, as well as special events and functions; hiring, training, and scheduling; budgeting, purchasing, and inventory control function for dining; and working closely with leadership to align resources and needs. In addition, the Manager will lead performance management, coaching, and development for dining staff; support for area strategic planning and budgeting as needed; liaising with other estate departments on functions, events, and company-wide initiatives as needed; and general assistance and support for the department, leadership, and company.

Essential Job Duties

1. Management of dining operations and staff for assigned location.
2. Scheduling, hiring, and training; performance management, coaching and development for dining, bar, and event staff.
3. Ordering, inventory and maintenance of supplies for department.
4. Review guest critiques and any guest feedback and follow-up on areas of concern.
5. Review all dining revenues and expenses for accuracy; manages function P&L.
6. Create and enforce any needed procedures to ensure guest satisfaction and directives for the restaurant and department.
7. Lead daily stand-up meetings, and facilitate staff communication.
8. Monitor and guide staff to ensure expectations of guests are exceeded.
9. Handle any guest service recovery needs.
10. Assists and supports on annual budgeting and strategic planning.
11. Forecast, monitor, and control personnel and bar budget (labor costs, beverage costs, supplies, equipment, etc.).
12. Mentoring and support for interns and apprentices in hospitality management programs.

Qualifications

1. High school diploma (or GED). Additional training, education, and/or certification(s) preferred.
2. Five (5) years of related food and beverage leadership experience in an upscale, full service restaurant setting. Equivalent combination of education/experience may be considered. Prior experience in a hotel/resort/attraction F&B setting preferred.
3. Demonstrated commitment to delivery of world class internal/external guest service; proven leadership skills; ability to build/develop/motivate teams a must.
4. Strong knowledge of food and beverage operations, purchasing, and cost controls.
5. Outstanding interpersonal and communication skills; able to communicate clearly, concisely, and effectively; builds positive working relationships across departments; handles escalated guest service recovery needs in accordance with standards.
6. Proficiency in Microsoft Word, Excel, and Outlook; ability to learn Biltmore systems, protocols, history, products/services quickly.
7. Proactive, exercises good judgment; anticipate, address, troubleshoots issues.
8. Excellent organization, planning, time/project management skills; prioritizes work, adapts, multi-tasks; keen attention to details with focus on quality and service.
9. Professional, high ethical standards, reflects company values at all times.

Additional Requirments

1. Knowledge of special functions, group events, menu, etc.
2. Develop SOPs on service and daily operations of the department.
3. Oversee inventory of all related supplies (i.e. liquor, beer, wine, special orders).
4. Responsible for daily appearance and maintenance needs of the establishment.
5. Ensure care/maintenance of equipment, scheduling repairs, and training staff.
6. Represents the department internally on working groups, special committees, estate wide event planning, etc.; externally at recruitment events, etc.
7. General assistance and support for leadership, the department, and company.

Physical Requirments

1. Requires moderate physical activity, handling of average-weight objects, up to 50 pounds, and standing and/or walking for more than four (4) hours per day.
2. Work environment involves some exposure to hazards or physical risks, which require following basic safety precautions.
3. The employee may work in an office, restaurant or kitchen environment; also working outdoors with fluctuations in temperature and conditions, and exposure to dirt, dust, pollen, and other particulates.
4. Some travel may be involved; applicants should have a valid driver's license.