Dining Manager

General Summary:

The Dining Manager is responsible for assisting in the oversight of the dining services operation of our dining services.

Responsibilities and Duties:

1. Supervisor Responsibilities
   • Manage the food and beverage team by demonstrating great leadership.
   • Interview and train employees.
   • Schedule and payroll duties as assigned.
   • Audit and maintain payroll, financial transactions and budget guidelines.
2. Primary Duties
   • Responsible for inspections related to safety and sanitation guidelines.
   • Ensure employee compliance with health and food safety standards.
   • Investigate and resolve complaints regarding food quality or service.
   • Implements and supports all Club initiatives and programs as requested by management.
   • Maintains knowledge of other Clubs and industry trend.
   • Visually monitor food presentation and quality.
   • Partners with other Club departments to ensure exemplary customer service and adherence to policies and procedures
   • Attends and participates in weekly Leadership meetings.
   • Ensure compliance with company rules and standards.

Skills and Abilities Required:

1. Willingness to learn and adapt to varied and added responsibilities.
2. Excellent communication and interpersonal skills.
3. Results-driven and goal-oriented with a priority on teamwork
4. Work as part of a team or collaborate with colleagues.
5. Solid time management, organization and prioritization skills.
6. Ability to work with all personality types even in adverse situations.
7. Ability to prioritize, anticipate situations, and take quick action.
8. Ability to manage multiple projects and recommend/implement effective solutions.
9. Proven ability to effectively build and foster a team environment.
10. Ability to work independently and proactively make decisions in a fast-paced environment.
11. Highly proficient in cost controls.
12. Intense drive for professional development.
13. Full working knowledge of banquets and member events.
14. Demonstrated commitment to member service and employee engagement.

Certification/Education and Experience:

1. High school diploma, GED or equivalent is required.
2. A minimum of 2 - 4 years of progressive responsibility in food and beverage industry
3. A minimum of 2 years of personnel management.
4. Prior experience with Microsoft Office applications including Microsoft word and Microsoft excel is required.
5. Experience in resolving member and/or employee issues/complaints as well as overall excellent member service.

Working Condition:

1. There is a potential for stressful situations and for long hours including evenings and weekends shifts.
2. Occasionally work in a hot, humid, and noisy environment.

Physical Requirements:

1. The person in this position constantly communicates with members, guests, colleagues, and managers. Must be able to exchange accurate information in these situations.
2. Must remain in a stationary position for prolong periods of time.
3. Adjusting or moving objects 10 pounds or more in all directions.
4. Frequently adjusts self to complete tasks.