Dining Room Manager

Key Responsibilities For The Dining Room Manager

• Supervises inventories of materials and supplies for the outlet
• Maintains par levels based on facility needs
• Maintains regular communication with Director of Golf and Head Professional to ensure operational objectives are being met
• Coordinates all group events through the Golf Tournament Coordinator
• Inspects facility regularly to ascertain any maintenance, repairs or clean-up needs
• Ensures all equipment is in proper working order, to include beverage carts
• Completes reports on production and necessary requisitions
• Controls the distribution of necessary supplies
• Administers menu design, product pricing, ordering, inventory control procedures, and end of month inventory
• Ensures sanitation standards are consistently met
• Coordinates menu planning with Executive Chef
• Responsible for interviewing, scheduling associates, processing payroll, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining associates; addressing complaints and resolving problems
• Manages department members that may include, but is not limited to: Snack Bar, Beverage Cart, and Server
• Assures that effective orientation and training are given to each new associate
• Develops ongoing training programs
• Monitors business volume forecast and plans accordingly in areas of manpower, productivity, costs and other expenses
• Must be on the floor during busy meal times and required to close the bar and restaurant
• Incorporates safe work practices in job performance