Dining Room Manager

DINING ROOM MANAGER at the WILD SAGE RESTAURANT 

About the Position 

The Dining Room Manager oversees the front of house efforts in the food outlets which includes the restaurant, den, deck and other public service areas. The position involves managing a team of servers and bartenders and includes coordinating with other departments to ensure an optimal guest experience. 

Qualifications, Skills and Personality 

As Dining Room Manager, you have a gift of leadership and a customer-centric mindset for an iconic restaurant at the high end of dining in the region. You possess a wealth of experience in managing every facet of the dining journey and thrive in achieving the highest service standards and in exceeding guest expectations. The reopening will attract locals and hotel guests alike through exceptional culinary experiences, pairing the Executive Chef’s inspired new American mountain cuisine with your curated collection of beverages. To ensure a slow food, conversational dining experience, you train, lead and inspire a diverse team of servers and bartenders to perform at an impeccable level of service. 

Core Responsibilities 

• Achieve the highest service standards and exceeding guest expectations daily 
• Oversee all aspects of the dining experience including setting up reservations, seating guests, checking IDs and ensuring that all guests have a positive experience 
• Accomplish human resource objectives by recruiting, selecting, orientating, scheduling and reviewing all current and prospective associates (work in conjunction with culinary team) 
• Create a well-rounded, extensive training program for the front of house staff; includes mandated training such as Servsafe and TIPS 
• Create an engaging and energetic environment where all team members can excel 
• Oversee all front of house staff with a focus on evening and morning staff and shifts 
• Oversee the hotel and restaurant beverage program; includes designing the wine list, cocktail list, beer program and non-alcoholic drinks in addition to managing all inventory and ordering 

• Liaise with the management team to control both fixed and variable costs 
• Arrange for maintenance and repair of malfunctioning equipment 
• Work inter-departmentally to assist with guest amenities 

Requirements 

• Ability to work with little supervision and maintain a high level of performance 
• Customer-focused and friendly 
• An innovative mindset with the ability to implement marketing initiatives to expand customer base, in the local community as well as in-house guests and out of town visitors 
• Prioritization and time management skills 
• Strong understanding of cost and labor systems that lead to restaurant profitability 
• Ability to work quickly without compromising quality 
• Excellent verbal and written skills 
• At least 3 years experience in the same or similar fine dining position 
• Strong knowledge of back of house operations 
• College degree 
• Ability to lift at least 25 lbs