POSITION: DINING MANAGER
REPORTS TO: GENERAL MANAGER
SUMMARY
A passionate hospitality driven professional, responsible for staff leadership, scheduling, and administrative duties; including but not limited to: floor and labor management, cash handling and EOD financials, staff training, progressive disciplinary action, inventory systems management, building and facility maintenance, and communication of all company policy and procedures.
ESSENTIAL FUNCTIONS AND RESPONSIBILITIES
Staff management and development
Assure service standards and company policies are met at all times through consistent communication and leadership
Must live and advocate for company values and vision
Must be comfortable recruiting, interviewing, and reviewing all employees
Responsible for oversight of onboarding and initial orientation and training of new employees
Oversight of continuing education for servers and server assistants
Responsible for Individual Growth Plans (IGP’s) for each server and server assistant
Conduct semi-annual IGP assessments with each server and server assistant
Execute yearly performance reviews
Administrative and Scheduling Duties
Consistent maintenance of employee time punches and wage tipped wage claims
Organization and filing of all employee files
Organization and filing of all goods and service invoices
Execution of a bi-weekly full server/sa staff schedule by the Wednesday prior to the start date of the new schedule
Management of time off requests and other staff inquiries/requests related to the schedule
Maintain all opening and closing procedures
Daily reporting of all EOD Financials
Assure all closing procedures and sanitation standards are met regularly
Familiarization with all audio/video equipment, lights, and other environmental controls to assure a consistent ambiance
Ability to reconcile safe and assure all cash handling standards are regularly being met
Problem Solving
Willingness to troubleshoot and work to solve issues related but not limited to staff, cost control, customers, operations, etc…
Willing to take a proactive approach to identify and resolve issues
Comfortable working with team members to solve problems as needed
Quality Control Management
Maintain consistent awareness of the state of the dining room from a customer perspective
Monitor drink presentation and taste to ensure consistent quality and execution
Help monitor the presentation and quality of products coming out of the kitchen
Remain aware of all customer touchpoints (hosts, servers, bartenders, etc) and ensure that they consistently live up to our company standards
Table touching and assurance of guest satisfaction through consistent floor presence and visibility
Must be comfortable being the primary management presence during a shift, leading the team and pursuing excellence through leading by example and coaching/directing the team throughout the shift
Excellent Organizational Skills
Ability to evaluate and prioritize the importance of tasks and then execute tasks based on their level of urgency and importance
Must be able to manage a high volume of tasks while staying organized and level-headed
Must be able to develop the ability to set daily tasks versus weekly tasks
Able to meet deadlines
SUPERVISORY RESPONSIBILITY
This position is required to assist in the supervision, interviewing, training, and recruitment of a talented staff and must be the point of leadership when the General Manager is not on site. The Hospitality Manager is responsible for all hourly and tipped employees when acting as MOD.
WORK ENVIRONMENT
The work environment can be loud and busy. There are many kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery floors.
PHYSICAL DEMANDS
The employee is required to stand for long periods as well as walk, bend and stoop. The position requires working taste buds, ability to smell, feel with fingers and visually inspect, including close and distance vision. The position requires the ability to use arms, hands and manipulate fingers to reach. The position requires the ability to lift up to 50#
POSITION TYPE EXPECTED HOURS OF WORK
This position regularly requires long hours and weekend work
EQUAL EMPLOYMENT OPPORTUNITY
At High Bank we provide a fair and equal employment opportunity for all team members and candidates regardless of race, color, religion, national origin, gender, sexual orientation, age, marital status, or disability. High Bank hires and promotes individuals solely on the basis of their qualifications for the position to be filled.
OTHER DUTIES
Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.
Key Responsibilities:
- Responsible for the ongoing maintenance and improvement of our dining room service and guest experience, finding opportunities to improve staff knowledge, drive performance, and always looking for ways to create a better experience for our guests
- Primary manager for servers and server assistants
- Help coordinate hiring and training of these roles, oversee ongoing improvement, involved in any necessary performance improvement or other disciplinary actions of persons in these roles
- Responsible for strong floor management throughout all shifts
- Responsible for maintaining and overseeing the organization and cleanliness of the dining room, patio and restrooms
- Implement and maintain a cleaning schedule for the main dining area that is followed and staff is held accountable for executing.
Job Type: Full-time
Pay: $55,000.00 - $65,000.00 per year
Benefits:
- 401(k)
- Dental insurance
- Employee discount
- Health insurance
- Paid time off
- Paid training
- Vision insurance
Experience level:
Restaurant type:
- Bar
- Casual dining restaurant
Weekly day range:
Experience:
- Restaurant management: 3 years (Preferred)
License/Certification:
- Driver's License (Preferred)
Ability to Relocate:
- Columbus, OH 43212: Relocate before starting work (Required)
Work Location: In person