Dining Room Manager
Company: The Culinary Institute of America
Posted on: June 6, 2021
The Dining Room Manager is responsible for efficiently managing
and delegating all front of the house aspects of service and
scheduling as directed by the General Manager. This position
provides a regular floor presence, assisting guests and providing
constructive feedback to the front of house staff while ensuring
the smooth running of their assigned restaurant shift. The Dining
Room Manager also assists the General Manager with the monitoring
of procedures, coordinating marketing efforts related to the
restaurant and coordinating special events within the
- Monitors performance to ensure adherence to all service,
sanitation and productivity standards to ensure exceptional guest
- Works with General Manager - Copia Restaurant on departmental
financial requirements; monitor and control food, beverage and
- Ensures compliance with all proper cash controls and deposits
for the restaurant.
- Maintains cleanliness and sanitation levels to a Health
Department "A" rating.
- Develops and implements policies and procedures to ensure the
efficient operation of the restaurant while maintaining the highest
of standards and guest satisfaction.
- Cultivates staff food and wine appreciation and expertise.
Coaches staff, individually and collectively, on sales techniques
and table-side manner style. Actively monitors, coaches and
corrects wait staff during the execution of their nightly duties
and customer interaction.
- Responds to guest needs and complaints; responsible for
maintaining guest satisfaction at all times.
- Manages staffing, training, and development of the FOH
Restaurant staff. Provides regular feedback to staff, and completes
all required performance appraisals for direct reports.
- Maintains appearance, upkeep, and cleanliness of all food and
beverage equipment and facilities.
- Helps General Manager to plan external and internal marketing
and sales promotion activities.
- Ensures that all legal requirements are consistently adhered to
including wage and hour and all federal, state and local laws
pertaining to alcoholic beverages and food safety and
- Oversees the operation of the Micros and Open Table
- Help approve payroll and overtime for all direct reports.
Continually monitors labor costs to ensure efficiency.
- Manages all daily aspects to wine and beverage operations,
including ensuring the full stocking of the bar area and compliance
with all Safe Serve protocols.
- Ensures compliance with controls over the ordering and issuing
of wine, liquor, and beer to the restaurant and kitchen.
- Provides instruction to servers and bartenders on Micros
procedures and accounting operations. Programs updates to Micros
menus and database as needed. Maintains and monitors the restaurant
- Maintains superior personal presentation and public relations
with guests of the Institute.
- Any and all other duties as assigned.
- High School Diploma or GED required.
- Minimum of one (1) year management experience in a restaurant,
including supervision of employees, or an equivalent combination of
education and experience.
Licenses / Certifications:
- Serve Safe Certification or ability to obtain within thirty
(30) days from the hire date.
- Ability to calculate and manage food and labor costs within a
- Associate's Degree in Culinary Arts, Hospitality Management or
- Culinary Institute of America graduates preferred.
- Strong management and organizational skills including
understanding the financials of the business.
- Excellent management, organizational, interpersonal and
relationship-building skills, with a positive team-oriented
- The ability to manage in a diverse environment with a focus on
guest and customer service.
- Must be able to work in a fast-paced environment with
demonstrated ability to juggle multiple competing tasks and
- Excellent logistical planning and delegating skills.
- Must display a high level of energy and self-motivation.
- Must have a demonstrated history of improved guest experience
with measurable results.
- Must be able to work a flexible schedule, including nights and
weekends as required due to business needs.
- Regular work requires a great deal of standing, lifting,
bending and stretching.
- Must be able to stand and work for eight (8) hours.
- Ability to lift and carry up to twenty-five (25).
- Must be able to lift up to forty (40) pounds or more with
At The Culinary Institute of America, it is important to us that
we support our employees with a substantial and meaningful package
of benefits. We believe in supporting our employees with benefits
to assist with work life balance.
Benefits are offered based on the position type and status.
Benefits offered may include:
- Medical and prescription drug plan
- Dental plan, Vision plan
- Insurance: Life, Home, Auto, even Pet!
- Short- and long-term disability plans
- Generous paid time off programs, including paid holidays
- Retirement savings plan 403(b) with company contribution
- Employee assistance program
- Tuition assistance programs
- And more!
Keywords: The Culinary Institute of America, Napa , Dining Room Manager, Other , Napa, California
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