Dining Room Manager

The position of Dining Room Manager is responsible for managing and supporting the General Manager in the daily operations of all aspects of the Callie Restaurant operations. This includes, but is not limited to, assisting in establishing and executing operational systems; assisting in achieving financial business goals; inspiring team members through modeled leadership and integrity, ensuring every guest experience is exemplary; maintaining product and service quality levels while maximizing profits; training and developing employees. Holidays, days, nights, and weekend hours are required, as well as flexibility with need-based shift coverage for members of the management team and hourly staff.

Duties and Responsibilities (include, but are not limited to):

• Make “guest focused” business decisions that originate from the perspective of the guest and build guest loyalty

• Listens to guest feedback verbal, written, or electronic and responds in a manner that champions guest retention and recovery

• Build a community within the community through the creation of a warm and welcoming environment

• Acts with personal leadership qualities that include integrity, honesty, respectfulness, and empathy which are aligned with company values

• Cultivates a work environment based upon hospitality and service excellence

Knowledge, Skills, and Attributes:

• Must have high standards with regards to culinary and service delivery

• Must consistently display a professional and sophisticated presence

• Must possess effective communication skills with high command of the English language, oral and written

• Must have excellent time management skills and high organizational skills

• Must be a leader and motivator of staff

• Must possess effective coaching, counseling, and training skills

• Must have ability to perform job functions with attention to detail, speed and accuracy

• Must be self-motivated with high energy level

• Must demonstrate aligned words and actions

• Holds self and others accountable

• Must be adaptable to change and motivate others to embrace it

• Must be service oriented with excellent customer service skills

• Must have well rounded Food and Beverage product knowledge

• Must have basic knowledge of arithmetic

• Must have the ability to input data and access information on the computer

• Must have working knowledge of Microsoft Office

• Must be able to read, write, and understand the English language

• Must be able to exercise confidentiality and discretion

Qualifications:

• Minimum education level: High School diploma or GED required; B.S. or B.A. degree from an accredited university in hotel management, food and beverage operations, culinary or related discipline preferred

• Work requires 5 years of restaurant/food service, including 2 years of supervisory experience

• Must possess current ServSafe (manager) handler certificate and RBS certificate

• Reliable transportation and ability to arrive to work on time

• Ability to work a flexible schedule including days, nights, weekends, and holidays

Job Type: Full-time

Benefits:

• Dental insurance
• Employee discount
• Health insurance
• Paid time off

Physical setting:

• Fine dining restaurant

Schedule:

• Day shift
• Holidays
• Monday to Friday
• Night shift
• Weekend availability

Experience:

• Restaurant Experience: 5 years (Required)

Work Location: One location