Assistant Dining Room Manager

Description

JOB SUMMARY

The Assistant Dining Room Manager is responsible for supervising, training, and directing all front-of-the-house staff, providing support to the Dining Room Manager and Supervisors.

ESSENTIAL DUTIES & RESPONSIBILITIES

1. Supervises wait staff before, during and after meals to see they follow all policies and procedures. Assures timely service to each Member and that proper techniques are used in serving the membership. Supervises Dining Room, special functions, and Pub on weekends and/or in absence of managers. This duty is performed about 25% of the time.

2. Assists in all areas of the Micros POS System, ensuring proper billing of all charges.  Train staff in Micros. This duty is performed about 15% of the time.

3. Assists in interviewing, hiring, training, and evaluating new employees. This duty is performed about 15% of the time.

4. Assist with weekly schedule, yearly evaluations, and new hire paperwork for Dining Room employees. This duty is performed about 15% of the time.

5. Conduct a daily walk through of area of supervision.  Communicate with the Dining Room Manager any situation regarding the operation of the Dining Room in a timely manner (i.e., equipment failures, incidents with staff or Members, supply needs, etc.). This duty is performed about 15% of the time.

6. Obey and enforce all safety and sanitation guidelines set up by the Dining Services Department, Vicar's Landing and Federal, State, and local laws.  Instruct personnel and supervise subordinate personnel in methods of sanitation and safety.  Report all accidents/incidents per department policies and fill out required reports as directed. This duty is performed about 5% of the time.

7. Abides by all established Vicar's Landing policies, procedures, and rules, including attendance.  Maintains established standards of personal hygiene and cleanliness.  Dresses to present a professional appearance.  Attend in-service training as required.  Participate in intra-departmental meetings. This duty is performed about 5% of the time.

8. Performs specific work duties and responsibilities as assigned by the Dining Services Director or Dining Room Manager. This duty is performed about 5% of the time.

9. Perform any other related duties as required or assigned.

Qualifications

Education & Experience:

At least a high school diploma with fine dining waitstaff and host/hostess experience.  One to two years dining room supervisory experience required.

JOB REQUIREMENTS

Skills, Abilities & Competencies:

1.    Ability to read, write and speak English, perform simple arithmetic, and follow oral instructions in English.

2.    Ability to interpret and explain the menu, answer, or refer questions, coordinate the meal service process, and respond to requests.

3.    Must be able to bend and pick up items from the floor and reach above head to remove items from shelves.

4.    Ability to work in close cooperation with Members, guests and staff with courtesy, tact, and graciousness.

5.    Must possess understanding of hospitality, customer service, table service technique, personal hygiene, and professional appearance.

6.    Must be at least 18 years of age to assume bartender activities when necessary

Working Conditions

1.    Walks or stands 75% of the time.

2.    Works in a fast-paced environment; must be able to move quickly.

3.    Works in an indoor setting with limited exposure to elements.

4.    Works in potentially hazardous conditions and may be subject to falls, cuts, and burns from equipment, hot food, or chemicals throughout the day.

5.    May be subject to hostile and emotional Members.  Must be able to handle such situations with a positive service attitude.