Dining Manager (Food Services)

DEPARTMENT: Restaurant/Beverage
REPORTS TO: Assistant General Manager
SUPERVISES: Restaurant Supervisor, Servers, Server Assistants, Hosts, Bartenders
STATUS: Full-time, Salary, Exempt
The Manufacturers Golf & Country Club Dining Manager will be responsible for oversight and execution of a la carte services in the member dining areas.He/she should understand the proper steps of service, guide team members, and build relationships with the membership. The Dining Manager will oversee the front of house team and work closely with the Beverage Manager, Executive Chef and Sous Chefs to ensure a cohesive member experience.
PRIMARY RESPONSIBILITIES
The member experience is top priority maintain a welcoming, hospitable, yes atmosphere for our members and guests. Implement service standards in all dining areas; follow through with instructing staff of club policies, service procedures, and staff standards (dress code, personal hygiene, etc.) Constant dining floor presence and a complete comprehension of daily operations. Train F&B team members on an ongoing basis, keeping an eye out for details and using mistakes as teaching opportunities. Work closely with the Restaurant Supervisor (and other managers) to build consistency and continuity. Be familiar with membership and encourage staff to address members by name, as possible. Ensure all club spaces are Show Ready on a daily basis. Submit any maintenance requests promptly. Communicate any planned floorplan changes to the maintenance team at least 5 days in advance. Program, plan and execute engaging member dining specials/themes including but not limited to: trivia, theme dinner, live music, etc. Collaborate with the culinary team in regard to specials and menus. Constantly bringing new trends and ideas to enhance the offerings. Comply with all health and safety regulations. Be proficient in Northstar (or other POS platform) in regards to all daily dining operations, including but not limited to: menu items, sales reports, reservations, blocks, locations, and layouts. Identify Member needs and respond proactively to all their concerns. He/she should maintain a positive disposition with Members, Guests and Team Members. The Dining Manager must remain calm and level-headed, acting as a leader in all situations. Handle member concerns and complaints in a professional, productive manner. Demonstrate a sense of urgency when responding to Members and their guests. Be knowledgeable of all dining menus, allergies, and presentation. Pass along the knowledge and expectation to the service staff and culinary team. Build a menu guide for staff. Conduct pre-shift before every lunch and dinner service; reviewing that meal services reservations, member requests, menu specials, menu changes, and any other club news. Implement and instruct all team members of opening and closing side work to maintain high standards in all areas of oversight. Create weekly staff schedules, working in tandem with the events and outlets managers. Schedules should be published at least 2 weeks in advance. Interview, hire and train all service team members. Develop an onboarding program for all new hires. Create annual team reviews for all FOH staff, alongside the Events Manager Check, approve and submit payroll for service staff on a weekly basis. Complete monthly uniform inventory, and relay any purchasing requests to the AGM. Attend weekly F&B team meetings discussing compliments , concerns and future happenings. Work closely and communicate often with all F&B managers. Oversee daily report communication to outline the service day and identify wins and opportunities to improve. Protect, cultivate, and exhibit the MGCC culture every day. At times, assist the Events Team with event setup and execution. Completes other special projects and assignments as directed by the Assistant General Manager or General Manager.
EXPERIENCE & QUALIFICATIONS
Proven hospitality and service experience Working knowledge of various computer software programs (MS Office, restaurant management software, POS) Ability to spot and resolve problems efficiently, being preventative rather than reactive Be a positive and professional reflection of the Club Strong organizational, communication and leadership skills Must have the ability to multi-task while paying attention to the details.
Must have the ability to remain calm in high stress situations.
Physical labor required to move tables and chairs as needed Self-motivated, hardworking, team player Member / guest-oriented and service-minded Hospitality / Culinary school diploma preferred Schedule must be flexible and usually include all days of week including evenings and holidays The Dining Manager is expected to wear professional attire appropriate for a private club.
OTHER
This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this job description is intended to be an accurate reflection of the current job, management reserves the right to revise the job, work schedule, and/or to require that other or different tasks be performed when circumstances change (e.g., emergencies, changes in personnel, workloads, rush jobs, or technological developments).
MGCC MISSION STATEMENT
Manufacturers Golf & Country Club follows our original 1887 charter offering fellowship and hospitality in an unparalleled estate setting. With an eye to the future, we look to our second century providing a memorable country club experience for our members and guests.
MGCC VISION STATEMENT
Our Club is the place to socialize with generations of family and friends while participating in a variety of sporting and recreational activities. Our Club is our home away from home.
MGCC GUIDING PRINCIPLES
Fellowship, Excellence, Stewardship, Team, Sportsmanship, & Integrity