Resort Fine Dining Manager

Job Description

Job Description

Job Description

The Fine Dining Manager will be responsible for managing all aspects of employee and guest service for the evening, fine dining service for The Dining Room at the Inn on Biltmore Estate. The Manager fosters, implements, and maintains a service culture and leadership that promotes world class service to guests in accordance with Forbes standards and steps of service.

People leadership responsibilities in this role will include motivation and engagement of employees; performance evaluation and management; sharing constructive feedback, coaching, and training for team members; schedules, hires, trains and supports employees to ensure delivery of mission and Biltmore and Forbes service standards.  

Key focus areas include maintaining the Inn on Biltmore Estate's Forbes rating for both The Dining Room and hotel proper through ensuring delivery, implementation and execution of training on performance standards; extensive food and wine knowledge; employee engagement and development; and the enhancement and development of service offerings and opportunities. The ability to research and strategically maintain/elevate the wine program to achieve the Wine Spectator Award.

Essential Job Duties

1. Provides leadership for The Dining Room evening, fine dining service in accordance with company standards.
2. Will ensure Forbes standards are met and exceed through training and coaching.
3. Employee scheduling, engagement, development, and performance management; also charged with ensuring effective communication within The Dining Room, between kitchen and dining room, and with other estate departments.
4. Responsible for reporting, revenue/labor management, quality control, and inventory.
5. Handles guest service recovery, special requests, etc. to ensure world class service.
6. Will also serve as sommelier as needed, and will maintain complete knowledge of wines, liquors, and other spirits; monitors for compliance with local, state, and federal alcohol regulations and laws.
7. Ability to taste, smell and visualize the differences of various wines to an expert level of detail for the wine program as well as ensuring the guest experience. 
8. Management duties including scheduling, payroll reviews and leading staff meeting

Qualifications

1. High school diploma required. Additional training, education, and/or certification(s) strongly preferred. Level II Sommelier certification preferred.
2. At least five (5) years prior experience in upscale food and beverage environment. Equivalent combination of education/experience may be considered. Ideal candidate will have held same/similar management role in a luxury hotel/resort/restaurant setting.
3. Knowledge of Forbes and/or four star/diamond standards strongly preferred.
4. Extensive knowledge of wine, cordials, and spirits; as well as all menu items, prices. and expertise in the particular characteristics and description of wines/champagnes offered.
5. Demonstrated commitment to delivery of world class internal/external guest service; proven leadership skills and track record of building, developing, and motivating teams.
6. Outstanding interpersonal and communication skills; effectively engages with guests and staff; builds positive, professional relationships at all levels.
7. Proactive, exercises good judgment; troubleshoots and creatively problem solves.
8. Solid planning, organizational skills; adapts, prioritizes and multi-tasks as required.
9. Skilled in use of systems such as Micros, Open Table, ETEC, UltiPro & Kronos
10. Thrives in a corporate setting; understands and leads quality control efforts.
11. Fluent in written/spoken English; knowledge of other language(s) a plus.  

Physical Requirements

1. Ability to lift up to 50 pounds on a frequent basis.
2. Various physical movements through shift; can work between 10-14 hours to include standing/walking for extended periods of time as operation demands.
3. Works indoors and outside in a variety of conditions that includes fluctuating temperatures; may be exposed to dust, dirt, pollen, chemicals, smoke, and/or other particulates.
4. Some travel may be required.