Dining Room Manager

JOB TITLE: Prati Italia Dining Room Manager REPORTS TO: General Manager We offer Paid Time Off Medical Health Benefits for Full Time Staff Members Optional Vision and Dental Benefits Employee Dining Discounts Position Overview Our service teams are responsible for providing friendly, positive and efficient hospitality to our guests to provide a great dining experience that will ensure they will want to come back to dine with us again and again! Further, the role of the Dining Room Manager is to ensure a high standard of appearance, hospitality, and service in personnel through various channels: Maintain cleanliness of all guest areas; Ensure timeliness of service; Train and supervise service teams; Manage employees within budgetary constraints in an effective and efficient work environment; Develop and implement programs to enhance revenues through repeat business and increasing check averages; Embrace and encourage our company culture; Lead by example and conduct oneself with an elevated sense of professionalism and morals. Qualifications Minimum two years prior management experience in full‑service upscale restaurant required. Previous experience serving drinks and food, bartending, and catering in a fast‑paced, casual or upscale restaurant, private dining, fine dining or other reputable food service establishment. Thorough knowledge of food presentation, preparation and handling as well as an above average knowledge of wine, spirits and beer, mixology, and pairing principles. Focus on hospitality and teamwork. Ensure excellent service and hospitality is provided for all guests. Manage and train service staff. Possess a high level understanding of the proper steps of service required of all Front of the House service positions including servers, bartenders, server assistants, hosts and bar backs. Willingness to learn, adhere and train to Prati Italia's steps of service. Appropriately and effectively manage labor and supplies budget for all service and support team staff according to team and business needs to achieve financial goals while maintaining exceptional service. Experience with HR practices of interviewing, hiring, training, mentoring, counseling, and terminating team members, as needed. Effectively open and close the building. Oversee pre‑opening preparation, service execution, safety and health guidelines throughout service, and breakdown of service to ensure a safe, secure closing of restaurant. Serve as liaison between service and kitchen teams to foster a mutually respectful and positive team environment. Anticipate business volume from reservations, sales analytics, and forecasts. Evaluate labor needs based on reservations, floor plans and seating, cover counts, guestbook notes, etc. and adjust staffing levels up or down as needed. Ensure excellent maintenance and cleanliness of the dining room and service equipment at all times by working with FOH teams, porters and outside service providers. Possess a high-level proficiency of business‑related math skills. Comfortable handling money and is proficient with a point‑of‑sale system, preferably Toast. Proficient in Microsoft Word and Excel Programs. Proficient in e‑mail communication and management of on‑line and printed data sources. GoogleDocs experience appreciated. Ability to multi‑task and operate with a sense of urgency in a fast‑paced environment. Problem‑solve and delegate. Have initiative and follow‑through. Stable work history and attendance record. Reliable transportation required. Physically able to perform all duties the job may require. Ability to work a varying schedule which may include long hours, weekends, and/or holidays. Frequently lifting/carrying up to 25 lbs. Occasionally lifting/carrying up to 50 lbs. and spend most of your work day on your feet. Effective communicator, both verbally and in writing. Eager and willing to learn. Work in a clean and organized manner. Positive, friendly and professional attitude with a team‑player approach. Special projects or other duties as assigned, including participation with special event / group dining planning and execution. #J-18808-Ljbffr Workstream