Dining Room Manager

Position: Front of House: Dining Room Manager Department: Farmhouse Restaurant Reports To: Restaurant General Manager Employment Type: Full-Time; Exempt Position Summary The Dining Room Manager plays a pivotal role in ensuring the seamless operation and exceptional guest experience within the dining facilities of our establishment. This position is responsible for overseeing all aspects of dining room service, coordinating between front-of-house staff and kitchen teams to maintain high standards of food quality, presentation, and customer satisfaction. The manager will lead efforts in menu planning and food cost management to optimize profitability while adhering to budgetary constraints. Additionally, the role involves enforcing strict food safety and hygiene protocols to comply with regulatory standards and protect guest health. Ultimately, the Dining Room Manager ensures that every guest enjoys a memorable dining experience through efficient service, attentive staff management, and continuous improvement initiatives. Duties and Responsibilities Supervise and coordinate daily dining room operations to ensure efficient and courteous service for all staff and guests. Collaborate with the Executive Chef and kitchen staff to plan menus that balance creativity, cost, and guest preferences. Manage operations with passion, integrity, and knowledge. Create a positive guest experience by delivering a high level of service and ensuring all staff engage guests to understand their needs and exceed expectations. Identify and delegate responsibilities to staff to ensure objectives are met and excellent service is consistently achieved. Implement new policies and procedures by developing plans and instructing staff. Consistently review operations and staff to identify any problems, concerns, and opportunities for improvement. Manage the restaurant to meet or exceed standards in food quality, safety, and cleanliness. Consistently monitor product and labor costs to remain within goals. Solicit guest feedback to understand the needs and wants of customers. Follow Farmhouse policies and procedures, including those for handling cash and all safety & security policies. Monitor and maintain the POS System. Develop and implement creative solutions to areas of improvement. Conduct daily pre-shift meetings. Completes job responsibilities and performance objectives in a timely and effective manner and in accordance with Farmhouse policies and procedures. Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, utility and labor costs. Responsible for ensuring that all administrative duties are properly assigned are completed accurately, and time, in accordance with restaurant policies and procedures. Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensure compliance with operational standards, company policies, federal/state/local laws and ordinances. Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards. Ensure positive guest service in all areas. Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests. Ensure adequate preparation levels based on business volume. Ensure a safe working and guest environment to reduce the risk of injury and accidents. Completes accident reports promptly in the event that a guest or employee is injured. Manage shifts to include daily decision making, scheduling, planning, and upholding all standards, product quality and cleanliness. Oversee the training and development of new employees. Develop employees by providing ongoing feedback, establishing performance expectations and by conducting performance reviews. Maintains a favorable working relationship with all company employees to foster and promote a cooperative and harmonious working climate which will be conducive to maximum employee morale, productivity and efficiency/effectiveness. Performs other duties and responsibilities as required or requested by General Manager. Position Requirements Must be able to take direction and delegate responsibilities Able to work in a fast-paced environment Able to work nights, weekends, holidays and extended hours. Self-discipline, initiative, leadership ability, and collaboration are expected. Pleasant, polite manner and a neat and clean appearance. Ability to motivate employees to work as a team to ensure that food, beverages, and service meet appropriate standards. Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems. Must possess good communication skills for dealing with a diverse staff. Keeps General Manager promptly and fully informed of all issues (i.e. problems, unusual matters of significance and positive events) and takes prompt corrective action where necessary or suggests alternative courses of action. Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 50 pounds, and repetitive hand and wrist motion. Must be able to operate all office equipment such as telephones, computers, fax machines, copiers, and POS equipment. Education and Experience College degree is preferred. Bachelor of Science degree in hotel/restaurant management is desirable. A combination of practical experience and education will be considered as an alternative. Knowledge of computers and software (i.e. MS Word, Excel, and PowerPoint). Must be ServSafe certified and uphold all ServSafe guidelines. #J-18808-Ljbffr Fair Oaks Farms