Dining Room Manager in Rochester, Michigan at Kruse and Muer Restaurants

OBJECTIVE: To Achieve Unit Sales and Operating Profit Through Employee Training and Development, Quality Food Production, Execution of Attentive, Friendly, No Lag Service, Guest Satisfaction, Guest Value and Operating Cost Management

RESPONSIBILITIES:

Acquisition, Orientation, Training, Supervision, Development and Evaluation of the Front of the House Staff. Budget Achievement in Food and Beverage Sales, Beverage, Labor and Direct Expense Costs. Banquet Bookings, Planning, Coordination, Communication and Execution. Interaction with the Guests in a Manner which Sets the Standard for Other Establishments of the Caliber. Provide Quality Food and Beverage Service. Dining Room and Carry out Sanitation and Maintenance to Company Standards of Excellence. Communication and Interaction with Kitchen and Dining Room Management and Hourly Staff. Security of the Building and its Contents per Company Check List.

DUTIES:

• Hiring, Training, Evaluation, Supervision, Promotion and Discipline of Front of the House Staff to Company Standard and Guide
• Waitstaff, Hoststaff, Bartenders, Food Runners, Busstaff and Carry Out Scheduling to Budget and Forecast in Conjunction with General Manager to Company Standard and Guide
• Daily Dining Room Labor Budget Achievement, Management and Recording
• Sales Management Per Unit Goals
• Dining Room Supplies Ordering to Documented Pars, Receiving and Storage to Company Standards and Security as Assigned
• Alcoholic Beverage Ordering to Documented Pars, Receiving, Cost Controls and Storage to Company Standards of Security
• Accurate Month End Beverage Inventories and Potentials
• Assure Quality Service Principles of No Lag Service, Reference Point, Asking for Help and Steps to Service are Performed to Company Standards of Excellence
• Serve as a Dining Room Host Representing the Company by Recognizing, Greeting and Communicating with and Serving our Guests
• Dining Room, Lavatories, Entranceways and Service Station Maintenance and Sanitation
• Dining Room Merchandising of Table Displays and Menu Boards Completed to Company Standard Prior to Restaurant Opening
• Cash Reconciliation and Deposit to Company Standards of Security
• Petty Cash and Safe Audit and Management
• Maintain Front of the House Staff Uniforms and Appearance
• Registers and/or Computer Programming, Maintenance and Supplies Stocking
• Daily Specials Documentation, Display and Waitstaff Communication for Service, Description and Appearance
• Daily Station Planning, Rotation, Sidework Assignments, Labor Management and Tip Reconciliation
• Daily Management of Reservation Planning
• Catering and Banquet Execution in Conjunction with Kitchen Manager and Dining Room Manager as Assigned
• Marketing and Merchandising Special Events Planning, Management and Tracking Daily/Weekly/Monthly
• Reporting as Directed at Weekly Manager’s Meetings to Include Food and Beverage Sales, Beverage and Assigned Direct Expense Costs
• Provide Dining Room Daily Pre-Shift Quality and Quantity Checklists
• Opening and Closing Security of Restaurant per Documented Checklists
• Provide Two Times per Month Front of the House Hourly Employee Performance Feedback Session per Company Standard