What are the responsibilities and job description for the Assistant Dining Room Manager position at Bonura hospitality?
Under general direction of the Assistant General Manager or General Manager, the Assistant Dining Room Manager is responsible for the daily oversight and management of all servers, bussers, and hosts. Ensures the smooth operations and flow of service between the kitchen and customers and delivers a quality customer experience through the assignment and management of staff.
Our Restaurant
Blu Pointe is nestled in the Hudson Valley directly on the Newburgh waterfront. We are a modern, upscale dining experience featuring a Wine Spectator award winning wine list, Prime and Wagyu beef, fresh seafood and breath-taking river views.
At Blu Pointe we strive to provide options that allow our guests to enjoy healthier eating habits and lifestyles. Food is an essential part of everyone’s day and we want our guest to allow us to be a part of theirs. We take pride in educating our staff on why we have chosen certain ingredients and cooking methods. This allows our guests to know exactly what they are enjoying and where it was sourced.
JOB DESCRIPTION
Job Responsibilities:
- Participates in the development of staffing needs, assignment and management of staff schedules
- Manages and Operates Restaurant in absence of General Manager
- Opens and closes restaurant according to established company procedures and expectations including money handling
- Purchases all Front of the House Beverage needs such as Pepsi, Coffee, and other Non-Alcoholic Beverages. Communicates with Chef when additional items are needed
- Table visits and guest satisfaction are the main priorities of this position. Remains on the floor at all time to fully engage with guest feedback
- Possesses extensive wine knowledge to assist guests and employees in absence of Sommelier or whenever unavailable
- Contributes to quality service delivery and customer experience through participation in the management of front of the house (FOH) staff including recruiting/hiring, training, reviewing, communicating and managing ongoing performance management expectations and results
- Communicates monitors and assures assigned staff’s continuous adherence to required Company policies and requirements as well as compliance with established federal/state and local policies and mandates relating to safety, health and welfare.
- Remains aware of customer feedback, responsive to negative input and seeks to expand favored experiences balancing customer satisfaction level enhancement and cost consciousness
- Participates in management meetings and development of restaurant objectives, operating principles and procedures
- Maintaining ambiance by controlling lighting, background music, linen service, glassware dinnerware, and utensil quality and placement; monitoring food presentation and service
- Updates job knowledge by participating in educational opportunities; reading professional publications; maintaining personal networks; participating in professional organizations
- Enhances department and organization reputation by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments
- Avoids legal challenges by conforming to the regulations of the State Liquor Authority(SLA).
Service Manager Skills:
People Management, Planning, Foster Teamwork, Giving Feedback, Customer Service, Developing Budgets, Self-Motivated, Energy Level, Multi-tasking, Resolving Conflict, Verbal Communication
Minimum Requirements/Qualifications
- Up to 3 years of experience in restaurant service
- High school education or equivalent
- Must be at least 18 years of age
- Able to work varying shifts including weekends and holidays
- Working knowledge of health and safety regulations
- Remain standing for extended periods of time (up to 12 hours/day)
- Customer Satisfactions orientation
- Prefer previous management experience but not required