Dining Room Attendant jobs in Gary, IN

Position Title: Dining Room Manager

Reports To: Primary: House Manager

Supervises: Food & Beverage Staff Position

Summary: Assure a high standard of appearance, hospitality and service in personnel and cleanliness of dining rooms. Ensures timeliness of food service. Supervise and train service staff. Manage within budgetary restraints. Develop and implement programs to increase revenues through repeat business and higher check averages.

Position Characteristics:

• Responsible for management of food & beverage service and staff at Youche Country Club in a manner most pleasing to Members.

• Maintains a high level of Member contact throughout service hours.

• Knowledge of and ability to perform required roles during emergency situations.

As a Food and Beverage employee positivity and a sense of urgency are a must. An up-beat attitude is necessary and a member-first mind state is mandatory. Keeping a clean and organized environment is a job requirement as it ensures an expedited and efficient delivery of products. Being able to multitask and make well thought out decisions is a must.

Essential Job Functions including but not limited to:

• Be the “Face” of Youche Country Club by greeting Members and guests as they enter the clubhouse.

• May serve as club’s opening and closing manager or manager on duty.

• Able to lead staff through all service types (a la carte, club event, banquet, etc.).

• Leads event setup, service, and breakdown.

• Receives and resolves complaints concerning dining service.

• Leads training and the supervision of dining staff.

• Assists in service as needed and when required.

• Assists in recruiting/hiring/evaluating/disciplining and terminating FOH staff.

• Serves as liaison between the dining and kitchen staff.

• Inspects dining employees to ensure that they are always in proper and clean uniforms.

• Plans dining room set-up based on anticipated guest counts and client needs.

• Takes reservations, checks table reservation schedules and maintains reservations log.

• Designs floor plans according to reservations.

• Directs pre-meal meetings with dining personnel; relays pertinent information such as new items and menu changes, special member requests, etc.

• Ensure that all closing duties have been done correctly. In charge of post shift walkthrough to make sure the clubhouse is organized and duties have been completed.

• Assures that all side-work is accomplished and that all cleaning of equipment and storage areas are completed according to schedule.

• Reviews chits and closing reports of servers at the end of the shift. Thoroughly reviews chits and corrects mistakes. Drops off the chits to the Assistant Controller at the end of the night.

• Assures the correct appearance, cleanliness and safety of dining room areas, equipment and fixtures; checks the maintenance of all equipment in the dining rooms and reports deficiencies and maintenance concerns.

• Locks the clubhouse and secures any club assets before leaving for the night or appoints the proper personnel to do so. Ensure a clubhouse walkthrough is complete to make sure the clubhouse is safe and secure.

• Produces daily or meal-period revenue analyses and other reports from point of sale (POS) systems used in the dining room when requested.

• Makes suggestions about improvements in dining service procedures and layout.

• Attends scheduled staff meetings.

• Leads in developing wine lists, beverage promotions and order guides

• Maintains an inventory of dining room items including silverware, coffee pots, water pitchers, glassware, flatware and china, salt and pepper holders, sugar caddies and linen and ensures that they are properly stored and accounted for.

• Monitors dining room labor and supplies budget; makes adjustments to achieve financial goals.

• Utilizes computer to accurately charge members, create forecast and revenue reports and write correspondence.

• Develops and continually updates and refines policy and procedure manuals for service staff to increase quality and to control costs.

• Works with Executive Chef to update, review and print menu changes.

• Help maintain costs and sales goals on a monthly basis by controlling inventory and creating fresh ideas to boost revenue.

• Minimize labor costs by cutting servers and assuming the role of the server during slow periods.

• Maintains all Food & Beverage menus ensuring what is presented to the Members is accurate at all times. Updates the service staff of any shortages or changes to these menus at the appropriate pre-shift meetings.

• Assures that local and state laws and the club’s policies and procedures for the service of alcoholic beverages are consistently followed.

• Performs other appropriate assignments and projects as required by the House Manager.

• Maintains a clean and functional POS system..IE-activate and deactivate items, make changes to menus etc.

• Maintains a posted two week in advanced schedule for FOH staff.

Additional Responsibilities and Job Requirements:

• Be detail-oriented, able to prioritize and multitask.

• Maintain a positive attitude and remain professional.

• Keeps abreast of industry trends relative to the food & beverage operation.

• Absorb suggestions and criticism and communicates them to upper management.

• Strive daily to make the workplace and member/guest experience better.

Job Type: Full-time

Pay: $25.00 - $30.00 per hour

Expected hours: 40 – 55 per week

Benefits:

• Flexible schedule

Shift:

• Day shift
• Evening shift
• Morning shift

Work Location: In person