CAPITAL CITY CLUB Assistant Dining Room Manager Salary in the United States

Capital City Club

 Assistant Dining Room Manager/Manager-in-Training

If you are looking to move into the next stage of your hospitality career, then look no further. This position integrates a Manager-in-Training curriculum that will enhance and expedite your professional goals.

Capital City Club is looking to hire an enthusiastic, self-motivated, and team-focused individual as an Assistant Dining Room Manager/Manager-in-Training in our Brookhaven Location. The position includes full-time hours; health, vision, life, and dental insurance; a 401(k) with a company match; hot meals; and dry cleaning/uniform allowances. This position is high-volume with great cross-training opportunities and integration into all food and beverage departments. The perfect individual for this position possesses a professional appearance and demeanor, intuitive food and beverage service knowledge, a proper understanding of menu items, culinary terms, and base knowledge of beer, wine, and spirits.

1. BASIC FUNCTION
   1. Under the direction of the Food and Beverage Manager, and the supervision of the dining room management team, the Assistant Dining Room Manager/Manager-in-Training (MIT) assists in the management and operations of the dining rooms.  The Assistant Dining Room Manager/Manager-in-Training will participate in an extended training and development program here at Capital City Club then assume a supervisory position in our dining rooms.  The Assistant Dining Room Manager/Manager-in-Training should embrace a Maître D’ role, focusing on the importance of member experience and ensuring the highest quality of service as meets expectations of Club members and guests. The Assistant Dining Room Manager/Manager-in-Training should perform all work in accordance with essential functions and responsibilities as described below and in the spirit of the Club’s mission and vision.
2. RESPONSIBILITIES
   1. Build and maintain positive relationships with members and guests, management, employees, and vendors.  Maintain open communication and resolve problems to the satisfaction of involved parties.
   2. Assist with training and supervising dining room staff for efficient operations.  Help organize and conduct pre-shift and departmental meetings communicating pertinent information to the staff, such as cover count and menu changes. Direct and assist staff in their work assignments.
   3. Assist in coaching the restaurant team towards achieving exceptional member and guest service and employee satisfaction results.  Closely monitor member and guest dining experiences.  Follow up on member/guest concerns.  Communicate concerns to Dining Room Managers, Food and Beverage Managers, and executive management when necessary.
   4. Directly oversee podium area, including hostesses.  Double-check reservation counts and times, table assignments, confirm birthdays and special events/requests.  Call members off the wait-list if need be.  Restructure as needed to ensure efficient operations and exceptional member experiences.  Professionally greet members and guests upon arrival and bid them farewell as they depart.
   5. Assist in promotion, planning, and implementation of F&B department activities and special events.  Seek out creative ways to improve service and increase business volumes.  Make suggestions about possible improvements in dining room service procedures, practices, and layout.
   6. Assist in promoting a clean and safe working environment in dining rooms with continual emphasis on employee health and safety.  Assist in training colleagues in proper health and safety standards.  Assure that dining room staff abide by these standards, including proper uniform, personal hygiene, and appearance.
   7. Inspect dining rooms to ensure Club standards are being upheld, including organization and cleanliness of tables, chairs, counters, windows, floors, and patio area if applicable. 
   8. Enforce established Club policies, rules, and regulations in a polite and professional manner. Provide feedback to Dining Room Managers and Food and Beverage Managers as needed.
   9. Act as a liaison between kitchen staff, service staff, and Dining Room Managers.  Proactively support employee involvement, development, and communication.  Lead and support service team(s).
   10. Other duties as required.
3.  QUALIFICATIONS
   1. Minimum 2 years of previous experience in food and beverage operations.  Experience in private clubs a plus.
   2. A four-year degree, preferably in hospitality.
   3. Willingness to work a varied full-time schedule to include evenings, weekends, and holidays.
   4. Ability to make sound decisions and enforce Club policies in accordance with applicable regulations and procedures. Ability to rely on experience and judgment to plan and accomplish goals.
   5. Ability to work independently and cohesively as part of a team.  Must be a self-motivated and service-oriented individual.
   6. Possess excellent interpersonal as well as written and oral communication skills.
   7. Demonstrate appropriate analytical skills, organizational skills, and attention to detail.
   8. Possess a participative management style using a “hands” on approach.  Ability to build morale and spirit, motivating colleagues to work together to achieve goals.
   9. Ability to facilitate discussion between individuals with differing perspectives.
   10. Ability to develop and maintain awareness of occupational hazards and safety precautions.  Must be skilled in following safety practices and recognizing hazards and be prepared to always “lead by example.”
   11. Maintain current certifications in ServSafe, TIPS, and CPR/AED.