Dining Room Manager

COBBLESTONE CREEK COUNTRY CLUB CORP; Lawrence Township (NJ); On-site; USD 60,000 - 70,000; Full time

Job summary

COBBLESTONE CREEK COUNTRY CLUB CORP is looking for a Dining Room Manager in Lawrence Township, NJ. This role involves overseeing daily dining operations, training staff, and ensuring exceptional service for members and guests. Candidates should have experience in fine dining and a strong understanding of food and beverage operations.

The position demands excellent interpersonal and organizational skills, along with certifications in food safety and alcoholic beverages. The manager will work closely with the Food and Beverage Director to exceed expectations in dining experience.

Qualifications

• Two years of experience in Fine Dining-Catering operations.
• Extensive knowledge of food and beverage operations.
• Polished, professional appearance and presentation.

Responsibilities

• Manage all day-to-day dining services.
• Supervise and train dining staff.
• Handle member and guest service during events.

Skills

Strong interpersonal skills

Organizational skills

Knowledge of wine and spirits

Knowledge of bar operations

F&B cost control

Education

High School diploma or GED

Experience in Fine Dining-Catering operations

Tools

Jonas modules

Point of Sale systems

Job description

Job Location: Cobblestone Creek Country Club - Lawrence Township, NJ 08648

Job Title: Dining Room Manager

Reports to: Food and Beverage Director

Compensation: $60K to 70K, commensurate with experience.

Job Summary (Essential Functions)

Responsible for all day‑to‑day dining services. Work with F&B Director to assure that members’ and guests’ expectations are exceeded, and the highest quality food and service are delivered. Prepare staff schedules on a weekly and monthly basis for member dining. Oversee all staff training pertaining to member dining.

Job Knowledge, Core Competencies and Expectations

• Promote the club’s dining facilities for à la carte dining and other member‑related activities.
• F&B Cost Control and Operating Procedures.
• Wine, Spirits and Bar operation.
• All applicable Jonas modules; Point of Sale, Dining Reservations, etc.
• Strong interpersonal and organizational skills.
• Polished, professional appearance and presentation.
• Manage time effectively; handle a multi‑faced daily schedule.
• Build a team; train and maintain service staff.
• Effective communication through all department levels and throughout club.
• Knowledge of and ability to perform required role during emergency situations.

Service

• Assists members in arrangements for special dinner requests in the dining room.
• Inspects finished set‑ups; presents to oversee the actual greeting and serving of guests.
• Checks function sheets against actual room setup; oversees personnel scheduling for functions and supervises service personnel.
• Enhance member service by interacting daily with members and employees.
• Be present on the floor during all member functions to ensure the highest standards of member and guest satisfaction.
• Responsible for hands‑on service work when needed.
• Oversee the greeting and seating of guests for member dining events.
• Communicates directly with Kitchen during service to rectify issues and clarify any points of contention.
• Supports Bar Service when needed.
• Assumes responsibility of manager‑on‑duty when necessary.
• Follows Closing procedures when assigned Closing Manager.
• Oversee Staff to be sure they are fully dressed in their correct standard uniforms.

Administrative

• In accordance with Human Resources, assures that effective orientation and training for new staff and professional development activities for experienced staff are planned and implemented.
• Creates and implements training that is given to all new hires and updates training for all staff.
• Supervises constantly with on‑the‑job training to achieve maximum efficiency and member satisfaction.
• Oversees scheduling of dining employees.
• Manages complaints and feedback; either creates plan of action to rectify or coordinates with applicable parties.
• Manages the reservations and seating for the club’s restaurants.
• Training and supervision over all front‑of‑the‑house staff.
• Fully knowledgeable on member dining budgets; reviews financial reports and takes corrective actions as appropriate to help assure that budget goals are met.
• Represents members’ needs and interests on applicable club committees.
• Coordinates with Director of F&B to obtain necessary permits for special events and functions.
• Critiques functions to determine future needs and to implement necessary changes for increased quality.
• Attends staff and management meetings to review policies and procedures.
• Ensures the security of club’s members and guests’ valuables during events.
• In accordance with Director, meets with other department managers to plan food and beverage aspects of themed events organized by the staff members.
• Serves as liaison between kitchen and service staff.
• Performs special projects as assigned.
• P&L Reports daily.
• Plans professional development and training activities for subordinate staff.
• Diagrams room layouts for member dining.
• Works with waitstaff to understand bar and drink service.
• Works with Bar Manager and Bartenders to come up with creative Drinks to offer to Members.
• Works with Chef to come up with creative ideas to improve service.
• Knowledge of daily service and events.
• Completing tasks given in a timely manner.
• Accomplish all additional tasks assigned by General Manager.

Licenses and Special Requirements

• Food safety certification.
• Alcoholic beverage certification.

Physical Demands and Work Environment

• Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach.
• Push, pull or lift up to 50 pounds.
• Continuous repetitive motions.
• Work in hot, humid and noisy environment.

Qualifications

• High School diploma or GED; one year of related experience and/or training.
• Two years of experience in Fine Dining-Catering operations.
• Extensive knowledge of the private club industry’s food and beverage operations.
• Strong interpersonal and organizational skills.
• Polished, professional appearance and presentation.
• Experience with F&B cost control and operating procedures.
• Knowledge of wine, spirits and bar operations.
• Proficiency with Jonas modules, Point of Sale, and Dining Reservations.