Dining Room Supervisor / Manager

Western Hills Country Club; Cincinnati (OH); On-site; USD 65,000 - 85,000; Full time

Benefits offered by this job

401k plan

Medical/Dental/Vision

Disability insurance

Paid time off

Paid holidays

Job summary

Western Hills Country Club in Cincinnati, OH seeks a Dining Room Manager to oversee member dining and banquet service, manage bar operations, and assist with bartending as needed. You will lead FOH staff, ensure service excellence, and drive revenue through superior guest experiences.

Required are strong interpersonal and organizational skills, budget awareness, and the ability to develop teams. This role reports to the Assistant General Manager and requires availability for varied shifts.

Qualifications

• High school diploma or GED required.
• Bachelor’s/college degree in Hospitality Management or Culinary Arts preferred.
• Five years of food & beverage experience with supervisory or managerial role.

Responsibilities

• Design floor plans according to reservations and events.
• Train and develop dining room staff.
• Serve as liaison between dining room and kitchen.
• Oversee wage/hour compliance and labor costs.

Skills

Interpersonal skills

Organizational skills

Budgeting

Staff training

Emergency procedures

Wine knowledge

Communication

Education

High school diploma or GED

Hospitality Management/Coodinary Arts degree

Tools

POS systems

Job description

Description

Compensation: Based on Experience

Reports to: Assistant General Manager

Supervises: FOH Staff

Job Knowledge, Core Competencies and Expectations

• Management of the service of member dining.
• Management of banquet events.
• Wine, spirits and bar operations.
• Assists with bartending as needed.
• Point-of-sales systems.
• Strong interpersonal and organizational skills.
• Polished, professional appearance and presentation.
• Manage stress and time.
• Build a team, train, and maintain employee teams.
• Effective communication through all department levels and throughout club.
• Knowledge of and ability to perform required role during emergency situations.

Job Summary (Essential Functions)

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

Job Tasks/Duties

• Designs floor plans according to reservations.
• Assures that effective training for new staff and professional development activities for experienced staff are planned and implemented.
• Serves as liaison between the dining room and kitchen staff.
• Directs pre-meal meetings with dining room personnel; relays pertinent information such as house count and menu changes, special member requests, etc.
• Monitors employee records to minimize overtime and keep labor costs within budget.
• Assures that all applicable club policies and procedures are followed.
• Ensures all legal requirements are consistently followed, including wage/ hour and federal, state or local laws for food safety and the sale/consumption of alcoholic beverages.
• Researches new products and evaluates their cost and profit benefits.
• Monitors purchasing and receiving procedures to ensure proper quantity, quality and price for all purchases.
• Maintains a high level of member contact throughout service hours.
• Helps develop wine lists and wine sales promotion programs.
• Establishes, updates and maintains all written standards and procedures for the department as needed.
• Addresses member and guest complaints and advises the General Manager about appropriate corrective actions taken.
• Monitors employee dress codes according to policies and procedures.
• Approves all product invoices before submitting to the Accounting Department.
• Monitors or manages physical inventory verification and provides updated information to the Accounting Department.
• Audits and approves weekly payroll.
• Establishes and maintains professional business relations with vendors.
• Serves as manager-on-duty on a scheduled basis.
• Implement and monitor sanitation and cleaning schedules.
• Completes other appropriate assignments from the Assistant or the General Manager.

Benefits

• 401k retirement plan after one year of employment & minimum of 1000 hours worked.
• Medical, Dental, & Vision after 30 days of employment
• Short-term & Long-term Disability
• Paid Time Off
• Paid Holidays (4)

Requirements

Schedule: Available days, nights, & weekends

*looking to start beginning of April or later

Education and/or Experience

• High school diploma or GED required.
• Four-year college or university degree in Hospitality Management or Culinary Arts is preferred.
• Five years of experience in food and beverage, with experience in managerial or supervisor role.

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.