Director of Dining Services

Eagle Oaks Golf & Country Club; Farmingdale (NJ); On-site; USD 65,000 - 75,000; Full time

Job summary

A leading country club in New Jersey is seeking a Director of Dining Services to oversee all dining operations. The role requires a hands-on leader to ensure exceptional service and manage staff effectively. Key responsibilities include staff training, managing reservations, and maintaining high standards of hospitality. The ideal candidate will have strong communication skills and experience in dining services management.

Qualifications

• 3-5 years of experience in dining services management.

Responsibilities

• Oversees dining staff and ensures high service standards.
• Manages reservations and dining room setup.
• Trains and evaluates dining room personnel.

Skills

Communication

Leadership

Job description

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Eagle Oaks Golf & Country Club is a private Country Club located in Monmouth County NJ. It is one of the most premier country clubs in New Jersey offering a rich tradition of sports, fine dining, and family-focused activities. The 90,000 square foot Clubhouse sits on impeccable maintained grounds.

The Club features an 18 hole Golf Course, 3 Har-Tru Tennis Courts, Swimming Pool Complex, Golf Teaching Facilities and multiple dining outlets such as Member’s Grill, Upscale Steakhouse, Tiki Bar Outdoor Dining Patio, Halfway House, Pool Bar & Kitchen

The Director of Dining Services will be responsible for all member dining areas at the Club.

A hands on and visible leader is essential. The Director of Dining Services will lead the professional staff through excellence in service. This individual will be responsible for hiring, training and scheduling front of the house staff with the objective to assure the EO Experience is achieved on each and every visit. Communication skills are vital to the manager’s success.

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.

Oversees dining supervisors, reservation host(s), dining staff

Reports to COO

Job Knowledge, Core Competencies and Expectations

• Responsible for management of dining areas in the main clubhouse.
• Maintains a high level of member contact throughout service hours.
• Knowledge of and ability to perform required role during emergency situations.
  
  

Job Tasks/Duties

• Oversees floor plans according to reservations.
• Plans dining room set-up based on anticipated guest counts and client needs.
• Oversees reservations, checks table reservation, schedules and maintains reservations log.
• Greets all members and guests once seated.
• Inspects dining room employees to ensure that they are always in proper and clean uniforms.
• Hires, trains, supervises, schedules, and evaluates dining room staff.
• Confirms time, attendance and hours worked and approves weekly departmental payroll with the controller’s office.
• Performs daily POS closeout
• Receives and resolves complaints concerning dining room service.
• Serves as liaison between the dining room and kitchen staff.
• Assures that all side-work is accomplished and that all cleaning of equipment and storage areas is completed according to schedule.
• Directs pre-meal meetings with dining room personnel; relays pertinent information such as house count and menu changes, special member requests, etc.
• Assures the correct appearance, cleanliness and safety of dining room areas, equipment, and fixtures; checks the maintenance of all equipment in the dining room and reports deficiencies and maintenance concerns.
• Makes suggestions about improvements in dining room service procedures and layout.
• Trains staff on all aspects of the POS system.
• Assures that the dining room and other club areas are secure at the end of the business day.
• Maintains an inventory of dining room items including silverware, coffee pots, water pitchers, glassware, flatware and china, salt and pepper holders, sugar bowls and linen and ensures that they are properly stored and accounted for.
• Utilizes computer to accurately charge members
• Develops and continually updates and refines policy and procedure manuals for service staff to increase quality and to control costs.
• Attends scheduled staff meetings.
• Works with Executive Chef to update, review and print weekly menu changes.
• Assists in developing wine lists and beverage promotions.
• 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 General Manager.
  
  

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.
  
  

Employment Type: Full Time

Years Experience: 3 - 5 years

Salary: $65,000 - $75,000 Annual

Bonus/Commission: No

Seniority level

• Seniority level

  Director

Employment type

• Employment type

  Full-time

Job function

• Job function

  Management

• Industries

  Hospitality, Food and Beverage Services, and Restaurants

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