Guest Room Dining Manager

BHC; Charleston (SC); Hybrid; USD 60,000 - 90,000; Full time

Job summary

The Cooper seeks a Guest Room Dining Manager to supervise the daily operation of the dining department within our luxury hotel in Charleston. You will be accountable for delivering exceptional guest experiences while driving financial performance in line with the annual business plan.

You will lead, train, coach, and evaluate all dining room professionals, manage reservations and VIPs, control labor and inventory, and collaborate with culinary and hotel teams to maintain superior service

Qualifications

• Minimum 2+ years in a high-end free-standing restaurant and/or luxury hotel/resort setting.
• Strong leadership and coaching capabilities.
• Experience managing labor costs and inventory within a restaurant operation.

Responsibilities

• Oversee smooth, cost-effective operation of the dining room and related spaces.
• Develop and coach restaurant professionals; interview, train, and evaluate staff.
• Monitor reservations, VIPs, large parties and guest satisfaction.
• Manage payroll and labor costs; monitor inventory.
• Collaborate with culinary team and other hotel departments.
• Ensure adherence to hotel guidelines, policies, and safety procedures.
• Prepare storeroom requisitions and control operating supplies.

Skills

Team leadership

Guest service

Budgeting

Labor control

Communication

Safety procedures

Education

High school diploma or equivalent

Job description

The primary role of the Guest Room Dining Manager at The Cooper is to oversees the daily operation of the department. They will be fully responsible for the operational and financial success of the asset adhering to the annual business plan of the organization. They are expected to carry an entrepreneurial spirit about running the business and will be responsible for selecting, training, and coaching all restaurant professionals and ensuring operations run to superior standards of luxury hospitality. This position will report to the Director of Food & Beverage. While no job description can provide a comprehensive list of job duties, the following is a summary of the major responsibilities for the position. **Duties/Responsibilities:*** Responsible for smooth, efficient, cost-effective operation of the restaurant including, but not limited to, team development, guest satisfaction, labor and inventory control, and revenue generation.* Personally, supervises dining room and kitchen activities to ensure quality production/delivery of product/service.* Communicates daily with the culinary in charge, providing current information on reservations, large parties, or VIPs expected.* Interviews, trains, appraises, coaches, counsels, and disciplines departmental personnel.* Coaches, counsels, and retrains employees as needed to ensure superior levels of performance.* Evaluate individual employee performance, determine areas in need of improvement or requirements for advancement, and establish goals, objectives, and training needs required to achieve the same.* Develop creative and effective revenue-generating ideas, implement them once approved, and communicate strategy with relevant Hotel team members.* Interacts with guests frequently to ensure satisfaction and enjoyment of the dining experience.* Evaluate changes in guest needs, the hotel guest mix, and the industry competitive set, to recommend appropriate product/service and operational changes necessary to ensure guest and employee satisfaction, while maintaining market dominance and exceptional financial performance* Prepares all department storeroom requisitions, and ensures operational costs are kept within forecasted budgetary guidelines.* Oversees security, control, and proper use of operating supplies and equipment for the respective restaurant outlet.* Reviews daily payroll report, and controls daily labor costs by reducing staff as business activity diminishes.* Ensures adherence to departmental and Hotel guidelines, policies, and procedures.* Attends all required hotel meetings to keep abreast of in-house activities/promotions and upcoming events and maintain effective communications with other departments in the hotel.**Required Skills/Abilities:*** Always promotes and applies teamwork skills.* Notifies appropriate individuals promptly and fully of problems and/or unusual matters of significance.* Is polite, friendly, and helpful to guests, management, and fellow employees.* Executes emergency procedures by hotel standards.* Compliance with required safety regulations and procedures.* Attends appropriate hotel meetings and training sessions.* Maintains cleanliness and excellent condition of equipment and work area.* Complies with hotel standards, policies, and rules.* Remains current with hotel information and changes.**Education and Experience:***High school diploma or equivalent.*2 or more years of experience in a high-end free-standing restaurant and/or luxury hotel/resort setting required. **Physical Requirements:**The physical demands described here are representative of those that must be met by a colleague to successfully perform the essential functions of this job:* Must be able to lift equipment, supplies, etc. of at least 30 pounds.* Must be able to resolve problems, handle conflict, and make effective decisions under pressure.* The role may require extended periods on your feet, especially during peak hotel hours or events.* Clear vision is important for reading reports, analyzing data, and overseeing Concierge activities.* Good hearing is necessary for effective communication with colleagues, guests, and stakeholders.Reasonable accommodation may be made to enable individuals with disabilities to perform essential functions.