Guest Room Dining Manager

Beemok Hospitality Holdings LLC; United States; On-site; USD 90,000 - 120,000; Full time

Job summary

The Cooper, operated by Beemok Hospitality Holdings LLC, seeks a Guest Room Dining Manager to lead daily operations of the dining department, drive luxury hospitality standards, and ensure financial performance in line with business plans.

You will oversee dining room and kitchen activity, manage reservations and VIPs, and coach staff to deliver superior service and guest satisfaction in a high-end environment.

Qualifications

• High school diploma or equivalent required.
• 2+ years of experience in a high-end restaurant or luxury hotel setting required.

Responsibilities

• Responsible for smooth, efficient operation of the dining program, including team development, guest satisfaction, labor and inventory control, and revenue generation.
• Supervises dining room and kitchen activities to ensure quality production and service delivery.
• Communicates daily with culinary leadership, and informs on reservations, large parties, or VIPs.
• Interviews, trains, coaches, counsels, and disciplines departmental personnel.
• Develops revenue-generating ideas and communicates strategy with hotel teams.
• Interacts with guests to ensure satisfaction and enjoyment of the dining experience.

Skills

Teamwork

Guest service

Safety procedures

Emergency procedures

Communication

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.

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.

BHCis an equal employment opportunity employer. Employment decisions are based on merit and business needs, and are not based on race, color, sex (including pregnancy, childbirth, and related medical conditions), citizenship status, national origin, ancestry, gender identity or expression, sexual orientation, age, religion, creed, physical or mental disability, marital status, veteran status, uniformed service, political affiliation, genetic information, or any other factor or characteristic protected by applicable law. BHC participates in E-Verify.

A career at BHC is an opportunity to grow, innovate, and make a lasting impact.

Here, we cultivate a culture where excellence and integrity thrive, and where each team member’s potential is nurtured in a dynamic, supportive environment. Your talents are recognized. Your ambitions are encouraged. Your work truly matters. Join us and discover where your journey at BHC can take you.

Beemok Hospitality Collection (BHC) is a purpose-driven portfolio of hotels, restaurants, and cultural landmarks in Charleston. Founded in 2021, BHC is guided by the belief that hospitality is at its finest when it creates enduring, meaningful connections. The journey began with the revitalization of The Charleston Place and has since grown to include Sorelle, The Riviera Theater, Credit One Stadium, American Gardens, and the upcoming waterfront hotel, The Cooper. Each property reflects BHC’s vision of hospitality as a way to connect people, celebrate culture, and carry Charleston forward.