Position Title:	Dining Room Manager
Company Name:	Hotel DuPont
Posting Date:	2/23/2010 4:25:34 PM
Position Type:	Full Time
Location:	Delaware
Job Description:	DU PONT POSITION DESCRIPTION POSITION TITLE: Dining Room Manager DATE: 4/2/04 AUTHOR: Dan Bradway SBU OR FUNCTION/DIVISION: Hospitality LOCATION: Hotel duPont REPORTS TO: Director, Food & Beverage REVIEWED BY: APPROVED BY: Dan Bradway Contact Info: 302 594-3164 Daniel.a.bradway@usa.dupont.com POSITION PURPOSE: Manage and direct all aspects of food and beverage services in the Green Room, Green Room Bar, Lobby Lounge, Room Service, Grill, and Coffee Shop at the Hotel DuPont. Will need to provide a high level of concentration on customer satisfaction, service, and revenue enhancement to achieve and maintain the level of a 4-star, 4-diamond establishment with selected fine dining events. The individual is responsible for the direct support of the Food and Beverage Manager in operating a high quality/diverse food and beverage operation. The Director of Restaurants will oversee all appropriate ongoing training to ensure consistency and growth of the business, assure a high standard of staff appearance and cleanliness of the dining room and bar areas. This position will oversee, develop, market, and implement programs and dining events to increase revenue and guest appreciation while monitoring and operating the business within budgetary targets. FUNCTIONAL RESPONSIBILITIES: • Supervision Lead, supervise and direct all aspects of the restaurants including Dining Supervisors, Hostess, Room Service Captains, Service and Support staff. Contribute in marketing and promotional aspects to enhance customer satisfaction and experience. • Selection & Training Position will own the process of selecting, interviewing, and hiring a qualified and diverse work force for the dining rooms. Leads the training of all employees associated with the dining rooms, train the trainer, pre-shift, food and beverage knowledge, overall standards and professional behavior. • Supporting Supports the hotel safety, ethical, and financial goals. Enforces all safety requirements, sanitation practices and procedures related to front of the house dining operation. Creates a harmonious, respectful work environment and relationship between the kitchen, stewarding and restaurant staff as well as other departments. Leads in-group efforts to build teamwork. Initiates and implements continuous improvement efforts to provide exceptional service. Monitors proper and fair seating assignments. • Troubleshooting Recognizes and resolves all issues that arise with guests and associates in a satisfactory manner. Addresses performance issues while ensuring a recognition and reward process is in place. Assists in maintaining menus, beverage lists and point of sale systems to be up-to-date and in proper condition. Responsible for the overall cleanliness, general appearance, and repairs of the outlets. • Accounting Ensures all accounting standards, staff banks, and payroll procedures are in place, adhered to and properly executed. Monitors all revenue and expenses to maintain and improve the outlets profitability. Monitor voids, tip reporting and inventory procedures. Problem Solving Demonstrated ability to lead and motivate a team. Drive continuous improvement in a respectful work environment. Work with customers and staff in a courteous manner. Demonstrated organizational and prioritization skills. Demonstrated ability to proactively identify and resolve issues and complaints concerning food, beverage, and service in a positive manner. Ability to learn in house computer systems. Demonstrated flexibility, creativity, adaptability, organizational and prioritizing skills. Ability to motivate and interact with all employees regardless of culture background, religion, gender or race. Anticipate, adapt and respond to change. KNOW HOW/EXPERIENCE: Demonstrates exceptional knowledge and experience in all aspects of fine dining, food and beverage service. Degree in Hotel and Restaurant Management is preferred and 5 years experience in managerial capacity. Excellent listening and communication skills are required. • 5-10 years experience in fine dining with a luxury Hotel • Proven ability to interact with publishing/marketing staff as well as operational and culinary organizations to create and bundle offerings that include food, wine, themes, and execution of the created events on a regular basis. • Proven knowledge of wine, wine lists, and training of delivery of beverage offerings in a dining setting. • Proven ability to oversee the orchestration of a la carte dining sequence and oversight of floor leadership in a dining room. • Modern computer skills • Excellent coaching and counseling skills • Ability to communicate both verbally and in written form, presentation skills and business review interaction. • Proven interaction with Human Resources regarding all employees in organization and ability to recruit and retain utilizing both company resources and community contacts to maintain quality staff. ACCOUNTABILITY: Learn and adhere to all standard operating procedures and the Hotel Missions. Ability to forecast based on a creative dining calendar, to account for wages and cost of goods for the offering, and associated with the monthly and annual budgets. History of ability to meet/exceed forecast. Develop and manage reservation department. Know all safety, emergency and accident prevention policies and procedures. Maintain a professional demeanor and appearance according to dress code/grooming/uniform standards. Understand and monitor room status information. Recognize and address performance issues. Initiate and manage work for self and others. Manage cost of labor and other expenses to budget. Job tasks (duties) to include but not limited to: Reinforces DuPont Core values daily Supervises all aspects of the dining rooms and bar Schedules for dining shifts and controls labor according to business Manages reservation agents, checks table reservation schedules, interacts with members and guests in a positive fashion Creates floor diagrams and station charts Carefully supervises dining room staff to assure proper service and service standards are met Inspects dining room, bar, and employees to ensure they are areas are clean and employees meet grooming standards Involved with F&B Manager to Hire, Train, Supervise, and evaluate dining and bar staff Provides appropriate reports concerning employees hours, schedules, pay rates, job changes, tip pools, etc Serves as a liaison between dining room and kitchen staff Delegates and assures all sidework is accomplished and that all cleaning of equipment and storage areas is completed according to schedule Directs pre-meeting with dining room and bar personnel. Relays information and policy changes and briefs personnel on all matters pertaining to job Assures the correct appearance, cleanliness, and safety of the dining room areas, equipment, and fixtures. Quickly resolves all maintenance issues by working and communicating with the maintenance or house services departments Make suggestions about improvements in the dining/bar service procedures and design Produces daily/meal period revenue analysis/controls and other reports form the Point of Sale system(s) used in the dining operation Enforces daily cash and charge receipt procedures Assures that the dining room, bar, and other areas are closed according to the closing procedures and are secure Maintains an inventory of dining room and bar items including silverware, coffee pots, water pitchers, salt and pepper holders, sugar bowls, and linen and ensures that they are properly stored and accounted for Develops and maintains the dining room reservation system Develops and implements an on-going marketing program to increase food and beverage sales in the dining room/ bar Identifies cost of sales and operational opportunities and creates and effective action plan to resolve Monitors dining room/bar labor and supplies budget: makes adjustments as necessary to achieve financial goals Develops and continually updates and refines policy, procedure, and standards manuals for food and beverage staff to increase quality and control cost Assist in service and tableside cookery as needed Attends and presents at scheduled staff meetings as required ACCOUNTABILITY DIMENSIONS: Budget: Purchasing Authority: Payroll Cost: Subordinates: Exempt __3___ Mill Cost: Other: __30 Sales: Total: __33___ ADDITIONAL INFORMATION: Overtime may be required to meet the needs of the customer. This position may require work on evenings and weekends, depending on business needs. Must be able to work with individuals and teams of a diverse background. Ability to lift 35 pounds. Ability to stand and walk in excess of 5 hours.
Contact Email:	Daniel.a.bradway@usa.dupont.com
Phone:	302 594-3164
Contact Person:	Dan Bradway