Dining Manager

Position Summary: Responsible for the management of dining operations at a small unit. Maintains high quality standards in regards to food production and preparation, sanitation and safety, and expediency of food lines. Requires two to four years experience in foodservice operations with an emphasis on supervisory experience.

Reports to: General Manager

Job Tasks

- Manages a staff of approximately 4 to 12 employees (cooks, foodservice workers and unit leaders) as well as student workers.
- Assigns, oversees and evaluates work.
- Recommends promotion, transfer or termination of employees based on performance evaluation.
- Controls labour schedules in accordance with budgeted costs.
- Responsible for ordering, receipts, storage, and issuing of all food, small equipment, cleaners and paper supplies for the unit to minimize waste or theft.
- Controls spending so that food and supply costs remain within budget limitations.
- Ensures that food is served in correct portions, properly garnished and at proper temperature.
- Tracks down and resolves problems regarding food orders, production and inventory costs.
- Controls cash receipts and petty cash.
- Prepares comprehensive operational budget to the Business Manager for approval.
- Assists in planning menus for special parties with the Maitre D’ or Executive Chef.
- May test, taste and sample food prepared. Issues feedback based on suggestions and complaints.

Main Responsibilities, Required Knowledge, Skills and Abilities

Customer Service: The Dining Manager serves as role model and sets the standard for all employees to maintain high-quality and consistent customer service. This requires an advanced knowledge of industry best practices and customer service.

Communication: This position requires a commitment to details both verbally and non-verbally, therefore, the Dining Manager must encourage cooperative and consistent levels of communication with kitchen staff, front-end staff and management. Must understand instructions, read written company memorandums and communicate with little or no additional direction.

Interpersonal Relationships: Must adapt to different personalities of clients, vendors and coworkers without losing focus. Must possess high professional ethics and avoid extreme familiarity or conflicts with others.

Leadership and Management: Must understand and practice motivational management techniques. Must use these skills in wisely placing qualified individuals into key management and supervisory positions.

Delegation: Delegate the appropriate tasks and manage staff workloads.

Training and Development: Provide for instruction staff members and coach employees to improve learning and enhance performance.

Problem Solving, Quality Control and Priority Assessment: Must evaluate current practices and processes; immediately recognize potential areas of conflict; and initiate ways to improve current business methods, quality of products and services provided to the customers.

Conflict management: The Dining Manager must recognize a problem when it arises and be able to resolve it appropriately by using good judgement, tact and initiative according to company policy and procedure. Requires the often unbiased mediation skills to handle all types of conflicts that will occur at all levels of supervision and the ability to negotiate effectively

Information Gathering: Must identify and utilize internal and external sources to improve and maintain the company’s objectives.

Sales Techniques and Customer Influence: Must understand products and services, develop new prospects for opportunity, and understand customer needs clearly. Must also possess substantial experience and remain current in state-of-the-art sales methods. Must set and meet sales goals.

Performing General Physical Activities: Dining Managers must occasionally perform physical activities in a variety of environmental conditions that require moderate to maximum strength including sitting, climbing, lifting, balancing, walking, and handling of materials.

Analytical Skills: Must use logic and reason to identify solutions and alternatives for a successful outcome in many situations, including cost/benefit analysis; service and product quality; and conflict resolution.

Technical Skills: Must have experience and knowledge of budget analysis methods, general accounting skills and the ability to work in all areas of kitchen and dining areas relative to point-of-sale applications.

Flexibility: Must work overtime when needed and assist the workload of others.

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