Director of Dining Operations

SUMMARYThe Director of Dining Operations is responsible for all front of house restaurant operations. This position is focused on ensuring a high level of execution for all daily front of house operations of their assigned property. This includes all restaurant outlets, wine and beverage outlets, IRD outlets and any catering outlets. This position works with the general manager, the group sales team and reservations teams to ensure planning of events on their property for best possible outcomes. This position also ensures all dining and reservation policies are adhered to. This position recommends changes in concept to the VP of Food and Beverage and/or General Manager of their property.  ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

• Accountable to the Vice President of Food & Beverage for all conceptual operations and developments.
• Accountable to the General Manager for all daily ops, staffing and budgets.
• Responsible for the growth and development of managers and assistant managers under your supervision.
• Responsible for ensuring managers are fully aware of their ops and are scheduling and planning to meet those operational requirements.
• Assisting in daily operations of dining rooms, bars and beverage programs as needed.
• Updating and maintaining staffing pars and ensuring staffing levels are met or exceeded.
• Monitoring guest feedback and company feedback matrix with the purpose of meeting or exceeding standards and recommending change where needed
• Communicate all company-wide internal information to dining room team.
• Work with group and event managers to ensure group and events needs are communicated and executed.
• Maintaining China and Silver inventory and ordering.
• Assess spaces and assign and monitor special cleaning projects as needed.
• Collect information and remarks from guests with the purpose of suggesting operational or conceptual changes.
• Ownership of corporate meeting functions when applicable.
• Attend weekly staff meeting / Group Meetings / Development Meetings.
• Appearance of the restaurant and satellite areas under your supervision.

  Must comply with all company policies and procedures.To perform the essential functions of this position regular and consistent attendance is required.Must be able to work well with other Team Members, Managers and interact with our guests. SUPERVISORY RESPONSIBILITIES:

• Dining Room Managers, Sommeliers, Bar Managers and Wait Staff

 EDUCATION and/or EXPERIENCE:

• 2 year Culinary or Hospitality Degree.
• 4-5 years’ work experience in similar quality Food and Beverage management.
• Knowledge of wine and spirits.
• Computer experience in Microsoft Office including Word, Excel, Outlook, PowerPoint and property management systems.

 LANGUAGE SKILLS:

• Must have excellent verbal and written communication skills.
• Must be able to effectively communicate with guests, team members and managers.
• Must have the ability to maintain professional communication and be a role model to other staff members.

 MATHEMATICAL SKILLS:

• Knowledge and understanding of property management cashiering procedures.
• Must be able to understand basic math and comprehend budgeting issues.

 REASONING ABILITY:

• Must be able to exercise judgment and make decisions based on job knowledge and awareness of company goals.

 PHYSICAL DEMANDS:

• Must be able to lift up to 50 lbs.
• Must be able to be on feet for a long period of time
• Must be able to safely operate a company vehicle or golf cart

 WORK ENVIRONMENT:

• In the kitchens, Dining Rooms and grounds of the property.

  Disclaimer: This job description reflects the assignment of the essential functions of the current position, but does not prescribe or restrict the tasks that may be assigned. The critical features are specified, but are subject to change at any time for various reasons, including management discretion.

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