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Department: Restaurant Department
Job Title: Dining Service Manager
Reports To General Manager
Position Summary: The Dining Service Manager at Bay Gardens Beach Resort will oversee the efficient and smooth operation of two (2) restaurants within the resort, as well as managing the food service at conferences, weddings and other special events hosted by Bay Gardens Beach Resort. The role requires a strong focus on guest satisfaction, employee management, and ensuring the highest level of food and beverage quality.
Duties And Responsibilities Include:
Supervise and coordinate the daily operations of two restaurants, ensuring high quality service, efficient workflow, and guest satisfaction.
Develop and maintain standard operating procedures, policies and guidelines for restaurant operations.
Monitor and manage inventory levels, ordering supplies, and ensuring proper storage and handling of food and beverages.
Collaborate with the Executive Chef to create menus, introduce new dishes, and maintain quality control.
Recruit, train and mentor restaurant team members, ensuring they possess the necessary skills and knowledge to deliver exceptional service.
Schedule and organize work shifts to ensure adequate coverage and efficient utilization of employees.
Conduct regular performance evaluations, provide feedback, and implement training programs to enhance employee skills.
Foster a positive and inclusive work environment, promoting teamwork, motivation, and employee engagement.
Ensure the highest level of guest satisfaction by maintaining a welcoming and attentive atmosphere.
Respond to guest inquiries, concerns and complaints in a timely and professional manner, striving to resolve issues promptly and to guests’ satisfaction.
Monitor guest feedback, analyze trends, and implement corrective measures or improvements as needed.
Develop and maintain strong relationships with regular guests, seeking opportunities to enhance their experience.
Oversee the food service operations for conferences, weddings and special events hosted by the resort, both on and off-site.
Collaborate with event planners and clients to design customized menus,
ensure proper staffing, and manage logistics.
Coordinate with other departments (e.g., banquets, catering) to ensure
seamless execution of events.
Ensure compliance with health and safety regulations during events and
enforce sanitary practices.
Prepare and manage department budgets, forecasting revenue, and
Monitor and analyze financial performance, identifying areas for cost
optimization and revenue enhancement.
Implement strategies to drive revenue growth, such as menu engineering,
upselling techniques, and promotional activities.
Monitor and control food and beverage costs through effective inventory management and portion control.
Qualifications & Requirements:
Bachelor’s degree in hospitality management, Business Administration, or
Minimum 5 years of experience in restaurant management, preferably in a
high volume, upscale dining environment.
Strong leadership and team management skills, with the ability to motivate
and develop a team.
Excellent communication and interpersonal skills to effectively interact with
guests, team members and vendors.
Exceptional organizational and time management abilities to handle multiple
priorities and deadlines.
In-depth knowledge of food and beverage operations, industry trends, and
health and safety regulations.
Proficient in using computer systems and restaurant management software.
Flexibility to work evenings, weekends and holidays as required by business
Applications may be submitted to email@example.com no later than Wednesday August 9, 2023.
Only suitably qualified applicants will be contacted for interview.