Dining Room Manager

3 years

Join Celebrity Chef Charlie Palmer in Californias coveted Paso Robles wine country

Charlie Palmer Collective is seeking a Dining Room Manager who has a profound interest in food and wine, the drive and experience to manage the operations at property F&B outlets, and a passion to meet the highest standards in our industry. This opportunity will work and coordinate with Chef Palmer, offer a highly competitive compensation package, and position this individual to grow under one of the most renowned Chef's and culinary brands in the country.

As Dining Room Manager, this person is responsible for managing the daily service and operations at property F&B outlets. This role includes opening and closing responsibilities, delivering the highest level of service and experiences for all guests, coordinating staff and service, and maximizing AGC and revenue. This role requires a strong background in hospitality operations, excellent team mgmt. skills, and a passion for creating memorable dining and stay experiences.

Responsibilities:

• Opens and closes service daily. Responsible for ensuring Hotel is secure upon departure and that all lights, equipment, doors, etc. are turned off or locked.
• Ensures proper room preparation, including set-up of tables, chairs, linens, table settings, glassware, etc. for all meal periods
• Creates, maintains and distributes weekly schedules for staff and communicates changes as appropriate to all
• Confirms that all service staff are in proper uniform and adhere to the Hotels appearance standards
• Communicates with service and kitchen staff regarding reservations and/or special events
• Conducts pre-shift, pre-meal and/or pre-event meetings with all necessary staff
• Evaluates and supervises performance and carries out disciplinary action as needed, in accordance with the Hotels policies and applicable laws
• Maximizes food and beverage sales by training staff on up-selling.
• Protects Hotel guests by training staff in and adhering to all safety, sanitation, food preparation, food storage and alcohol beverage control policies including confirming legal drinking age and discontinuing service to intoxicated guests
• Maintains guest satisfaction by handing inquiries, concerns or comments and providing solutions; acquiring feedback from members/guests and co-workers in order to ensure satisfaction and/or implement service improvement ideas; developing new concepts to ensure customer satisfaction and repeat business
• Maintain consistency of service by being aware of and prepared for all course events, large parties and reservations that may affect food and beverage service operations
• Ensures a pleasant dining experience in all outlets by collaborating with Executive Chef in the creation of menus and menu pricing as requested

Preferred Qualifications:

• Minimum 3 years experience in a qualified position and hotel food & beverage division
• A passion for hospitality, food and beverage, and the guest experience
• Experience overseeing a wine program
• Strong organizational & creative problem-solving skills
• The ability to comfortably lead a team in a busy atmosphere
• Creative & team oriented
• Must have excellent computer skills, beverage cost management, catering experience
• Fine Dining Experience a plus

Benefits:

• We offer medical, dental, and vision benefits for full time employees, as well as a 401(k) and employee dining discount benefits.

Compensation: Salary ($70,000.00 - $80,000.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Dining Discounts

Strong Leadership Skills

Effective Communication Skills

Attention to Detail

Problem Solving Skills

Customer Service Orientation

Ability to Work Under Pressure

Time Management Skills

Adaptability

Conflict Resolution skills

Creativity in Menu Development

Knowledge of Food Safety Standards

Ability to Train and Mentor Staff

Financial Acumen in Beverage Cost Management

Passion for the Hospitality Industry

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