Dining Room Manager

The Dining Room (Front of House) Manager oversees all aspects of a busy department, working to care for guests in all areas involving dining. They are responsible for dining areas, managing the Front of House team, and coordinating with other departments to ensure the guest experiences meet the high standards and expectations associated with Dunton.  

·       Ensures the smooth function of the dining areas, which includes interdepartmental communication

·       Assists in overseeing guest dietary restrictions, packed lunches, coffee services, snacks between meals and service during meals to ensure the highest possible guest satisfaction

·       Assisting in creating and implementing training programs and monitoring of all Front of House staff to ensure consistency within the department and improved guest satisfaction

·       Ensures daily checklists are completed

·       Establishing and maintaining attentive, courteous, and efficient hospitality in the Front of House department, bringing guests total satisfaction

·       Ensures all Front of House areas are kept clean and presentable

·       Monitors beverage inventory and service ware inventory and makes Dining Room Manager aware when things are needed

·       Maintains and enforces a standard of personal appearance, hygiene, grooming and dress code

·       Invoice maintenance and cash handling, as well as being the point person for guest service recovery and billing issues

·       Ability to expedite and lead service when a manager is not available

·       Maximize resort revenues by ensuring all charges, such as reserve wines, are properly recorded

·       Able to answer questions regarding Dunton properties past, present and future

·       Conducting any other duties as assigned or as needed regarding Front of House operations

·       Interface actively with guests to ensure all wants and needs are met

·       Interface with Dining Room Manager to ensure seamless Front of House function

·       Familiarity with fine dining service practices

·       Wine knowledge and cocktail making skills are essential

·       Must be effective at listening to and understanding concerns and issues raised by team members and guests

·       Must be able to anticipate and proactively deal with problems and find resolutions

·       Must have excellent communication and customer service skills

·       Approaches all encounters with guests and team members in a friendly, service-oriented manner

·       Strong attention to detail

·       Able to model a professional disposition of respect, teamwork, and dedication to duties- including good punctuality and reliable attendance. 

·       Must be able to read and write fluent English

·       Ability to work well in stressful situations

·       Ability to make sound independent decisions in a safe manner and clearly delegate duties consistent with the company interests, essential job functions, policies, and procedures

·       Able to maintain flexibility with work schedule as business activity demands- with sincere reliability - including being available to open or close the property, and work weekends/holiday periods

All your information will be kept confidential according to EEO guidelines.