Dining Room Manager Job at Western Racquet Club
Western Racquet Club is a family-friendly private country club serving the Elm Grove-Brookfield area. The Club features one of the finest indoor and outdoor tennis facilities in the Midwest with an outdoor swimming pool and snack shop as well as indoor and outdoor dining facilities.
Here at Western Racquet Club, we strive to do everything with professionalism and pride with the goal of exceeding expectations. Come be a part of our mission and join our amazing team today!
We are currently in search of a professional, enthusiastic, and energetic Dining Room Manager to lead our service team. Our service team is responsible for providing members and guests with a first-class service experience. This service begins the moment they walk through the club’s door to the time they exit the premise.
- Please note that this position does not open until April. The club's entire food and beverage area is currently being remodeled and is set to reopen May 8th.
For more information, please email or contact our Food & Beverage Director and Executive Chef, James Golombowski at chef@westernracquetclub.com or by telephone, 262.786.7060.
Position: Dining Room Manager
Salary Range (negotiable):
salary will be commensurate with experience
Job Summary (Essential Functions): Assure a high standard of appearance, hospitality and service in personnel and cleanliness of all dining areas. Ensures timeliness of food service. Supervise and train dining room staff. Manage within budgetary restraints. Develop and implement programs to increase revenues through repeat business and higher check averages. Provide a quality experience for members and guests.
Job Tasks:
- Train, supervise, schedule, and evaluate dining room staff.
- Takes reservations, checks table reservation schedules, and maintains reservations log.
- Greet and seat members and their guests as they enter the dining areas.
- Provides appropriate reports concerning employee hours, schedules, pay rates, job changes, tip pools, etc.
- Receives and resolves complaints concerning food, beverages, and service.
- Serves as liaison between the dining room and kitchen staff.
- Assures the correct appearance, cleanliness, and safety of dining room areas, equipment, and fixtures; checks the maintenance of all equipment in the dining room and reports deficiencies and maintenance concerns.
- Directs pre-shift meetings with dining room personnel, relays information and policy changes, and briefs personnel.
- Helps maintain, design, and market all food & beverage menus ensuring what is presented to the members is accurate at all times.
- Updates the service staff of any shortages or changes to these menus at the appropriate pre-shift meetings.
- Maintains and updates point-of-sale food and beverage database and server interface menus.
- Maintains an inventory of dining room equipment and supplies.
- Develops and implements an ongoing marketing program to increase dining room business.
- Monitors dining room labor and expense budgets; makes adjustments to achieve financial goals.
- Develops and continually updates and refines policy and procedure manuals for service staff to increase quality and to control costs.
- Assists in service and tableside cookery as needed.
- Attends scheduled staff meetings.
- Confirms that all dining room closing procedures have been completed and assures that area is secure.
- Design floor plans in accordance with reservations.
- Plans operating budget for dining service responsibilities.
- May serve as club’s opening and closing manager or manager on duty and may assist the Events or Bar manager or other food & beverage areas.
- Assures that local and state laws and the club’s policies and procedures for the service of alcoholic beverages are consistently followed.
- Performs other appropriate assignments and projects as required by the food and beverage Manager.
- Approves payroll hours.
- Works in conjunction with other Food & Beverage Department Heads to develop and maintain wine list and drink promotions.
Qualifications/Requirements:
- Must be able to work nights, weekends, and holidays.
- Must have a minimum of 2-3 years of progressive food and beverage experience in an upscale, large size hospitality property or private club.
- Degree or degree in the process from a hotel or restaurant training school/college preferred.
- Must have a professional presence, strong communication skills, and an upbeat extrovert-type personality.
- Must possess skills in, managing employees, supplies, and inventories.
- Have excellent knowledge in food service and etiquette.
- Must be able to lift up to 40 pounds and stand and walk for long periods of time (approximately 10-12 hours).
- Must have excellent communication and written skills.
- Certifications in Wisconsin Food Safety is a plus.
Just a few fun perks out of many that are provided:
- Free shift meals
- Referral program
- Free Parking
- Networking
- Holiday Bonus
- Food and beverage education
- Employee outings and activities
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