Dining Room Manager

Job Description
Overview
As a member of the Triple Creek Ranch management team, the Dining Room Manager provides leadership to all evening front of house restaurant operations while achieving the highest level of quality, customer satisfaction and employee engagement.
Responsibilities
Create a positive and energetic operating environment that maintains the delivery of an exceptional guest experience while upholding the highest level of Triple Creek Ranch and Relais &
Châteaux standards.
Respond to all guest questions, requests and issues immediately.
Maintain the extraordinary five-star Triple Creek Ranch image and resort appearance in the dining room, including all service, cleanliness, and appearance standards.
Ensure the overall dining satisfaction of guests in all areas of the lodge, pool, cabin (for cabin deliveries), as well as any special events/dining requests that may arise. It is vital for the Dining Room Manager to create and manage positive relationships with internal clients (managers, activities department, kitchen staff and housekeeping), as well as external clients (customers, guests).
Support daily communications with the culinary team through pre-shift meetings that discuss dietary needs/ special requests, menus, guest needs, cabin stocking requirements and changes to operational norms.
Direct all service needs for catering events, including planning, service, setup and breakdown of event locations.
Uphold an appropriate dining room ambiance through the proper lighting, menu layout, table arrangements and music.
Oversee and create a relationship with our flower distributor and create/delegate weekly flower arrangements for the dining room and lodge.
Uphold a positive working relationship with the Dining Room live musicians. Coordinate schedule changes and submit invoices.
Train and mentor employees for efficient operations. Motivate and develop employees by communicating expectations, delivering feedback, and conducting periodic evaluations. Lead with integrity, setting maximum standards for yourself and your team.
Enforce sanitary practices for food handling, general cleanliness, and maintenance of equipment, server areas and dining room. Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances.
Implement and manage all departmental environmental and health/safety programs including periodic safety meetings, food safety compliance, and reporting.
Adhere to company standards and service levels to increase sales and minimize costs, including food supply, utility and labor costs. Maintain labor costs through efficient employee scheduling and time management. Ensure that all financial (budgeting, invoices, reporting, inventory) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures.
Assist Beverage Manager with wine and beverage management and guest events.
Perform any other job-related duties as assigned and adhere to company and department dress code.
Additional Responsibilities
Stocking items as needed
Polishing silverware and glassware
Side work (opening and closing) and service prep
Bussing/Setting tables
Rearranging the dining room as needed
General cleaning (sweeping, mopping, removing trash, etc.)
Assisting with poolside service and cabin deliveries as needed
Position Requirements
Excellent customer service and people skills
Must be able to work a variety of day, night, weekend, vacation shifts
Strong communication and interpersonal skills with the ability to interact with many types of personalities
Lift and carry boxes, equipment, supplies and other items weighing upwards of 50 lbs. Also, the ability to stand, walk, or climb stairs for varying lengths of time
Intermediate Computer Skills – Microsoft Office and industry-specific applications
Majority of shift will be spent on feet in a fast-paced environment, in close proximity to other people
Constantly move about the dining room and kitchen
Frequently write meal tickets, unfold and place tablecloths, place silverware and glassware on tables
Occasionally use cleaning equipment to wipe, scrub, and polish
Occasionally positions self to reach items in lower cabinets or on lower shelves
Frequently communicates with guests regarding menu items and other ranch information, meal orders to cook, drink orders to sommelier or bartender, guest requests or concerns to the correct department.
Minimum Qualifications
Candidates must possess of a minimum of 2 years’ experience leading operational teams at a similar property/ restaurant
Passionate about the outdoors and can share their enthusiasm with guests to enhance their customer service experience. Examples include:
birding, hiking, astronomy, horseback riding, fly fishing, etc.
Must have a valid driver’s license, clean driving record and be insurable on our company liability insurance as a driver of company vehicles.
Must possess an alcohol server certification valid in the state of MT, or obtain one within 60 days of hire.
Classification
This is an exempt position under the Fair Labor Standards Act (FLSA)
Disclaimer
This job description is not an exhaustive list of all functions that the employee may be required to perform, and the employee may be required to perform additional functions. Additionally, TCR reserves the right to revise this job description at any time. The employee must be able to perform the essential functions of the position satisfactorily and that, if requested, reasonable accommodations may be made to enable employees with disabilities to perform the essential functions of their job, absent undue hardship.