DINING ROOM MANAGER - San Carlos, CA

Our establishment is a distinguished dining venue known for delivering exceptional guest experiences through superior service and a well-organized operational framework. Committed to excellence, we emphasize high standards in food quality, customer service, and the overall dining environment. The company prides itself on its dedication to hospitality, cleanliness, and innovative promotional events such as wine maker dinners and corporate dining experiences, positioning itself as a leader in the competitive restaurant industry. The role we are offering is pivotal to our daily operations and success. This position carries the overall responsibility for managing the dining room operations, encompassing staffing, employee training, cleanliness, maintenance and repairs, supplies management, ordering related items, and organizing the service area efficiently. The manager works in close coordination with the beverage manager to optimize sales and efficiency of all beverage-related products. Additionally, this role involves maintaining food menus and the point-of-sale (POS) system to ensure smooth service transactions. The ideal candidate will oversee and coordinate the day-to-day business operations while spearheading efforts to meet objectives in sales, cost management, employee retention, guest service, food quality, cleanliness, and sanitation standards. Responsibilities will include aligning restaurant policies and standards with operational performance, ensuring all food products and services meet established hospitality standards, controlling financial transactions in accordance with policies, and maintaining equipment and facilities in excellent condition. The manager will also lead marketing, advertising, and promotional campaigns to support business growth. Staff management is a core aspect of the role. The manager will be responsible for recruiting, training both initially and ongoing, motivating, scheduling, and evaluating personnel such as food servers, bussers, and hostesses. The position requires ensuring compliance with personnel policies and labor regulations while fostering a positive and productive work environment. The ability to conduct employee evaluations, manage payroll inputs, and maintain proper personnel documentation is critical. This role demands a hands-on approach, including working Manager-On-Duty (M.O.D.) shifts, engaging with guest services directly when needed, and actively participating in inventory control and supply order management. The manager must be knowledgeable of all health, safety, and labor regulations and ensure compliance throughout the dining area. Additional tasks include managing service ware and linen usage for operational efficiency, developing employee incentive programs, coordinating side work schedules to maintain dining room and work areas, and overseeing customer incentive programs such as Open Table usage. The incumbent will also handle special dining programs like takeout services and be responsible for reporting repair and replacement needs to senior management. Overall, this role is essential for maintaining high standards of service and operational excellence that contribute to guest satisfaction and business success. Candidates passionate about leadership in the hospitality industry and dedicated to delivering remarkable guest experiences would find this position highly rewarding.

• Understand all policies, procedures, standards, guidelines, and training programs
• Ensure all guests receive responsive, friendly, and courteous service
• Guarantee consistent preparation and service of food and products according to restaurant standards
• Achieve objectives in sales, service, quality, and cleanliness through employee training and environment management
• Control cash and receipts via proper handling and reconciliation procedures
• Perform duties as needed to maintain guest service standards
• Prepare all paperwork, reports, and schedules timely
• Keep equipment clean and in working condition
• Verify accurate receipt of products and adherence to delivery policies
• Schedule labor according to business needs while meeting labor cost goals
• Enforce personnel policies and take corrective action when necessary
• Comply with all health, safety, and labor regulations
• Carry out marketing and promotional campaigns
• Work Manager-On-Duty shifts as scheduled
• Complete payroll inputs and report efficiencies
• Maintain employee files with proper documentation
• Manage food servers, bussers, and hostesses
• Maintain labor pool, recruit, train, motivate, and ensure appearance standards
• Complete schedules and evaluate employees regularly
• Monitor service ware and linen usage for efficiency
• Develop and monitor employee evaluation programs
• Organize side work schedules for maintenance and organization
• Ensure sales motivation and procedural compliance
• Conduct incentive contests
• Manage POS system and customer incentive programs
• Coordinate takeout dining programs
• Maintain dining room furniture, fixtures, and bathrooms
• Report repair and replacement needs to management