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    Job ID
  • Overview

    Assists Dining Room Management to maintain high quality standards in regard to food/beverage service, safety & sanitation. Manages dining room in the absences of the Dining Room Managers. Strives to increase revenues & decrease costs at all time. Gives personal best in service.


    1. Assists the Dining Room Manager in all facets of the dining room and bar operation including, but not limited to, the following duties:
    2. Provides directional flow of dining room during service.
    3. Manages (plans, directs, schedules, supervises, evaluates, rewards and disciplines) all work done by a staff of 15-25 dining room and bar employees.
    4. Enforces and follows all Company policies and regulations. Ensures good safety practices of employees and guests throughout the property.
    5. Responsible for following federal, state and National Park Service policies and regulations for serving alcoholic beverages in a responsible manner.
    6. Provides ongoing training for employees.
    7. Takes fast and appropriate action to solve problems.
    8. Assists or takes the place of staff members when necessary.
    9. Takes the place of the Dining Room Manager when he/she is not present.
    10. Ensures standards of appearance and sanitation are maintained on a daily basis.
    11. Holds daily pre-shift meeting in the absence of the Dining Room Manager.
    12. Handles guest concerns in a professional manner.
    13. Ensures dining room and bar controls are met.
    14. Collects currency and keeps an accurate account for control.
    15. Gives a receipt with every transaction.
    16. Maintains time cards daily and records overtime.
    17. Completes nightly reports.
    18. Reviews food and beverage sales daily.
    19. Adjusts scheduling according to labor and sales figures.
    20. Maintains line of communication between dining room, kitchen and other departments.
    21. Responsible for assisting in the design and/or implementation of sales goals and incentive programs.
    22. Ensures all daily reports are sent to Corporate Food and Beverage office, i.e., Labor, Sanitation, Void Reports.
    23. Assists the Dining Room and Bar Manager in any area of the operation he or she sees fit.


    • 2-4 years college in management, hospitality management, or related field required.
    • 1 year experience in supervisory position required, preferably in a dining/restaurant setting.
    • Serving/restaurant experience required.
    • Must have in-depth experience of service standards.
    • Hospitality computer systems experience desirable.
    • Must have some knowledge of cooking and time preparation in kitchen.
    • Must have knowledge of food and labor cost controls.
    • Strong interpersonal skills required.
    • Must be pleasant, helpful, friendly, outgoing, enthusiastic and courteous in dealing with guests and co-workers.
    • Must be team-oriented.
    • Able to handle guest concerns in a tactful and caring manner.
    • Exhibits good leadership skills in communication.
    • Speaks well and can motivate others.
    • Writes clearly and precisely with meaning.
    • Must be 18 years of age or older.
    • Must be able to work varied shifts.
    • Must possess neat and pleasant grooming habits.

    Work Environment

    1. Job requires walking, bending, handling, reaching, grasping, lifting 25+ lbs., and repetitive motions.
    2. Non-smoking environment.
    3. Restaurant/dining room in a hotel.


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