Dining Room Manager, Chef Daniel Humm x The Charleston Place

The primary role of the Dining Room Manager / Assistant Restaurant Manager at The Charleston Place is to support the day-to-day operations of the restaurant and ensure an exceptional guest experience. Assist the Manager in overseeing colleagues, managing finances, and maintaining high standards of service and quality.

DUTIES & RESPONSIBILITIES: 

• Assist the Restaurant Manager in overseeing all aspects of restaurant operations, including staffing, scheduling, and inventory management.  

• Be thoroughly familiar with all Meeting at Market menu items, specials, beverages, etc.  

• Maintain safe working conditions and practices.  

• Conduct daily pre-meal meetings with service staff.  

• Supervise the floor during operation. Coordinate all functions in the dining room during service.  

• Set service staff schedules.  

• Monitor and handle guest complaints, ensuring guest satisfaction.  

• Review departmental profits, payroll expenses, etc.  

• Review and maintain other expense control sheets.  

• Identify and implement methods for efficiency and reduction of payroll costs.  

• Administer pay increases according to length of service, performance evaluation, and hotel policy  

• standards.  

• Assist in the development of new marketing ideas within the department.  

• Prepare monthly, quarterly, and yearly budget forecasts.  

• Conduct performance evaluations and disciplinary procedures.  

• Expedite table turnover and table resetting.  

• Coordinate and supervise the ordering of all Meeting at Market supplies. Conduct the monthly inventory of supplies.  

• Negotiate with external vendors.  

REQUIRED SKILLS & EXPERIENCE: 

• College or vocational degree required, preferably in hotel/restaurant management, sales, or marketing.  

• Minimum five years of experience in a leadership position in a 4- or 5-star restaurant, with a minimum of three years of progressive management.  

• Accounting, budgeting, and financial statement working knowledge.   

• Proven leadership qualities.   

• Full working knowledge of restaurant operations, budgets, and management.   

• Ability to communicate with hotel guests, suppliers, and employees to their understanding.   

• Knowledge of all applicable State/Federal labor, liquor, and restaurant laws & regulations.   

• Ability to provide friendly, efficient, and courteous service to guests.   

• Ability to analyze written reports and prepare written or typed reports.   

• Ability to access, input, and retrieve information on the computer system.   

• Ability to work independently and exercise judgment to resolve personnel and production issues that arise during daily operations.   

• Ability to handle the stress inherent in ove