Dining Manager
Willow Oaks Country Club is a private member owned club located on the banks of the James River in Richmond, VA. The Club has 940 members with food and beverage annual revenues of $2.2 million dollars, of which $600,000 is generated through member dining. We are an organization that is focused on providing a welcoming Club community where friends and families build lifelong relationships and enjoy memorable experiences.
Willow Oaks is seeking a dynamic and creative service professional to be a “hands-on” member of the Food & Beverage management team. The Club has had many long-term employees which is a testament to the strong culture has been built. The dining manager will be responsible for maintaining service expectations during meal service, conduct training and development of service staff, and maintain a clean and safe working environment.
The ideal candidate must have a minimum of an Associate's degree or equivalent from two-year College or technical school, a strong sense of gracious hospitality, a positive and caring attitude, be self-motivated, creative, organized and demonstrate strong leadership and management skills, and be an effective communicator with a strong sense of teamwork. They should expect to be challenged daily and be focused on member satisfaction, menu ideas, marketing, and personal growth. Prior Country Club and/or high-volume restaurant experience required with Jonas software, Microsoft Office and basic accounting skills are a plus!
The position reports to the Food and Beverage Manager and is available December 21, 2014.
This is a salaried position and pay is commensurate with experience. Benefits include bonus potential, employee paid health, dental and life insurance, employee meals, 401(k) and vacation.
Please send résumé, with salary requirements, to r fax attn: Cherri Fuhrman Human Resource Director (804) 272-4527.
Willow Oaks Country Club
Job Description
Job Title:Dining Manager
Department:Food and Beverage
Reports To:Food and Beverage Manager
Status:Full-Time; Salaried - Exempt
Summary: Supervises, coordinates and trains all front line staff for the member dining areas. Is responsible for all food service within these areas and the overall experience provided. Ensures all service standards are maintained at all time.
Essential Duties and Responsibilities include the following:
Implement and manage training programs for staff inthe Mixed Grille, Men’s Grill and Oak Lounge.
Lead training classes and develop a member wine program.
Develop menus and weekly specials with the culinary team.
Develop marketing material for the member dining areas.
Conduct daily pre-shift meetings.
Maintain a highly visible presence with members, guest and staff throughout meal service.
Ensure that daily operations run smoothly at all times, and superior quality and service is received by all members and guests.
Ensure that all opening, running and closing duties are completed in a timely manner and to standards.
Ensure the cleanliness of the facilities are being maintained to standard; must keep the facilities director informed of any discrepancies.
Ensure all policies and regulations are followed with regards to the Alcoholic Beverage Control.
Ensure cleanliness of the Mixed Grille, Men’s Grill and all related work areas.
Operate within budgeted guidelines, maintain inventory par levels, and assist with ordering and monthly inventories.
Work with Club management in developing and implementing the proper financial controls to aid in all aspects of the Clubhouse operation.
Schedule staff for all weekly shifts for all service employees to include banquet servers.
Attend all F&B meetings and banquet meetings.
Assist as a supervisor in any area of Club food service as required.
Work closely with the F&B Manager and Chef with regards to the daily F&B activities which take place at the Club.
Perform other duties which may be assigned.
Qualifications:
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Must beproficient and well versed in culinary terms; have a strong beverage knowledge, in particular wine. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Education/Experience:
A minimum of an Associate's degree (A. A.) or equivalent from two-year College or technical school; or two to three years related experience and/or training; or equivalent combination of education and experience.
Language Skills:
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Must have the ability to write routine reports and correspondence; speak effectively before groups of customers and/or employees.
Mathematical Skills:
Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume. Ability to apply concepts of basic algebra and geometry.
Reasoning Ability:
Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.
Computer Skills:
Proficient computer skills required. (Word, Excel, Publisher and Outlook)
Supervisory Responsibilities:
Directly supervises all restaurant staff. Carries out supervisory responsibilities in accordance with the clubs policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. Tracking sales and delivering all sales information to accounting staff.
Physical Demands:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly required to stand, walk,use hands and fingers to handle and/or feel; talk and/or hear.The employee is frequently required to reach with hands and arms. The employee is occasionally required to sit, stoop, kneel, crouch or crawl and taste or smell.The employee must frequently lift and/or move up to 20 pounds and occasionally lift and/or move up to 50 pounds.Specific vision abilities required by this job include close vision, distance vision, peripheral vision and the ability to adjust focus.
Work Environment:
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
The noise level in the work environment is usually moderate.
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