Dining Operations Manager

Benefits:

• 401(k)
• Dental insurance
• Health insurance
• Training & development
• Vision insurance

Qualifications:

• Top priority is Service and Hospitality
• Passion to serve others
• Reliability and punctuality are a must
• Team-oriented mindset
• Ability to multi-task
• Strong organizational skills
• Excellent communication skills
• Thrive in a fast-paced environment
• Maintain a positive attitude
• Professional appearance and adherence to grooming standards
• Food experience preferred, but not required

Responsibilities, Knowledge, Skills and Abilities:

• Enhance guest satisfaction by providing responsive, friendly, and courteous service.
• Ensure the highest quality of food, beverages, and service standards.
• Oversee food presentation and kitchen procedures.
• Effectively manage food and labor costs.
• Set and achieve sales goals, conduct weekly inventories, and maintain budgetary compliance.
• Assume responsibility for the day-to-day operations of the restaurant for efficiency and profitability.
• Follow company systems and policies, guiding and implementing changes to meet quality standards.
• Communicate daily with all staff regarding special instructions and promotions.
• Coordinate and train employees in all departmental responsibilities.
• Delegate appropriate tasks and manage staff workload effectively.
• Adhere to operational readiness guidelines and checklists.
• Adapt to varying personalities of guests, vendors, and colleagues while maintaining focus.
• Maintain consistent communication levels with both back-of-house and front-of-house teams.
• Ensure all equipment is clean and in excellent working condition through personal inspections and preventive maintenance.

Working Hours:
40 - 45 hour work week, typically over 5 days.

Training:
12-week training program provided.

Other Perks:
Free on-shift meals and paid on-duty meal periods (post-training completion).