DUTIES AND RESPONSIBILITIES The Tourism & Culinary Centre (TCC) is seeking a highly skilled, energetic and service-oriented individual for the position of Dining Room Manager. Reporting to the Food & Beverage Operations Manager, the position is responsible for the daily operations of the Dining Room of the Culinary Institute and serves as the contact for internal and external clients at the TCC. The ideal candidate thrives under pressure in a fast-paced environment and is an effective communicator that ensures guest satisfaction. Duties include the following:

• Ensure Dining Room is in operational condition at all times.
• Maintain communication with the kitchen, instructors, Operations Manager, and service trainers to ensure student training and customer needs are being met.
• Ensure all Dining Room quality control procedures are followed at all times.
• Ensure adequate staffing provided based on the need for student training and customer volume levels.
• Provide guidance to service trainers, instructors, and students to keep them abreast of changes to procedures or protocols in the Dining Room.
• Provide timely, effective, and constructive feedback to service staff, and manage any corrective actions.
• Perform spot checks for critical service aspects (menu knowledge, wine pairing efficiency, portion control).
• Supervise day-to-day activities of service staff and adjust or reallocate duties as required.
• Ensure all inventory control procedures are followed at all times and spot checks are performed regularly.
• Order food and beverage products based on volume and turnaround time as to not carry too much stock.
• Follow proper stock rotation at all times, marking with dates, and maintain a spillage and breakage log.
• Check calibration of liquor scales and ensure that the volume measurement techniques are being followed.
• Ensure all reasonable efforts are taken to prevent product loss from mishandling or theft.
• Provide adequate orientation and training for new service hires.
• Ensure all billing, coding, and daily sales reports are done accurately, on time (at end of each shift), and are submitted to the Operations Manager.
• Provide Operations Manager with copies of daily staffing levels, student progress, sales, issues or concerns.
• Book reservations and communicate with customers in relation to Dining Room.
• Other duties as assigned.

QUALIFICATIONS

• Diploma from a Food Service and Hospitality related program or Emerit Certification, along with a minimum of 10 years experience, of which 5 years must be at supervisory level, in a high-volume, high-quality restaurant environment or equivalent experience.
• Thorough knowledge of food and beverage preparations, service standards, guest relations, and etiquette.
• Strong professionalism, diplomacy, conflict resolution skills, and efficient work habits.
• Strong interpersonal, organizational, and team leadership skills with a keen sense for detail and excellent customer service.
• The ability to deal with stress and work flexible hours.
• MS Office proficiency with working knowledge of Aloha POS and debit/credit financial systems. 
• Proven competence with food and beverage financial responsibilities (cash outs, daily sales reports, billing, batch closings, etc.).