Job Overview

Responsibilities 

The Assistant Dining Room Manager will manage all processes as it pertains to the front of the house dining room regarding overall guest satisfaction, employee hiring, training, administration and banquet service for guests.  This includes Assisting the Dining Room Manager and Asst. GM in managing employees and coordinating with the back of the house and the Private Dining Manager.
Mission:  Manage the Dining Room to ensure excellence in service and overall guest satisfaction that mirrors the vision and mission statement of The Fort Restaurant in all aspects including but not limited to:
The Assistant Dining Room Manager should demonstrate competence in some or all of the following:
• Creativity/Innovation: Develop new and unique ways to improve overall guest satisfaction and to be able to train and communicate  
• Behave Ethically: Understand ethical behavior and business practices and ensure own behavior and the behavior of others are consistent with these standards and aligns with the values of the organization. 
• Build Relationships: Establish and maintain positive working relationships with others, both internally and externally, to achieve the goals of the organization. 
• Communicate Effectively: Speak, listen and write in a clear, thorough and timely manner using appropriate and effective communication tools and techniques. 
• Foster Teamwork: Works cooperatively and effectively with others to set goals, resolve problem, and make decisions that enhance organizational effectiveness. 
• Lead: Positively influence others to achieve results that are in the best interest of the organization. 
• Make Decisions: Assess situations to determine the importance, urgency and risks, and make clear decisions which are timely and in the best interests of the organization. 
• Organize: Set priorities, develop a work schedule, monitor progress towards goals, and track details, data, information and activities. 
• Plan: Determine strategies to move the organization forward, set goals, create and implement actions plans, and evaluate the process and results. 
• Solve Problems: Assess problem situations to identify causes, gather and process relevant information, generate possible solutions, and make recommendations and/or resolve the problem.

Skills 

  • Must have at least 3 years restaurant fine dining high volumn experience as lead server, or other leadership role. Know TOAST or formerly ALOHA POS system. Helpful is know 7 shifts, knowledge of wines. Hospitality management education is a plus.
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