Dining Room Manager
Troon International, Coral Gables, FL, United States
Deering Bay Yacht and Country Club, located in Coral Gables, FL, is pleased to announce an excellent career opportunity for afull-time Dining Room Manager! We are seeking a driven individual who is eager to learn, contribute, and grow within a fast‑paced hospitality-focused property organization. As part ofTroon, you’ll contribute to a global leader in golf and community management.
The Dining Room Manager
develops, implements and maintains quality standards for restaurant facilities, including supervision and direction of service staff. Ensures excellent customer service standards are maintained.
Organizes and conducts pre‑shift meetings to review specials, menu changes, house counts, etc.
Assures that all Entrada food & beverage team members approach every encounter with members and guests in a friendly, service‑oriented, hospitable manner. Creates an atmosphere that is welcoming, friendly and warm.
Represents the facility with superior hospitality skills, a professionally engaging personality, a positive outlook, enthusiasm, and respected leadership qualities.
Effectively collaborates with the Executive Chef and Food & Beverage Manager on all food and beverage operations. Fosters a culture that consistently creates opportunities to exceed Member expectations through outstanding food & beverage experiences.
Acts as a liaison between wait staff and the kitchen staff to ensure timely and appropriate communications.
Circulates throughout the restaurant facilities and kitchen areas to visually monitor and take action to ensure food quality and service standards are met.
Assists in monitoring business volume forecast and plans accordingly in areas of manpower, productivity, costs and other expenses. Review reservations, create floor plan, assign sections to servers, arrange tables for reservations.
Oversees daily restaurant activities to include serving tables, bussing tables, seating guests, take out.
Effectively and efficiently schedules servers, hosts, bartenders, etc.
Ensures that the restaurant and restaurant facilities are kept clean, well‑stocked and organized. Checks the maintenance of all equipment in the restaurant and appropriately schedules needed maintenance and repair.
Plans and conducts a daily pre‑shift meeting. Assigns and checks daily server side‑work. Assures all side work is completed, including all cleaning of equipment and storage areas
Assists with training FOH staff and reinforcing Entrada F&B service standards.
Regularly interacts with Members and Guests. Visits tables, practices attentive listening and utilizes thoughtful problem‑solving skills to resolve member and staff issues. Greets guests at tables to ensure complete customer satisfaction and attention to member and guest needs.
Supports multiple dining venues as assigned and assists with service coverage based on business needs.
Participates in interviewing, hiring, training, assigning, and directing work, evaluating performance, addressing concerns and resolving issues.
Manages department members that may include, but not limited to: Food and Beverage Supervisors, Hosts, Servers, Food Runners, Bartenders.
Ensures that effective orientation and training are provided each new associate. Assists in the development of ongoing training programs and tests for comprehension.
Assists Food & Beverage Manager in performing and maintaining food and beverage inventory.
Regular and reliable attendance.
Incorporates safe work practices in job performance.
Education/Experience:
Associate’s degree (AA); or six months to one‑year related experience and/or training; or equivalent combination of education and experience.
Physical Demands:
Frequently stands, walks, talks and hears. Regularly uses hands, reaches with hands and arms. Occasionally sits, climbs, balances, stoops, kneels, crawls, crouches, taste or smells. Frequently lifts upto 25 pounds and occasionally lifts upto 50 pounds.
Occasionally works in extreme heat, wet or humid conditions (non‑weather). Occasionally works in outdoor weather conditions. Noise level is moderate.
Certificates/Licenses:
Certified Food Manager (Food & Alcohol) or TIPS equivalent.
Level 2 Sommelier or above.
Job Knowledge, Skill, and Ability Preferences:
Ability to read and speak English may be required in order to perform the duties of the job (e.g. the associates may be required to communicate with English speaking customers or co‑workers, the manuals for the equipment the associates may use are in English)
Must meet state age requirements for handling alcoholic beverages
Working knowledge of wine, spirits and regional cuisines
Demonstrates Leadership ability including skills to communicate and express ideas and directives clearly to associates
Strong problem analysis and problem resolution skills
Strong multi‑tasking, organizational and time management skills to ensure a quick and effective response to client needs
High level of active listening skills and strong service skills including the ability to resolve issues/complaints with tact and diplomacy
Strong written and verbal communication skills
Strong leadership and people management skills
Professional and courteous demeanor
Ability to create high performance teams and to be a strong teamplayer
Demonstrate a strong commitment to company values
Proficiency in Microsoft products such as Word, Excel, PowerPoint and Microsoft Outlook
Ability to maintain effective financial accountability to the company and to the ownership
Complete and comprehensive understanding of the physical infrastructure, food and beverage controls and financial back‑office systems of a hospitality/food service environment
Working knowledge of food and beverage service equipment and current trends
Exceptional personal hygiene and positive representation of the organization to Troon employees, members, guests, clients and vendors
Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.
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The Dining Room Manager
develops, implements and maintains quality standards for restaurant facilities, including supervision and direction of service staff. Ensures excellent customer service standards are maintained.
Organizes and conducts pre‑shift meetings to review specials, menu changes, house counts, etc.
Assures that all Entrada food & beverage team members approach every encounter with members and guests in a friendly, service‑oriented, hospitable manner. Creates an atmosphere that is welcoming, friendly and warm.
Represents the facility with superior hospitality skills, a professionally engaging personality, a positive outlook, enthusiasm, and respected leadership qualities.
Effectively collaborates with the Executive Chef and Food & Beverage Manager on all food and beverage operations. Fosters a culture that consistently creates opportunities to exceed Member expectations through outstanding food & beverage experiences.
Acts as a liaison between wait staff and the kitchen staff to ensure timely and appropriate communications.
Circulates throughout the restaurant facilities and kitchen areas to visually monitor and take action to ensure food quality and service standards are met.
Assists in monitoring business volume forecast and plans accordingly in areas of manpower, productivity, costs and other expenses. Review reservations, create floor plan, assign sections to servers, arrange tables for reservations.
Oversees daily restaurant activities to include serving tables, bussing tables, seating guests, take out.
Effectively and efficiently schedules servers, hosts, bartenders, etc.
Ensures that the restaurant and restaurant facilities are kept clean, well‑stocked and organized. Checks the maintenance of all equipment in the restaurant and appropriately schedules needed maintenance and repair.
Plans and conducts a daily pre‑shift meeting. Assigns and checks daily server side‑work. Assures all side work is completed, including all cleaning of equipment and storage areas
Assists with training FOH staff and reinforcing Entrada F&B service standards.
Regularly interacts with Members and Guests. Visits tables, practices attentive listening and utilizes thoughtful problem‑solving skills to resolve member and staff issues. Greets guests at tables to ensure complete customer satisfaction and attention to member and guest needs.
Supports multiple dining venues as assigned and assists with service coverage based on business needs.
Participates in interviewing, hiring, training, assigning, and directing work, evaluating performance, addressing concerns and resolving issues.
Manages department members that may include, but not limited to: Food and Beverage Supervisors, Hosts, Servers, Food Runners, Bartenders.
Ensures that effective orientation and training are provided each new associate. Assists in the development of ongoing training programs and tests for comprehension.
Assists Food & Beverage Manager in performing and maintaining food and beverage inventory.
Regular and reliable attendance.
Incorporates safe work practices in job performance.
Education/Experience:
Associate’s degree (AA); or six months to one‑year related experience and/or training; or equivalent combination of education and experience.
Physical Demands:
Frequently stands, walks, talks and hears. Regularly uses hands, reaches with hands and arms. Occasionally sits, climbs, balances, stoops, kneels, crawls, crouches, taste or smells. Frequently lifts upto 25 pounds and occasionally lifts upto 50 pounds.
Occasionally works in extreme heat, wet or humid conditions (non‑weather). Occasionally works in outdoor weather conditions. Noise level is moderate.
Certificates/Licenses:
Certified Food Manager (Food & Alcohol) or TIPS equivalent.
Level 2 Sommelier or above.
Job Knowledge, Skill, and Ability Preferences:
Ability to read and speak English may be required in order to perform the duties of the job (e.g. the associates may be required to communicate with English speaking customers or co‑workers, the manuals for the equipment the associates may use are in English)
Must meet state age requirements for handling alcoholic beverages
Working knowledge of wine, spirits and regional cuisines
Demonstrates Leadership ability including skills to communicate and express ideas and directives clearly to associates
Strong problem analysis and problem resolution skills
Strong multi‑tasking, organizational and time management skills to ensure a quick and effective response to client needs
High level of active listening skills and strong service skills including the ability to resolve issues/complaints with tact and diplomacy
Strong written and verbal communication skills
Strong leadership and people management skills
Professional and courteous demeanor
Ability to create high performance teams and to be a strong teamplayer
Demonstrate a strong commitment to company values
Proficiency in Microsoft products such as Word, Excel, PowerPoint and Microsoft Outlook
Ability to maintain effective financial accountability to the company and to the ownership
Complete and comprehensive understanding of the physical infrastructure, food and beverage controls and financial back‑office systems of a hospitality/food service environment
Working knowledge of food and beverage service equipment and current trends
Exceptional personal hygiene and positive representation of the organization to Troon employees, members, guests, clients and vendors
Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.
#J-18808-Ljbffr