Dining Operations Manager

The Director of Service is accountable for overseeing all facets of restaurant operations, including managing daily activities, ensuring high standards of service and food quality, developing menus, and maintaining customer satisfaction.

• Operational Oversight: Manage daily dining room operations to ensure a smooth workflow and flawless guest experience.
• Service Quality: Maintain high service standards by ensuring steps of service are executed correctly to achieve customer satisfaction.
• Menu and Quality: Collaborate with culinary teams on menu planning and updates, ensuring food quality and safety standards are consistently met.
• Compliance: Ensure strict adherence to health, safety, and sanitation regulations.
• Guest Relations: Build positive relationships with guests and handle complaints and feedback to drive improvement.
• Strategic Planning: Develop long-term strategies for growth and operational improvements to increase profitability and enhance guest experience.

Required Skills and Qualifications:

• Strong leadership and communication skills.
• Excellent organizational skills and ability to multitask.
• Knowledge of food safety and sanitation standards.
• Experience in a food service management role.
• Proficiency with relevant software, such as Microsoft Office, Toast.