Job Description

Title: Assistant Dining Manager Department: Food and Beverage

Reports To: Director of Food & Beverage

General Summary of Duties

Supervises daily Food and Beverage (F&B) shift operation and monitors compliance with all F&B policies, standards, and procedures. Manages day-to-day operations verifying the quality, standards and meeting the expectations of the customers daily. Maintains the operating budget and verifies that standards and legal obligations are followed. Develops specific goals and plans to prioritize, organize, and accomplish work.

Typical Physical/Mental Demands

Requires mobility and prolonged standing. Bending and reaching a height of eight feet. Transporting, pushing, pulling, and maneuvering items weighing up to thirty (30) pounds. Working at a height of four (4) feet. Normal sense of smell, taste, touch, and sound. Normal vision range. Eye/hand coordination and manual dexterity.

Ability to distinguish letters, figures, symbols, and colors. Work may be performed in small areas having a three- foot access. Work entails chemical usage. Ability to tolerate varying conditions of noise level, temperature, illumination, and air quality.

Examples of Duties ( including but not limited to the following)

• Always displays the highest standards of service, welcoming members in a polite, gracious, and enthusiastic manner; always paying attention; anticipating and meeting their needs.
• Supervises daily F&B shift operation and monitors compliance with all F&B policies, standards, and procedures.
• Operates all department equipment as necessary and reports malfunction.
• Supervises staffing levels to verify that service, operational needs, and financial objective are met.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Understands employee positions well enough to perform duties in employees' absence.
• Develops specific goals and plans to prioritize, organize, and accomplish work.
• Monitors and maintains the productivity level of employees.
• Assists supervisors in understanding team members’ ever-changing needs and expectations, and how to exceed them.
• Celebrates and fosters decisions that result in successes as well as failures.
• Communicates areas that need attention to staff and follows up to verify understanding.
• Coordinate’s cleaning program in all F&B areas (e.g., General clean), identifying trends and making recommendation for improvements.
• Creates and nurtures a Club environment that emphasizes motivation, empowerment, teamwork, and passion for providing service.
• Stays readily available/ approachable for all team members.
• Demonstrates knowledge of the club service culture.
• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Always ensure professional conduct in general and with proper etiquette.
• Is fully knowledgeable of the department’s food and beverage menus and sequence of service as they pertain to the members in his/her charge.
• Consistently checks on the member satisfaction, comfort and verify’ s accuracy of services provided, adjusts, and corrects as needed while communicating escalated or unresolved service flaws to his/her supervisor.
• Attends and conducts daily line-ups meetings and training when requested, to ensure proper skills necessary to perform duties.
• Performs other reasonable duties requested by management.
• Responds quickly and positively to members’ questions, requests, problems, and complaints and resolves them effectively and consistently.
• Maintains overall knowledge of the Club and provides proactive assistance to customers when appropriate using clear and concise conversation.
• Always smile and engage our guests first, using their name when appropriate and always maintaining eye contact.
• Stays well groomed, looking professional, clean, and appropriately fitted in compliance with Club standards.
• Follow and enforce health, welfare, and safety policies and procedures to ensure a safe environment for all guests and fellow team members.
• Ensure your workspace is clean and sanitized as directed by the Club.
• Practice good hygiene prior to reporting to work and when returning to your assigned workstation. This includes, but is not limited to washing your hands, avoid touching your face, limiting unnecessary physical contact with others, coughing/sneezing into a tissue or the inside of your elbow, and disinfecting frequently used items and surfaces in your work area as directed by Management using company provided cleaning products.
• Wear company issued Personal Protective Equipment such as masks or gloves from time to time as directed by the Company.

Required Qualifications

• High school diploma or GED; 3 years’ experience in the food and beverage, culinary, or related professional area.
• Ability to communicate effectively and establish and maintain effective working relationships with staff.
• Excellent command of the English Language.
• Ability to work in a self-motivated environment with little supervision.
• Must obtain and maintain and ABC Card.
• Standing, sitting, or walking for extended periods of time and ensuring a professional appearance in a clean uniform are also required.

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