Summary: It is the responsibility of a Dining Room Manager to assist the General Manager in all aspects of a restaurant operation in accordance with the philosophy, culture, guidelines and objectives. Maintain high quality standards in regards to food production and presentation, sanitation and safety, levels of service. Oversees the evaluation and assignment of work and recommends personnel actions consistent with associate performance.

Essential Responsibilities: include the following and other responsibilities that may be assigned:

1. Adheres to standards of professional appearance, personal cleanliness, and proper uniform. Displays confidence and a friendly disposition at all times.

2. Maintains, supports, and promotes company culture and philosophies.

3. Ensures all products are served to the proper specifications.

4. Maintains sanitation of the restaurant to exceed all Health Department standards.

5. Manages hourly associates by creating an atmosphere for on-going leadership and mentoring thereby utilizing tools like to-do lists, job performance evaluations and daily one-on-one meetings.

6. Understand and protect the financial assets of the company at all times.

7. Controls costs and maximize revenues.

8. Communicate in a timely and professional manner with the five major groups we do business with.

9. Understand and be in compliance with all policies, procedures, and laws related to unemployment, food handling sanitation, and alcohol service with a restaurant.

10. Familiarize all newly hired Front-Of-House (FOH) associates with practices of restaurant and oversees training of all FOH associates.

Supervisory Responsibilities: Directly supervises all FOH associates and carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include interviewing, hiring, and training associates; planning, assigning, and directing work; appraising performance; rewarding and disciplining associates; addressing complaints and resolving problems.

Competencies: To perform the job successfully, and individual should demonstrate the following competencies:

1. Hospitality: Manages difficult or emotional guest situations; Responds promptly to guest needs; Solicits guest feedback to improve service; Responds to requests for service and assistance; Meets commitments

2.Teamwork: Hospitality, gives and welcomes feedback, contributes to building a positive team spirit, puts success of team above own interests, supports everyone’s efforts to succeed, exhibits objectivity and openness to others views

3. Problem Solving: Identifies and resolves problems in a timely manner; Develops alternative solutions; Works well in group problem solving situations; Uses reason even when dealing with emotional topics

4. Technical Skills: Assesses own strengths and weaknesses; Participates in training and development opportunities; Strives to continuously build knowledge and skill; Shares expertise with others

5. Communications: Speaks clearly and persuasively in positive or negative situations; Listens and gets clarification; Responds well to questions; Demonstrates group presentation skills; Participates in meetings; Writes clearly and informatively; Able to read and interpret written information

6. Leadership: Exhibits confidence in self and others; Inspires and motivates others to perform well; Effectively influences actions and opinions of others; Accepts feedback from others; Gives appropriate recognition to others; Displays passion and optimism; Inspires respect and trust; Provides vision and inspiration to peers and subordinates; Contributes to building a positive team spirit; able to build morale; Displays willingness to make decisions; Exhibits sound an accurate judgment; Supports and explains reasoning for decisions; Includes appropriate people in decision-making process; Making timely decisions

7. Managing People: Includes staff in planning, decision-making and facilitating; Takes responsibility for subordinates’ actions; Makes self available to staff; Provides regular performance feedback; Improves processes, products and services; Delegates work assignments; Matches the responsibility to the person; Gives authority to work independently; sets expectations and monitors delegated activities; Provides recognition for results; Prioritizes and plans work activities; Uses time efficiently; Plans for additional resources; Sets goals and objectives; organizes or schedules other people and their tasks; Develops realistic action plans

8. Business Acumen: Understands business implications and decisions; displays orientation to profitability; Demonstrates knowledge of market and competition; Aligns work with strategic goals; Works within approved budget; Develops and implements cost saving measures; Contributes to profits and revenue; Conserves organizational resources

9. Organizational Support: Follows policies and procedures; completes administrative tasks correctly and on time; Support organization’s goals and values

10. Professionalism: Approaches others in a tactful manner; Reacts well under pressure; Treats others with respect and consideration regardless of their status or position; Accepts responsibility for own actions; Follows through on commitments; focuses on solving conflict, not blaming; Maintains confidentiality; Keeps emotions under control; Remains open to others’ ideas; Keeps commitments; Works with integrity and ethically; upholds organizational values; Adapts to changes in the work environment; Manages competing demands; changes approaches or demands; Changes approach or method to best fit the situation; Able to deal with frequent change, delays, or unexpected events; Follows instructions and responds to management direction; Takes responsibility for own actions; Completes tasks on time or notifies appropriate person with an alternate plan

11. Quality: Demonstrates accuracy and thoroughness; Looks for ways to improve and promote quality; Applies feedback to improve performance; Monitors own work to ensure quality

12. Quantity: Meets productivity standards; Completes work in a timely manner; Strives to increase productivity; Works efficiently

13. Safety and Security: Observes safety and security procedures; Determines appropriate action beyond guidelines; Reports potentially unsafe conditions; Uses equipment and materials properly

14. Initiative: Volunteers readily; Undertakes self-development activities; Seeks increased responsibilities; Takes independent action and calculated risks; Looks for and takes advantage of opportunities; Asks for and offers help when needed; Sets and achieves challenging goals; Demonstrates persistence and overcomes obstacles; Measures self against standards of excellence; Takes calculated risks to accomplish goals; continually works to improve supervisory skills

15. Diversity: Demonstrates knowledge of EEO policy; Shows respect and sensitivity for cultural differences; Educate others on the value of diversity; Promotes a harassment-Free environment; Builds a diverse workforce

CMR Restaurant