Restaurant Manager

Dining Room Manager

From a hands on approach, directs and organizes activities in the Main Lodge Dining Room and Lounge to maintain the high standards of Trapp Family Lodge quality and service.

Three Components for Success :

Focus on front of the house staff service training and bring service standards up to fine dining level.

Improve guest satisfaction by improving associate hospitality skills and improve all guest satisfaction survey scores.

Ensure profitability by insuring all policies and procedures are followed that include, but are not limited to : all meal plans are followed, all internal guest amenity discounts are applied in real time, and that all front of house associates are properly trained on our Point of Sale system.

Essential duties and responsibilities include the following. Other duties may be assigned.

• Ensure first class performance in food and beverage operations by : Working with the Food & Beverage Management team to develop and train the Front of House staff. Development and implementation of standards and ongoing training of staff
• Having a critical eye for service and professionalism. Continual evaluation of existing programs to maintain quality and maximize profitability. Maintains high standards of cleanliness through all dining rooms, service, and kitchen areas.

Work with the Food & Beverage Management team to ensure superior guest service, seek guest input and promote continual improvement by maintaining high standards, setting an example; address and resolve guest complaints and train / empower staff.

Supervisory Responsibilities

Directly supervises employees in the Lounge and Dining Room. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.