Dining Room Manager, Le Jeune

This person will be directly responsible for supervision of dining room service in Le Jeune Chef Restaurant. They will be responsible for all operational aspects dining room and banquet services with emphasis on implementation of daily activities. This includes supervision of the maître d staff. This person will work closely with the Executive Chef and the Facilities and Events department to plan and coordinate dining room, banquet, and catering functions. Varied schedule that includes evening and weekend hours when necessary to meet the needs of Le Jeune Chef Restaurant and related Hospitality service areas.

 

• Associate's Degree in Food and Hospitality Management, Marketing or other related discipline or equivalent combination of education and experience. Required
• Bachelor's Degree in hotel/restaurant management or related area. Preferred
• Certification in wines and/or wine service. Preferred

• Five (5) years industry experience as a dining room, banquet, or catering manager. Required
• Extensive working knowledge of fine wines, to include the selection and pairing of wine with food. Required

• Sensitivity to school/program needs as applied to daily operations. Required
• Ability to work positively as a member of the leadership team. Required
• Ability to work with college students and staff in classroom and laboratory settings. Required
• Interpersonal skills necessary to deal effectively and courteously with students, staff, faculty, and the public. Required
• Sensitivity to the expectations of students, faculty, and staff. Required
• Ability to effectively communicate both orally and in written form. Required
• Developed organizational skills. Required
• Demonstrated sensitivity to diversity and multicultural issues. Required
• Possession of a valid driver’s license. Required

 

→Recommend for hire and train staff to include Maître d’ Hotel, Guest Service Specialist, and other support staff to ensure the highest level of food presentation, and service, and the proper pairing and service of wines.

→Supervise and evaluate appropriate staff.

→Direct students and staff in the proper delivery of table service to include American, Russian, Butlered, banquet, buffet, and French styles of service as appropriate.

→Select fine wines for special menus and for wine list.

→Assist staff with on and off-campus catered events.

→Assist Faculty, Executive Chef and Sous Chefs in writing, costing, and planning of menus for LeJeune Chef Restaurant.

→Hold regular service staff meetings to distribute information, plan, and review previous business activities.

→Effectively interact with the public and academic community.

→Maintain and supervise the operation of the point-of-sale system and organize training for staff on computerized management systems.

→Manage the alcohol beverage program including all beverage purchases, inventory control, and alcohol sales.

→Direct activities relating to banquet and catering functions.

→Ensure that lines of communication between floor staff, kitchen and all related departments are productive, concise and professional.

→Promote a positive and collaborative environment in order to maintain confidence and success within the team dynamic.

May work in areas subject to temperature and noise. Some lifting not to exceed 50 pounds is required.

Based on minimum education and experience qualifications the yearly salary range is $54,000 - $63,000.

This is not a complete itemization of all facets of this position. This job description is not an employment agreement or contract. The College has the exclusive right to alter this job description at any time without prior notice.

Penn College is committed to equal opportunity and the diversity of its workforce.

 

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