Benefits:
Company parties
Employee discounts
Free food & snacks
Free uniforms
401(k)
Bonus based on performance
Dental insurance
Health insurance
Paid time off
Assistant Dining Room Manager Job Description 2025
Reports To: Sr. Dining Manager; Sales Marketing Manager; Asst. GM; and Owner, Fort Restaurant
Full time, hourly $26-$28/hr .plus earned monthly bonus. Thursdays-Sundays, 32-35 hours per week, but may work less hours during our slow months of October, November, January, and March. Must work weekends and holidays. Mostly there will be night shifts, 3pm-11pm, or may be working the Sunday morning brunch shift, 10am-6pm during the summer months
Benefits: Competitive hourly wage, offers a 401 K retirement plan , health insurance, paid sick time off, FAMLI, and offer a 50% employee discount plus a quarterly gift certificate to dine in the restaurant. Each evening you work, you will be given a manager’s meal. You will also participate in an earned monthly bonus program based upon sales and labor, and customer satisfaction.
Job Purpose
The Assistant Dining Room Manager will manage all processes as it pertains to the front of the house dining room regarding overall guest satisfaction, employee hiring, training, administration, and banquet service for guests. This includes directly managing employees and coordinating with the back of the house and the banquet sales manager.
Primary Duties and Responsibilities
Assistant Dining Room Manager performs some or all the following duties:
Mission: Manage the Dining Room to ensure excellence in service and overall guest satisfaction that mirrors the vision and mission statement of The Fort Restaurant in all aspects including but not limited to:
· “Touch Tables” -ask guests how they liked their dinner, learn from their requests.
• Solve problems: assess problem situations to identify causes, gather and process relevant
•Assist in reviewing candidates for hiring if necessary, training, etc. Make sure all legal paperwork for new hires is filled out and a new personnel file created for that employee.
•Coordination with the Chefs, and all back of the house personnel with dining room staff and banquet party sheets.
•Be a leader to assure excellence in service and be able to train, discipline and coach employees. Bring accountability to the workforce.
•Utilize and understand financial and statistical tools and reports using spreadsheets ensuring timeliness and accuracy of information with the Point of Sales System utilized by The Fort (TOAST system)
•Assignment and scheduling of staff for both fine dining and private dining events to meet business demands while maintaining excellent labor budgets
•Responsible with Sr. Dining Manager for managing labor costs for the Front of the House per monthly budget.
•Coordinate with other managers necessary labor and tip reporting requirements
· Assist Sr. Dining Manager and Asst. GM in developing a wine program training program, and specials, and review and update wine and cocktail menus to ensure The Fort is competitive in pricing and trends. Review wine/beer/alcohol monthly inventory done by The Fort’s audit company, providing the inventory results to all service staff.
•Assure staff adheres to all policies and procedures as it relates to employee code of conduct per the employee handbook. All new employees must sign a document that they have received and understand the handbook. Place the confirmation sheet in the employee’s personnel file.
•Reporting requirements for guest satisfaction and respective communications to guests
•Coordination and assignment of dining room chart for fine dining, and private dining, on a nightly basis to ensure excellence in service while balancing workflow with staff
• Opening and closing responsibilities including nightly reports and “safe drop” process
• Communicate effectively to guests, employees, and other managers
· Identify conflicts or employee issues immediately and report to Asst. GM and/or owner. If an employee comes to you with a serious problem with another co-worker, you must report it to the Asst. GM and/or owner within two days. You will be given training by Employer’s Council on current labor laws and how to handle employee issues.
• Focus on customer needs, employee’s skill sets
• Attend regularly weekly manager meeting.
· Anchor/Oversee the front desk for Fine Dining and Private Dining. Servers are not to approach the front desk asking for tables to be seated in his/her station.
· Check in with private dining parties, be available to ensure timing of parties cuisine is on time, communicate with kitchen- review with the kitchen on the private party orders an hour before the party arrives, meet with private dining servers on timing, check with host mid-way through party- close out banquet deposits, gratuity and party at end of event.
• Communicate effectively to employees, guests, and other managers
Qualifications
Education
• High School diploma and looking for Post-secondary education in restaurant business, accounting, computers or marketing or demonstrated equivalent management work experience in a high volume fine dining restaurant managing 70-90 employees.
Knowledge, skills and abilities
• Knowledge of the Food Service and Hospitality Industry
• Sommelier One certification desired
• Fine Dining Knowledge for service
• Knowledge of word processing, databases, spreadsheets, publishing
• Knowledge of special events planning and management
• Demonstrated oral and written communication skills
Personal characteristics
The Assistant Dining Room Manager/Asst banquet manager should be enthusiastic, experienced, positive, excited to grow the business and demonstrate competence in some or all the following:
• Creativity/Innovation: Develop new and unique ways to improve overall guest satisfaction and to be able to train and communicate
• Behave Ethically: Understand ethical behavior and business practices and ensure own behavior and the behavior of others are consistent with these standards and aligns with the values of the organization.
• Build Relationships: Establish and maintain positive working relationships with others, both internally and externally, to achieve the goals of the organization.
• Communicate Effectively: Speak, listen and write in a clear, thorough and timely manner using appropriate and effective communication tools and techniques.
• Foster Teamwork: Works cooperatively and effectively with others to set goals, resolve problem, and make decisions that enhance organizational effectiveness.
• Lead: Positively influence others to achieve results that are in the best interest of the organization.
• Make Decisions: Assess situations to determine the importance, urgency, and risks, and make clear decisions which are timely and in the best interests of the organization.
• Organize: Set priorities, develop a work schedule, monitor progress towards goals, and track details, data, information, and activities.
• Plan: Determine strategies to move the organization forward, set goals, create, and implement actions plans, and evaluate the process and results.
• Solve Problems: Assess problem situations to identify causes, gather and process relevant information, generate possible solutions, and make recommendations and/or resolve the problem.
Working Conditions
• Asst. Dining Room Manager/Asst Banquet manager will work in the restaurant environment with 90% of time focused “on the floor” with employees and guests and will work on your feet for extensive periods of time.
• Asst. Dining Room Manger/Asst. Banquet Manager usually will work four days a week.
• Asst. Dining Room Manager/Asst Banquet Manager will be required to work evenings, weekends and holidays.
· Attend and participate in the weekly Manager Meetings