The AM Dining Room Manager will be responsible for managing all aspects of breakfast service in the Dining Room and all aspects of AM and High Tea Service. Both departments are to be held in accordance with Inn and FORBES standards to provide guests with a world class dining experience.  

The AM Dining Room Manager will be responsible for:  staff selection, hiring, training, and development to also include performance management and coaching; budgeting and revenue management; oversee the Lobby Lounge in absence of Lounge Manager/Supervisors, ensure all  and assists in other food and beverage outlets as needed. 

The AM Dining Room Manager directs, implements and maintains a service and management philosophy, which serves as a guide to respective staff.  In addition, the incumbent provides general assistance and support for leadership, the department, and the company in any area deemed necessary. 

Essential Job Duties

1. Manage, motivate, and develop the front-of-house restaurant staff; hire, schedule, train, empower, coach, and counsel employees.
2. Ensure that world-class dining experience delivered to guests in accordance with standards.
2. Responsible for keeping supplies and equipment secure and inventoried on a regular basis. Restocks items used on a daily basis.
3. Ensures that the Restaurant is maintained in a sanitary state in compliance with federal, state, and local regulations.
4. Closely monitors guest satisfaction, ensures the delivery of food and beverages in a timely manner, and resolves customer complaints.
5. Develops and implements creative strategies to increase revenues.
6. Implements new policies and operating procedures, ensures compliance with federal, state, and local regulations to ensure optimal customer service.
7. Coordinates with other departments on special events, functions, etc. 

Qualifications

1. Manage, motivate, and develop the front-of-house restaurant staff; hire, schedule, train, empower, coach, and counsel employees.
2. Ensure that world-class dining experience delivered to guests in accordance with standards.
2. Responsible for keeping supplies and equipment secure and inventoried on a regular basis. Restocks items used on a daily basis.
3. Ensures that the Restaurant is maintained in a sanitary state in compliance with federal, state, and local regulations.
4. Closely monitors guest satisfaction, ensures the delivery of food and beverages in a timely manner, and resolves customer complaints.
5. Develops and implements creative strategies to increase revenues.
6. Implements new policies and operating procedures, ensures compliance with federal, state, and local regulations to ensure optimal customer service.
7. Coordinates with other departments on special events, functions, etc. 

Physical Requirements

1. Ability to lift up to 50 pounds on a frequent basis.
2. Various physical movements through shift; can work between 10-14 hours to include standing/walking for extended periods of time as operation demands.
3. Works indoors and outside in a variety of conditions that includes fluctuating temperatures; may be exposed to dust, dirt, pollen, chemicals, smoke, and/or other particulates.
4. Some travel may be required. Must have a valid driver's license and be at least 21 years of age.