Dining Room Manager

nPassatempo Taverna is looking for an experienced and enthusiastic leader to join our team and lead n nand manage our front of house and private room rental operations.

The qualified candidate will n npossess a true passion for food, cocktails and wine and for elevated guest service, with a proven n ntrack record for leading and inspiring staff.

Candidates should have a great attitude, a friendly and n nprofessional demeanor, an eye for detail, and the desire to be of service to our guests.

n n n nCompensation commensurate with experience.

n n n nResponsibilities will include: n n n n?

Monitor restaurant operations, ensuring preparedness for each service.

Checks entrances, n nsections and restrooms and ensures that opening and closing side work checklists of on-duty n nstaff are completed daily.

Ensure that everyone on the floor has the necessary tools to n nperform their duties.

Monitors 86’d items and menu changes and timely communicates all n npertinent information with service staff.

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Manage all front of house staff, creating FOH schedules, performing regular performance n nreviews and other HR responsibilities for these team members.

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Lead all sales and marketing for the restaurant as they pertain to buy-outs and private Wiue n nStudio room rentals.

Work closely with the GM/Executive Chef on menu design and other n nlogistics so as to deliver a superior guest experience with minimal disruption to the regular n noperations of the restaurant n n n n?

Act as a Maître D’, visiting tables to provide wine and cocktail service and a VIP experience.

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Attend to all customer issues that may arise on the floor, providing an exceptional n nexperience and making sure each issue is successfully resolved.

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Monitor inventory of all dining room supplies and controlling costs.

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Create a comprehensive (food, wine, cocktails, sales/service) front-of-house training n nprogram that includes regular staff meetings.

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Schedule front of house staff efficiently and maintain a FOH labor cost at a reasonable % of n nsales.

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Develop relationships with regular guests that make them feel at home and appreciated.

n nRecognize local winemakers and winery managers, restaurant and hospitality industry n nmembers and other Walla Walla area business and civic leaders greet them by name.

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Act as a host on slower nights and serving tables at the beginning and end of shifts as n nneeded to maximize labor efficiency.

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Take reservations during the day for those who call, respond to all voice messages and n nemails seeking reservations and act as a primary liaison with all large party/Wine Studio n nbuyout requests.

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Act as a food runner, drink runner or expeditor as needed.

Must know all service positions n nwithin the restaurant to the extent that you can fill in for others when they are unavailable n nfor work.

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On-board and train all new service staff (servers, bussers, hosts).

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Additional tasks as needed by the Executive Chef/General Manager and Owner.

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