Job description

Position: Dining Room Director

Author: General Manager

Job Description:

Requirements:

1. A neat and clean appearance that is satisfactory to upper management is mandatory at all times during work. The DRD is to always maintain his/her professionalism even when not in view of the guest.

2. The DRD is required to arrive in full uniform ready to work at the prescribed time generally

2:00pm, five days per week and work until close unless previous arrangements have been made. While working at the POLO GRILL the DRD is bound to the policies and procedures of the POLO GRILL Handbook, training plans and this document.

3. Training: Is to consist of all front-of-house positions including but not limited to: Hostess,

Server Assistant, Server, Bartender, Expo for the Server Assistant line, and Wine Director and Dining Room Director. The DRD will follow the set training procedures and guidelines set forth in the POLO GRILL manuals. The DRD is to commit to memory all training manuals of POLO GRILL in order to better direct employees.

4. The DRD may be requested to do various errands or projects above and beyond what is normally expected for the company such as fill the duties of the Beverage

Manager/Sommelier when one is not present.

5. The DRD is also to be at all managers meetings every Thursday at 2:00pm or at a previously specified time slot. The DRD is to be present at all staff meetings.

6. The DRD is to arrive at the times that are specified to the DRD from his/her supervisor.

Sometimes the DRD will be requested to work more based on volume which will be mutually agreed upon by both parties beforehand. Hours for many managers are unpredictable.

Responsibilities:

1. The DRD will be responsible for doing daily checkouts and paperwork for all front of house employees. Paperwork will be completed to specifications set forth by POLO GRILL daily.

The DRD will be responsible for the tip out binder and box in the office and that the funds are distributed to appropriate employees. Labor control will also be a function of the DRD duties when needed.

2. The DRD will be responsible for cleanliness the appearance and setup for the restaurant inside and outside. Areas include the outside to the parking lot, the entryway, bathrooms, bar area, server stations, private dining rooms, and the dining room itself. The DRD will arrange for the routine maintenance and upkeep of the restaurants front of house supplies and facilities to include restrooms. The DRD will also be in charge of ensuring that private dining rooms are cleaned and that the resets to the rooms are to standard before checking out employees.

3. The DRD will be the direct supervisor to the hostess, server assistants, servers, and bartenders. The DRD will train front of house employees including but not limited to the following positions: hostess, server assistants, servers, and bartenders. The DRD will be the forward facing authority figure for all front of house staff.

4. The DRD is responsible for the daily operations of the restaurant and must ensure that guests are satisfied with their dining experience.

5. The DRD is responsible for interviewing, hiring, training, retaining good employees and when necessary, with permission terminating employees.

6. The DRD ensures that diners are served properly and in a timely manner. The DRD investigates and resolves customer’s complaints about food quality or service. The DRD directs the cleaning of the dining areas and the washing of tableware. The DRD will be able to assist employees in all questions related to service.

7. The DRD is a responsible member of maintaining government sanitation standards and local laws. The DRD monitors the actions of their employees and patrons on a continual basis to ensure the personal safety of everyone. The DRD is to make sure that the health and safety standards and local liquor regulations are obeyed.

8. The DRD is to compute the cash and charge receipts received and balance them against the record of sales. The manager is responsible for securing the cash drawer in a safe place.

9. The DRD should also be able to fill in for absent workers on short notice. When problems occur, it is the responsibility of the DRD to resolve them with minimal disruption to customers. The DRD may have to deal with uncooperative employees and overcome various problems that arise from that. The DRD must be fully capable of performing wine service described by POLO GRILL along with assisting guests with wine purchases and making suggestions about food.

10. The DRD also may experience the typical minor injury of other restaurant workers, such as muscle aches, cuts, or burns. The DRD might endure physical discomfort from moving tables or chairs to accommodate large parties, receiving and storing daily supplies from vendors, or making minor repairs to furniture or equipment. The DRD may have to take an employee to the emergency room or urgent care center or fill out a worker’s compensation claim.

11. The DRD will voice all new policies and procedures set by his/her supervisor(s) to the front of house staff and ensure that they comply. The DRD must be reliable, show initiative, and have leadership qualities. The DRD must also have the ability to concentrate on details while seeing the big picture. The DRD must have a sense of urgency and a heart for hospitality. The

DRD must respect his supervisors.

12. The DRD is not allowed to socialize outside or inside of POLO GRILL with personnel directly under his/her sphere of influence E.g. (Servers, Bartenders, Server Assistants,

Hostesses, and kitchen help). The DRD must lead by example while being the director of the dining room. Good communication is a must for dealing with guests, employees and must be able to motivate employees to work as a team, to ensure that food and service meets appropriate standards.

13. The DRD will be issuing 10 minute duties to staff members and inspect the outcome of those

10 minute duties. The DRD may also issue duties to staff members that are “need to be done” duties that may require more than 10 minutes i.e. (setting up banquet rooms, moving wine, cleaning restrooms, cleaning outside, moving boxes, moving equipment, moving chairs, moving tables, stocking wine, cleaning areas of the facility etc.) The DRD may also be called upon to change kegs and or soda boxes or direct staff members to do the same.

14. The DRD must happily greet all guests at the front entryway, dining room, bar and banquet rooms. The DRD may be required to attend caterings or attend special events from the Tulsa community in order to promote POLO GRILL. The DRD is responsible for maintaining team cohesiveness. If asked a question by a staff member that the DRD does not know the DRD will direct that question to his/her supervisor.

15. The DRD will be responsible for balancing the drawer and ensure that the drawer is ready for the next shifts supervisor. The DRD is to turn on and off all wine lights, exterior lights and lights that are necessary for guest views. The DRD is must know how to make a staff schedule and ensure its accuracy.

16. The DRD will also be in direct communication with the DOE for upcoming in house events.

17. The DRD is to be proficient at all areas of the Point of Sales (POS) system.

Job Type: Full-time

Pay: $50,000.00 - $65,000.00 per year

Benefits:

• Dental insurance
• Employee discount
• Health insurance
• Paid time off

Experience level:

• 2 years

Restaurant type:

• Bar
• Fine dining restaurant

Shift:

• 10 hour shift
• 12 hour shift
• 8 hour shift

Weekly day range:

• Monday to Friday
• Rotating weekends
• Weekend availability

Experience:

• Restaurant management: 2 years (Preferred)

License/Certification:

• ABLE Commission License (Preferred)
• Tulsa Health Department License (Preferred)

Work Location: In person

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