The Dining Room Manager will be responsible for managing all aspects of breakfast and afternoon tea service in the Dining Room and all aspects of AM and PM In-Room Dining service. Both departments are to be held in accordance with Inn and FORBES standards to provide guests with a world class dining experience. The 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. Directs, implements and maintains a service and management philosophy, which serves as a guide to respective staff.

Note that this position will generally work from 6:00am - 2:00pm.

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.

Additional Responsibilities:

1\. Prepare and submit weekly payroll and tip distribution records; reporting and reconciliations for all transactions.
2\. Attends internal/external functions, meetings, events; serves on company work groups, committees, etc. as assigned/needed.
3\. Provides general assistance and support for leadership, department, and company.

Qualifications:

1\. High school diploma required. Additional training, education, and/or certification(s) strongly preferred.
2\. Certified Beer Server and Level I Sommelier certification preferred.
3\. At least five (5) years prior experience in upscale food and beverage environment. Equivalent combination of education/experience may be considered. Ideal candidate will have held same/similar management role in a luxury hotel/resort/restaurant setting.
4\. Knowledge of FORBES and/or four star/diamond standards strongly preferred.
5\. Demonstrated commitment to the delivery of world class internal/external guest service; proven leadership skills and track record of building, developing, and motivating teams.
6\. Extensive knowledge of wine, cordials, and spirits; familiar with cost controls.
7\. Outstanding interpersonal and communication skills; effectively engages with guests and staff; builds positive, professional relationships at all levels.
8\. Quickly acquires knowledge of Biltmore's history, products, systems, and protocols.
9\. Proactive, exercises good judgment; troubleshoots and creatively problem solves.
10\. Solid planning, organizational skills; adapts, prioritizes and multi-tasks as required.
11\. Actively listens, suggestively sells; can anticipate and exceed expectations.
12\. Thrives in a corporate setting; understands and leads quality control efforts.
13\. Fluent in written/spoken English; knowledge of other language(s) a plus.