Operating Room Manager Jobs in New Jersey (NOW HIRING)

Job Location: Cobblestone Creek Country Club - Lawrence Township, NJ 08648

Job Title: Dining Room Manager

Reports to: Food and Beverage Director

Compensation: $60K to 70K, commensurate with experience.

Responsible for all day‑to‑day dining services. Work with F&B Director to assure that members’ and guests’ expectations are exceeded, and the highest quality food and service are delivered. Prepare staff schedules on a weekly and monthly basis for member dining. Oversee all staff training pertaining to member dining.

• Promote the club’s dining facilities for à la carte dining and other member‑related activities.
• F&B Cost Control and Operating Procedures.
• Wine, Spirits and Bar operation.
• All applicable Jonas modules; Point of Sale, Dining Reservations, etc.
• Strong interpersonal and organizational skills.
• Polished, professional appearance and presentation.
• Manage time effectively; handle a multi‑faced daily schedule.
• Build a team; train and maintain service staff.
• Effective communication through all department levels and throughout club.
• Knowledge of and ability to perform required role during emergency situations.

• Assists members in arrangements for special dinner requests in the dining room.
• Inspects finished set‑ups; presents to oversee the actual greeting and serving of guests.
• Checks function sheets against actual room setup; oversees personnel scheduling for functions and supervises service personnel.
• Enhance member service by interacting daily with members and employees.
• Be present on the floor during all member functions to ensure the highest standards of member and guest satisfaction.
• Responsible for hands‑on service work when needed.
• Oversee the greeting and seating of guests for member dining events.
• Communicates directly with Kitchen during service to rectify issues and clarify any points of contention.
• Supports Bar Service when needed.
• Assumes responsibility of manager‑on‑duty when necessary.
• Follows Closing procedures when assigned Closing Manager.
• Oversee Staff to be sure they are fully dressed in their correct standard uniforms.

• In accordance with Human Resources, assures that effective orientation and training for new staff and professional development activities for experienced staff are planned and implemented.
• Creates and implements training that is given to all new hires and updates training for all staff.
• Supervises constantly with on‑the‑job training to achieve maximum efficiency and member satisfaction.
• Oversees scheduling of dining employees.
• Manages complaints and feedback; either creates plan of action to rectify or coordinates with applicable parties.
• Manages the reservations and seating for the club’s restaurants.
• Training and supervision over all front‑of‑the‑house staff.
• Fully knowledgeable on member dining budgets; reviews financial reports and takes corrective actions as appropriate to help assure that budget goals are met.
• Represents members’ needs and interests on applicable club committees.
• Coordinates with Director of F&B to obtain necessary permits for special events and functions.
• Critiques functions to determine future needs and to implement necessary changes for increased quality.
• Attends staff and management meetings to review policies and procedures.
• Ensures the security of club’s members and guests’ valuables during events.
• In accordance with Director, meets with other department managers to plan food and beverage aspects of themed events organized by the staff members.
• Serves as liaison between kitchen and service staff.
• Performs special projects as assigned.
• P&L Reports daily.
• Plans professional development and training activities for subordinate staff.
• Diagrams room layouts for member dining.
• Works with waitstaff to understand bar and drink service.
• Works with Bar Manager and Bartenders to come up with creative Drinks to offer to Members.
• Works with Chef to come up with creative ideas to improve service.
• Knowledge of daily service and events.
• Completing tasks given in a timely manner.
• Accomplish all additional tasks assigned by General Manager.

• Food safety certification.
• Alcoholic beverage certification.

• Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach.
• Push, pull or lift up to 50 pounds.
• Continuous repetitive motions.
• Work in hot, humid and noisy environment.

• High School diploma or GED; one year of related experience and/or training.
• Two years of experience in Fine Dining-Catering operations.
• Extensive knowledge of the private club industry’s food and beverage operations.
• Strong interpersonal and organizational skills.
• Polished, professional appearance and presentation.
• Experience with F&B cost control and operating procedures.
• Knowledge of wine, spirits and bar operations.
• Proficiency with Jonas modules, Point of Sale, and Dining Reservations.