Private Dining Manager Jobs (NOW HIRING)

Established in 2017, Prime Hospitality Group started with five Ruth’s Chris Steak House restaurants and swiftly grew to become the largest franchise group of the global brand with twelve current locations. In recent years, we have expanded to additional food and beverage concepts such as our French inspired café, Un Deux Trois. Our continued expansion in the hotel hospitality space has resulted in a thriving collection of exciting, service‑oriented brands.

As a committed employer, we seek dedicated Team Members and empower them to achieve their goals. With passion and values to guide our Team, we work tirelessly to provide unparalleled hospitality and outstanding experiences.

POSITION SUMMARY

Under the direction of the General Manager or Manager‑on‑Duty, the Private Dining & Events Manager successfully books a high volume of repeat catering and private dining space events within the restaurant and pursues off‑site catering opportunities within each market segment. This role is responsible for coordinating and arranging all the details of each event to ensure guest satisfaction, confirming with the guest continuously throughout the sales and execution of the sale, as well as with key FOH and BOH managers to ensure the entire restaurant team is in a position to deliver unparalleled dining service with a Demand for Excellence and Passion for Hospitality in accordance with all Company and RCSH operating guidelines, standards, policies, procedures, and PHG Values. The Private Event Sales Manager also actively networks and promotes the brand within the community.

ESSENTIAL JOB FUNCTIONS (Key Tasks and Responsibilities)Demand for Excellence

• Perform the role in accordance with all Company and RCSH operating guidelines, standards, policies, procedures, and PHG Values.
• Maintains professional demeanor, a clean and presentable uniform, and practices positive personal hygiene and cleanliness habits during all shifts.

Passion for Hospitality

• Actively monitor each private event with a Demand for Excellence and a Passion for Hospitality, ensuring each guest is greeted upon arrival for scheduled event to review arrangements and introduce them to the Manager‑on‑Duty and the lead server, oversee event execution through entrée service and assist as needed to ensure proper timing and complete guest satisfaction.
• Ensure items provided to guests/VIPs outside of the outlined contract are captured and accurately charged as intended to the client upon close out of the event.
• Immediately seek to understand guest perspectives when complaints arise to quickly come to a suggested means of resolution with the focus on maintaining confidence and loyalty with our guests.
• Foster relationships with guests/VIPs who book events in order to maintain a catalogue of repeat business while prospecting for new business, conducting a post‑event follow up to ensure a “Raving Fan” experience was delivered and to inquire about repeat bookings.

Hunger to Grow

• Tireless pursuit of private event business from a variety of sources – conventions, sporting teams, local area events, corporations, etc., willing to make cold calls as well as managing incoming requests from existing clients.
• Participate in weekly FOH staff meetings and training sessions as directed by General Manager; remain current on all menu offerings and promotions within the restaurant; stay abreast of current trends in the private dining and catering industry and communicate these trends to the GM.
• Actively aware of local area events, new companies coming to town, etc. to identify potential new sales targets.

Unwavering Commitment

• Plan, organize, and coordinate with the General Manager, Executive Chef, and Team Members to ensure excellence in execution and complete guest satisfaction, including timely entering events into Open Table reservation system.
• Partner closely with the FOH Managers on each scheduled event, ensuring the host/hostess are aware of all events scheduled for the week any special needs such as working on room setup and layouts in Open Table for each private event space.
• Partner closely with the Executive Chef on event menus, managing package pricing, anticipated demand, and availability for certain items, as well as communication of confirmed final guest counts and menus.

Desire to Win

• In coordination with GM, develop annual sales budgets and create marketing plans to generate sales leads and increase private dining and catering sales; coordinate execution of plan with management team; work with management team to execute outside activities of local store marketing plan.
• Review all catering and private party sales to compare to prior year sales and current budget on a weekly basis comparing against established goals for the relevant time period, communicating wins and analyzing where results have fallen short to establish and enact strategic plans to meet goals.
• Promote the restaurant locally by participating in networking opportunities, joining local organizations, and participating in and/or attending events/functions within the community (e.g., hotel concierges, Chamber of Commerce, Rotary) to promote the restaurant and build sales.

PHYSICAL DEMANDS

• Must be able to use fingers to operate POS system, make change and use credit card transactions accurately.
• Must be able to carry trays, and lift and handle supplies, smallwares and equipment weighing up to 35 pounds.
• Must be able to walk or stand exert well‑paced mobility during entire shift (approx. 6-8 hours).
• Must have good sense of balance, be physically able to reach, bend, kneel, squat and stoop on a frequent basis.
• Must be able to hear well with loud background noise.

REQUIRED SKILLS/ABILITIES

• High school diploma or G.E.D..
• One year or greater of proven growth with private event sales experience in a fine dining restaurant.
• Ability to travel up to 25% of time.
• Must have a valid driver’s license and reliable transportation covered by insurance available to make calls outside of the restaurant and attend offsite catering events.
• Ability to multi‑task in a fast‑paced environment effectively and efficiently.
• Must be able to work a flexible schedule and expect to work weekends, nights, and holidays.
• Must have proven proficiency with Office 365 software: Word, Excel, Power Point, Outlook.
• Collaboration/Teamwork: Proven ability to successfully work toward a common goal with others, including actively listening to others, taking responsibility for mistakes, and respecting the diversity of your colleagues.
• Communication: Proven ability to articulate thoughts and express ideas effectively using oral, written, visual and non‑verbal communication skills, as well as listening skills to gain understanding. The ability to deliver information in person, in writing, and in a digital world.
• Conflict Resolution: Proven ability to facilitate the prevention of and/or de‑escalation and resolution of conflict while preserving a professional relationship with colleagues, guests, vendors, clients, etc.
• Customer Focus: Proven ability to gain insight into customer needs, identifying opportunities that benefit the customer, building and delivering solutions to meet customer expectations and establishing and maintaining loyal customer relationships.
• Financial Acumen: Proven level of understanding of financial terminology, statements, cash flows, and concepts, and the ability to use this information to make informed critical business decisions within the scope of your role that have financial impact.
• Inclusive Excellence: Proven ability to understand and respect different perspectives and cultures, demonstrating sensitivity to cultural norms, expectations, and ways of communicating, contributing to a work climate where differences are valued and supported, and apply others’ diverse experiences, styles, backgrounds, and perspectives to get results.
• Problem Solver: Proven ability to solve problems by analyzing situations and applying critical thinking in order to resolve problems and decide on courses of action and implement the solutions developed in order to overcome problems and constraints.
• Must successfully complete restaurant training program and maintain a willingness to learn.

PREFERRED SKILLS/ABILITIES

Bachelor’s Degree in Sales/Marketing.

WORK AUTHORIZATION REQUIREMENTS

Authorized to work in the United States of America.

AFFIRMATIVE ACTION/EEO STATEMENT

PHG is an equal opportunity employer that is committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, sex, religion, sexual orientation, national origin, disability, genetic information, pregnancy, or any other protected characteristic as outlined by federal, state, or local laws. Our policy applies to all employment practices within our organization, including hiring, recruiting, promotion, termination, layoff, recall, leave of absence, compensation, benefits, training, and apprenticeship. PHG makes hiring decisions based solely on qualifications, merit, and business needs at the time.

OTHER DUTIES

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice. The above requirements outline management’s assignment of essential job functions. This information contained herein does not constitute a contract, express or implied.