Executive Dining Manager

Our customer is a leading global media and entertainment company that creates and distributes a large portfolio of content and brands across television, film, and streaming and is available in over 200 countries and territories and over 45 languages. Headquartered in New York, NY with more than 30 office locations in the United States.

Our Customer is seeking an Executive Dining Manager on a contract basis to help support their business needs. This role is onsite in Burbank, CA.

The Manager of Executive Dining functions as the front of house operational leader of the Executive Dining Room. Position manages dining room staff and operations of the department to meet the goals, objectives, and high standards of the Studio and the Office of the Chair/CEO including great food and great customer service.

Job Responsibilities:

• Hands-on leadership approach to ensure high standards are met daily
• Floor supervision and manages bookings for main dining room and two side dining rooms
• Event planning as requested by Office of Chair/CEO including set-up, décor, breakdown
• Attend and call meetings, communicating effectively
• Facilitate repairs & maintenance of food services equipment, works with external vendors and Office Services to coordinate and schedule kitchen and dining room maintenance/repairs
• Work with Chef to ensure a safe, healthy and clean food services environment. This includes the coordination of ServSafe training/exams and ensuring team’s compliance
• Distribute menu, collect orders and deliver food from Chef to Executive Suite teams.
• Maintain strict confidentiality with sensitive information
• Supply and stock beverages throughout day for CEO and guests in Exec. Suite Kitchen, Exec. Office, Exec. Conference Room and Exec. Dining Room.
• Arrange monthly linen pickup/delivery
• Ensure bar area upkeep and front of house flatware, glassware and dishware are cleaned and polished. This also includes clearing tables if dining downstairs and clearing dishes from Executive Suite Kitchen if dining upstairs.
• Collaborate with Chef to generate ideas that contribute to efficiencies and innovations to move operations forward and keep up with current needs and trends
• Responsible for scheduling, assignments, and supervision of staff to ensure sufficient coverage, approves weekly time and attendance
• Hires additional staffing as needed for larger events
• Effectively manage team, which includes, performance management, providing feedback, address issues that may arise and assist with disciplinary issues and conflicts in coordination with the Department head and Human Resources.
• Work to resolve situations and provide open communication vehicles.
• Work closely with the chef on developing staff, using Standard Operating Procedures, self-audits and training on skill set, safety, and security
• Liaise with Technology team and Executive Dining Room meeting attendees/guests for tech tests as needed
• Effectively work with Exec. Dining Room Chef to identify cost saving opportunities and efficiencies pertaining to food ordering and spend.
• Assist Chef, as needed, with analysis, forecasting, monitoring, and controlling cost of overhead.
• P-Card use and reconciliation for food, laundry, floral orders, etc.
• Wear a bunch of different hats and will be expected to work within ambiguity. Work will vary case by case will change every day
• Help the exec with next day operations
• Perform other related duties as needed

Must-Have Skills/Requirements

• Bachelor's degree from an accredited university in Food Services Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major and/or 5 years’ experience in the food and beverage, culinary or related professional area
• 5-7 years management experience in a food and beverage operation, with an emphasis in food knowledge and hospitality
• Culinary skills that include the involvement with kitchen management
• Excellent customer service and interpersonal skills with dedication to great service
• Ability to handle customer service situations with tact and diplomacy
• Demonstrated ability to work in a fast-paced environment, dealing with multiple tasks and priorities
• Strong managerial skills
• Knowledge of Microsoft Office including Word, Excel and Outlook
• Knowledge of Concur/P-Card Central preferred
• Must be willing to work as part of a team
• Ability to work effectively with all levels of management and person
• Needs to be well spoken and understand confidentiality
• Previous experience with C-level and talent required
• Previous food services and/or food & beverage management experience required
• Must be able to communicate effectively and tactfully with all levels of personnel both written and verbal
• Must be able to make appropriate business decisions
• Must be able to pay close attention to detail and understand written and verbal instructions
• Must be able to work well under time-constraints
• Must be well organized and schedule work effectively
• Must be able to handle multiple tasks under minimal supervision
• Must be able to use discretion related to highly confidential information
• Must be a highly effective problem solver
• Physical exertion requiring standing for long periods, walking, bending, lifting, carrying and maneuvering weights up to 25+ lbs.
• Must be proactive and capable of assuming additional responsibility as necessary

Available Perks (Available upon completion of the waiting period for eligible engagements): Medical, Dental, Vision, and 401k.

An Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, or protected veteran status and will not be discriminated against on the basis of disability.