Position Summary
The Dining Room Manager oversees daily dining room operations, ensuring a consistently high level of service and an exceptional guest experience. This role supports the team on the floor, upholds service standards, and fosters a strong, positive team culture.
The Dining Room Manager maintains a visible, active presence during service, leading the team in real time while ensuring seamless coordination across all areas of the restaurant. This is a hands-on leadership role requiring a deep understanding of hospitality, with the ability to thrive in a fast-paced environment while balancing elevated service standards with operational efficiency.
Reports to: General Manager
Leadership & Team Development
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Lead, mentor, and develop a dining room team of 70+ employees, including servers, bartenders, hosts, and support staff
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Foster and maintain a culture of accountability, professionalism, and hospitality that reflects the company’s core values
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Lead pre-service meetings for the team, setting clear expectations for each shift
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Support hiring process for dining room hourly employees
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Oversee training, and ongoing performance management to ensure consistency and growth across the team
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Maintain a strong presence on the floor to support, guide, and motivate the team
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Lead by example, demonstrating professionalism, composure, and a solution-oriented mindset
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Contribute to a positive, inclusive, and high-performing work environment
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Foster strong cross-functional collaboration between dining room and kitchen teams
Service & Guest Experience
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Oversee daily dining room operations, including opening and closing, ensuring smooth and efficient service
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Maintain a strong, visible presence on the floor, anticipating guest needs and resolving issues proactively
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Act as the primary point of escalation for service-related challenges
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Support the kitchen with expediting during service
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Ensure seamless coordination between the dining room, bar, and kitchen teams
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Manage reservations and seating to optimize flow, covers, and guest satisfaction in a high-volume environment
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Uphold and refine service standards, ensuring alignment with company values
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Maintain expert knowledge of the menu, beverage program, and brand standards
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Ensure all guest-facing areas meet the highest standards of cleanliness, organization, and compliance with health regulations
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Align staffing levels with business needs, making real-time adjustments as needed
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Lead guest recovery efforts to ensure concerns are resolved and guests leave with a positive experience
Qualifications
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2+ years of experience in a management role within a high-volume restaurant environment
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Proven ability to lead large teams (50+ staff) in a fast-paced setting
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Strong knowledge of service standards, food & beverage operations, and hospitality best practices
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Excellent communication, organizational, and problem-solving skills
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Ability to remain composed under pressure and make decisive, guest-focused decisions
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Flexible schedule, including evenings, weekends, and holidays
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Ability to manage confidential information with discretion
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Highly organized, adaptable, and able to perform in a fast-paced environment
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Strong sense of accountability, urgency, and professionalism
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Ability to remain calm and composed under pressure
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Flexible schedule, including evenings, weekends, and holidays
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Ability to stand and walk for extended periods (8+ hours), and to crouch, bend, and lift or move 25+ lbs, with or without reasonable accommodation
More detail about HUMM part of Daniel Humm Hospitality
