Manager of Dining Operations
Pay: From $64,000 per year
Summary of Responsibilities
The Manager of Dining Operations is responsible for the day-to-day leadership and management of all dining room operations at Cedarbrook Country Club, a premier private club dedicated to delivering an exceptional member and guest experience. Serving as the primary on-floor leader and Manager on Duty (MOD), this role is highly service-driven and hands-on, with a strong emphasis on active floor management, team leadership, and real-time service oversight.
While supporting broader Food & Beverage initiatives, this position is primarily accountable for the execution, consistency, and overall success of dining operations, ensuring service standards consistently reflect the expectations of a premier private club environment.
Primary Responsibilities
- Lead and oversee all daily dining room operations, ensuring a seamless, efficient, and elevated member experience.
- Serve as the primary Manager on Duty (MOD), maintaining a consistent and visible presence throughout all meal periods.
- Supervise, coach, and support all front-of-house service staff, fostering accountability, teamwork, and adherence to club service standards.
- Manage the flow of service, including reservations, seating, pacing, and table management to maximize efficiency and member satisfaction.
- Build strong relationships with members and guests by maintaining a visible presence and engaging throughout service.
- Address member concerns and service recovery opportunities promptly, professionally, and proactively.
- Train, mentor, and develop front-of-house team members with a strong focus on hospitality, professionalism, and continuous improvement.
- Lead daily pre-service meetings and ongoing training sessions to reinforce service standards, menu knowledge, and operational priorities.
- Partner closely with the Executive Chef and culinary team to ensure effective communication and seamless coordination between the front and back of house.
- Maintain and enforce all departmental Standard Operating Procedures (SOPs), cleanliness standards, and service expectations.
- Oversee accurate POS execution, cash handling procedures, and team compliance with operational policies.
- Assist with staff scheduling, payroll review, labor management, and tip distribution for dining operations.
- Support banquet and club event operations as needed to ensure consistent service excellence across all Food & Beverage outlets.
- Ensure compliance with all health, sanitation, safety, and responsible alcohol service regulations.
- Communicate regularly with the Director of Food & Beverage regarding operational performance, staffing, member feedback, and opportunities for continuous improvement.
- Assist with departmental initiatives including inventory management, cost control, budgeting, and operational process improvements.
Qualifications & Skills
- Strong, hands-on leadership style with a consistent and professional floor presence.
- Demonstrated ability to lead high-volume dining operations while maintaining exceptional service standards.
- Excellent communication, interpersonal, and relationship-building skills.
- Thorough understanding of dining room operations, service sequencing, reservation management, and guest flow.
- Ability to make sound decisions, solve problems quickly, and remain composed in a fast-paced environment.
- Proven experience recruiting, training, coaching, and developing hospitality professionals.
- Working knowledge of POS systems, reservation platforms, and Microsoft Office applications.
- Highly organized with excellent time management and attention to detail.
- Flexible schedule, including evenings, weekends, holidays, and special events.
Education & Experience
- Bachelor's degree in Hospitality Management, Business Administration, or a related field preferred.
- Minimum of 3–5 years of progressive management experience in food and beverage operations, with significant responsibility for dining room leadership.
- Previous experience in a private club, upscale restaurant, resort, or luxury hospitality environment is strongly preferred.
- RAMP Certification (or ability to obtain within 30 days of hire).
Pay: From $64,000.00 per year
Benefits:
- 401(k)
- 401(k) matching
- Dental insurance
- Employee discount
- Flexible schedule
- Health insurance
- Paid time off
- Paid training
- Vision insurance
Application Question(s):
- Do you have at least 3 years of progressive management experience in food and beverage operations?
Work Location: In person
