Dining Room Manager
Position Summary
The Dining Room Manager is responsible for overseeing all front-of-house dining operations for a private club fine dining room to ensure exceptional service, member satisfaction, and efficient daily operations. This position supervises dining room staff, manages scheduling and payroll functions, coordinates communication between the dining room and kitchen, and ensures that all service, cleanliness, and hospitality standards are consistently maintained. The Dining Room Manager serves as a key leader in creating a welcoming and professional dining experience for members and guests.
Essential Duties and Responsibilities
The following duties are representative of the responsibilities of this position. Additional duties may be assigned as needed.
Staff Management and Leadership
- Develop and maintain employee work schedules based on anticipated member usage, guest counts, special events, and operational needs.
- Manage the recruitment process, including posting job openings, interviewing candidates, making hiring recommendations, and onboarding new employees.
- Train and coach dining room staff on service standards, point-of-sale (POS) procedures, menu knowledge, and member service expectations.
- Conduct pre-shift meetings to communicate daily information, menu features, event details, operational updates, and policy changes.
- Monitor employee performance and provide ongoing coaching, training, and corrective action when necessary.
- Ensure all dining room staff maintain proper appearance, hygiene, and compliance with uniform standards.
- Evaluate employee performance and participate in disciplinary and performance management processes in accordance with club policies.
Dining Room Operations
- Oversee daily dining room operations to ensure exceptional service and member satisfaction.
- Take reservations, manage reservation systems, and create daily seating charts to maximize efficiency and member experience.
- Greet and assist members and guests as needed.
- Monitor service quality to ensure accurate order taking, timely food delivery, and adherence to established service standards.
- Receive, investigate, and professionally resolve member and guest concerns regarding food, beverage, or service issues.
- Serve as the primary liaison between dining room staff and kitchen personnel to ensure smooth communication and service execution.
- Ensure all side work, cleaning assignments, and opening and closing duties are completed according to established standards.
- Maintain the appearance, cleanliness, organization, and proper setup of all dining room areas.
- Inspect dining room equipment and facilities regularly and submit maintenance work orders for repairs as necessary.
Administrative Responsibilities
- Maintain employee records related to scheduling, payroll, pay rates, job assignments, and other personnel matters.
- Review and approve employee time records and payroll information for accuracy.
- Update menu items, pricing, and related information within the POS system as required.
- Communicate weekly menu specials, menu changes, and dining-related information to the membership through approved communication platforms.
Event Coordination
- Coordinate and oversee dining room setup and execution for club events, banquets, and special functions.
- Execute banquet and event operations according to Banquet Event Orders (BEOs) and management directives.
- Ensure staffing, room setup, service execution, and event breakdown are completed according to club standards.
Qualifications
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.
Education and Experience
- High school diploma or General Education Degree (GED) required.
- One or more years of supervisory or leadership experience in hospitality, restaurant, club, or food service or related customer service environment preferred.
- Equivalent combinations of education and experience will be considered.
Language Skills
- Ability to read, analyze, and interpret documents such as safety rules, operating and maintenance instructions, policy manuals, and procedural documents.
- Ability to write routine reports, correspondence, schedules, and employee documentation.
- Ability to effectively communicate with members, guests, employees, and management in a professional manner.
Mathematical Skills
- Ability to calculate figures and amounts such as discounts, percentages, tips, proportions, and basic financial data.
Ability to perform basic business math, including percentages, discounts, payroll calculations, inventory counts, and sales reporting.
Reasoning Ability
- Ability to solve practical problems and make sound decisions in situations where limited standardization exists.
- Ability to interpret and carry out a variety of instructions furnished in written, oral, diagrammatic, or schedule form.
- Ability to manage multiple priorities while maintaining a high level of service and professionalism.
- Ability to exercise sound judgement, prioritize competing demands, and resolve operational and member service issues in a timely manner.
Supervisory Responsibilities
This position directly supervises Dining Room employees and carries out supervisory responsibilities in accordance with Club policies and applicable employment laws. Responsibilities include:
- Recruiting, interviewing, hiring, and onboarding employees.
- Training and developing staff members.
- Planning, assigning, and directing work activities.
- Evaluating employee performance.
- Recognizing and rewarding employee contributions.
- Participating in coaching, performance management, and employee development.
- Administering corrective action and disciplinary procedures when necessary.
- Addressing employee concerns and resolving workplace issues.
Work Environment
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this position. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.
- The employee is occasionally exposed to wet and/or humid conditions and extreme heat associated with food service operations.
- The noise level in the work environment is typically moderate but may increase during peak dining periods, special events, and club functions.
Physical Demands:
· The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly required to stand; walk and talk or hear. The employee is frequently required to reach with hands and arms. The employee is occasionally required to sit; use hands; climb or balance; stoop, kneel, crouch, or crawl and taste or smell. The employee must be able to occasionally lift and move items weighing up to 30 pounds, with or without reasonable accommodation. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perception and ability to adjust focus.
Join us as a Dining Room Manager where your leadership will inspire excellence in every guest interaction! We’re committed to supporting your growth in the hospitality industry by providing an engaging environment that values innovation, teamwork, and exceptional service delivery.
Pay: $38,000.00 - $45,000.00 per year
Benefits:
- Dental insurance
- Health insurance
- Paid time off
- Paid training
- Vision insurance
Work Location: In person
