Dining Room Manager

About the role

The Dining Room Manager leads and assists the front-of-house operations team in a fine dining, high-volume restaurant with a full-service, all-day bar to deliver exceptional guest experiences. The role focuses on positive morale, team growth, development, and ownership of a strong company culture while meeting and exceeding labor, generational sustainability, and business excellence targets.

Responsibilities

• Accountable to the Assistant or Director of Food and Beverage for all staffing and operational needs.
• Oversee daily operations, including reservations management, seating arrangements, service standards, and facility cleanliness/maintenance.
• Manage C/G/S inventories and order supplies.
• Schedule and manage labor to meet guest volume and labor budgets.
• Communicate company-wide internal information to the dining room team.
• Attend weekly F&B leadership, group, and other meetings as requested.
• Maintain a professional and positive work environment that fosters teamwork, growth, and development.
• Recruit, interview, hire, and train staff to meet service standards, foundations, and culture.
• Provide active leadership, mentorship, and performance feedback to team members.
• Lead teams during service to maintain service standards.
• Address guest feedback and experience concerns professionally and timely.
• Manage labor, alcohol, and operations budgets.
• Review daily financial reports to ensure labor and revenue goals are met.
• Comply with all company policies and procedures.
• Regular and consistent attendance is required.

Supervisory Responsibilities

• Assistant Dining Room Manager(s)
• Salaried Sommelier
• All hourly front-of-house team members

Requirements

• 4+ years as a lead/head/GM operational manager in a high-volume fine-dining restaurant.
• Competent knowledge of wines and spirits, including varietals and production methods.
• High proficiency with Microsoft Office (Word, Excel, Outlook, PowerPoint), online reservation management systems, and point-of-sale systems.
• High School Diploma or equivalent required.
• Excellent verbal and written communication skills.
• Ability to effectively communicate with guests, team members, and managers.
• Knowledge of property management cashiering procedures and basic math for budgeting.
• Ability to exercise judgment and make decisions based on job knowledge and company goals.

Physical Demands

• Ability to lift up to 50 lbs.
• Ability to be on feet for long periods of time.
• Ability to safely operate a company vehicle or golf cart.

Work Environment

• Dining Room, Bar, and Kitchen areas.
• May occasionally be asked to go outside in all weather conditions.