Dining Room Manager

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.

• Lead, mentor, and develop a dining room team of 70+ employees, including servers, bartenders, hosts, and support staff
• Foster and maintain a culture of accountability, professionalism, and hospitality that reflects the company’s core values
• Lead pre-service meetings for the team, setting clear expectations for each shift
• Support hiring process for dining room hourly employees
• Oversee training, and ongoing performance management to ensure consistency and growth across the team
• Maintain a strong presence on the floor to support, guide, and motivate the team
• Lead by example, demonstrating professionalism, composure, and a solution‑oriented mindset
• Contribute to a positive, inclusive, and high‑performing work environment
• Foster strong cross‑functional collaboration between dining room and kitchen teams

• Oversee daily dining room operations, including opening and closing, ensuring smooth and efficient service
• Maintain a strong, visible presence on the floor, anticipating guest needs and resolving issues proactively
• Act as the primary point of escalation for service‑related challenges
• Support the kitchen with expediting during service
• Ensure seamless coordination between the dining room, bar, and kitchen teams
• Manage reservations and seating to optimize flow, covers, and guest satisfaction in a high‑volume environment
• Uphold and refine service standards, ensuring alignment with company values
• Maintain expert knowledge of the menu, beverage program, and brand standards
• Ensure all guest‑facing areas meet the highest standards of cleanliness, organization, and compliance with health regulations
• Align staffing levels with business needs, making real‑time adjustments as needed
• Lead guest recovery efforts to ensure concerns are resolved and guests leave with a positive experience

• 2+ years of experience in a management role within a high‑volume restaurant environment
• Proven ability to lead large teams (50+ staff) in a fast‑paced setting
• Strong knowledge of service standards, food & beverage operations, and hospitality best practices
• Excellent communication, organizational, and problem‑solving skills
• Ability to remain composed under pressure and make decisive, guest‑focused decisions
• Flexible schedule, including evenings, weekends, and holidays
• Ability to manage confidential information with discretion
• Highly organized, adaptable, and able to perform in a fast‑paced environment
• Strong sense of accountability, urgency, and professionalism
• Ability to remain calm and composed under pressure
• Flexible schedule, including evenings, weekends, and holidays
• 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