Required Years of Experience
2 years
Job Details
We’d love to have you join our team!
Dalida has expanded to six days of service and opening a second restaurant later this year. We are currently seeking reliable, hospitality minded Manager in Training to join our front of house team.
MANAGER IN TRAINING
We are seeking a passionate, curious, and hospitality-driven Manager in Training to join our team. This is a hands-on, immersive role designed for someone who wants to truly understand how an exceptional dining room operates - and how people within it collaborates - from the ground up.
This position is ideal for a future leader who believes that great management begins with empathy, presence, who knows the importance of genuinely connecting with both guests and team members across roles, backgrounds, and personalities.
About the Role
As a Manager in Training, you will rotate through all front-of-house positions — hosting, bussing, running, and serving— to gain a complete understanding of service flow, guest experience, and team dynamics. You’ll work closely with our leadership team, learning not just what we do, but why we do it.
This is not a desk job. It’s an opportunity to build real credibility, confidence, and leadership skills in a Michelin-starred environment.
What You’ll Do
- Deliver warm, polished, and intuitive service across all FOH roles
- Build genuine rapport with guests while maintaining professionalism and boundaries
- Understand fine dining service standards, pacing, and tone
- Learn reservation management, table flow, and guest recovery
- Develop the ability to read the room, anticipate guest needs, and adapt your approach
- Support team culture through respect, consistency, accountability and emotional awareness
- Observe and participate in daily management decisions and service leadership
Training Structure & Milestones Achievement: Your growth will be guided by clear milestones, including:
- Mastery of each FOH position with confidence and consistency
- Demonstrated ability to connect with guests in a natural, grounded way
- Demonstrated understanding of service standards and guest experience
- Strong interpersonal communication with kitchen, bar, and service teams
- Ability to lead a section or shift with oversight
- Readiness to step into supervisory responsibilities
Qualifications
- Someone who leads with humility, curiosity, care and emotional intelligence
- A strong communicator who can connect with a wide range of personalities and backgrounds
- Experience in hospitality is required; fine dining experience is a plus (2 year min)
- A genuine desire to grow into a people-centered leadership role
- Calm, thoughtful, and service-oriented under pressure
- Comfortable receiving feedback and self-reflecting as part of growth
Compensation
Compensation will be determined based on role responsibilities, experience, and performance. This position may include hourly wages, tips, and the potential for a salaried structure as the role evolves.
Compensation Details
Compensation: Hourly ($19.18) plus tips
Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, 401k, Potential Bonuses, Dining Discounts, uniforms, meal everyday you work
Required Skills
Self-Starter
Leadership
Detail Oriented
Team Collaboration
Attentiveness
Adaptability
Time Management
Customer Service
Read more
Mediterranean
Fine Dining
Part of Dalida & Maria Isabel
We built Dalida on the hospitality, culture, fresh ingredients and familiar flavors of the Eastern Mediterranean. Our food is best enjoyed shared across the table. The legacy of Istanbul, once Constantinople, is greater than meets the eye. It's the palace and the countryside, the business and cultural capital. It's a little Turkish, a little Greek, Armenian, Jewish, Arabic and Persian. From the Eastern-most to the Western-most point of the Western world, we tell a story of an Istanbul that could have been, a story of the Eastern Mediterranean that manifests itself in San Francisco, a city also built on seven hills, one that welcomes, empowers and celebrates all that want to be here.
We invite guests to follow the principle of “little little in the middle,” savoring an assortment of mezes while enjoying lively conversation with companions.
In addition to sourcing responsibly from nearby farms and purveyors and collaborating with local artists to decorate the restaurant’s interior, the team also works to select products with the lowest ecological footprint. In particular, they are committed to building flexible and plant-forward menus that give diners the option of having a fully vegetable-driven experience. Dalida’s team also strives for full utilization of ingredients, candying spent walnuts from their homemade nocino or making stock from limes that have already been juiced. Products that don’t get used go back into the park’s compost structure and are ultimately used to enrich the community garden where the chefs grow a number of their ingredients. And because they are leasing the space from the Presidio, proceeds from the restaurant also go towards supporting a national park site.
Of course, we put a great deal of thought into the food, beverages, music, design, and all the other details. However, the business of restaurants is all about the people who make it happen, and we put our team at the heart of this concept.
Awards / Distinctions
2025
20252024
2023
