Dining Room Manager

Dining Room Manager

We are seeking a thoughtful, engaged Dining Room Manager to lead our front-of-house team and shape the guest experience. Working directly with ownership and alongside the Chef, this person will foster a dining room defined by gracious hospitality, confident service, and attention to detail.

As the face of the dining room, the Dining Room Manager sets the tone for both guests and staff. They lead by example, build a knowledgeable and motivated team, and maintain our standards throughout daily operations.

In collaboration with the management team, they develop and maintain our beverage offerings—from water, tea, coffee to wine. They oversee service, reservations, guest relations, scheduling, human resources, labor costs, wine inventory, and private events.

The ideal candidate shares our commitment to sustainability and local sourcing, bringing their own perspective and passion to the way we express that philosophy through hospitality.

Responsibilities

• Lead daily dining room operations, overseeing service standards, pacing, and communication between the kitchen and front of house.
• Build, train, and support the front-of-house team through interviewing, hiring, coaching, performance reviews, and disciplinary action when necessary.
• Manage staff schedules and labor costs in alignment with business needs and service standards.
• Oversee reservations, guest communications, special requests, and service recovery.
• Drive food and beverage revenue through informed recommendations, thoughtful staff education, and attentive hospitality.
• Collaborate with ownership and the culinary team on beverage offerings, menu accuracy, and staff product knowledge.
• Maintain current menus across printed materials, the website, reservation platforms, and the POS.
• Manage beverage purchasing, product levels, weekly inventories, cost controls, and loss prevention.
• Develop and maintain relationships with beverage producers, representatives, and vendors.
• Coordinate bookings and execution for private dinners, special functions, and catered events, including event-specific menus developed with the culinary team.
• Complete operational reports and administrative duties, and contribute to marketing and financial decisions.
• Ensure front-of-house practices meet applicable sanitation, food handling, alcohol service, and other regulatory requirements.

Qualifications

• Experience leading a front-of-house team in a full-service restaurant.
• A strong understanding of dining room service and a demonstrated commitment to guest care.
• Knowledge of wine and beverages, with enthusiasm for continued learning and staff education.
• Experience with scheduling, inventory, purchasing, POS systems, and reservation management.
• Clear communication, sound judgment, and the ability to remain composed during busy service.
• Strong organizational skills and the ability to manage competing priorities.
• A collaborative leadership style grounded in accountability, integrity, and respect.
• Availability to work evenings, weekends, and events as required.
• Ability to perform the physical duties of restaurant service, including extended periods of standing and moving supplies, with reasonable accommodation as needed.