Dining Room Manager

Mad Nice, part of Heirloom Hospitality, is seeking an experienced Restaurant Manager to help lead our front of house team. We’re looking for a hands-on leader who cares deeply about hospitality, stays engaged on the floor, and takes pride in developing people and delivering an exceptional guest experience.

Our core values guide how we support our teams, welcome our guests, and hold ourselves accountable. As we grow, we’re committed to creating opportunities for our people to grow with us.

Your Role

You’ll partner with the General Manager, culinary leaders, and management team to lead daily operations, support your team, drive sales, and manage costs while maintaining Mad Nice’s standards of hospitality.

Your responsibilities will include:

• Maintain an active presence on the floor, guiding service, supporting the team, and building guest relationships.
• Anticipate guest needs and resolve concerns with care, urgency, and sound judgment.
• Assist with hiring, training, scheduling, and developing team members.
• Set clear expectations and provide ongoing coaching, recognition, and documented performance feedback.
• Address performance concerns consistently and in partnership with the General Manager and HR.
• Monitor sales, labor, and operating costs, adjusting daily decisions to support financial goals.
• Build knowledge of our food and beverage programs and help the team confidently share them with guests.
• Coordinate with culinary and beverage teams to support smooth service and consistent execution.
• Uphold company standards for health, safety, sanitation, emergency procedures, and facility care.
• Contribute ideas that improve operations, strengthen the team, and enhance the guest experience.
• Perform other duties as assigned.

What You Bring

• At least one year of hospitality management experience; high-volume or fine dining experience is a plus.
• A commitment to caring for both guests and team members.
• The ability to lead with composure, communicate clearly, and make decisions under pressure.
• Strong organizational skills, follow-through, and attention to detail.
• Experience coaching teams, resolving conflict, and holding people accountable with respect.
• An interest in culinary and beverage programs, with a willingness to learn and teach.
• An understanding of restaurant financial performance and how daily decisions affect results.
  
• The ability to perform essential duties that involve standing, walking, and bending throughout a shift, with or without reasonable accommodation.

What We Offer

• Competitive salary
• Medical, dental, and vision benefits
• Paid vacation following 90 days of employment
• Opportunities for professional development and advancement
• A collaborative environment where your ideas and contributions matter

We value leaders who contribute, take ownership, and understand that consistency and care show up in the smallest details.