Dining Room Manager – Club Hospitality

About the role

The Dining Room Manager will oversee, direct, and coordinate planning, organizing, training, and leadership of club team members to achieve objectives in sales, costs, employee retention, guest service, food quality, cleanliness, and sanitation.

Key responsibilities

• Ensure all club policies, procedures, standards, and training programs are followed and completed on time.
• Provide responsive, friendly, and courteous service to members at all times.
• Control cash and other receipts according to club cash‑handling and reconciliation procedures.
• Achieve company objectives in sales, service, quality, appearance, and sanitation through training and a positive work environment.
• Compile and balance cash receipts at the end of each shift.
• Supervise and participate in kitchen and dining‑area cleaning activities.
• Investigate and resolve complaints regarding food quality, service, or accommodations.
• Control inventories of food, equipment, smallware, and liquor, and report shortages.
• Prepare required paperwork, forms, reports, and schedules in an organized manner.
• Observe and evaluate workers to ensure quality standards and complete disciplinary documentation.
• Forecast staff, equipment, and supply requirements based on the master menu.
• Inspect supplies, equipment, and work areas for efficiency and compliance with standards.
• Ensure compliance with all federal, state, county, and municipal health, safety, and labor regulations.
• Schedule labor to meet anticipated business activity while meeting labor‑cost objectives.
• Perform personnel actions such as hiring, terminating, orientation, training, and scheduling.
• Develop team members through managerial and professional development.
• Perform occasional food preparation or service tasks when needed.
• Arrange equipment maintenance, repairs, waste removal, and pest control.
• Greet and seat members, present menus and wine lists, and handle billing and payments.

Required profile

• Proven experience managing dining‑room or restaurant operations.
• Strong knowledge of health, safety, and labor regulations applicable to food‑service establishments.
• Ability to lead, train, and develop team members while enforcing club policies.

Required skills

• POS systems and cash‑handling equipment.
• Inventory management software.
• Office suite applications (e.g., Word, Excel) for reporting and scheduling.
• Use of personal computers, tablets, and handheld devices for operational tasks.