Dining Room Manager
Gecko Hospitality
Dining Manager
Position: Dining Manager (Full-Time)
Location: North Carolina
Reports to: Director of Hospitality Operations / VP Operations
About the Property
A mission-driven wellness destination in the Blue Ridge Mountains, welcoming thousands of guests annually for retreats, conferences, and special events. Our dining program serves fresh vegetarian cuisine in a high-volume buffet environment focused on exceptional hospitality.
Position Summary
The Dining Manager leads all front-of-house dining operations and partners closely with the Executive Chef to deliver exceptional guest experiences. This leader oversees dining supervisors, servers, stewards, volunteers, scheduling, service standards, and daily operations while ensuring efficient coordination with the kitchen during retreats and programs ranging from approximately 50 to 500+ guests.
Key Responsibilities
Lead all front-of-house dining operations and guest service.
Hire, train, coach, schedule, and develop dining staff and supervisors.
Partner with the Executive Chef on meal execution, timing, presentation, and communication.
Maintain outstanding cleanliness, sanitation, and food safety standards.
Manage labor scheduling, productivity, inventory controls, and operating budgets.
Lead dining operations for large retreats, conferences, and special events.
Coordinate with Events, Reservations, Housekeeping, Facilities, and Volunteer teams.
Resolve guest concerns promptly and professionally.
Develop a culture of hospitality, teamwork, accountability, and continuous improvement.
Qualifications
5+ years leading high-volume dining, banquet, conference center, resort, university, camp, cruise, or retreat food service.
Proven leadership of teams of approximately 15-20 employees.
Experience serving buffet-style meals for approximately 50-500+ guests preferred.
Strong financial acumen including labor and food cost management.
Excellent communication, coaching, and organizational skills.
ServSafe Manager certification preferred.
Appreciation for wellness, vegetarian cuisine, and mission-driven hospitality.
Success Measures
Guest satisfaction
Food and labor cost targets
Health inspection excellence
On-time meal execution
Employee retention and engagement
Cross-department collaboration
Position: Dining Manager (Full-Time)
Location: North Carolina
Reports to: Director of Hospitality Operations / VP Operations
About the Property
A mission-driven wellness destination in the Blue Ridge Mountains, welcoming thousands of guests annually for retreats, conferences, and special events. Our dining program serves fresh vegetarian cuisine in a high-volume buffet environment focused on exceptional hospitality.
Position Summary
The Dining Manager leads all front-of-house dining operations and partners closely with the Executive Chef to deliver exceptional guest experiences. This leader oversees dining supervisors, servers, stewards, volunteers, scheduling, service standards, and daily operations while ensuring efficient coordination with the kitchen during retreats and programs ranging from approximately 50 to 500+ guests.
Key Responsibilities
Lead all front-of-house dining operations and guest service.
Hire, train, coach, schedule, and develop dining staff and supervisors.
Partner with the Executive Chef on meal execution, timing, presentation, and communication.
Maintain outstanding cleanliness, sanitation, and food safety standards.
Manage labor scheduling, productivity, inventory controls, and operating budgets.
Lead dining operations for large retreats, conferences, and special events.
Coordinate with Events, Reservations, Housekeeping, Facilities, and Volunteer teams.
Resolve guest concerns promptly and professionally.
Develop a culture of hospitality, teamwork, accountability, and continuous improvement.
Qualifications
5+ years leading high-volume dining, banquet, conference center, resort, university, camp, cruise, or retreat food service.
Proven leadership of teams of approximately 15-20 employees.
Experience serving buffet-style meals for approximately 50-500+ guests preferred.
Strong financial acumen including labor and food cost management.
Excellent communication, coaching, and organizational skills.
ServSafe Manager certification preferred.
Appreciation for wellness, vegetarian cuisine, and mission-driven hospitality.
Success Measures
Guest satisfaction
Food and labor cost targets
Health inspection excellence
On-time meal execution
Employee retention and engagement
Cross-department collaboration
Vacancy posted 2 days ago
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