Dining Room Manager

It’s fun to work in a company where people truly BELIEVE in what they’re doing! We’re committed to bringing passion and customer focus to the business. The Dining Room Manager is responsible for leading and assisting the overall front‑of‑house operations team in a fine dining, high‑volume restaurant with a full‑service, all‑day bar to deliver exceptional guest experiences. The Dining Room Manager drives positive morale, team growth, and development, and owns a strong company culture to meet and exceed measurable goals: Labor, Generational Sustainability, and BEST. The ideal candidate will have previous successful experience leading service teams in a fine‑dining restaurant, including a beverage/sommelier team, and will consistently demonstrate strong emotional maturity, organization, reliability, and commitment to the dining room’s success. Essential Duties and Responsibilities Accountable to the Assistant or Director of Food and Beverage for all staffing and operational needs Operations Management: Oversee all aspects of daily operations including reservations management, seating arrangements, service standards, and facility cleanliness/maintenance Manage C/G/S inventories and order supplies Schedule and manage labor to match guest volume and labor budgets Communicate all company‑wide internal information to the dining room team Attend weekly F&B leadership, group, and other meetings as requested Staffing, Retention and Team Development: Maintain a professional and positive work environment that fosters teamwork, growth, and development Recruit, interview, hire, and train staff to meet service standards, foundational culture, and guest expectations Provide active leadership, mentorship, and performance feedback to ensure consistency and growth through each position Guest Experience and Service Excellence: Lead teams during service to maintain our service standards Address guest feedback and experience concerns in a professional and timely manner Financial Management: Manage provided labor, alcohol, and operations budgets Receive and review daily financial reports to ensure the restaurant meets its labor and revenue goals Must comply with all company policies and procedures. To perform the essential functions of this position regular and consistent attendance is required. Must be able to work well with other team members and managers and interact with our guests. Supervisory Responsibilities Assistant Dining Room Manager(s) Salaried Sommelier All hourly front‑of‑house team members Education and Experience Required: 4 or more years as a lead/head/GM operational manager in a high‑volume fine‑dining restaurant Competent knowledge of wines and spirits including varietals and production methods High proficiency with Microsoft Office (Word, Excel, Outlook, PowerPoint), online reservation management systems, and point‑of‑sales systems High School Diploma or equivalent required Language Skills Excellent verbal and written communication skills Effective communication with guests, team members, and managers Mathematical Skills Knowledge and understanding of property management cashiering procedures Basic math and budgeting comprehension Reasoning Ability Exercise judgment and make decisions based on job knowledge and awareness of company goals Physical Demands Lift up to 50 lbs. Remain on feet for long periods Operate company vehicle or golf cart safely Work Environment Dining Room, Bar, and Kitchen areas May occasionally be asked to go outside in all weather conditions Benefits Travel perks, property benefits, tuition reimbursement, paid time off with additional holidays, health insurance and flexible spending accounts, 401k match with profit share, and training and education programs. High Hampton is an Equal Opportunity Employer. #J-18808-Ljbffr