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Job Description
Manager of Dining Operations Pay:
From $64,000 per year Summary of Responsibilities The Manager of Dining Operations is responsible for the day-to-day leadership and management of all dining room operations at Cedarbrook Country Club, a premier private club dedicated to delivering an exceptional member and guest experience. Serving as the primary on-floor leader and Manager on Duty (MOD), this role is highly service-driven and hands-on, with a strong emphasis on active floor management, team leadership, and real-time service oversight. While supporting broader Food & Beverage initiatives, this position is primarily accountable for the execution, consistency, and overall success of dining operations, ensuring service standards consistently reflect the expectations of a premier private club environment. Primary Responsibilities Lead and oversee all daily dining room operations, ensuring a seamless, efficient, and elevated member experience. Serve as the primary Manager on Duty (MOD), maintaining a consistent and visible presence throughout all meal periods. Supervise, coach, and support all front-of-house service staff, fostering accountability, teamwork, and adherence to club service standards. Manage the flow of service, including reservations, seating, pacing, and table management to maximize efficiency and member satisfaction. Build strong relationships with members and guests by maintaining a visible presence and engaging throughout service. Address member concerns and service recovery opportunities promptly, professionally, and proactively. Train, mentor, and develop front-of-house team members with a strong focus on hospitality, professionalism, and continuous improvement. Lead daily pre-service meetings and ongoing training sessions to reinforce service standards, menu knowledge, and operational priorities. Partner closely with the Executive Chef and culinary team to ensure effective communication and seamless coordination between the front and back of house. Maintain and enforce all departmental Standard Operating Procedures (SOPs), cleanliness standards, and service expectations. Oversee accurate POS execution, cash handling procedures, and team compliance with operational policies. Assist with staff scheduling, payroll review, labor management, and tip distribution for dining operations. Support banquet and club event operations as needed to ensure consistent service excellence across all Food & Beverage outlets. Ensure compliance with all health, sanitation, safety, and responsible alcohol service regulations. Communicate regularly with the Director of Food & Beverage regarding operational performance, staffing, member feedback, and opportunities for continuous improvement. Assist with departmental initiatives including inventory management, cost control, budgeting, and operational process improvements. Qualifications & Skills Strong, hands-on leadership style with a consistent and professional floor presence. Demonstrated ability to lead high-volume dining operations while maintaining exceptional service standards. Excellent communication, interpersonal, and relationship-building skills. Thorough understanding of dining room operations, service sequencing, reservation management, and guest flow. Ability to make sound decisions, solve problems quickly, and remain composed in a fast-paced environment. Proven experience recruiting, training, coaching, and developing hospitality professionals. Working knowledge of POS systems, reservation platforms, and Microsoft Office applications. Highly organized with excellent time management and attention to detail. Flexible schedule, including evenings, weekends, holidays, and special events. Education & Experience Bachelor's degree in Hospitality Management, Business Administration, or a related field preferred. Minimum of 3-5 years of progressive management experience in food and beverage operations, with significant responsibility for dining room leadership. Previous experience in a private club, upscale restaurant, resort, or luxury hospitality environment is strongly preferred. RAMP Certification (or ability to obtain within 30 days of hire).
Pay:
From $64,000.00 per year
Benefits:
401(k) 401(k) matching Dental insurance Employee discount Flexible schedule Health insurance Paid time off Paid training Vision insurance Application Question(s): Do you have at least 3 years of progressive management experience in food and beverage operations?
