Dining Room Manager

Responsibilities

1.Operational Leadership: Oversee daily dining room, bar, terrace, patio, host stand, and service station operations to ensure smooth service, balanced pacing, proper setup, cleanliness, and readiness for each shift.

2. Service Execution: Lead the floor during service by greeting members and guests, monitoring reservations, table turns, food quality, ticket times, service flow, and overall member satisfaction.

3. Team Leadership: Train, coach, support, and hold front-of-house employees accountable for service standards, teamwork, appearance, professionalism, and performance expectations.

4. Communication: Coordinate clearly with culinary, bar, event, leadership, and support teams regarding reservations, member notes, menu updates, service priorities, special requests, and operational concerns.

• 5. Member Experience: Build rapport with members and guests, anticipate preferences, address concerns promptly, and ensure follow-through on service recovery or leadership follow-up needs.
• 6. Administrative Accountability: Maintain accurate floor plans, staffing assignments, tip pools, POS entries, checkout documentation, sales reports, operational notes, maintenance requests, and end-of-shift paperwork.
• 7. Standards & Compliance: Uphold Keowee Key standards for steps of service, food safety, alcohol service, workplace safety, uniform compliance, cleanliness, security, and company policies.
• 8. Continuous Improvement: Support recruiting, onboarding, training, scheduling, inventory communication, and process improvements that strengthen service quality, efficiency, and team development.
• 9. Additional Duties: Perform other duties as assigned by Food & Beverage leadership.

Qualifications

1.High school diploma required.

2. Three to five years of private club, fine dining, restaurant, or comparable hospitality leadership experience required.

• 3. Strong leadership, communication, organization, coaching, and problem-solving skills required.
• 4. Ability to remain calm, professional, and solutions-focused in a high-volume member-service environment.
• 5. Working knowledge of Microsoft Office Suite and club management/POS systems required; Jonas Encore, Northstar, or similar systems preferred.
• 6. ServSafe and TIPS certification preferred, or ability to obtain as required.

The Dining Room Manager leads front-of-house dining operations with a focus on member experience, service consistency, team performance, and operational readiness. This position serves as a visible floor leader who connects dining service, culinary communication, staff accountability, and Keowee Key's hospitality standards.