Dining Room Manager

Pasadera Country Club • Monterey, CA

1d

About The Position

The Dining Room Manager leads daily restaurant and beverage operations, delivering exceptional guest experiences, developing the team, maintaining service standards, and achieving financial and operational goals. This is a hands-on leadership role that calls for strong communication, organization, and problem-solving skills, food expediting experience, and sommelier training. The manager builds a positive team culture through training, recognition, and accountability, while supporting hospitality and effective cost management.

The role requires availability for a flexible schedule, including day shifts, evenings, weekends, and holidays, based on business needs. Work may take place indoors and outdoors in varying weather conditions. The position involves extended periods of standing, walking, bending, stooping, and reaching, and may require lifting, carrying, pushing, or pulling objects weighing up to 50 pounds. Reasonable accommodations may be made to enable individuals with disabilities to perform essential job functions.

The company is an Equal Opportunity Employer committed to an inclusive environment. Applicants may contact Human Resources to request reasonable accommodation during the application and selection process.

Requirements

• At least five years of hospitality experience, emphasizing restaurant and beverage operations.
• Hands-on food expediting experience, including managing ticket flow, coordinating kitchen and service teams, and maintaining accuracy and quality during busy service periods.
• Sommelier training or formal wine education, with knowledge of wine styles, food and wine pairings, proper storage, and wine service.
• Demonstrated ability to lead, coach, and develop a team.
• Strong knowledge of restaurant service standards, food and beverage operations, and guest service.
• Experience managing budgets, controlling costs, and working toward financial targets.
• Working knowledge of point-of-sale systems, restaurant management software, and standard computer applications.
• Ability to forecast staffing, inventory, and operational needs.
• Excellent organizational, communication, delegation, and problem-solving skills.
• Ability to prioritize responsibilities and make sound decisions in a fast-paced environment.
• Availability for a flexible schedule that includes day shifts, evenings, weekends, and holidays, based on business needs.
• Ability to stand, walk, bend, stoop, and reach for extended periods; duties may involve lifting, carrying, pushing, or pulling objects weighing up to 50 pounds.

Responsibilities

• Lead restaurant and beverage service, ensuring consistent quality, cleanliness, presentation, and efficient opening and closing procedures.
• Manage the expo station as needed, coordinating kitchen and service teams to maintain accurate orders, appropriate pacing, and consistent presentation; ensure allergy and special dietary requests are communicated and addressed before dishes leave the kitchen.
• Build positive guest relationships, anticipate service needs, and promptly and professionally resolve concerns.
• Recruit, hire, train, schedule, and supervise restaurant and beverage staff; provide ongoing coaching, performance feedback, and recognition.
• Establish service expectations and hold team members accountable for hospitality, teamwork, professionalism, and execution.
• Apply sommelier training to support wine selection, storage, service, and food pairings; train staff to make informed recommendations and present and serve wine confidently.
• Manage controllable expenses, monitor sales and labor costs, and take action to meet approved budgets and financial targets.
• Forecast beverage and operating supply needs, oversee ordering and inventory controls, coordinate food purchasing and availability with the culinary team, minimize waste, and maintain appropriate stock levels.
• Collaborate with the culinary team on menu offerings, pricing, presentation, and seasonal updates, using guest feedback and sales performance.
• Maintain food safety, sanitation, and responsible alcohol service standards in accordance with applicable requirements and company policies.
• Coordinate with culinary, catering, and marketing teams on special events, promotions, and other revenue-generating activities.
• Monitor guest satisfaction, sales, labor costs, and inventory variances; develop and implement improvements as needed.
• Communicate across departments to support staffing, service readiness, and a consistent guest experience.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: No Education Listed