2026 April-October Seasonal Dining Room Manager
About The Position
Supervises and coordinates activities of dining room personnel to provide fast and courteous service to patrons by performing the following duties: Essential Functions: Provides excellent guest service. Is thoroughly familiar with the property and all its services. Is generally familiar with other lodges and activities in CSP. Oversees the proper arrangement of the tables, chairs, service stands and service equipment. Inspects table settings to be sure that each is properly arranged and that each conforms to the standards of the operation. Conducts a brief meeting before each meal to inspect the personal appearance of each food server and busser, go over the menu for the meal period and discuss any special information that the service staff needs to know. Assigns the service stations with fairness and a sense of balance for workload and tips, taking into account distance from the kitchen, number of seats, desirability of dining room location and station arrangement. Works out any communication difficulties with the kitchen and keeps service staff aware of items that have been sold out or are in short supply. Supervises the service staff in controlling payment of guest checks, overseeing the proper handling of credit cards and controlling food from the kitchen. Trains the staff in the techniques of suggestive selling. Supervises the service and sets the standard for the decorum of the service staff. Completes daily reports as needed or directed. Completes month-end inventories as needed or directed. May be assigned other duties, sometimes in other departments, as the need arises to support fellow staff members in achieving the company mission.
Requirements
- High School diploma or general education degree (GED) or one-to-three-months related experience and/or training or equivalent combination or education and experience.
- Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.
- Ability to interpret a variety of instructions furnished in written oral, diagram or schedule form.
- Requires grasping, writing, standing, walking, repetitive motions, listening and hearing abilities and visual acuity.
- Talking and hearing occurs continuously in the process of communicating with guests, supervisors and other associates.
- Vision occurs continuously with the most common visual functions being those of near vision and depth perception.
- Required to use hands, reach with hands and arms, climb or balance and kneel, crouch, or crawl.
- The associate must regularly lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds.
Responsibilities
- Oversees the proper arrangement of the tables, chairs, service stands and service equipment.
- Inspects table settings
- Conducts a brief meeting before each meal
- Assigns the service stations
- Works out any communication difficulties with the kitchen
- Supervises the service staff in controlling payment of guest checks
- Trains the staff in the techniques of suggestive selling
- Supervises the service and sets the standard for the decorum of the service staff.
- Completes daily reports as needed or directed.
- Completes month-end inventories as needed or directed.
- May be assigned other duties, sometimes in other departments, as the need arises to support fellow staff members in achieving the company mission.
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What This Job Offers
Career Level
Manager
Education Level
High school or GED
