Dining Room Manager - Twin Farms

Relais & Châteaux•Barnard, VT

2h•$65,000 - $75,000

About The Position

The Dining Room Manager supports the Food & Beverage Director with day-to-day operations across Twin Farms’ dining venues. As a member of the Food & Beverage leadership team, the manager helps maintain exceptional service standards, operational excellence, and memorable guest experiences, while setting a professional and welcoming tone across dining operations. The role includes supporting staff performance and development, coordinating group dining and special events, overseeing venue readiness and service, managing departmental administration and inventory, and working closely with culinary and Human Resources teams. The manager also handles guest concerns and helps ensure service runs smoothly, safely, and in line with guest needs and preferences.

Requirements

Demonstrated organizational skills, including anticipating future needs, planning, and consistent follow-up.
Guest-focused approach to resolving concerns with a positive, proactive mindset and strict adherence to confidentiality.
Strong communication skills across a variety of situations, including supervisory and leadership responsibilities.
Consistently professional demeanor, particularly when addressing elevated guest concerns.
Ability to respond quickly to changing demands while remaining resourceful and solutions-oriented.
Proven ability to manage multiple priorities efficiently and accurately, with attention to detail.
Ability to establish, maintain, and follow through on priorities despite interruptions and unexpected challenges.
Flexible and reliable availability, including opening and closing dining areas and working weekends and holidays.

Responsibilities

Assist the Food & Beverage Director with daily operations across all food and beverage outlets.
Support performance management, team motivation, and efficient use of resources as a member of the leadership team.
Establish and uphold service standards that reflect knowledgeable, polished, and warm hospitality.
Coach and mentor dining staff in service techniques, food and wine knowledge, and interpersonal skills.
Help plan and execute group dining experiences and special events.
Support departmental administration, including purchase orders, staff scheduling, and reviewing and authenticating timesheets.
Communicate daily dining operations within the department.
Open and/or close dining venues as needed, securing and preparing The Dining Room, Twigg’s, Lewis Thompson Dining Room, and the Wine Cellar for service.
Oversee room arrangements and final table setups.
Make timely, practical decisions that balance the needs of guests, staff, and the resort.
Expedite food and beverages and step into service roles as needed.
Maintain dining room safety standards and ensure staff follow safety procedures.
Monitor inventory of bar and dining supplies, equipment, and uniforms; submit requisitions and oversee restocking.
Collaborate with the culinary team to review menus and address guest needs and preferences.
Manage guest relations during dining experiences, addressing concerns and resolving issues.
Anticipate service challenges and adjust pacing and workflow to support smooth operations.
Assist with hiring initiatives and support corrective and disciplinary actions, including terminations, in collaboration with Human Resources.
Inspect staff grooming and attire and address deficiencies.