Fine Dining Manager

MISSION POINT RESORT • Mackinac Island, MI

4d • Onsite

About The Position

The Fine Dining Manager is responsible for managing and training staff, coordinating service, overseeing inventory and financials, and maintaining the restaurant’s quality and safety standards. You’ll ensure that every guest enjoys impeccable service and a seamless dining experience, while supporting a positive, professional, and organized work environment for the team. You’ll thrive in this role if you have strong leadership and communication skills, enjoy fast-paced yet elegant dining operations, and take pride in cultivating exceptional guest experiences.

Requirements

• Experience: Previous fine dining or upscale restaurant management experience preferred along with Sommelier certification and/or strong wine knowledge base. Experience in staff training, scheduling, and inventory/financial oversight is also preferred.
• Education: High school diploma or equivalent required; associate or bachelor’s degree in hospitality, business, or related field preferred.
• Technical Skills: Proficiency with restaurant POS systems, Microsoft Office, and basic financial management (budgets, cost controls, inventory tracking).
• Guest Service: Friendly, professional, and attentive, with strong conflict-resolution and communication skills. Able to ensure a seamless guest experience.
• Leadership & Professional Traits: Reliable, organized, detail-oriented, and able to motivate a team while working independently.
• Safety & Compliance: Knowledge of food safety, sanitation standards, and workplace safety protocols. Ability to maintain a secure, welcoming dining environment.
• Physical Requirements: Ability to stand for extended periods, lift up to 50 lbs., and navigate a busy restaurant floor.
• Location Requirement: Must be able to live and work on Mackinac Island during the season.

Nice To Haves

• Previous fine dining or upscale restaurant management experience
• Sommelier certification and/or strong wine knowledge base.
• Experience in staff training, scheduling, and inventory/financial oversight
• associate or bachelor’s degree in hospitality, business, or related field

Responsibilities

• managing and training staff
• coordinating service
• overseeing inventory and financials
• maintaining the restaurant’s quality and safety standards
• ensure every guest enjoys impeccable service and a seamless dining experience
• supporting a positive, professional, and organized work environment for the team

Benefits

• Competitive pay
• Health insurance
• 401(k) retirement plan with company match, including eligibility under SECURE Act 2.0 provisions
• Housing and meals
• Employee perks and discounts

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: High school or GED
• Number of Employees: 101-250 employees