Stones River Country Club
Benefits
401(k)
Bonus based on performance
Company parties
Competitive salary
Dental insurance
Employee discounts
Flexible schedule
Free food & snacks
Health insurance
Paid time off
Training & development
Vision insurance
Position Summary The Dining Room Manager is responsible for delivering an exceptional, refined dining experience for our members and guests. This role leads all front-of-house dining operations with a hands‑on, service‑driven approach, ensuring personalized hospitality, seamless service execution, and consistent standards befitting a premier private club. The ideal candidate is a visible leader on the floor, passionate about service, and deeply committed to member satisfaction.
Key Responsibilities Service & Member Experience
Serve as the primary ambassador of hospitality in the dining room, setting the tone for gracious, anticipatory service at all times
Build strong relationships with members, recognizing preferences and ensuring a personalized dining experience
Resolve member concerns promptly, professionally, and with discretion
Maintain the highest standards of service etiquette, presentation, and attentiveness
Leadership & Team Development
Lead, coach, and mentor all dining room staff to uphold service excellence
Conduct daily pre‑shift meetings focused on service standards, menu knowledge, and member engagement
Train staff on fine dining service techniques, wine service, and club‑specific service expectations
Foster a culture of accountability, teamwork, and pride in service
Operations & Standards
Oversee daily dining room operations to ensure smooth service flow and consistent execution
Enforce club service standards, policies, and procedures
Collaborate closely with the Assistant General Manager and culinary team to align service timing and presentation
Maintain proper staffing levels and assist with scheduling as needed
Ensure dining areas are impeccably maintained before, during, and after service
Financial & Administrative Support
Monitor labor efficiency while maintaining service quality
Assist with inventory controls for front‑of‑house supplies and beverages
Support departmental initiatives to enhance member satisfaction and operational performance
Qualifications
Minimum 1–3 years of dining room or front‑of‑house management experience, preferably in a private club, fine dining restaurant, or luxury hospitality environment
Strong knowledge of elevated service standards, wine service, and dining etiquette
Proven leadership skills with the ability to motivate and develop service professionals
Exceptional communication, organization, and problem‑solving abilities
Professional demeanor with a genuine passion for hospitality and service excellence
Flexible schedule, including evenings, weekends, and holidays as required in a club environment
What We Offer
Opportunity to lead service in a prestigious private club setting
A culture focused on quality, consistency, and member satisfaction
Competitive compensation and benefits
Long‑term growth potential within a professional hospitality organization
#J-18808-Ljbffr
401(k)
Bonus based on performance
Company parties
Competitive salary
Dental insurance
Employee discounts
Flexible schedule
Free food & snacks
Health insurance
Paid time off
Training & development
Vision insurance
Position Summary The Dining Room Manager is responsible for delivering an exceptional, refined dining experience for our members and guests. This role leads all front-of-house dining operations with a hands‑on, service‑driven approach, ensuring personalized hospitality, seamless service execution, and consistent standards befitting a premier private club. The ideal candidate is a visible leader on the floor, passionate about service, and deeply committed to member satisfaction.
Key Responsibilities Service & Member Experience
Serve as the primary ambassador of hospitality in the dining room, setting the tone for gracious, anticipatory service at all times
Build strong relationships with members, recognizing preferences and ensuring a personalized dining experience
Resolve member concerns promptly, professionally, and with discretion
Maintain the highest standards of service etiquette, presentation, and attentiveness
Leadership & Team Development
Lead, coach, and mentor all dining room staff to uphold service excellence
Conduct daily pre‑shift meetings focused on service standards, menu knowledge, and member engagement
Train staff on fine dining service techniques, wine service, and club‑specific service expectations
Foster a culture of accountability, teamwork, and pride in service
Operations & Standards
Oversee daily dining room operations to ensure smooth service flow and consistent execution
Enforce club service standards, policies, and procedures
Collaborate closely with the Assistant General Manager and culinary team to align service timing and presentation
Maintain proper staffing levels and assist with scheduling as needed
Ensure dining areas are impeccably maintained before, during, and after service
Financial & Administrative Support
Monitor labor efficiency while maintaining service quality
Assist with inventory controls for front‑of‑house supplies and beverages
Support departmental initiatives to enhance member satisfaction and operational performance
Qualifications
Minimum 1–3 years of dining room or front‑of‑house management experience, preferably in a private club, fine dining restaurant, or luxury hospitality environment
Strong knowledge of elevated service standards, wine service, and dining etiquette
Proven leadership skills with the ability to motivate and develop service professionals
Exceptional communication, organization, and problem‑solving abilities
Professional demeanor with a genuine passion for hospitality and service excellence
Flexible schedule, including evenings, weekends, and holidays as required in a club environment
What We Offer
Opportunity to lead service in a prestigious private club setting
A culture focused on quality, consistency, and member satisfaction
Competitive compensation and benefits
Long‑term growth potential within a professional hospitality organization
#J-18808-Ljbffr