Dining Room Manager – Steakhouse

Department: Food & Beverage

Reports To: Restaurant Manager / Director of Food & Beverage

FLSA Status: Exempt

Position Summary

The Dining Room Manager is responsible for overseeing all front-of-house operations of the steakhouse, ensuring exceptional guest service, operational excellence, team development, and compliance with company standards. The Dining Room Manager works closely with the Restaurant Manager and Director of Food & Beverage to maximize guest satisfaction, employee engagement, and financial performance.

Essential Duties and Responsibilities

• Lead daily dining room operations and ensure superior guest experiences.
• Supervise servers, hosts, bussers, bartenders, and support staff.
• Conduct pre-shift meetings and communicate menu changes, promotions, and service expectations.
• Monitor service standards and ensure consistent execution.
• Resolve guest complaints promptly and professionally.
• Assist with recruiting, hiring, training, coaching, and performance evaluations.
• Develop employee schedules and manage labor costs.
• Monitor sales performance and recommend strategies to increase revenue.
• Ensure compliance with health, sanitation, safety, and alcohol service regulations.
• Coordinate with culinary and bar teams to ensure smooth service execution.
• Maintain dining room cleanliness, appearance, and organization.
• Complete administrative reports and operational documentation as required.

Supervisory Responsibilities

Directly supervises front-of-house team members including servers, hosts, bussers, bartenders, and service support personnel. Responsible for staffing, training, coaching, performance management, and corrective action processes.

Qualifications

• High School Diploma or GED required.
• Associate's or Bachelor's degree in Hospitality Management preferred.
• Minimum 3–5 years of restaurant management experience, preferably in a high-volume steakhouse, upscale casual, fine dining, hotel, or casino environment.
• Strong leadership, communication, and guest relations skills.
• Knowledge of food, wine, beverage service, and restaurant operations.
• Proficiency with POS systems, scheduling software, and Microsoft Office applications.

Knowledge, Skills and Abilities

• Strong leadership and team-building skills.
• Excellent verbal and written communication.
• Ability to manage multiple priorities in a fast-paced environment.
• Strong conflict resolution and decision-making skills.
• Ability to analyze operational reports and financial performance metrics.
• Knowledge of responsible alcohol service practices.

Physical Requirements

• Ability to stand and walk for extended periods.
• Ability to lift and carry up to 25 pounds occasionally.
• Ability to bend, reach, stoop, and perform repetitive motions.
• Ability to work in a fast-paced restaurant environment.

Work Environment

Work is performed primarily in a restaurant environment with exposure to varying temperatures, noise levels, and peak business periods. Must be available to work nights, weekends, holidays, and special events.

Key Performance Indicators

• Guest satisfaction scores
• Employee retention and engagement
• Labor cost management
• Food and beverage sales growth
• Compliance with operational standards
• Mystery shopper and quality assurance results

Equal Employment Opportunity

The company is an Equal Opportunity Employer and provides equal employment opportunities to all employees and applicants without regard to race, color, religion, sex, national origin, age, disability, genetic information, veteran status, or any other protected status.