Sports H-2B Sponsorship Jobs in Florida

Job Title: Dining Room Manager

Department: Food and Beverage

Reports To: Restaurant Manager

Position Summary

The Dining Room Manager is responsible for managing the daily operation and service execution of assigned Club dining areas while ensuring exceptional member experiences, effective associate performance, and consistent adherence to established Food & Beverage standards. This position oversees front-of-house service, maintains dining room presentation and operational readiness, develops service associates, coordinates with Culinary and Beverage teams, and ensures service, cleanliness, safety, and hospitality standards are consistently achieved.

Reporting to the Restaurant Manager, the Dining Room Manager serves as a key member of the restaurant leadership team and maintains a highly visible presence during service. This position provides direct management and development of Food & Beverage associates, leads pre-shift meetings, supports staffing and performance management, resolves member concerns, coordinates daily service operations, and assists the Restaurant Manager in achieving departmental service, operational, and financial goals.

Essential Responsibilities

Dining Room Operations & Management

• Manage daily front-of-house operations within assigned Club dining areas.
• Support the Restaurant Manager in executing established operational goals and service standards.
• Maintain a highly visible and engaged management presence throughout service.
• Oversee casual and fine-dining service as assigned.
• Coordinate opening, service, and closing operations.
• Ensure appropriate staffing and service coverage throughout operating hours.
• Monitor dining room flow, reservations, table availability, service timing, and associate performance.
• Anticipate operational challenges and implement appropriate solutions.
• Ensure dining rooms and service areas remain clean, organized, properly stocked, and member-ready.
• Coordinate restaurant operations with Culinary, Beverage, Host, and service teams.
• Maintain accountability for consistent execution of Club standards.
• Communicate significant operational matters to the Restaurant Manager.
• Assume additional operational responsibilities in the Restaurant Manager's absence when assigned.

Member & Guest Experience

• Create and maintain an exceptional, personalized dining experience for Club members and guests.
• Acknowledge, greet, and thank members and guests throughout the Club.
• Recognize members by name whenever possible.
• Maintain a visible and approachable presence during lunch, dinner, and special functions.
• Build positive relationships with members and become familiar with individual dining preferences.
• Monitor member satisfaction throughout the dining experience.
• Anticipate member needs and proactively address service opportunities.
• Personally engage with members regarding their dining experiences.
• Assist associates with complex member requests.
• Ensure member feedback is appropriately communicated and addressed.
• Promote a culture of personalized service and genuine hospitality.
• Consistently reinforce the Club's established member-service standards.

Associate Management & Leadership

• Directly manage and develop assigned Food & Beverage associates.
• Participate in interviewing, hiring, onboarding, training, and retention initiatives.
• Plan, assign, and direct daily work.
• Establish clear performance and service expectations.
• Monitor associate performance and provide timely feedback.
• Recognize and reward strong performance.
• Address performance concerns professionally and consistently.
• Participate in performance evaluations.
• Administer appropriate corrective action in accordance with Club policies and in collaboration with the Restaurant Manager and Human Resources.
• Address associate complaints and assist with resolving workplace concerns.
• Promote positive associate relations and a respectful work environment.
• Ensure associates understand departmental policies, procedures, and expectations.
• Reinforce professional appearance and grooming standards.
• Develop future leaders within the Food & Beverage team.
• Lead by example through professionalism, accountability, visibility, and exceptional service.

Pre-Shift Meetings & Service Communication

• Lead effective and informative pre-service daily lineups.
• Ensure appropriate Food & Beverage associates participate in pre-shift meetings.
• Communicate reservations, expected covers, large parties, special events, and member notes.
• Review menu changes, specials, unavailable items, and beverage features.
• Communicate service priorities and operational expectations.
• Review member preferences, special occasions, and relevant service information.
• Reinforce service standards and departmental procedures.
• Incorporate brief training and development topics when appropriate.
• Encourage associate questions and participation.
• Ensure the service team is fully prepared before opening.
• Communicate relevant Culinary and Beverage information to front-of-house associates.

Training & Associate Development

• Establish and reinforce high standards of Food & Beverage service.
• Develop and implement service-training procedures in collaboration with the Restaurant Manager.
• Ensure effective onboarding and training for newly hired associates.
• Provide ongoing professional development for experienced associates.
• Conduct hands-on training and service demonstrations.
• Develop and maintain appropriate food, beverage, and service-training materials.
• Reinforce food, wine, beverage, service, sanitation, and point-of-sale knowledge.
• Identify individual and team development opportunities.
• Provide ongoing coaching and constructive feedback.
• Support cross-training and career-development opportunities.
• Evaluate training effectiveness and adjust approaches when necessary.
• Promote continuous learning and professional development throughout the restaurant team.

Front-of-House & Culinary Coordination

• Coordinate front-of-house and back-of-house activities to support seamless dining experiences.
• Maintain consistent communication with Culinary leadership regarding service flow and member needs.
• Coordinate service timing and course progression.
• Communicate dietary restrictions, allergies, modifications, and special requests according to established procedures.
• Address delays, missing items, presentation concerns, or service issues promptly.
• Ensure appropriate communication between Servers and Culinary associates.
• Support efficient execution of high-volume dining periods.
• Participate in menu discussions and tastings as appropriate.
• Communicate member food feedback to appropriate Culinary leadership.
• Promote professional and respectful collaboration between front-of-house and Culinary teams.
• Proactively identify opportunities to improve communication and service execution.

Beverage Operations

• Support the Restaurant Manager with execution of the Club's beverage program.
• Maintain strong working knowledge of wine, spirits, cocktails, beer, and non-alcoholic beverages.
• Work closely with Bartenders and applicable Beverage leadership.
• Monitor beverage-service standards and presentation.
• Ensure service associates maintain appropriate beverage knowledge.
• Assist with beverage training and product education.
• Monitor beverage inventory and operational needs.
• Coordinate beverage product requirements with appropriate leadership.
• Support appropriate beverage ordering responsibilities when assigned.
• Identify opportunities to enhance beverage service and member satisfaction.
• Ensure responsible alcoholic beverage service procedures are consistently followed.
• Maintain awareness of beverage trends and member preferences.

Food, Wine & Beverage Knowledge

• Maintain comprehensive knowledge of current food and beverage offerings.
• Maintain strong knowledge of ingredients, preparation methods, accompaniments, and presentation.
• Maintain working knowledge of wine, spirits, cocktails, beer, and non-alcoholic beverages.
• Remain informed regarding daily specials and unavailable items.
• Provide knowledgeable recommendations to members when appropriate.
• Support associates with food and beverage questions.
• Participate in tastings and product education.
• Reinforce product knowledge expectations throughout the service team.
• Maintain awareness of dietary restrictions and allergy procedures.
• Encourage continued development of food, wine, and beverage expertise among associates.

Service Recovery & Member Relations

• Address member and guest complaints promptly, professionally, and discreetly.
• Listen attentively and take ownership of service concerns.
• Determine appropriate corrective action within established authority.
• Coordinate solutions with Culinary, Beverage, and service associates.
• Follow up with members after significant service-recovery situations.
• Maintain composure and professionalism during challenging interactions.
• Document or communicate significant member concerns as required.
• Advise the Restaurant Manager of significant complaints and corrective actions taken.
• Identify recurring service issues and recommend operational improvements.
• Use member feedback as an opportunity to strengthen service and training.
• Maintain positive long-term relationships with Club members.

Staffing & Scheduling

• Assist the Restaurant Manager with determining appropriate staffing levels.
• Participate in development of service schedules as assigned.
• Monitor staffing based on reservations, expected business volume, and special functions.
• Coordinate daily station assignments and service coverage.
• Monitor associate attendance and punctuality.
• Respond to call-outs and unexpected staffing changes.
• Coordinate associate breaks while maintaining appropriate service coverage.
• Monitor labor utilization and communicate concerns to the Restaurant Manager.
• Assist with managing overtime according to departmental expectations.
• Recommend staffing adjustments based on operational needs.
• Maintain appropriate leadership coverage throughout operating hours.

Performance Management

• Monitor associate performance and adherence to established Club standards.
• Conduct ongoing coaching and performance discussions.
• Provide clear, timely, and constructive feedback.
• Participate in formal performance evaluations.
• Recognize and reinforce exceptional performance.
• Address performance deficiencies promptly and professionally.
• Document performance matters when required.
• Partner with the Restaurant Manager and Human Resources regarding corrective action.
• Ensure disciplinary procedures are administered consistently and according to Club policy.
• Maintain confidentiality regarding associate performance matters.
• Develop appropriate performance-improvement strategies when necessary.

Revenue & Financial Performance

• Support the Restaurant Manager in achieving established Food & Beverage financial goals.
• Identify opportunities to increase Food & Beverage revenue while enhancing member value.
• Reinforce appropriate suggestive-selling techniques with service associates.
• Support promotional initiatives and special events.
• Monitor member response to menu and beverage offerings.
• Promote accurate point-of-sale procedures and member charging.
• Monitor discounts, voids, complimentary items, and adjustments within established authority.
• Support cost-control and waste-reduction initiatives.
• Protect Club assets and resources.
• Communicate revenue opportunities and operational concerns to the Restaurant Manager.

Special Events & Club Functions

• Support planning and execution of private events, Club events, buffets, and special dining functions.
• Coordinate Food & Beverage service requirements with Events, Culinary, and other appropriate departments.
• Review applicable event orders, floor plans, timelines, and service requirements.
• Execute approved floor plans and dining room layouts.
• Coordinate assigned Food & Beverage associates during events.
• Ensure event areas are appropriately set and member-ready.
• Maintain visible management presence throughout significant functions.
• Monitor service execution and respond to operational concerns.
• Assist with event setup and breakdown as operationally necessary.
• Conduct appropriate post-event follow-up and communicate observations to the Restaurant Manager.
• Maintain follow-up reports for significant events when required.

Closing & Manager Reporting

• Oversee established restaurant closing procedures.
• Conduct appropriate checkout of service associates.
• Ensure assigned closing and side-work responsibilities are completed.
• Verify dining and service areas are appropriately cleaned, stocked, and reset.
• Conduct a final inspection of assigned operational areas.
• Ensure member charges and applicable point-of-sale procedures are appropriately completed.
• Document significant operational activity from the shift.
• Complete Manager on Duty or end-of-shift reports as required.
• Communicate significant member, associate, maintenance, and operational matters to appropriate leadership.
• Provide clear information for the incoming management team.
• Maintain appropriate follow-up documentation for significant events or incidents.
• Ensure the restaurant is appropriately secured according to established procedures.

Safety, Sanitation & Facility Standards

• Ensure compliance with established health, sanitation, safety, and operational procedures.
• Conduct regular inspections of dining and service areas.
• Ensure associates follow appropriate food-handling and sanitation practices.
• Monitor dining rooms for potential safety hazards.
• Ensure spills and hazards are promptly addressed.
• Monitor equipment condition and report maintenance needs.
• Support preventive-maintenance and energy-management initiatives.
• Ensure service pathways, entrances, and exits remain clear.
• Immediately report accidents, injuries, or significant safety concerns.
• Reinforce professional appearance, uniform, and grooming standards.
• Participate in required safety and sanitation training.
• Promote a culture of safety and accountability.

Teamwork & Interdepartmental Collaboration

• Maintain consistent communication with the Restaurant Manager regarding operations, staffing, member feedback, and associate performance.
• Collaborate with Food & Beverage Supervisors, Captains, and other service leaders.
• Partner closely with Culinary and Beverage teams.
• Work collaboratively with Events for Club and private functions.
• Coordinate with Human Resources regarding recruitment, training, performance management, and associate development.
• Communicate maintenance and facility needs to appropriate departments.
• Participate in departmental and Club leadership meetings as assigned.
• Maintain positive and professional relationships throughout the Club.
• Promote respectful and effective communication between departments.
• Protect confidential member, associate, and Club information.
• Perform additional Food & Beverage management responsibilities and special assignments as directed by the Restaurant Manager.

Physical Requirements

This position requires prolonged periods of standing and frequent walking throughout dining rooms, kitchens, bars, service stations, event spaces, offices, and other Club facilities. The employee is regularly required to use hands and arms to handle objects, tools, service equipment, documents, and supplies and may occasionally reach, bend, stoop, kneel, crouch, or crawl while performing assigned responsibilities. The position requires sufficient mobility, balance, vision, hearing, and manual dexterity to safely navigate restaurant and service environments and oversee daily operations. Specific vision abilities required include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. The employee may occasionally be exposed to cold temperatures and moderate noise associated with Food & Beverage operations. Flexibility to work mornings, evenings, weekends, holidays, special events, and extended or varying schedules based on operational needs is required. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions.

Qualifications

• Bachelor's degree in Hospitality Management, Hotel/Restaurant Management, Business Administration, or a related field preferred; equivalent combination of education and relevant experience may be considered.
• Minimum 5 years of progressive Food & Beverage, restaurant, or hospitality experience preferred, including supervisory or management experience.
• Previous Dining Room Manager, Restaurant Manager, Assistant Restaurant Manager, Food & Beverage Supervisor, or comparable leadership experience preferred.
• Previous private club experience strongly preferred.
• Previous fine dining, luxury resort, hotel, or high-end hospitality experience preferred.
• Proven ability to lead operations within a fast-paced service environment.
• Demonstrated experience hiring, training, coaching, and developing service associates.
• Strong food, wine, and beverage knowledge required.
• Experience with restaurant point-of-sale systems required; NorthStar experience preferred.
• Proficiency with Microsoft Office, including Word and Excel.
• Knowledge of workplace safety and sanitation procedures.
• Strong member-service and service-recovery abilities.
• Excellent verbal and written communication skills.
• Strong organizational, leadership, and problem-solving abilities.
• Ability to read, write, speak, and communicate effectively in English required.
• Ability to work mornings, evenings, weekends, holidays, special events, and extended or varying schedules based on operational needs.

Compensation & Benefits

• Medical Insurance
• Dental Insurance
• Vision Insurance
• Company-Paid Life Insurance
• Supplemental Life Insurance
• Company-Paid Short-Term Disability Insurance
• Company-Paid Long-Term Disability Insurance
• 401(k) Retirement Savings Plan with Company Match
• Paid Time Off
• Paid Sick/Personal Time Off
• Holiday Pay
• Complimentary Shift Meals
• Associate Discounts
• Employee Assistance Program
• Professional Development Opportunities
• Internal Growth Opportunities

What We Value

• Integrity and Accountability
• Respect and Professionalism
• Teamwork and Collaboration
• Adaptability and Continuous Improvement
• Commitment to Service Excellence

Our team members are ambassadors of the Club experience and play a vital role in creating memorable moments for our members and guests every day.

This position description in no way states or implies that these are the only duties to be performed by the employee(s) incumbent in this position. Employee(s) will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments.

This position description has excluded the marginal functions of the position that are incidental to the performance of essential job duties. All duties and responsibilities are essential job functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities. To perform this job successfully, the employee will possess the skills, aptitudes, and abilities to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others. The requirements listed in this document are the minimum levels of knowledge, skills, and abilities.

This document does not create an employment contract, implied or otherwise, other than an “at will” relationship.

Drug-free workplace

I have reviewed and understand the responsibilities of this position as listed above. I understand that I will be required to perform the duties listed in the description as part of my permanent job responsibilities and duties. I also understand that this job description is not intended to be an employment contract and that my employer (Broken Sound Club) reserves the right to make necessary revisions to the job description at any time without prior notice. I further understand that this job description in no way states or implies that these are the only duties to be performed while in this position. I will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or issue assignments.