Dining Room Manager

Responsibilities 1.Operational Leadership: Oversee daily dining room, bar, terrace, patio, host stand, and service station operations to ensure smooth service, balanced pacing, proper setup, cleanliness, and readiness for each shift. 2. Service Execution: Lead the floor during service by greeting members and guests, monitoring reservations, table turns, food quality, ticket times, service flow, and overall member satisfaction. 3. Team Leadership: Train, coach, support, and hold front-of-house employees accountable for service standards, teamwork, appearance, professionalism, and performance expectations. 4. Communication: Coordinate clearly with culinary, bar, event, leadership, and support teams regarding reservations, member notes, menu updates, service priorities, special requests, and operational concerns. 5. Member Experience: Build rapport with members and guests, anticipate preferences, address concerns promptly, and ensure follow-through on service recovery or leadership follow-up needs. 6. Administrative Accountability: Maintain accurate floor plans, staffing assignments, tip pools, POS entries, checkout documentation, sales reports, operational notes, maintenance requests, and end-of-shift paperwork. 7. Standards & Compliance: Uphold Keowee Key standards for steps of service, food safety, alcohol service, workplace safety, uniform compliance, cleanliness, security, and company policies. 8. Continuous Improvement: Support recruiting, onboarding, training, scheduling, inventory communication, and process improvements that strengthen service quality, efficiency, and team development. 9. Additional Duties: Perform other duties as assigned by Food & Beverage leadership.